Hey carnivore community!

Today, I want to share a culinary secret that can take your carnivore diet to the next level: compound butter. You may have heard of it. But if you're not familiar with it, compound butter is a game-changer when it comes to enhancing the flavors of your meat-based dishes.

So, what exactly is compound butter? It's a combination of softened butter and various herbs, spices, or other flavorings. While many people associate compound butter with bread or vegetables, it can actually be a fantastic addition to your carnivorous meals.

If you're looking to add an extra burst of flavor to your steak, lamb chops, or other meaty delights, compound butter can be your best friend. By mixing in herbs like rosemary, thyme, or oregano, you can create a mouthwatering herb-infused compound butter that will complement and elevate the natural flavors of your meat.

For those who enjoy a hint of spice, consider incorporating spices like black pepper, chili powder, or even a dash of cayenne pepper into your compound butter. This will give your meat a delicious kick that will tantalize your taste buds without compromising your carnivore principles.

To make your own compound butter, start with softened unsalted butter (usually at room temp will do) and blend in your chosen herbs or spices. Feel free to experiment with different combinations until you find your perfect match. Once mixed, roll the butter into a log using plastic wrap and chill it until firm. Whenever you're ready to indulge, simply slice off a pat of compound butter and let it melt over your sizzling meat. Here is a video by Jean-Pierre that has some examples (they may not all be carnivore) as well as a good technique:

https://www.youtube.com/watch?v=8o6edcmb9Jo

The beauty of compound butter is that it allows you to customize your carnivore experience. You can create unique flavors that cater specifically to your taste preferences. Whether you're a fan of smoky flavors, tangy accents, or bold and spicy profiles, compound butter can be your secret weapon in the kitchen.

When I first heard of making your own, some of the recipes I tried stated that they were only good in the fridge for maybe a week. Then I saw a video that sported the idea of slicing the finished chilled log into patties and freezing them in a ziplock bag until needed. Duh! Why didn't I think of that? Knowing that, I can make some compound butter logs that have perishable ingredients and not have to worry about spoilage!

There are a lot of videos featuring compound butter so I don't think we will be lacking in ideas.

I'm eager to hear about your favorite compound butter recipes and how you incorporate them into your carnivore diet. Have you tried a garlic and herb compound butter on a perfectly seared ribeye steak? Or perhaps a smoky paprika compound butter melted over grilled lamb chops? Let's share our ideas and experiences to inspire each other on this carnivorous journey!

Keep savoring.

This is a neat idea. Thanks for sharing.

I usually butter and season to taste, but I would have never thought of creating pre-seasoned butter like this. 

9 minutes ago, Bob said:

This is a neat idea. Thanks for sharing.

I usually butter and season to taste, but I would have never thought of creating pre-seasoned butter like this. 

And the flavors and combinations are endless. Since I can freeze the slices, I'll probably do some butter marathons and build up a stock and variety.

I’ve made many compound butters in the past and they are delicious. Especially when they age a bit as the flavors infuse into the butter. One of my favorites was a black garlic compound butter that was very good on steaks.
These days however I’m limiting the herbs and seasoning that I use so I’ll pass for now but they are very good.


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9 hours ago, Geezy said:

I’ve made many compound butters in the past and they are delicious.

I had a feeling that this concept wasn't new. Perhaps new to me and surprising that there are so many videos out there on it. 😋

Yes sir, it’s been a thing in high end restaurants for quite some time. Your only limited by your imagination.


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I've had herbal butters back in The Netherlands, never seen it sold here. It's delicious on toast, but I can imagine it would do good on meat as well. 

7 hours ago, Orweller said:

I've had herbal butters back in The Netherlands, never seen it sold here. It's delicious on toast, but I can imagine it would do good on meat as well. 

Funny you said that. I recently saw an amazing video called Italy's Best MSG. In this video they grilled three steaks and used the "best MSG" on them in different forms. One of them was a compound butter. I did try it and it was amazing. In Germany they called theirs 'kraeuter butter' and it was served on meats. Tasted really good and if I remember right, you could buy kraeuter butter at the store. But I think the restaurants probably made their own which tasted so good.

7 hours ago, Steven2023 said:

Funny you said that. I recently saw an amazing video called Italy's Best MSG. In this video they grilled three steaks and used the "best MSG" on them in different forms. One of them was a compound butter. I did try it and it was amazing. In Germany they called theirs 'kraeuter butter' and it was served on meats. Tasted really good and if I remember right, you could buy kraeuter butter at the store. But I think the restaurants probably made their own which tasted so good.

Krautenbutter! Yes, it's delicious! In Holland Kruidenboter, it's something you make at home or can buy in the grocery store. 

Steven, Wo in Deutschland hast du gelebt?


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On 1/31/2024 at 9:15 AM, Geezy said:

Steven, Wo in Deutschland hast du gelebt?


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Ach! Mein Herz ist in Heidelberg vorloren!

My first tour was in Heidelberg. After that, I lived in Frankfurt for a while, Kaiserslautern, Herforst (near Bitburg). Then later, I spent some years in Kirchgoens, Giessen, and some small dorfs in that area. Then on another tour, I was stationed in Baumholder and lived in Steinberg/Deckenhardt. I think I spent 15-20 years living in Germany, not to mention close to 4 years in Vienna, Austria.

Ach! Mein Herz ist in Heidelberg vorloren!
My first tour was in Heidelberg. After that, I lived in Frankfurt for a while, Kaiserslautern, Herforst (near Bitburg). Then later, I spent some years in Kirchgoens, Giessen, and some small dorfs in that area. Then on another tour, I was stationed in Baumholder and lived in Steinberg/Deckenhardt. I think I spent 15-20 years living in Germany, not to mention close to 4 years in Vienna, Austria.

Cool. I only lived in Germany for five years.
Four years with my folks in Darmstadt and Sembach (sp).
Then two TDY tours myself in Wildflecken and Garlstadt.
I enjoyed my time there and would love to go back and do a Rhine River cruise.


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On 3/2/2024 at 7:45 PM, Geezy said:

Rhine River cruise

Ooooo. I did a small one of those. Normally, they're expensive and you ride up quite a ways up the river and back. But there were alternate ways of doing it. They have boats that were smaller and different companies originated at different locations. Then they would travel up and down the river like a bus. You can get a ticket for let's say 8 stops up the river. Then you can get off at any of the stops and sightsee, get back on with the same ticket and go further up the river. You can get on and off as many times as you want between the furthest point up the river you paid for and your origination location. The only trick is, you have to time your return trip to coincide with the last boat coming back, or else you'd be stuck at a stop without your car until the next day. Not as elegant as the expensive cruises, but you got to see a lot just the same.

I'd do it again if I had the chance.