This is another one of those recipes that goes with one of your tried and true recipes you are looking to kick up another notch. This is perfect for that patented steak recipe of yours as a steak topper or to use on a toasted crostini. Make up a batch of this ahead of time and keep it in your fridge for weeks or in the freezer for months and then when you make up your signature steak, while it is resting, add a pat of the Sweet Chili Compound Butter to melt and blend in with those glorious juices.

***Editor’s Note ~ Before we get too far into this one, here are a couple other awesome compound butters – Chipotle and Chives and Garlic and Herb Butter***

Sweet Chili Compound Butter Ingredients

2 sticks salted butter
1/4 tsp fresh ground nutmeg
2 tbsp chili powder
1/2 tsp fresh ground cinnamon
1.5 tbsp granulated garlic

I know what you are thinking, sweet chili with beef? Trust me here. It’s a chili garlic butter with a hint of sweetness from the nutmeg and the cinnamon.

How to Make Sweet Chili Compound Butter

Leave the butter out on the counter for a few hours or drop them in the microwave for about 20 seconds to soften them up. Place the sticks of butter in a mixing bowl.

I’m a big fan of using fresh ground cinnamon and nutmeg. See, those two items can be kept in sticks (for the cinnamon) and as a whole nut (in terms of the nutmeg) they will not go stale. Using a grinder or a microplane or a cheese grater will allow you to unleash the flavor within.

Here we have a whole nutmeg, or at least a cross section of one that has been shaved off with a microplane:

I have a handy cinnamon grinder that I used here:

Once you add all the seasoning into the butter, whip it all together to make our sweet chili compound butter.

Give the butter a taste, if you feel like you want to kick up the chili or nutmeg or whatever, add as you wish. I wanted a little extra nutmeg:

Also, if you don’t have a cinnamon grinder, cinnamon sticks and a cheese grater or a microplane work too:

I buy a big bag of cinnamon sticks and use them in hot cider, tea and hot chocolate during the winter months. The sticks quite literally last forever, so I save some money and buy in bulk.

Grab a spatula and pour the butter onto a sheet or wax paper or parchment paper:

Use that rubber spatula to scrape every bit of compound butter onto the paper and then roll it up like a giant Tootsie Roll:

For some reason I didn’t snap a pic of the compound butter rolled up in the wax paper, but I have a pic of another compound butter I did – This one is garlic and herb compound butter:

The next steps are up to you. Grill that steak and then add a pat of the compound butter. Here is where I used this butter the first time, as a steak topper on this fire roasted picanha:

Compound Butter Summary

That’s it. Mix the ingredients with the softened butter, spoon onto some wax or parchment paper and store in the fridge or freezer for that perfect steak you want to take to another level.

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Print Recipe

Sweet Chili Compound Butter

Sweet Chili Compound Butter: Ground cinnamon and nutmeg, chili powder and garlic blended into softened butter to be stored for that almost perfect steak

Prep Time10

Course: bread, Butter, Steak, Steak Topper

Cuisine: American, American Fare, Butter, Compound Butter

Keyword: Butter, chili powder, Chili Seasoning, Cinnamon, Cinnamon Stick, Cinnamon Sticks, Compound Butter, Fresh Cinnamon, Fresh Nutmeg, Garlic, Granulated Garlic, Ground Nutmeg, Nutmeg, Steak Topper, Sweet Chili, Sweet Chili Compound Butter

Servings: Pats

Equipment

Parchment Paper
Wax Paper

Ingredients

2 sticks Salted butter
¼ teaspoon Fresh ground nutmeg
2 tablespoons Chili powder
½ teaspoon Fresh ground cinnamon
1.5 tablespoon Granulated garlic

Instructions

Soften butter on the counter for a few hours or with a quick blast in the microwave
Place the butter in a mixing bowl
Grind the nutmeg and cinnamon and add to the bowl
Then add the chili powder and garlic
Blend thoroughly and transfer to a sheet of wax or parchment paper
Roll the paper into a giant Tootsie roll and refrigerate (or freeze)
Add to your favorite steak as needed

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Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.