After experimenting with smoked chimichurri, I couldn’t wait to try smoked butter—and it turned out spectacularly! This recipe delivers a subtle yet delightful smoky flavor that enhances the savoriness of any dish. I paired this smoked butter with bacon-wrapped filets and lobster meat, and the results were phenomenal. I’m undoubtedly adding this butter recipe to my regular rotation!
Why You’ll Love Smoked Butter
Smoked butter is so freakin’ delicious, you’ll wonder how you ever survived without it. Combining the rich taste of the butter, some key ingredients and that smoke flavor is my new favorite way to add insanely good flavor to any dish.
You’re gonna love this because it’s super easy to make and ridiculously versatile. It pairs perfectly with everything: beef, seafood, chicken, roasted veggies or even just a slice of warm French bread. Whether you want to level up a special occasion meal or just add some gourmet vibes to your everyday dishes, smoked butter is your new kitchen MVP.
Butter can be a cook’s greatest companion! I’ve made plethora of butters, from chili butter to black garlic butter to garlic butter to the most classic of herb butters. It elevates steak and seafood dishes, and can even be added to sandwiches for a cowboy butter slider situation.
Ingredients Roundup
The ingredients are fairly simple and straightforward. And don’t feel intimidated by clarified butter, because you can either buy it or make your own (see the recipe below).
For the star of the Smoked Butter, you’ll obviously need some high-quality natural charcoal from your grill to drop into the jar. If you’ve been following my journey for a while, you already know I reached directly for that Cowboy Charcoal.
Then, you’ll need to grab some clarified butter, chopped parsley, minced garlic, Dijon mustard, FYR GLD hot sauce and red chili flakes.
You can leave out the hot sauce (or add less) if you don’t want the slightly spicy finish.
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Easy Clarified Butter recipe
Making clarified butter is easier than you might think. First, grab your unsalted butter—about four sticks. Melt the blocks of butter slowly over direct heat (low setting) in a saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate and rise to the top while the water and other impurities sink to the bottom.
Use a spoon to skim off the milk solids floating on top once the butter is fully melted. Don’t stress if you don’t get every last bit. After skimming, slowly pour the liquid gold into a heatproof container, using a fine mesh strainer if needed.
Voila! Pure butter with a superior flavor. This stuff has a higher smoke point than regular butter, making it perfect for high-heat cooking and grilling.
How to Make Smoked Butter
No need for a food processor to make this tasty sauce. Add all the ingredients to the jar along with a white-hot smoldering coal from the fire pit. Cover quickly to capture the smoke, then set to the side to mingle for 20-30 minutes.
The amount of smoky flavor imparted on the butter might surprise you. I did not find it to be overpowering, however, if you do, simply adjust the amount of time the coal sits in the butter. I found it to be a really fun way of adding more fire flavor to the food.
What to Pair with Smoked Butter
Looking to level up your seafood, veggies, or meats? Smoked butter is your go-to for adding insanely delicious flair to your dishes.
One of the best combos ever is smoked butter with freshly grilled seafood like oysters, salmon, lobster or shrimp. The butter’s smoky richness perfectly complements the seafood’s natural sweetness, creating an unbeatable flavor explosion.
And don’t forget about meats! A couple of spoonfuls of smoked butter melting over a hot, juicy steak or a fresh-off-the-grill burger adds an extra layer of depth and richness.
Storing and smoked Butter
Once you’ve crafted your batch of delicious smoked butter, proper storage is key to maintaining its rich flavor and quality. After you’ve prepared it, let the smoked butter cool to room temperature (no longer than a couple of hours) before placing it in the fridge for up to 2 weeks. You can also freeze the butter in ice cube trays for up to 6 months.
More Flavored Butters
FAQs for Smoked Butter
Sure, regular butter works, but clarified butter is definitely the way to go. It has a higher smoke point and packs more flavor. Regular butter’s milk solids and water can burn during smoking, leaving you with some funky flavors. Clarified butter, on the other hand, gives you a smoother, richer result that amps up your dishes with that perfect smoky taste.
Picking the right wood is key to nailing the flavor of your smoked butter. Fruit woods like apple, cherry or peach add a mild, sweet smokiness that goes great with buttery goodness. If you’re after a bolder taste, go for hardwoods like oak or hickory. Try out different woods and then see which one gives your butter the perfect smoky vibe.
Slow-cultured butter, clarified butter, and regular butter each bring their own vibe to the table. Slow-cultured butter gets its tangy, rich flavor from fermenting cream with bacterial cultures, making it perfect for gourmet dishes. Clarified butter is regular butter melted down to ditch the milk solids and water, leaving pure butterfat with a higher smoke point for high-heat cooking. Regular butter is your classic churned cream with salted and unsalted options.
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Smoked Butter
Ingredients
Smoked Butter:
- 2 cups Clarified Butter liquid
- ¼ cup Chopped Parsley
- 2 tbsp Minced Garlic
- 1 tbsp Dijon Mustar
- 1.5 tsp FYR GLD Hot Sauce
- 1.5 tsp Red Chili Flakes
- Smoking Charcoal
Instructions
- Add all the ingredients for the butter to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes.
- Remove coal from the butter before adding it to any steak or seafood dish of your liking!
Video
Notes
Easy Clarified Butter Recipe
Making clarified butter is easier than you might think. First, grab your unsalted butter—about four sticks. Melt the blocks of butter slowly over direct heat (low setting) in a saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate and rise to the top while the water and other impurities sink to the bottom. Use a spoon to skim off the milk solids floating on top once the butter is fully melted. Don’t stress if you don’t get every last bit. After skimming, slowly pour the liquid gold into a heatproof container, using a fine mesh strainer if needed. Voila! Pure butter with a superior flavor. This stuff has a higher smoke point than regular butter, making it perfect for high-heat cooking and grilling.Nutrition
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