Norwegian Cagney's Steakhouse Seasoning & Compound Butter
The secret to Cagney's Steakhouse signature ribeye experience: a bold kosher salt and spice seasoning blend plus a rich herb compound butter finish. Apply the seasoning generously before cooking and top your hot steak with a slice of butter just before serving.
Servings: 4 steaks
Calories: 120kcal
Ingredients
Cagney's Steakhouse Seasoning Blend
- 2 tablespoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
Cagney's Style Herb Compound Butter
- 1 stick unsalted butter, softened to room temperature ½ cup
- 2 cloves garlic, very finely minced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon Worcestershire sauce
- salt and pepper to taste
Instructions
Seasoning Blend
- Mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Store in an airtight container.
- Apply generously to both sides of your steak at least 45 minutes before cooking (or up to 24 hours ahead, refrigerated uncovered). The salt draws moisture out and then back in, creating a deeply seasoned crust when seared.
Herb Compound Butter
- Beat all compound butter ingredients together until well combined.
- Roll into a log in plastic wrap and refrigerate until firm, at least 1 hour.
- Slice a round off the top of your hot, rested steak just before serving — the butter will melt over the meat in the classic steakhouse style.
Notes
Make the compound butter up to 1 week ahead (refrigerated) or freeze for up to 3 months. The seasoning blend keeps indefinitely in an airtight container. For best results, use a USDA Prime bone-in ribeye and sear in a very hot cast iron skillet.