Umami Butter

Umami Butter

With a stash of umami butter in the fridge or freezer, you have an instant solution to make any steak a glowing dish full of juicy flavor.


  • Rib Eye or New York Strip Steaks  ·  4 
  • Kosher salt  ·   
  • Neutral Oil  ·  2 teaspoons 
  • Unsalted Butter, softened  ·  1 stick 
  • Herbies Umami Seasoning  ·  3 tablespoons 
  • Pure Maple Syrup  ·  3 tablespoons 


Mix softened butter, Umami seasoning, and maple syrup in a bowl. Lay out a sheet of plastic film and roll butter into a log twisting the two ends tightly. Chill in the refrigerator at least 2 hours until firm.

Take the butter out of the refrigerator, unwrap and slice into coins and let come to room temperature

Season steaks generously with salt and let them sit for 1/2 an hour. Pat dry. Heat cast iron on medium high heat, add the oil until it shimmers, add the steaks and sear 4-5 minutes a side depending on thickness until a thermometer registers 125 degrees for medium rare.

Let steaks rest 5-7 minutes. Slice the steaks and plate and top with the butter. (Tip: if butter is still a little cold, put the plated steaks with butter in a warm oven for 30 seconds to soften the butter, but not cook the steak)