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Bourbon and Bacon Compound Butter

Add incredible buttery richness to your steaks with this easy compound butter with Omaha Steaks Applewood Smoked Steak-Cut Bacon and bourbon.


  • 2 slices Omaha Steaks Applewood smoked steak bacon finely chopped
  • 1 stick Unsalted Butter room temperature
  • 1 tbsp Kentucky bourbon
  • 1 tbsp Maple syrup


  • Cook bacon in a skillet over medium-high heat until crisp, stirring constantly. Remove the bacon and pour off the fat, reserving 1 tsp. Cool bacon and fat about 10 minutes.
  • In a medium bowl, combine reserved fat, bacon pieces, butter, bourbon, and maple syrup with a fork, ensuring all ingredients are well blended.
  • Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid.
  • When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor.
  • Unused butter can be kept in the refrigerator for about 2 weeks.