I have to admit it, I thought my grandpa was a little crazy all those years ago smearing room temperature herb butter onto cooked venison, however, he was onto something.

Lately, you can't open a cooking magazine without seeing compound butters overtop a perfectly seared steak. Chrissy Teigen has written all about them in her most recent blog. I've mentioned previously my boyfriend and I hopped on the Blue Apron bandwagon, and our most recent meal was filet with, you guessed it, a compound caper butter overtop.

The best part? You can make these however you choose. Want it extra garlic-y (I just made up a word), then add extra garlic! Don't like capers? Add more fresh herbs! Create them however you choose, just please, please, please use butter. Real butter.

All you will need to make a compound butter is a stick of room temperature butter, about 1 tablespoon (or more) of chopped capers, 2 garlic cloves chopped, the juice of 1/2 a lemon, and a pinch of fine sea salt. Bring your butter to room temperature and mix in the other ingredients.

Once your steaks are hot off the grill or pan, stick a nice slab of caper butter onto sliced seared steak and let it melt overtop. This will keep in the fridge for about a week, but you can always freeze it and pull out when ready to use. You will never look at a steak the same again.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.