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Under 30 Minutes

Sriracha Butter

Melt a bit of this salty, spicy butter on top of grilled steak. Anchovies add deep flavor -- this doesn't taste fishy, we promise!

  • Prep:
  • Total Time:
  • Servings: 10
Sriracha Butter

Photography: Andrew Purcell

Source: Everyday Food, July/August July/August 2013


  • 1 stick unsalted butter, softened
  • 2 anchovy fillets, minced
  • 1 tablespoon Sriracha or other chile sauce
  • 1 garlic clove, minced
  • Coarse salt


  1. With a fork, mash together butter, anchovies, Sriracha, garlic, and 1/2 teaspoon salt. Keep refrigerated for up to 1 week.

Reviews (3)

  • Ms- M 29 Jan, 2014

    It would be super helpful if Sarah could show us how to tell when meat (of all types, but especially chicken) is done cooking (particularly when frying or grilling) without cutting it open or using a meat thermometer. So many of us worry about meat being dangerously raw but also don't want to overcook it (or lose precious juices by cutting into it). Help Sarah! If anyone can demonstrate this in a way that is easy to understand and see, I know it's you!

  • Marizzle Dickinson 6 Jan, 2014

    Sriracha goodness... Fun steak accompaniment. Will make again.

  • Renee Maul 15 Jul, 2013

    How do I store leftover anchovies? And how long will they keep?

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