While a good steak doesn’t need much in the way of accompaniments, there are certainly ways to make them more exciting.

One is a seasoning blend you wouldn’t expect. Enter pumpkin pie spice — it’s not just for pies. The robust blend of cloves, cinnamon, and warm winter spices does wonders for a cut of beef.

When I was in culinary school, we had a section on compound butters. Basically, you take some softened butter and add your favorite herbs, spices, or flavorings. For a steak, you need something bold, so I chose coarse black pepper. For some added depth, I used Everyday Blend seasoning, which pepper, but also citrus and salt. It helps round out the flavors. Some salty Parmesan for pungency and chopped parsley and you’ve got a zippy, tasty butter that is perfect on steaks. You’ll have some left if you make two steaks — the leftovers are great with eggs in the morning or even spread on toast.

Serve this with a baked potato for a classic steakhouse meal.

Pumpkin Spiced Steaks with Parmesan Peppercorn Butter

No ratings yet
Print Pin Rate
Course: Main Course
Prep Time: 30 minutes
Servings: 2



  • To make the butter, put the butter, Parmesan, pepper, Everyday Blend, and parsley in a small bowl. Mix until well combined.
  • Lay a sheet of parchment on a flat surface and transfer the softened butter to the sheet. Roll into a small log and twist at the ends. Put the butter in the freezer to chill while you cook the steaks.
  • Season the steaks with salt and the pumpkin pie spice. 
  • Heat a heavy skillet over medium high heat and add the oil.
  • Sear the steaks on both sides and cook until done to your liking. 
  • Remove the butter from the freezer and slice a 1-inch piece and immediately add it to the hot steaks. 
  • Serve immediately.


Use this again: You should cook the steaks when ready to serve. Leftover butter can be used on eggs, potatoes, or bread, and is delicious tossed with hot pasta.
For one or two servings: The butter can easily be doubled. You can cut in half but may need to adjust seasonings. 
Store leftovers: Store the butter in the fridge for several days, or the freezer for longer storage.