Bobby Flay says there is one butter he always keeps in his kitchen: unsalted Kerrygold. In comments to Allrecipes, the celebrity chef said he reaches for the Irish brand because, as he put it, he has “some Irish blood” and knows it will taste “good and grassy in the best way.”
The butter comes from County Cork, Ireland, and is made with milk from grass-fed cows. The article says Kerrygold contains just three ingredients: pasteurized cream, skimmed milk and cultures. Flay prefers the unsalted version because it gives him more control over seasoning, and the Grass-Fed Pure Irish Unsalted Butter has even more butterfat than the salted version, a detail that helps explain why it performs so well in everyday cooking.
That matters because Kerrygold is not a bargain buy. An 8-ounce packet can cost upward of $5 depending on where you shop, putting it in the premium category for a basic kitchen staple. Still, the butter has built a reputation for creaminess and flavor, and the article notes that European butter is often favored in baking because of its higher fat content.
For Flay, the appeal is not just technical. He likes butter with roasted sweet potatoes, and the brand is also the one he wants on hand for his butter tip for porterhouse steak. That makes his preference less like a celebrity endorsement and more like a working chef’s shorthand: buy the butter that can handle both weeknight vegetables and a steakhouse finish.
There is a small contradiction in that advice. Flay’s pantry pick is a premium product with a higher price tag, yet he says he always stocks it because he trusts the flavor and the way it behaves in the pan. In other words, the butter is expensive, but for him it earns its keep every time the kitchen heat goes on.
The real answer, then, is simple. If Bobby Flay is telling cooks to keep one butter within reach, it is Kerrygold — unsalted, Irish, grassy, and versatile enough to justify the splurge when the food depends on it.
