Description
This flavorful Cowboy Butter recipe pairs perfectly with high-quality steaks like ribeye or tenderloin filet, enhancing the meat with a rich, garlicky, and slightly spicy butter sauce. Whether you grill your steak or use a cast iron skillet, this easy-to-make compound butter will elevate your steak dinner to a restaurant-quality experience.
Ingredients
Steak
- 2 - 2.5 pounds high quality steak (ribeye, tenderloin filet, or top sirloin)
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 2-3 tablespoons avocado oil (if using cast iron)
Cowboy Butter
- 1 stick butter (mostly melted)
- 4 cloves garlic, minced
- 1/2 lemon, zested plus 1 tablespoon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon cayenne or red pepper flakes
- 1/2 teaspoon dried thyme
- 1 teaspoon red pepper flakes or cayenne powder
- 1 tablespoon chives or green onions, sliced
- 2 tablespoons fresh parsley, minced
- Salt and pepper to taste
Optional (for cast iron method)
- Rosemary sprig
- Smashed garlic cloves
Instructions
- Prepare Cowboy Butter: In a bowl, combine 6 tablespoons softened butter, minced garlic, Dijon mustard, lemon zest and juice, paprika, cayenne or red pepper flakes, dried thyme, chives or green onions, fresh parsley, and salt and pepper to taste. Heat in the microwave for about 7-10 seconds until barely melted and well combined.
- Prep the Steaks: Remove steaks from the refrigerator about 30 minutes before cooking to reach room temperature. Pat them dry thoroughly with paper towels. Season generously with kosher salt and freshly cracked black pepper or your favorite steak seasoning.
- Grill Method - Preheat Grill: Preheat your grill to medium-high heat, creating an indirect heat zone. Place steaks on the grill after resting for 30 minutes.
- Grill Steaks: Sear the steaks over direct heat for 2-3 minutes per side, avoiding charring. If flames arise, shift steaks to indirect heat until flames subside.
- Apply Cowboy Butter While Grilling: Brush both sides of the steaks with cowboy butter as they cook. After approximately 5-6 minutes, move the steaks to indirect heat until they reach your desired internal temperature.
- Rest and Serve: Remove steaks from the grill and tent with foil. Let them rest for 10 minutes to retain juices. Serve smothered with extra cowboy butter or use as a dipping sauce.
- Cast Iron Method - Heat Pan: Heat 1-2 tablespoons of avocado oil in a cast iron skillet over medium-high heat until shimmering.
- Cook Steaks in Skillet: Place steaks in the skillet without overcrowding. Cook for 4 minutes on one side undisturbed, then flip and cook another 4 minutes on the other side.
- Add Cowboy Butter and Aromatics: Reduce heat to medium-low, add a few spoonfuls of cowboy butter along with optional rosemary sprig and smashed garlic cloves to the skillet. As the butter melts and sizzles, tilt the pan and spoon the butter over the steaks repeatedly to baste until desired doneness is achieved.
- Rest and Serve: Transfer steaks to a plate or cutting board and rest for 5 minutes before slicing. Serve with the melted butter, garlic, and rosemary from the skillet spooned on top.
Notes
- Letting steaks come to room temperature before cooking ensures more even cooking.
- Patting steaks dry before seasoning helps to get a better crust.
- If using top sirloin instead of ribeye or tenderloin, expect a slightly less tender result.
- Adjust cayenne or red pepper flakes to taste based on your spice preference.
- For best flavor, use fresh herbs and good quality butter.
- Resting steaks after cooking is crucial to keep them juicy and tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
