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Cowboy Butter for Steak Recipe

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This Cowboy Butter for Steak recipe creates a rich and flavorful compound butter perfect for enhancing high quality steaks like ribeye or tenderloin. The butter is infused with garlic, lemon zest, Dijon mustard, paprika, cayenne, and fresh herbs, imparting bold, savory, and slightly spicy notes. You can cook your steak either on a grill or in a cast iron skillet, finishing by generously basting or serving with the cowboy butter for an indulgent steakhouse experience at home.

Ingredients

Steak and Seasoning

  • 2 – 2.5 pounds high quality steak (ribeye, tenderloin filet, or top sirloin)
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Cowboy Butter

  • 1 stick butter (mostly melted)
  • 4 cloves garlic (minced)
  • 1/2 lemon zested + 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne or red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 tablespoon chives or green onions (sliced)
  • 2 tablespoons fresh parsley (minced)
  • Salt and pepper to taste

Optional for Cast Iron Method

  • 2-3 tablespoons avocado oil
  • Rosemary sprig
  • Smashed garlic cloves

Instructions

  1. Prepare the Cowboy Butter: In a bowl, combine 6 tablespoons softened butter with minced garlic cloves, Dijon mustard, lemon zest and juice, paprika, cayenne or red pepper flakes, dried thyme, chives or green onions, parsley, salt, and pepper. Heat gently in the microwave for 7-10 seconds until just barely melted and combined.
  2. Prepare the Steaks: Remove steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat dry with paper towels and season generously with kosher salt and freshly cracked black pepper or your preferred steak seasoning.
  3. Grill Steaks: Preheat your grill to medium-high heat and set up an indirect heat zone. Sear the steaks over direct heat for 2-3 minutes per side, watching carefully to avoid charring. If flare-ups occur, move the steak to the indirect heat zone until the flames subside. Brush both sides of the steak with cowboy butter while cooking. After 5-6 minutes of searing, transfer the steaks to indirect heat and continue cooking until your desired doneness is reached.
  4. Rest the Steaks (Grill Method): Remove steaks from the grill and allow them to rest on a plate tented with foil for 10 minutes. Serve with additional cowboy butter melted on top or alongside for dipping.
  5. Cast Iron Skillet Method: Heat 1-2 tablespoons of avocado oil in a cast iron skillet over medium-high heat until shimmering. Add the steaks cook for 4 minutes undisturbed on one side, then flip and cook for 4 more minutes on the other side.
  6. Baste with Cowboy Butter in Skillet: Reduce heat to medium-low, add several spoonfuls of cowboy butter into the skillet along with the rosemary sprig and smashed garlic if using. As the butter sizzles, tilt the skillet and spoon the melted butter continuously over the steaks to baste and flavor them while they cook to your desired doneness.
  7. Rest the Steaks (Skillet Method): Transfer the steaks to a plate or cutting board and let rest for 5 minutes before slicing. Serve with the melted butter, garlic, and rosemary from the skillet spooned over the top.

Notes

  • Use a high-quality steak like ribeye or tenderloin filet for best results, although top sirloin can also be used.
  • Removing steaks from the fridge 30 minutes prior to cooking ensures even cooking and better texture.
  • Be careful with flare-ups on the grill; move steaks to indirect heat as needed.
  • The cast iron skillet method allows for basting with flavorful butter and aromatics directly in the pan.
  • Allowing the steaks to rest after cooking redistributes juices and enhances tenderness.

Find it online: https://justsosavory.com/cowboy-butter-for-steak-recipe/