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This cowboy butter steak recipe transforms any cut of beef into a restaurant-worthy dish with minimal effort. The richly flavored butter infuses the meat with garlic, herbs, and a hint of heat for an unforgettable meal that feels special even on weeknights.
I first created this cowboy butter on a rainy evening when I wanted to make a special dinner without leaving home. My family was so impressed they now request it whenever we have something to celebrate.
Ingredients
- High quality steak: 2 to 2.5 pounds. Ribeye or tenderloin filet deliver the most tender results but top sirloin works wonderfully for a more budget-friendly option
- Avocado oil: 2 to 3 tablespoons. Its high smoke point makes it perfect for cast iron cooking without setting off smoke alarms
- Kosher salt: To taste. The larger crystals adhere better to meat and enhance flavor without overwhelming
- Freshly cracked black pepper: To taste. Always crack your own for superior flavor and aroma
- Butter: 1 stick mostly melted. Use unsalted to control the final saltiness of your dish
- Garlic: 4 cloves minced. Look for firm heads with tight skin for the freshest flavor
- Lemon: Zest plus 1 tablespoon juice. The bright acidity balances the richness of the butter and steak
- Dijon mustard: 1 tablespoon. Adds complexity and helps emulsify the butter sauce
- Paprika: 1 teaspoon. Contributes a subtle smoky sweetness and beautiful color
- Cayenne or red pepper flakes: 1/2 teaspoon plus 1 teaspoon. Adjustable based on your heat preference
- Dried thyme: 1/2 teaspoon. Provides earthy notes that complement beef perfectly
- Fresh chives or green onions: 1 tablespoon sliced. Their mild onion flavor brightens the finished dish
- Fresh parsley: 2 tablespoons minced. Adds color and a fresh herbaceous note
- Optional rosemary sprig and smashed garlic: These aromatics infuse the butter with deeper flavor during cooking
Step-by-Step Instructions
- Prepare the Cowboy Butter:
- Combine 6 tablespoons of softened butter in a microwave safe bowl with the minced garlic, dijon mustard, lemon zest and juice, all the seasonings, and herbs. Warm in the microwave for just 7 to 10 seconds until the butter barely melts but isn't completely liquid. This gentle warming helps the flavors meld together while maintaining the perfect consistency for brushing onto your steak.
- Prepare the Steaks:
- Take your steaks out of the refrigerator a full 30 minutes before you plan to cook them. This crucial step ensures they cook evenly throughout. Pat them completely dry with paper towels to promote perfect browning. Season generously with salt and pepper on both sides, pressing the seasonings into the meat to help them adhere.
- Grill Method:
- Preheat your grill thoroughly, establishing zones for both direct medium high heat and indirect cooking. Place your room temperature steaks directly over the flames for 2 to 3 minutes per side to develop a beautiful crust. Watch carefully for flareups and move to indirect heat if flames get too intense. After the initial sear, brush both sides generously with your prepared cowboy butter, allowing the flavors to melt into the meat. Move steaks to indirect heat and continue cooking until they reach your desired doneness.
- Cast Iron Method:
- Heat a cast iron skillet over medium high heat until it begins to smoke slightly. Add the avocado oil and allow it to shimmer. Place your steaks carefully into the hot pan without overcrowding. Let them cook undisturbed for a full 4 minutes to develop a perfect crust. Flip once with tongs and cook the other side for 4 more minutes. Lower the heat and add several spoonfuls of your cowboy butter along with optional rosemary and smashed garlic. Tilt the pan slightly and continuously spoon the sizzling butter over the steaks to baste them until they reach your preferred doneness.
- Rest and Serve:
- Transfer your cooked steaks to a plate or cutting board and tent loosely with foil. Allow them to rest for 5 to 10 minutes so the juices redistribute throughout the meat. Serve with additional cowboy butter on top or on the side for dipping. For the cast iron method, drizzle the flavorful pan drippings over the steak before serving.
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The magic of this recipe is definitely in that butter. I discovered that giving the butter a brief stint in the microwave creates the perfect consistency while allowing all those incredible flavors to meld together. My husband now requests this butter for everything from corn on the cob to baked potatoes.
Temperature Guide for Perfect Steak
Achieving your ideal steak doneness requires attention to internal temperature. For rare steak, remove from heat at 120°F as it will continue rising to about 125°F while resting. Medium rare requires 130°F before resting, medium needs 140°F, and well done should reach 155°F before resting. Always use an instant read thermometer inserted into the thickest part of the steak for accurate readings.
Make Ahead and Storage
The cowboy butter can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before using or gently rewarm. For longer storage, portion the butter into an ice cube tray, freeze until solid, then transfer the butter cubes to a freezer bag. They'll keep for up to three months. To use, simply remove a cube and melt it over hot steak.
Perfect Pairings
This richly flavored steak deserves thoughtful accompaniments. For a complete meal, serve alongside roasted garlic mashed potatoes that can soak up extra butter sauce. A simple arugula salad with lemon vinaigrette provides a peppery contrast that cuts through the richness. For wine, choose a bold cabernet sauvignon or a peppery syrah that can stand up to the robust flavors of the cowboy butter.
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Variations for Every Taste
This versatile butter can be customized endlessly to suit your preferences. For an Italian twist, replace the thyme with dried oregano and add a tablespoon of freshly grated parmesan cheese. Create a Mexican inspired version by substituting lime for lemon and adding a teaspoon of ground cumin and chopped cilantro instead of parsley. For seafood lovers, this butter is equally delicious over grilled shrimp or salmon just reduce the cayenne if serving with more delicate proteins.
Frequently Asked Questions
- → Can I make cowboy butter ahead of time?
Yes! You can prepare cowboy butter up to 3 days in advance. Store it covered in the refrigerator, then bring to room temperature before using. You can also form it into a log using plastic wrap and slice medallions as needed.
- → What other meats work well with cowboy butter?
While perfect for steak, cowboy butter is versatile! Try it on grilled chicken, fish, pork chops, or even roasted vegetables. The flavor profile complements most proteins and adds richness to simple sides.
- → How do I know when my steak is done?
The most accurate method is using an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well done. Remember the temperature will rise about 5 degrees during resting.
- → Can I substitute the herbs in cowboy butter?
Absolutely! The classic version uses parsley, chives and thyme, but you can customize with rosemary, oregano, tarragon or cilantro. Just maintain similar proportions of herbs to butter for balanced flavor.
- → How spicy is this cowboy butter?
With 1/2 teaspoon of cayenne or red pepper flakes, it has a mild to medium kick. Adjust the heat level by reducing the spice for a milder butter or doubling it for more pronounced heat.
- → Why let steaks rest before and after cooking?
Resting steaks at room temperature before cooking ensures even cooking. Resting after cooking allows juices to redistribute throughout the meat instead of spilling out when cut, resulting in a juicier, more flavorful steak.