Cowboy Butter for Steak (Print Version)
# Ingredients:
→ Steak
01 -
2 - 2.5 pounds high quality steak (ribeye, tenderloin filet, or top sirloin)
02 -
2-3 tablespoons avocado oil (for cast iron method)
03 -
Kosher salt to taste
04 -
Freshly cracked black pepper to taste
→ Cowboy Butter
05 -
1 stick (113g) butter, mostly melted
06 -
4 cloves garlic, minced
07 -
1/2 lemon, zested plus 1 tablespoon juice
08 -
1 tablespoon Dijon mustard
09 -
1 teaspoon paprika
10 -
1/2 teaspoon cayenne or red pepper flakes
11 -
1/2 teaspoon dried thyme
12 -
1 teaspoon red pepper flakes
13 -
1 tablespoon chives or green onions, sliced
14 -
2 tablespoons fresh parsley, minced
15 -
Salt and pepper to taste
16 -
1 sprig rosemary and 1 clove smashed garlic (optional, for cast iron method)
# Instructions:
01 -
Combine 6 tablespoons softened butter in a bowl with minced garlic, Dijon mustard, lemon zest and juice, seasonings, and herbs. Heat in the microwave for 7-10 seconds until barely melted. Stir to incorporate all ingredients.
02 -
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on both sides.
03 -
Preheat grill to medium-high heat, creating zones for both direct and indirect cooking.
04 -
Place steaks over direct heat for 2-3 minutes per side, avoiding excessive charring. If flare-ups occur, temporarily move steaks to indirect heat zone.
05 -
Brush both sides of steaks with cowboy butter during cooking. After 5-6 minutes total cooking time, move steaks to indirect heat until desired doneness is reached.
06 -
Remove steaks from grill, tent with foil, and rest for 10 minutes before slicing. Serve with additional cowboy butter on top or as a dipping sauce.
07 -
Heat avocado oil in a cast iron skillet over medium-high heat until shimmering but not smoking.
08 -
Place steaks in the hot skillet without overcrowding. Cook undisturbed for 4 minutes on the first side. Flip and cook for 4 more minutes on the second side.
09 -
Reduce heat to medium-low. Add several spoonfuls of cowboy butter to the pan along with optional rosemary sprig and smashed garlic. Tilt the skillet and continuously spoon the sizzling butter over the steaks until they reach desired doneness.
10 -
Transfer steaks to a cutting board and rest for 5 minutes before slicing. Serve with the infused butter from the skillet poured over the top.
# Notes:
01 -
For best results, use a meat thermometer to cook steaks to desired doneness: rare (125°F/52°C), medium-rare (135°F/57°C), medium (145°F/63°C), medium-well (150°F/66°C), well-done (160°F/71°C).
02 -
The cowboy butter can be made ahead and refrigerated. Simply reheat before serving.