This homemade cowboy butter is the *perfect* sauce to put on steak. It's quick, easy, and can add an absolute flavor-bomb to your next cookout. We're serving this butter *warm* because that's how it's meant to be served with steak.
What I love about this sauce is the combination of the buttery goodness coupled with the tangy kick from the lemon. And it comes together in just a few minutes with items you already have in your pantry and fridge.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Butter — this sauce is *all* about the butter. I used Kerry Gold unsalted butter
- Lemon Juice & Zest — the lemon really adds a nice bright, tangy freshness
- Dijon Mustard & Garlic — the dijon and garlic paste bring some depth and sharpness to the flavor
- Spices (Cayenne, Paprika, Red Pepper Flakes) — a nice little mix or smokiness and heat
- Fresh Herbs (Parsley, Chives, Thyme) — I used fresh herbs, but if you only have dried, use whatever you have
HOW TO MAKE COWBOY BUTTER
1. Melt the Butter
Melt your butter and add it to a bowl.
2. Mix in Other Ingredients
Then mix in the lemon juice and zest, dijon mustard, garlic paste, spices, and fresh herbs. Give it a *really* good stir so all the ingredients are well-incorporated.
3. Serve Warm with Steak
This cowboy butter is meant to be served warm with steak. So the best time to make the butter is when your steak is off the grill and resting.
PAIRING SUGGESTIONS
Cowboy butter is the perfect complement to Peter Luger Style Steak, grilled filet mignon, smoked ribeye, and smoked tomahawk steak.
PRO TIPS FOR MAKING THIS RECIPE
- Compound-Style. If you want this to be a compound butter instead, just softened (not melted) butter and place in the fridge for 30 minutes before melting on top of your steak.
- Storage. You can store this sauce in your fridge for up to 5 days and gently reheat it.
Cowboy Butter for Steak
Ingredients
- 6 tbsp butter melted
- 1/2 tbsp lemon juice & zest
- 1 tbsp garlic paste substitute with 4 cloves fresh garlic
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 2 tbsp parsley chopped
- 1 tbsp chives chopped
- 2 tsp thyme chopped
- 1/4 tsp crushed red pepper flakes
- salt & pepper to taste
Instructions
- Melt butter in a small bowl.
- Whisk in lemon juice, lemon zest, garlic, Dijon mustard, cayenne pepper, and paprika.
- Add parsley, chives, thyme, and crushed red pepper flakes.
- Season with salt and pepper to taste.
- Serve warm with steak.
Notes
- Compound-Style. If you want this to be a compound butter instead, just softened (not melted) butter and place in the fridge for 30 minutes before melting on top of your steak.
- Storage. You can store this sauce in your fridge for up to 5 days and gently reheat it.
