Ever searched for that one magic recipe to make steak totally unforgettable? Yeah, same here. My cowboy butter recipe is the answer. It’s so good, you’ll wonder where it’s been hiding. I started using it for steaks, but trust me, you’ll want to smear it on just about everything—bread, corn, chicken—you get the idea. Not to sound dramatic, but after you try it, regular butter starts to feel a little blah.
Cowboy Butter
Ingredients
Method
- Soften a stick of real butter.
- Add freshly minced garlic, chopped parsley, lemon juice, lemon zest, Dijon mustard, cayenne, salt, black pepper, and red pepper flakes to the butter.
- Mix all ingredients together until well combined.
- For serving, plop a big blob of cowboy butter on a freshly grilled steak.
- If desired, wrap the butter in plastic and chill to form a log. Slice off rounds for serving.
Notes
What is Cowboy Butter?
Cowboy butter is basically fancy, garlicky, spicy, herby melted butter. That’s it, but wow. It packs such a punch. Think of it as a flavor explosion and not your ordinary, forgettable butter you ignore on restaurant bread baskets. Mine has fresh garlic (obviously), some fresh lemon, spicy mustard, crushed red pepper, chopped herbs, and just a teensy kick from cayenne. It’s supposed to taste like something a wild camp cook would whip up over a campfire—you know, if they secretly trained in a five-star restaurant. It’s a game-changer, especially if your steak usually gets the salt-and-pepper-and-done treatment. I made it for a family cookout and someone actually said, “I could eat this with a spoon.” No lie.
How to Serve Cowboy Butter
There’s magic in how you serve this stuff. Some people pour it. Others thickly slather. Me? All of the above.
Here are some easy suggestions for getting cowboy butter onto your plate fast:
- Slather it right on top of a sizzling steak. (That sizzle, though.)
- Dip warm, crusty bread in it—trust me, just do it.
- Use it to finish cooked veggies, like corn or green beans. Surprisingly tasty.
- Spread it on baked potatoes. It basically makes the whole meal.
Was this list a little obvious? Maybe. But sometimes, obvious is exactly what you want.
How to Make Cowboy Butter for Steak
Okay, secrets out—making cowboy butter is EASY. Too easy, really. Here’s how I do it, even when life gets wild:
Soften a stick of real butter (please, not margarine, you’ll regret it—the flavor just isn’t the same). To that, toss in some freshly minced garlic (be generous), chopped parsley, a little lemon juice and zest, and a spoonful of Dijon mustard. I always add a pinch of cayenne, plus salt, black pepper, and a sprinkle of red pepper flakes. Stir it up. That’s it.
For steak, I always plop a big blob on my ribeye right when it comes off the grill. Melts everywhere, gets all juicy and impossible to resist. If you can wait, wrap the butter in plastic and chill it into a log. Slice off rounds like a restaurant. Honestly, I rarely wait.
“I thought regular steak was my favorite meal, but then my neighbor brought over cowboy butter at our last BBQ. It changed EVERYTHING. Now I won’t even grill without it.”
— Sarah D., Austin, TX
Tips and Modifications
Let’s be honest—recipes are guidelines, not prison sentences. So if you hate, say, parsley (I know someone does), swap it for cilantro or even basil. You can go heavier on garlic (high five), or lighter if you’re heading out in public. Don’t have lemon? Lime’s fine. Want a little more tang? Splash in some extra Dijon. My friend once added a hint of smoked paprika and… wow. Not traditional, but kind of mind-blowing. Point is, don’t fuss, just taste as you go. Oh, and if your butter melts too quick, toss it back in the fridge a sec.
More Cowboy Butter Uses
Honestly, after you’ve tried cowboy butter on steak a few times, you’ll start dreaming up other uses. Boring chicken? Squeeze a blob under the skin before roasting—total upgrade. Grilled shrimp basically demands a dunk in this stuff. My mom brushed it over corn on the cob and made my skeptical brother a believer. For garlic bread, swap it in for your usual spread, then broil. Even scrambled eggs get a glow-up with a pat of this melted right on top. Just try not to eat it all with a spoon (though, I won’t judge).
Common Questions
Can I make cowboy butter ahead of time?
Oh totally. Store it in the fridge in a sealed container or rolled in plastic wrap for a week, no problem.
Does it freeze well?
Yep, freeze it in a log or scoop into ice trays for single servings. Lasts about 2-3 months.
Is it spicy?
A little, thanks to the cayenne and red pepper, but you control the heat. Just dial it back if you’re not feeling wild.
Can I use dried herbs?
You can, but fresh is best. Dried herbs tend to be kind of poky, but they’ll do in a pinch.
How much should I use per steak?
As much as feels right. Usually a tablespoon or two, but honestly, nobody’s judging if you go nuts.
Go Forth and Butter Everything
So, there you have it. Cowboy butter recipe: tasty, easy, and probably about to become your go-to secret weapon for steak and… honestly, a hundred other things. If you can wield a spoon, you can master this. For more tips, check out resources like Serious Eats or Food Network. Try it soon—then try not to eat it straight out of the bowl. Good luck with that.
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