This Cowboy Butter is about to knock your socks off! Take my advice and compound this butter, because you'll want it to last for meals to come. It has lots of flavor and adds a depth that will only enhance your Ribeye, Filet Mignon, Sirloin or beyond! I've experimented with a couple variation of this cowboy butter, adding more heat, swapping out fresh herbs and such...but this combo has been a crowd favorite!
What is Cowboy Butter?
Cowboy Butter is a mixture of several of flavors added to butter to use as a dip or as a spread, which is known as compound butter. This butter is flavored with herbs and spices to give it a little kick from added cayenne pepper and crushed red pepper flakes. To me it makes the perfect dipping sauce for your surf and turf meal.
To Dip or To Compound..that is the question..
It can be served either way. But the BEST way is to prepare for both! I like to make compound butter and then slice into circular smaller pats so I can melt as needed. I love dipping my steak pieces it in or even pouring over my steak. Compounded butter can also be frozen to last you even longer, but keep in mind freshness always wins!
Now let's get to the recipe and all the ingredients needed as well as some cooking items and utensils for this dish.
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- Wire Whisk - Oxo brand whisk that's easy to clean and gets the mixing done!
- Salt - When I'm using salt as a topper for finishing dishes, I like to use a quality salt.
- 3 Qt Sauce Pan - Hexclad pans are my brand of choice. I've used them for years and they've been withstanding all my cooking and we cook A LOT.
Ingredients you'll need for Cowboy Butter
- 1 Stick or ½ Cup Butter - Salted or unsalted
- 2 teaspoon Garlic, minced
- 1 teaspoon Lemon Juice
- 1 teaspoon Lemon Zest
- 1 teaspoon Paprika
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Cayenne Pepper (Do ¼ teaspoon if you don't a spice fan)
- ½ teaspoon to 1 teaspoon Chili Flakes (I used 1 teaspoon but do have if you don't like too much spice)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Chives (you can use finely minced scallions)
- 1 tablespoon Parsley (cilantro can also be used)
- ½ tablespoon Thyme
Instructions for Cowboy Butter (Ready-to-use AND Compounded)
Step 1 : Gather and measure out your ingredients. Place medium size pot on stove and turn on your flame to medium low.
Step 2 : When pot is warm, put the butter in. Once it's almost melted add in garlic, lemon juice, lemon zest, paprika, salt, pepper, and cayenne pepper. Stir and then add in dijon mustard.
Step 3 : Stir this to combine all the ingredients very well using a whisk and do not bring this to a boil otherwise it could separate.
Step 4 : Once the butter is warmed and ingredients are combined very well add in your chili flakes and fresh herbs (chives, parsley and thyme) and stir well.
Step 5 : If using it immediately as a dipping sauce, serve and enjoy. If making compound butter, see step 6.
To Make Compound Butter
Step 6 : Allow the mixture to cool well so that it's thick. Lay out some plastic wrap and pour it out on the wrap. Using a spatula makes this easier. Roll up the butter like a twinkie. Refrigerate and once completely cooled off you can cut off circular butter pats to top your steak with.
What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!
Recipe
Cowboy Butter
Ingredients
- 1 Stick or ½ Cup Butter - Salted or unsalted
- 2 teaspoon Garlic minced
- 1 teaspoon Lemon Juice
- 1 teaspoon Lemon Zest
- 1 teaspoon Paprika
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Cayenne Pepper Do ¼ teaspoon if you don't a spice fan
- ½ teaspoon to 1 teaspoon Chili Flakes I used 1 teaspoon but do have if you don't like too much spice
- 1 tablespoon Dijon Mustard
- 1 tablespoon Chives you can use finely minced scallions
- 1 tablespoon Parsley cilantro can also be used
- ½ tablespoon Thyme
Instructions
- Gather and measure out your ingredients. Place medium size pot on stove and turn on your flame to medium low.
- When pot is warm, put the butter in. Once it's almost melted add in garlic, lemon juice, lemon zest, paprika, salt, pepper, and cayenne pepper. Stir and then add in dijon mustard.
- Stir this to combine all the ingredients very well using a whisk and do not bring this to a boil otherwise it could separate.
- Once the butter is warmed and ingredients are combined very well add in your chili flakes and fresh herbs (chives, parsley and thyme) and stir well.
- If using it immediately as a dipping sauce, serve and enjoy. If making compound butter, see step 6.
- Compound Butter: Allow the mixture to cool well so that it's thick. Lay out some plastic wrap and pour it out on the wrap. Using a spatula makes this easier. Roll up the butter like a twinkie. Refrigerate and once completely cooled off you can cut off circular butter pats to top your steak with.
Nutrition
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Chef Tim Clowers says
One of the better steak butters that you will use on a steak.