Cowboy Butter Steak

If you’ve ever wanted a steakhouse-worthy dinner without the price tag or reservation, you’re going to fall hard for this Cowboy Butter Steak. It’s not just another steak recipe—it’s a juicy, seared masterpiece smothered in a garlicky, herby, lemon-kissed butter that takes every bite over the top. Cowboy Butter is a zesty compound butter made with butter, garlic, lemon juice, Dijon mustard, herbs, and spices. It’s often served as a dipping sauce for grilled meats, but we’re taking it up a notch and making it the star of the show. Think of it as Texas meets French bistro. This Cowboy Butter Steak is juicy, tender, and topped with a rich, garlicky cowboy butter sauce that’s bursting with flavor. Try it tonight for a gourmet experience at home.

Cooking Tips for Cowboy Butter Steak:

➣ Don’t skip the rest time. This keeps the steak juicy.
➣ Make extra cowboy butter and keep it in the fridge. Use it on roasted veggies, baked potatoes, or grilled chicken.
➣ Try it with compound butter coins: Chill the butter and slice into rounds for a classic steakhouse finish.

What to Serve with Cowboy Butter Steak?

➣ Garlic Mashed Potatoes
➣ Grilled corn on the cob
➣ Cheesy Roasted Asparagus
➣ Garlic bread to soak up that buttery sauce

FAQs:

Q: What kind of steak should I use?
A: Cowboy butter works beautifully with ribeye, sirloin, NY strip, or filet mignon. Any well-marbled cut will soak up the buttery flavor and stay tender.

Q: Can I use cowboy butter as a marinade?
A: It’s best used as a finishing butter — melt it over the steak just after cooking. But you can brush a little on while grilling for added flavor.

Ingredients:

1 to 1½ pounds ribeye or New York strip steaks, 2 steaks, about 1 inch thick
1 Tbsp olive oil
salt and freshly ground black pepper, to taste
2 Tbsp cowboy butter, plus more for serving
fresh parsley or thyme, for garnish

Instructions:

Bring the steaks to room temperature by taking them out of the fridge 30–45 minutes before cooking. Pat dry with paper towels.
Season generously with salt and freshly ground black pepper on both sides.
Heat a heavy skillet (cast iron preferred) over high heat. Add olive oil and swirl to coat.
When the pan is hot, add the steaks. Sear for 3–4 minutes per side for medium-rare, or adjust based on your preferred doneness.
During the last minute of cooking, add 2 tablespoons cowboy butter to the pan. Baste the steaks with the melted butter using a spoon.
Remove the steaks from the skillet and let rest for 5–10 minutes before serving.
Top with an extra spoonful of Cowboy Butter and garnish with fresh herbs, if desired.

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