Description
This Cowboy Butter for Steak recipe adds a rich, flavorful twist to your favorite cuts of steak like ribeye or tenderloin. Infused with garlic, lemon, Dijon mustard, and a blend of spices, this compound butter enhances the natural taste of the steak whether grilled or cooked in a cast iron skillet, resulting in a juicy, perfectly cooked steak with a zesty, buttery finish.
Ingredients
Scale
Steak and Seasoning
- 2.5 pounds high quality steak such as ribeye or tenderloin filet
- 3 tablespoons avocado oil (if using cast iron)
- Kosher salt to taste
- Freshly cracked black pepper to taste
Cowboy Butter
- 1 stick butter, mostly melted (about 8 tablespoons)
- 4 cloves garlic, minced
- 1/2 lemon zested
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon cayenne or red pepper flakes
- 1/2 teaspoon dried thyme
- 1 teaspoon red pepper flakes or cayenne powder
- 1 tablespoon chives or green onions, sliced
- 2 tablespoons fresh parsley, minced
- Salt and pepper to taste
- Optional: 1 rosemary sprig and 1 smashed garlic clove for cast iron preparation
Instructions
- Prepare Cowboy Butter: Add 6 tablespoons of softened butter into a bowl. Mix in minced garlic, Dijon mustard, lemon zest and juice, paprika, cayenne/red pepper flakes, dried thyme, chives or green onions, fresh parsley, and salt and pepper to taste. Heat the mixture in the microwave for about 10 seconds until barely melted and easy to mix.
- Prepare Steak: Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season generously with kosher salt and freshly cracked black pepper or your favorite steak seasoning.
- Grill Method: Preheat grill to medium-high with an indirect heat zone. Place steaks over direct heat and cook for 3 minutes per side, watching closely to avoid charring. If flames flare, move steaks to indirect heat until flames subside. Brush both sides of the steaks with cowboy butter as they cook. After about 6 minutes total cooking time, transfer steaks to indirect heat until they reach desired internal temperature. Remove steaks, tent loosely with foil, and rest for 10 minutes before slicing. Serve with additional cowboy butter on top or on the side.
- Cast Iron Method: Heat 2 tablespoons avocado oil in a cast iron skillet over medium-high heat until shimmering. Place steaks in the skillet without overcrowding. Cook for 4 minutes on one side without moving. Flip steaks using tongs and cook for another 4 minutes. Reduce heat to medium-low, add spoonfuls of cowboy butter along with optional rosemary sprig and smashed garlic. As butter melts and sizzles, tilt skillet and spoon butter over the steaks repeatedly until desired doneness. Transfer steaks to a plate and rest for 5 minutes before slicing and serving with the melted butter and herbs from the skillet.
Notes
- Steak temperature will continue to rise about 5 degrees Fahrenheit during resting, so remove from heat slightly before your target temperature.
- Internal temperature guide: Rare 120–125°F, Medium rare 130–135°F, Medium 140–145°F, Medium well 150–155°F, Well done 160–165°F.
- For a homemade blackened seasoning, combine 2 tablespoons smoked paprika, 1 tablespoon cayenne pepper, 1 tablespoon onion powder, 2 teaspoons garlic powder, 1 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano.
- Letting the steak rest after cooking helps seal in juices and enhance tenderness.
- If not using cast iron, you can sear the steak in a heavy skillet with canola or avocado oil.
