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Cowboy Butter Steak on a white plate, topped with melting herb butter and chopped parsley, garnished with lemon wedges.

Cowboy Butter Steak

Juicy, perfectly seared Cowboy Butter Steak topped with a garlicky, lemony, spicy cowboy butter that melts into a rich sauce. A steakhouse-quality meal made right at home in minutes.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American, Western
Keyword: Best cowboy butter recipe, Cowboy butter ingredients, Cowboy butter recipe, Cowboy butter sauce, Cowboy butter steak bites, Cowboy butter steak recipe, Easy cowboy butter recipe, Where can i Buy Cowboy Butter
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time (for butter): 2 hours
Total Time: 2 hours 20 minutes
Servings: 4
Calories: 620kcal
Cost: $20

Equipment

  • 1 Cast iron skillet (10–12 inch) (For best sear and heat retention)
  • 1 Mixing bowl (To make cowboy butter)
  • 1 Parchment paper (For rolling the butter log)
  • 1 Tongs (To flip steak easily)
  • 1 Sharp knife (For slicing steak)
  • 1 Meat thermometer (Optional, for perfect doneness)

Ingredients

For the Cowboy Butter

  • ½ cup unsalted butter - softened
  • 4 cloves garlic - minced
  • 2 tablespoon fresh parsley - chopped
  • 1 tablespoon lemon juice - fresh
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • ½ teaspoon red pepper flakes - adjust to taste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the Steak

  • 2 ribeye or sirloin steaks - about 8–10 oz each
  • 2 tablespoon vegetable oil - or avocado oil
  • salt and black pepper - to season generously
  • few sprigs fresh thyme optional

For Serving

  • extra cowboy butter - for topping
  • chopped fresh parsley - for garnish
  • lemon wedges for - squeezing
  • grilled vegetables - optional side

Instructions

  • Mix softened butter, garlic, parsley, lemon juice, lemon zest, Dijon mustard, red pepper flakes, smoked paprika, salt, and pepper in a bowl. Roll into a log and chill at least 2 hours.
    Rolled and sliced homemade herb butter with visible green herbs, placed on parchment paper with a knife beside it.
  • Remove steaks from the fridge 30 minutes before cooking. Pat dry and season generously with salt and black pepper.
  • Heat oil in a cast iron skillet over high heat. Sear steaks 3–4 minutes per side for medium-rare, optionally adding thyme for flavor.
    Juicy, pan-seared steak medallions topped with melted butter, garlic, and fresh herbs, glistening in their flavorful sauce.
  • Let steaks rest for 5 minutes, then slice against the grain into strips.
  • Top with thick slices of cowboy butter, let it melt, garnish with parsley and lemon wedges, and serve with grilled vegetables.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 620kcal (31%) | Carbohydrates: 2g (1%) | Protein: 42g (84%) | Fat: 46g (71%) | Saturated Fat: 24g (150%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 160mg (53%) | Sodium: 520mg (23%) | Potassium: 620mg (18%) | Vitamin A: 900IU (18%) | Vitamin C: 3mg (4%) | Calcium: 25mg (3%) | Iron: 5mg (28%)
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