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

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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