Cowboy Butter Steak

Let’s make Cowboy Butter Steak. Tender steak is seasoned to perfection, grilled or seared indoors in a cast iron skillet and the best part – it’s paired with this herby, tangy cowboy butter for dipping or melting over your steak.

Why You’ll Love Cowboy Butter Steak

Cowboy butter has become even more popular in the recent year or so, including my Cowboy Butter Steak Sliders that went super viral last year. I first hear about cowboy butter from the Pioneer Woman back in 2015 although her version was simply garlic, parsley and red pepper added to butter.

I’ve created my own version adding lemon juice and zest, dijon mustard, red pepper or cayenne, green onions and parsley, garlic and dried thyme. It’s robust, herbaceous and tangy with a kick of heat. And so delicious you’ll want to smother it over everything.

If that sounds delicious, be sure to also check out my Cowboy Butter Chicken Tenders, and my Cowboy Butter Steak and Potatoes.

Key Ingredients

Here are all the elements to make this easily bring this cowboy butter steak recipe together:

Steak – a quality, tender cut such as ribeye or tenderloin filet. Starting with a quality cut is the most important step in this recipe being a success. Costco has great options!

Butter – I love using Kerrygold or similar Ireland/European butter. But you can use regular butter as well.

Herbs – dried thyme, fresh parsley, fresh chives or green onions.

Garlic – freshly minced garlic is essential, skip the jarred alternative for this recipe.

Seasonings – red pepper flakes or cayenne pepper, freshly cracked pepper and paprika

Dijon Mustard – a little dijon adds a tangy sharpness that’s just enough to balance out the creamy decadence of the butter.

Lemon – adds a tangy acidity and lemon flavor from the zest and juice.

Avocado Oil – if you’ll be cooking the steak in a cast iron skillet, be sure to use avocado oil instead of olive oil for the high smoke point.

How to Make Cowboy Butter Steak

In just a few easy steps you can be enjoying a tender, juicy steak with melty cowboy butter. In these instructions I share a cooking method for grilling or for making it in a cast iron skillet indoors.

Make the Cowboy Butter

Add softened butter to a bowl with all the cowboy butter ingredients. Heat in the microwave for 10 seconds until it’s barely melted. Don’t fully melt or the butter can break/separate.

If you want to make a firm compound butter, skip the melting part. Instead, place the softened cowboy butter onto plastic wrap and roll it into a log. Then refrigerate until firms up. When you’re ready to use it, slice and add to the top of the warm steak.

Cook the Steak (Grill Method)

Preheat grill to medium-high with an indirect heat zone. Remove steaks from the fridge and allow them to rest at room temp for 30 minutes.

Cook steaks over direct heat for about 2-3 minutes per side, being sure not to char them. If high flames appear, move them to indirect heat until flame subsides.

Brush both sides with cowboy butter as they cook. After 5-6 minutes of total cook time, move the steaks to indirect heat until desired temperature is reached.

Remove and allow steaks to rest on a plate with tented foil for 10 minutes before slicing. Serve with cowboy butter on top or on the side.

Cook the Steak (Cast Iron Skillet Method)

Heat 1-2 tbsp avocado oil in a cast iron skillet over medium-high heat until it’s shimmering.

Place the seasoned steaks in the skillet and cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side.

Reduce heat to medium-low, add a few spoonfuls of cowboy butter. As the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness.

Transfer the steaks to a plate or cutting board, and allow them to rest for 10 minutes before slicing. Serve with cowboy butter on top or on the side.

Tips and Modifications

Make it ahead – you can easily prepare the cowboy butter ahead, cover tightly and store in the fridge for up to 1 week. When ready to use you can warm it in the microwave in 5-7 second bursts until it’s softened and partially melted.

Create a Compound Butter – instead of a melted butter sauce/dip, you can turn this into a compound butter instead for slicing and topping the steaks.

Use it for Chicken – I love how delicious this flavorful butter is on chicken. It pairs perfectly on poultry. Whether it’s grilled chicken or chicken tenders you’ll love this on chicken.

Use it on Veggies and Side Dishes – use cowboy butter on your mashed potatoes instead of butter, or to sautéed asparagus or green beans, or even Brussels sprouts and pan fried sweet corn.

Internal Temperatures for Cooking Steak

Here is the internal temperature chart for your desired doneness:

Rare: 120–125°F (8 minutes)
Medium rare: 130–135°F (9 minutes)
Medium: 140–145°F (10 minutes)
Medium well: 150–155°F (11 minutes)
Well done: 160–165°F (12 minutes)

More Cowboy Butter Uses

Cowboy Butter Chicken Tenders

Cowboy Butter Steak and Potatoes

Cowboy Butter Steak Sliders

Looking for More Steak Recipes?

Cast Iron Steak with Cognac Peppercorn Sauce

Garlic Butter Steak with Parmesan Alfredo

Smothered Steak and Gravy

Loaded Baked Potato with Steak

Garlic Butter Steak Bites with Parmesan Cream Sauce

I hope you enjoyed this recipe for my Cowboy Butter Steak. Be sure to comment below with any questions or feedback!

If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!

Here are some additional photos for your Pinterest boards:

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