Cowboy Butter Steak

Behind This Steak and Cowboy Butter Recipe

Cowboy butter has become even more popular in the last year or so, including my steak sliders that went super viral! I first heard about cowboy butter from the Pioneer Woman back in 2015. Hers was a simple compound butter for steak infused with garlic, parsley, and red pepper.

Since then, I’ve created my own cowboy butter recipe, 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, though it definitely hits the spot with a juicy ribeye.

If this sounds delicious, also try my cowboy butter steak and potatoes.

Tips From My Kitchen

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, 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 cowboy butter sauce/dip, you can turn this into a compound butter instead for slicing and topping the steaks. Mash the ingredients together with softened butter, then roll it into a log and wrap it in plastic wrap before refrigerating.

Use it for chicken. I love how delicious this flavorful garlic butter is on my cowboy butter chicken tenders. It also pairs perfectly with grilled chicken.

Use it on veggies and side dishes. Use this cowboy butter recipe instead of regular butter on your mashed potatoes, or add it to sautéed asparagus, green beans, or even Brussels sprouts and pan-fried sweet corn.

Ingredients You’ll Need & Why

This recipe is similar to garlic butter steak with a few ingredient variations. Here’s what you’ll need to easily bring this steak and cowboy butter 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! Traditional cowboy steaks are bone-in, but I like boneless ribeye for its ease and faster cooking.

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 bring the heat.

Dijon mustard – Dijon adds a tangy sharpness that balances 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, use avocado oil instead of olive oil as it has a higher smoke point.

How to Make Cowboy Butter Steak

In just a few easy steps, you’ll be enjoying a tender, juicy steak with melty cowboy butter. In these instructions, I share my methods for cooking on the outdoor grill and pan-searing the steak in a cast-iron skillet.

Make the Cowboy Butter

Add softened butter to a bowl with the cowboy butter seasoning. Heat in the microwave for 10 seconds until it’s barely melted. Don’t fully melt the butter, or it may 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 it firms up. When you’re ready to use it, slice and add to the top of the warm steak.

How to Grill a Perfect Steak

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 the flame subsides.

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

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

Cast Iron Skillet Method

Heat 1-2 tablespoons of 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 it melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach your desired doneness.

Transfer the steaks to a plate or cutting board. Rest for 10 minutes before slicing. Serve with cowboy butter on top or on the side.

Internal Temperatures for Cooking Steak

I like to cook my ribeye steak to medium-rare. Here is a quick internal temperature chart for your desired doneness:

Rare: 120–125°F

Medium rare: 130–135°F

Medium: 140–145°F

Medium well: 150–155°F

Well done: 160–165°F

Looking for More Steak Recipes?

If you love cooking steak for dinner, I think you’ll also like this Cast Iron Steak with Cognac Peppercorn Sauce and Garlic Butter Steak with Alfredo. For a cozy wintertime meal, I’ll make this Smothered Steak and Gravy. And when it comes to entertaining, nothing pleases a crowd more than a Loaded Baked Potato with Steak (steakhouse, who?!).