Prep Time: 15 minutes
Cook Time: 15 minutes
Rest Time: 10 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

For the Steaks

• 4 ribeye, New York strip, or sirloin steaks (8–10 ounces each, about 1 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika

For the Cowboy Butter

• ½ cup (1 stick) unsalted butter, softened
• 4 cloves garlic, finely minced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 teaspoon chopped fresh thyme
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Optional Garnishes

• Fresh parsley
• Chopped chives
• Lemon wedges
• Flaky sea salt

Equipment Needed

• Cast-iron skillet or grill
• Tongs
• Small mixing bowl
• Instant-read meat thermometer
• Basting spoon
• Cutting board

Instructions

Step 1: Prepare the Steaks

Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. This helps them cook more evenly.

Pat the steaks dry with paper towels to remove excess moisture.

Brush both sides with olive oil.

Season generously with:

• Kosher salt
• Black pepper
• Garlic powder
• Onion powder
• Smoked paprika

Allow the seasoning to sit on the steaks while you prepare the cowboy butter.

Step 2: Make the Cowboy Butter

In a small mixing bowl, combine:

• Softened butter
• Minced garlic
• Dijon mustard
• Lemon juice
• Lemon zest
• Worcestershire sauce
• Smoked paprika
• Crushed red pepper flakes
• Parsley
• Chives
• Thyme
• Oregano
• Salt
• Black pepper

Mix thoroughly until smooth and well combined.

For a firmer compound butter, transfer the mixture to a sheet of plastic wrap or parchment paper, roll it into a log, and refrigerate for 20–30 minutes. If serving as a sauce, leave it at room temperature.

Step 3: Cook the Steaks

Cast-Iron Method

Heat a cast-iron skillet over high heat until it is very hot.

Place the steaks in the skillet without overcrowding.

Cook for:

• Rare: 3–4 minutes per side (120–125°F / 49–52°C)
• Medium-Rare: 4–5 minutes per side (130–135°F / 54–57°C)
• Medium: 5–6 minutes per side (140–145°F / 60–63°C)
• Medium-Well: 6–7 minutes per side (150–155°F / 66–68°C)

During the final minute of cooking, reduce the heat to medium and add a tablespoon of the cowboy butter to the skillet.

Tilt the pan and use a spoon to baste the melted butter over the steaks repeatedly, coating them with the flavorful sauce.

Grill Method

Preheat the grill to medium-high heat (about 450°F / 230°C).

Lightly oil the grill grates.

Grill the steaks for the same timing listed above, turning once halfway through cooking.

During the final minute, brush the steaks generously with melted cowboy butter.

Step 4: Rest the Steaks

Transfer the cooked steaks to a cutting board or serving platter.

Top each steak with a generous spoonful or slice of cowboy butter.

Loosely tent with foil and let the steaks rest for 5–10 minutes. This allows the juices to redistribute, resulting in a tender, juicy steak.

Step 5: Serve

Serve the steaks hot with additional cowboy butter on the side for dipping or spooning over each bite.

Garnish with fresh parsley, chives, a sprinkle of flaky sea salt, and lemon wedges if desired.

Serving Suggestions

Cowboy Butter Steak pairs wonderfully with:

• Garlic mashed potatoes
• Roasted baby potatoes
• Grilled asparagus
• Sautéed mushrooms
• Roasted Brussels sprouts
• Buttered corn on the cob
• Caesar salad
• Crusty bread for dipping into the extra cowboy butter

Storage

• Refrigerate leftover steak in an airtight container for up to 3 days.
• Store leftover cowboy butter separately in the refrigerator for up to 1 week, or freeze for up to 3 months.

Reheating

• Stovetop: Warm the steak gently in a skillet over low heat with a small amount of cowboy butter.
• Oven: Reheat at 275°F (135°C) for 10–15 minutes, then top with fresh cowboy butter.
• Microwave: Heat in short 20–30 second intervals to avoid overcooking.

Tips for Success

• Choose well-marbled steaks such as ribeye for the juiciest results.
• Pat the steaks completely dry before seasoning to achieve a beautifully browned crust.
• Use an instant-read thermometer for accurate doneness.
• Allow the steaks to rest before slicing to retain their juices.
• Prepare the cowboy butter in advance; the flavors deepen as it chills.
• Any leftover cowboy butter is delicious on grilled chicken, seafood, roasted vegetables, baked potatoes, or warm bread.