Cowboy Butter
A slice of cowboy butter softens over hot steak, releasing garlicky herbs, lemon brightness, and a smoky chile kick. The Dijon in the mix gives that rich melt a welcome edge.
Recipe link
Prep time15 min
Cook time0 min
Total time1 HOUR 15 MINUTES
- Course
- Condiments, Butter
- Cuisine
- American
- Difficulty
- Easy
- Est. calories / serving
- 84
Ingredients
- 1 cup unsalted butter (2 sticks, softened)
- 3 cloves garlic (finely grated or minced)
- ½ teaspoon fine sea salt
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley (finely chopped)
- 1 tablespoon fresh chives (thinly sliced)
- 1 teaspoon fresh thyme (finely chopped)
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper (coarse, freshly ground)
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
Optional Finish
- flaky sea salt
- extra parsley (chopped)
- lemon wedges
Instructions
Instructions
- Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
- Make the Garlic Paste: Add the garlic and fine sea salt to a cutting board. Use the side of a knife to mash them together into a smooth paste.3 cloves garlic, ½ tsp sea salt
- Prepare the Herbs: Finely chop the parsley, chives, and thyme so they distribute evenly through the butter.2 tbsp parsley, 1 tbsp chives, 1 tsp thyme
- Mix the Butter: Add the softened butter to a mixing bowl. Add the garlic paste, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, parsley, chives, thyme, smoked paprika, black pepper, cayenne, and crushed red pepper flakes. Mix with a rubber spatula until fully combined.softened butter, garlic paste, 1 tbsp Dijon, 1 tsp Worcestershire, 1 tbsp lemon juice, 1 tsp lemon zest, herbs, 1 tsp smoked paprika, ½ tsp black pepper, ¼ tsp cayenne, ¼ tsp red pepper flakes
- Shape the Butter: Spoon the cowboy butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.cowboy butter
- Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled cowboy butter
- Serve Cold or Melted: Slice the chilled butter over hot steak, chicken, shrimp, fish, corn, potatoes, vegetables, or warm bread. For a dipping sauce, melt gently over low heat or in short microwave bursts.finished cowboy butter
Notes
- Garlic Paste: Mashing the garlic with salt helps it blend smoothly into the butter and gives the finished flavor a cleaner garlic bite.
- Mustard: Dijon gives the butter tang and structure. Spicy brown mustard can be used for a sharper flavor.
- Lemon: Use both lemon juice and zest. The juice gives acidity, while the zest gives bright lemon flavor without adding too much liquid.
- Heat Level: This butter has a little kick, but it is still balanced. Add more cayenne or red pepper flakes if you want it hotter.
- Worcestershire: A small amount gives the butter a deeper steakhouse flavor. Leave it out if you want a simpler garlic-herb version.
- Fresh Herbs: Fresh parsley, chives, and thyme give the best flavor. Chop them finely so the butter slices cleanly.
- Serving as a Sauce: Cowboy butter can be melted and served as a dipping sauce for steak bites, shrimp, grilled bread, roasted potatoes, or vegetables.
- Storage: Store refrigerated in an airtight container for up to 1 week, or freeze the wrapped log for up to 3 months.
- Serving Suggestions: Serve with grilled steak, roasted chicken, pork chops, shrimp, salmon, corn on the cob, baked potatoes, roasted vegetables, garlic bread, steak bites, burgers, or warm dinner rolls.
Nutrition (Approximate Per Serving)
Yield
About 1½ cups cowboy butter — Serving size: 1 tablespoon
- Calories
- 84
- Carbohydrates
- 0 g
- Protein
- 0 g
- Fat
- 9 g
- Saturated Fat
- 6 g
- Polyunsaturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Cholesterol
- 24 mg
- Sodium
- 58 mg
- Potassium
- 8 mg
- Fiber
- 0 g
- Total Sugars
- 0 g
- Vitamin A
- 315 IU
- Vitamin C
- 1 mg
- Calcium
- 5 mg
- Iron
- 0.1 mg
Equipment
- Mixing bowl
- Rubber spatula
- Chef’s knife
- Cutting board
- Microplane or fine grater
- Measuring spoons
- Parchment paper or plastic wrap
- Airtight container or ramekin