Description
This cowboy butter steak recipe features juicy, perfectly seared ribeye steaks topped with a bold, garlicky cowboy butter packed with fresh herbs, lemon, and a hint of spice. It’s a quick, crowd-pleasing dinner that brings steakhouse flavor to your own kitchen in just 30 minutes.
Ingredients
- 2 ribeye steaks (about 1 inch thick, 1–1.25 lbs each; substitute NY strip or sirloin if preferred)
- Kosher salt (for seasoning)
- Freshly ground black pepper
- 2 tablespoons high-heat oil (avocado, grapeseed, or canola)
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2 cloves garlic, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon dried thyme (or 1 tablespoon fresh, minced)
- 1/2 teaspoon sea salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- Optional: Lemon zest
- Optional: 1 teaspoon Worcestershire sauce
- Optional: Fresh tarragon or dill
- Optional: Vegan butter (for dairy-free)
- Optional: Other cuts of steak (filet mignon, flank, pork chops)
Instructions
- In a small bowl, combine softened butter, minced garlic, Dijon mustard, lemon juice, smoked paprika, red pepper flakes, parsley, chives, thyme, sea salt, and black pepper. Mix until fully blended and creamy. Add lemon zest or Worcestershire sauce if desired.
- For compound butter, scoop the mixture onto plastic wrap, roll into a log, and chill in the fridge for 20–30 minutes. Otherwise, keep at room temperature for immediate use.
- Pat the ribeye steaks dry with paper towels. Generously season both sides with kosher salt and black pepper. Let steaks sit at room temperature for at least 30 minutes.
- Preheat a cast iron skillet over high heat for 3–4 minutes until just smoking. Add high-heat oil and swirl to coat.
- Carefully add steaks to the skillet. Sear for 3–4 minutes on the first side without moving. Flip and sear the other side for another 3–4 minutes. For medium-rare, check for 130–135°F with an instant-read thermometer. Adjust timing for desired doneness.
- In the final minute of cooking, add 2–3 tablespoons of cowboy butter to the skillet. Tilt the pan and spoon the melted butter over the steaks repeatedly to baste.
- Transfer steaks to a plate or cutting board. Tent loosely with foil and let rest for 5–10 minutes.
- Slice steaks against the grain. Top with generous slices or dollops of cowboy butter. Garnish with extra parsley or flaky salt if desired. Serve immediately.
Notes
Letting the steak come to room temperature ensures even cooking. Always rest the steak after cooking to keep it juicy. Adjust the spice level in the cowboy butter to your preference. The cowboy butter can be made ahead and stored in the fridge or freezer. For dairy-free, use vegan butter. For best results, slice steak against the grain and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 steak (about 6 oz cooked) with 2 tablespoons cowboy butter
- Calories: 550
- Sugar: 1
- Sodium: 700
- Fat: 38
- Saturated Fat: 18
- Carbohydrates: 3
- Protein: 38
Keywords: cowboy butter steak, steak recipe, ribeye, compound butter, skillet steak, easy dinner, gluten-free, keto, low carb, beef, American steak, herbed butter, quick steak recipe