Cowboy Butter Steak
This cowboy butter steak is juicy, perfectly seared, and finished with a bold, garlicky cowboy butter packed with herbs, Dijon, and a hint of heat. Ready in under 30 minutes, this steakhouse-style dinner delivers big flavor with simple ingredients and foolproof technique.
Ingredients
- Steak
- 2 ribeye New York strip, or sirloin steaks (1–1½ inches thick)
- 1 tbsp olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Cowboy Butter
- ½ cup unsalted butter softened
- 2 cloves garlic finely minced
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp paprika
- ¼ tsp red pepper flakes or cayenne adjust to taste
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh chives finely chopped
- Salt and black pepper to taste
Instructions
- Prep the Steak
- Remove steaks from the refrigerator 30 minutes before cooking.
- Pat dry with paper towels and season generously with salt and pepper on both sides.
- Cook the Steak
- Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot.
- Add olive oil and swirl to coat the pan.
- Add steaks and cook 3–5 minutes per side, depending on thickness and desired doneness.
- Transfer steaks to a plate and let rest 5 minutes.
- Make the Cowboy Butter
- In a small bowl, mix butter, garlic, Dijon mustard, lemon juice, paprika, red pepper flakes, parsley, chives, salt, and pepper until smooth.
- Finish & Serve
- Top rested steaks with a generous scoop of cowboy butter.
- Let butter melt over the steak and serve immediately.
Notes
- Resting the steak keeps it juicy.
- Cowboy butter can be made ahead and stored chilled.
- Use a very hot pan to get a proper crust.