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Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, Cowboy Butter is the ultimate finishing touch for steak, vegetables, or fresh bread. As easy to make as it is impressive, I find myself reaching for this one over and over.
It’s no secret that our household loves beef! While I have eaten at many a steakhouse throughout my life, I’m all about getting those same incredible results at home. And, this flavorful compound butter is the key to a signature finish. The only thing better than a perfectly cooked, fool-proof reverse seared New York strip? The same steak with a generous scoop of cowboy butter melting on top of it.
Cowboy Butter
My brother Karl first told me about this spicy, garlicky, herb compound butter. I was intrigued but was slow to give it a try. You can imagine my excitement later when I was visiting my friend Sandra and she mentioned making cowboy butter for our steaks that night. Love at first taste doesn’t even begin to cover it.
And, while I may have first thought that nothing could be better than juicy, grilled meat topped with scoops of slowly melting cowboy steak butter, I was still only halfway there. This is more than just butter for steak. This is a lifestyle butter. This is a keep-it-in-the-fridge-at-all-times butter. A “put it on vegetables, bread, seafood, potatoes, and honestly a spoon if no one’s watching” butter. Try it and see!
Ingredients and Substitutions
You’ll be shocked at how much explosive flavor you pack into a compound butter with just a handful of common ingredients. This recipe for cowboy butter is how I first fell in love with it.
The Butter – In this house, we always use salted butter. Full stop. Unless, I say otherwise, life is too short to cook with unsalted butter.
Spice it Up – Fragrant garlic, spicy crushed red pepper flakes, and freshly ground black pepper bring a little kick to this party.
Fresh Influences – Lemon zest and minced fresh parsley add a pop of freshness that can’t be beat in this compound butter.
Notes on Equipment
- Small bowl
- Measuring spoons – These are my all-time favorite measuring spoons. The rectangular shape makes it so that they actually fit inside the spice jars!
- Garlic press
- Zester
- Electric mixer (or whisk)
How to Make Cowboy Butter
Whipping the Butter: I add softened butter to a small mixing bowl and use a hand mixer to beat it until light and fluffy. You can also perform this step by hand with a very sturdy whisk.
Adding Flavor: Here’s where the magic happens. Add all the remaining ingredients, and then mix it again until thoroughly combined. It should look beautifully and evenly flecked with all of the ingredients.
Chilling: Unless I’m serving it immediately, I like to wrap the mixture in waxed paper or parchment and shape it before popping it into the fridge. A few hours in the fridge will allow it to firm up all the way through. When ready, just scoop it onto whatever you’re serving!
Expert Tip
This cowboy butter recipe makes a compound butter, which is exactly what it sounds like; a combination of butter with other tasty ingredients. Custom spreads like this are on full display at high end restaurants because they allow chefs to add nuanced flavors to the final dish. So, put another feather in your cap. You’re in good company, putting all these flavors into play with so little effort.
Double This Recipe – Trust me, here. You’re going to want to make a double batch of this recipe. Divide it in two, and use the first half fresh. Roll up the second and keep it in the fridge. You can cut off pats of it to use whenever the spirit moves you.
Use More Garlic – This recipe is a balanced experience that is wonderful for everyone. But, if you have people at your table who crave fresh garlic, give it a try with double or triple the cloves specified.
Think Outside of the Steak – Don’t confine this spread to steaks alone. It is absolutely amazing on steamed or grilled vegetables. And, I can’t get enough of it on dinner rolls, too.
Make Ahead & Storage
If you’re serving this over meat, letting it chill thoroughly and firm up is well worth the wait. The experience is simply magical, with chilled butter that slowly melts over the meat instead of immediately dissolving.
Make Ahead: This butter is an ideal make ahead recipe! You can make it up to 5 days in advance if you’re using it fresh or store for much longer in the freezer.
How to Store: Scrape the butter onto a sheet of waxed or parchment paper and roll it up or simply transfer it into a container with a tight fitting lid. Store in the refrigerator for up to 5 days. To store for longer, wrap it in a double layer of plastic wrap and place it in a labeled zipper top bag. Then, just stash it in the freezer.
How to Use Frozen: You can slice rounds off of a frozen roll of butter and put them directly onto very hot steaks or vegetables for them to melt. Or, let it thaw until it is spreadable for using on breads.
More Compound Butter Recipes
Frequently Asked Questions
You bet. If mild is your speed, omit the pepper flakes.
You can certainly use it if you prefer it. I don’t, though. There are already so many flavors going on in this butter, that I think European butter gets a little lost in the mix. Average salted butter works just fine!
It’s not ideal. Fresh parsley definitely brings more vibrant color and, well, fresh flavors to the finished butter. But, you can substitute 1½ tablespoons of dried parsley flakes for the fresh parsley in a pinch.
Cowboy Butter
Ingredients
- 1 cup butter softened
- ½ cup finely minced fresh Italian parsley
- 2 cloves garlic minced
- 1 lemon zested and halved
- ¼-½ teaspoon red pepper flakes
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, finely minced lemon zest, red pepper flakes, and black pepper. Squeeze one lemon half into the bowl (about 2 tablespoons). Beat again until well combined.
- Transfer the butter to an airtight container and refrigerate until firm, at least 2 hours. When ready to use, scoop the firm butter over hot steaks. If you have any butter leftover, it's delicious on bread or tossed with hot vegetables.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/26/23 – recipe notes and photos updated 2/25/26}
