Cowboy Butter

Course: Sauce

Cuisine: American

Prep Time: 4

Cook Time: 1

Total Time: 5

Servings: people

Calories: 143kcal

Author: Platings and Pairings

When your steaks, potatoes, or chicken need a bold boost of flavor, turn to Cowboy Butter! It’s the ultimate steakhouse-style butter sauce that’s easy to make in 5 minutes with melted butter, garlic, herbs, lemon, and simple spices.

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Equipment

Ingredients

1 stick butter
3 cloves garlic grated or minced
2 Tablespoons fresh parsley minced
1 Tablespoons fresh chives minced
1 Tablespoon lemon juice + 1 ½ teaspoons lemon zest
2 teaspoons dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon paprika
½ teaspoon dried thyme
1/4 teaspoon onion powder
¼ - 1 teaspoon red pepper flakes depending on heat preference
Kosher salt and freshly ground black pepper to taste

Instructions

Cut butter into pieces and add to a bowl with the garlic. Heat in the microwave for 5 second intervals, until just barely melted.
Add the remaining ingredients and stir to combine. Taste and season with salt and pepper.

Notes

Storing

Store the cowboy butter in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. The flavors actually deepen over time, so it’s just as good (if not better) the next day.
Keep in mind that the butter will solidify when it’s chilled. You can serve scoops of the solid compound butter over warm foods or reheat it in 15-second intervals in the microwave if you prefer it melted from the start.

Tips and tricks

You want the butter to be just melted, not sizzling hot. Too much heat can cook the garlic and dull the brightness of the fresh herbs and lemon juice.
If you’re worried about the butter being too spicy, start with just a pinch of red pepper flakes and cayenne, then add more until the balance is just right. It should be flavorful and warm, not super spicy (unless that’s your thing).
To turn this into a compound butter log, mix the ingredients with softened butter (not melted) and dump it onto a sheet of plastic wrap or parchment paper. Roll it into a log, twist the ends to seal it shut, and refrigerate it until firm. Slice off a round of cowboy butter anytime you need a steak topper or something to melt over your veggies.

Flavor variations

Sweet & spicy - Stir in honey for a hint of sweetness. The spicy-sweet butter is especially good with grilled or air fried shrimp, roasted carrots, or slathered on cornbread.
Smoky - For a deeper, smoky flavor, add a pinch of chipotle powder or increase the smoked paprika. This version is fantastic with charred corn on the cob.
Southwestern - Swap the lemon juice and zest for lime and the parsley for cilantro to give it a bold, citrusy edge to pair with Tex-Mex.
Extra spicy - Add more cayenne or red pepper flakes, a splash of hot sauce, or a finely minced fresh jalapeño or serrano pepper.
Ranch-style - Add some dill with the chives and parsley for a ranch-inspired version that’s great with baked potatoes in place of plain butter.
Cheesy - Stir in a spoonful of grated Parmesan or crumbled blue cheese for a rich, umami-packed butter that takes filet mignon over the top.
Lemon-herb - Bump up the amount of lemon zest and fresh herbs for a brighter, more aromatic version that’s perfect for fish, asparagus, or roasted chicken.

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