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Cowboy Butter Steak

Cowboy butter steak with a garlic-herb compound butter that melts into a golden, herb-specked finish. Thick cast iron–seared ribeye is basted at the end and rested for juicy slices and a rich butter pooling effect.
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Prep Time 10 minutes
Cook Time 15 minutes
rest 5 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 ribeye steaks (1–1.5 inches thick) Use thick-cut for best sear and juiciness.
  • 1 Salt and coarse black pepper Season generously on all sides.
  • 2 tbsp vegetable oil Use for high-heat searing.
Cowboy butter
  • 0.5 cup unsalted butter, softened Let soften so it blends smoothly.
  • 3 garlic cloves, minced Minced finely for even distribution.
  • 1 tbsp lemon juice Adds brightness to the compound butter.
  • 1 tbsp fresh parsley, chopped For fresh herb flavor and green specks.
  • 1 tbsp fresh chives, chopped Adds mild onion-like aroma.
  • 1 tsp Dijon mustard Helps emulsify and round out the flavor.
  • 0.5 tsp smoked paprika Adds mild smoke and color.
  • 0.25 tsp red pepper flakes Add a little heat to the butter.
  • 1 Salt to taste Adjust after blending.

Equipment

  • 1 cast iron skillet

Method
 

Make the cowboy butter
  1. Blend unsalted butter, garlic, lemon juice, parsley, chives, Dijon mustard, smoked paprika, and red pepper flakes until smooth with visible herb flecks.
  2. Roll the cowboy butter into a log shape in plastic wrap, then refrigerate until firm, 5 minutes.
Sear the steaks
  1. Season ribeye steaks generously with salt and coarse black pepper on all sides.
  2. Heat a cast iron skillet over high heat until smoking, about 2–4 minutes, then add vegetable oil.
  3. Sear steaks for 3–4 minutes per side for medium-rare, flipping once, and baste with a pat of cowboy butter in the final 1 minute.
Rest and serve
  1. Remove steaks to a plate and rest for 5 minutes tented with foil.
  2. Place a thick slice of cowboy butter directly on each steak while still warm so it melts.
  3. Serve with extra cowboy butter on the side.

Notes

Pro tip: refrigerate the compound butter until firm so it holds together for easier basting and cleaner melting on the hot steak. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet over low heat. Freezing: butter log freezes well up to 3 months, but cooked steak is best not frozen. For a lower-saturated-fat swap, use a reduced-fat butter substitute for the cowboy butter while keeping the same seasoning mix.