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Cowboy Butter Steak

Cowboy butter steak features thick cast iron-seared ribeye resting in a glossy pool of garlic-herb butter. This easy steak recipe uses a blended compound butter log for clean slicing and a final-minute baste for bold, buttery flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
refrigerating 5 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steaks and seasoning
  • 2 ribeye steaks 1–1.5 inches thick
  • 0.75 tsp salt coarse, for seasoning
  • 0.75 tsp coarse black pepper for seasoning
Searing
  • 2 tbsp vegetable oil
Cowboy butter (compound butter)
  • 0.5 cup unsalted butter softened
  • 3 garlic cloves minced
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes
  • 0.5 tsp salt to taste

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: refrigerate the butter log until fully firm so it slices cleanly and melts on contact with the hot steak. Store leftover cooked steak in an airtight container in the fridge for 3 days; freeze steak portions up to 2 months. For a lighter option, use a reduced-fat butter substitute and keep the rest of the method the same for a similar garlic-herb flavor.