Cowboy Butter ingredients on a rustic cutting board

Cowboy Butter

Call it an open-road flourish—buttery, garlicky, lemony heat with herbs and a little mustard. It’s great as a warm dipping butter for steak bites or chilled into a coin for finishing.

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Cowboy Butter

Chief Flame Tamer Michael McDearman

Servings

~1 Cup

Prep Time

10 minutes

Cuisine

American

Category

Finishing Sauce

The Meat Hook

Call it an open-road flourish—buttery, garlicky, lemony heat with herbs and a little mustard. It’s great as a warm dipping butter for steak bites or chilled into a coin for finishing.

Cowboy Butter

Ingredients

  • 8 Tbsp Unsalted Butter (1 stick or 113g)

  • 2 Tbsp Avocado Oil (or other neutral oil)

  • 1 Tbsp Dijon Mustard

  • 2 Garlic Cloves (microplaned)

  • 1 Tbsp Lemon Juice

  • ½ Lemon Zest

  • 1 Tbsp Parsley (finely choppped)

  • 1 Tbsp Chives (finely chopped)

  • 1 Tbsp Dill (finely chopped)

  • ½ tsp Red Pepper Flakes (to taste)

  • ½ tsp Smoked Sweet Paprika

  • ¾ tsp Kosher Salt

  • ¼ tsp Black Pepper

  • 1 tsp Capers (minced - optional)

  • ½ tsp Hot Sauce (optional)

Directions

  1. DIP - Melt butter gently with olive oil. Whisk in Dijon, garlic, lemon, herbs, flakes, paprika, salt, pepper (and capers/hot sauce if using). Serve warm for dipping.

  2. COINS - Let mixture cool until spreadable; roll in parchment like a compound butter and chill. Slice coins for steaks or shrimp or other finishing.