“Why has nobody told me about cowboy butter?” asks Jason Ortynski of Jorts Kitchen, in a TikTok video that’s gotten more than 10 million views. “It’s actually one of the best sauces I’ve ever had with my steak.” I’ve felt the same way recently. Cowboy butter isn’t necessarily a “new” recipe, but it’s something that I’ve been seeing everywhere over the past couple of weeks. I made it with a grilled ribeye steak, and I’m hooked. If you love steak, cowboy butter will be your go-to dipping sauce.
What Is Cowboy Butter?
Cowboy butter is a sort of mash-up of everything that goes great with steak: garlic, fresh herbs, mustard, chives, paprika, spicy peppers … and, of course, butter. It goes great with any type of steak. You may be familiar with other butter-plus-something condiments for steaks, such as garlic butter or basil butter, but cowboy butter takes things to another level.
No one seems to know where cowboy butter came from or who invented it. But this style of compound butter does have a history, according to food blogger The Food Dictator, who notes that it’s similar to what the French call “beurre Maître d’Hôtel,” a classic “beurre compose,” made with butter, parsley, lemon juice, salt and pepper. “The French have been using compound butters for hundreds of years,” he writes.
How Do You Make Cowboy Butter?
The best thing about cowboy butter is that it’s totally easy to make. All you have to do is melt a few tablespoons of butter, and then add lemon juice, lemon zest, minced garlic, Dijon mustard, paprika, and cayenne, and whisk that all together until it’s combined. Then, add the fresh chives, thyme, parsley, chili flakes, and salt and pepper to taste.
Be sure to whisk vigorously during preparation. Some natural separation is bound to happen, but don’t worry about it—cowboy butter is meant to be a little rustic. If the separation bothers you, put it in a blender or food processor.
Cowboy butter in this recipe definitely has a deliciously spicy kick. But to adjust the level of spiciness in your cowboy butter, simply cut back on the amount of cayenne and chili flakes you add in.
Use it as a condiment for steak, other meats, or even for cauliflower and roasted potatoes. Our Test Kitchen even used it to create a spicy steak sandwich, slathering a toasted bun with cowboy butter and then layering it on cast-iron seared steak, arugula, and your cheese of choice (we did provolone, but you could also try sharp white cheddar or brie).
Cowboy Butter Recipe
- 6 tbsp butter
- 1/2 lemon, juiced
- Lemon zest
- 4 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp cayenne
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives
- 1 tsp fresh thyme
- 1 tsp chili flakes
- Salt and pepper
Directions
- Melt butter in a saucepan over medium heat
- Add lemon juice, zest, garlic, mustard, paprika and cayenne, and whisk vigorously until combined
- Add parsley, chives, thyme, chili flakes and salt and pepper to taste, and continue whisking
- Allow to cool and serve alongside your main dish as a condiment
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We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
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My great-grandmother's Holland butter cookies have been passed down in my family from generation to generation. This recipe uses only five ingredients that are usually already in the house. For different holidays, I swap the almonds for cherries, walnuts or ginger. —Tineke De Rosa, Blairstown, New Jersey
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My family loves serving this rich and delicious beverage around the holidays. It can be made with or without alcohol, so everyone enjoys it! —Alisa Pirtle, Browns Valley, California
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These butter sugar cookies are one of my favorite cookies to bake for Christmas. The dough recipe is versatile, so you can use it for other holidays, too. Children like to help with the cookie decorating. —Cynthia Ettel, Glencoe, Minnesota
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This recipe from a junior high home economics class was brought home by my sister Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. — Elizabeth Plants, Kirkwood, Missouri
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Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
Cheddar and Chive Mashed Potatoes
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Dutch Letters
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Buttery Orange Sugar Cookies
My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois
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A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
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This grilled shrimp recipe is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. —Sheryl Shenberger, Albuquerque, New Mexico
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This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois
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My dad and brother are crazy for radishes, and this peppery baguette appetizer is a big-time favorite. Add a sprinkle of fresh dill or parsley on top. —Kathy Hewitt, Cranston, Rhode Island
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These are the easiest and best biscuits I've ever made. They're light and buttery and go well with virtually any meal.
German Butter Pound Cake
Cardamom and lemon peel mix with almond and vanilla flavors to add zip to a classic butter pound cake. — Kristine M. Chayes, Smithtown, New York
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Lemon-Butter Spritz Cookies
This recipe makes a lot of terrific cookies! It's great for Christmas when all the kids and grandkids visit. They can help decorate the cookies-not to mention help eat them! —Paula Pelis, Rocky Point, New York
Buttery Sweet Potato Casserole
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Hot Buttered Cider Mix
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A platter of golden and orange potatoes can serve double duty as your dinner centerpiece. —Elizabeth Kelley, Chicago, Illinois
Favorite Baked Potato Soup
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Brown Sugar Pound Cake
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
Big & Buttery Chocolate Chip Cookies
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
Frosted Cashew Cookies
We savor these cookies at Christmas, but they're special year-round with coffee or tucked into a lunchbox. I won a ribbon with these cookies at my county fair. —Sheila Wyum, Rutland, North Dakota
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Made in a skillet, this quick-and-easy garlic butter steak is restaurant-quality and sure to become a staple at your house, too! —Lily Julow, Lawrenceville, Georgia
Lemon & Rosemary Butter Cookies
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.—Elizabeth Hokanson, Arborg, Manitoba
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Stollen Butter Rolls
My family members enjoy my stollen so much and say it’s just too good to be served only on holidays. I created this buttery, less-sweet dinner roll version. —Mindy White, Nashville, Tennessee
Grilled Cabbage
The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
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The rum, real butter and toffee bits made these cookies my husband’s new favorite. If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm. —Cindy Nerat, Menominee, Michigan
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Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. —Betsy King, Duluth, Minnesota
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I've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. —Anne Pavelak, Endicott, Washington
Butter Pecan Fudge
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Icebox Rolls
I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota
Mimosa Butter Cookies
You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico
Chicken in Lime Butter
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I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio
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You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta
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Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California
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Ever wonder how to make garlic bread? This homemade garlic bread is the answer! Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool. —Grace Yaskovic, Branchville, New Jersey
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Beer and pretzels are a natural combination—mix them with smooth caramel and you have an awesome candy. The guys will go wild over these crunchy, chunky chews. —Jenni Sharp, Milwaukee, Wisconsin
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Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas
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Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
Stilton, Bacon & Garlic Smashed Potatoes
Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, California
Garlicky Herbed Shrimp
I love shrimp. Love garlic. Love herbs. Cook ’em in butter and what could be better? —Dave Levin, Van Nuys, California
Pecan Meltaways
This sweet, nutty pecan meltaways recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. —Alberta McKay, Bartlesville, Oklahoma
Browned Butter Spice Cookies
If you like spice cake, you’ll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please. —Kristin Kenney, Newport Beach, California
Icebox Butterhorns
These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana
Cinnamon Coffee Cake
I love the excellent texture of this easy cinnamon coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Shortbread Hearts
These flaky cookies melt in your mouth. Dipped in chocolate, they look festive.—Barbara Birk, St. George, Utah
Favorite Chicken Potpie
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California
Sticky Cinnamon-Sugar Monkey Bread
You can do all the prep work for this monkey bread the night before. I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning. You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking. — Diana Kunselman, Rimersburg, Pennsylvania
Homemade Corn Muffins with Honey Butter
I turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! —Suzanne McKinley, Lyons, GeorgiaThe post We’re Obsessed With Cowboy Butter and We’re Smearing It on Everything appeared first on Taste of Home.
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