Go Back

Cowboy Butter Steak

Cowboy butter steak with a cast iron sear and a glossy herb-garlic butter melts into the ribeye as it rests. Expect a medium-rare cook with visible herb specks, garlic, and chili flakes pooling around the steak.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
refrigerate until firm + resting 5 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 ribeye steaks 1–1.5 inches thick
  • 0.5 tsp salt for seasoning
  • 0.5 tsp coarse black pepper for seasoning
  • 2 tbsp vegetable oil
Cowboy butter
  • 0.5 cup unsalted butter softened
  • 3 cloves garlic 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
  • 0.25 tsp salt to taste for the butter

Equipment

  • 1 cast iron skillet

Method
 

Make the cowboy butter
  1. Blend unsalted butter, garlic, lemon juice, fresh parsley, fresh chives, Dijon mustard, smoked paprika, red pepper flakes, and salt until smooth, watching for a uniform, pale-gold color with visible herb flecks.
  2. Shape the mixture into a log using plastic wrap, then refrigerate until firm for about 5 minutes so it slices and melts cleanly.
Sear and baste the ribeye
  1. Season ribeye steaks generously with salt and coarse black pepper on all sides, pressing to help the seasoning adhere.
  2. Heat a cast iron skillet over high heat until smoking, then add vegetable oil and swirl to coat the pan.
  3. Add ribeye steaks and sear for 3–4 minutes per side for medium-rare, turning once when a deep brown crust forms.
  4. In the final minute, baste each steak with a pat of cowboy butter, letting it melt and bubble around the edges.
Rest and serve
  1. Remove the steaks and rest them for 5 minutes tented with foil, so juices reabsorb and the center stays medium-rare.
  2. Place a thick slice of cowboy butter directly on each steak while still warm so it melts immediately into a glossy coating.
  3. Serve with extra cowboy butter on the side, spooning any pooled butter over the top.

Notes

Pro tip: let the skillet reach a true smoking point before the steaks hit the pan for a fast, thick crust. Refrigerate leftover cowboy butter up to 5 days (freeze up to 2 months); leftover cooked steak keeps in the fridge 3 days and reheats best gently so it doesn’t toughen. For a lighter option, use ghee or a 1:1 butter substitute and aim for the same salt level in the compound butter.