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A cooked steak topped with a yellow sauce and parsley, on a wooden board, with other ingredients in the background

Cowboy Butter for Steak

A bold compound butter packed with minced garlic, shallots, fresh parsley, chives, thyme, lemon juice, smoked paprika, and a kick of red pepper flakes. Melts into a gorgeous sauce over any hot steak.
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Prep Time 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened to room temperature
  • 3 cloves garlic minced
  • 1 medium shallot minced
  • 0.25 cup fresh parsley finely chopped
  • 2 tbsp fresh chives finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 0.5 tsp red pepper flakes
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp freshly cracked black pepper

Method
 

  1. Mince the garlic and shallot, and finely chop all the fresh herbs. Have the lemon juice ready.
  2. Combine the softened butter, garlic, shallot, parsley, chives, thyme, red pepper flakes, lemon juice, smoked paprika, salt, and pepper in a medium bowl.
  3. Mix with a fork or spatula until all ingredients are evenly incorporated throughout the butter.
  4. Taste and adjust seasoning as needed — add more salt, lemon, or red pepper flakes to preference.
  5. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve a generous dollop on top of a hot, just-cooked steak and watch it melt into a sauce.

Notes

Chill in the fridge for at least 30 minutes before serving to let flavors meld. Roll into a log in plastic wrap and refrigerate for up to 1 week, or freeze for up to 3 months. Slice off pats as needed.