This recipe for cowboy butter contains a few key additions to the standard version that makes it the best I’ve ever had. I’m serious….it’s that good. Try it out for yourself and let me know what you think!
If you’ve never heard of this amazing concoction before, you’re in for a treat…but you may be wondering…
What is Cowboy Steak Butter?
Cowboy butter is really just a version of compound butter that became popular on social sites…sort of like smoked cream cheese and bacon-wrapped Oreos (yup, they’re a thing).
You can form it in to a log and chill or freeze it, or just use it as a dipping sauce. I prefer the sauce version because I heat it up on the grill, which gives more intense flavor from the herbs, garlic, and spices.
It’s absolutely amazing on steak, like my reverse seared tomahawk steak, but it’s also quite tasty on chicken, seafood, veggies, and oh yes…mashed potatoes.
If you know me, you know I like to test recipes lots of different ways and this one was no different.
I’ve made the standard version that everyone knows and loves….and it was good..but I always need to add a little Kettle Guy flare which I’ll cover with the ingredients.
Some Ingredient Details
Butter – Unsalted is best so we know more about the final salt levels, but salted is honestly fine. Bonus points if you want to spring for a high quality Irish butter.
Spices – I have 7 bottles of smoked paprika in my spice cabinet. I know this because my wife recently told me that I have 7 (expletive deleted) bottles of smoked paprika! What I’m saying is I love this stuff.
Along with a bit of kick from pepper flakes and optional cayenne, the flavor train is leaving the station.
Garlic – I use one of the big cloves or 2-3 small ones and I prefer to use my microplane (zester).
Lemon Juice – The citrus provides balance and a little zip.
Herbs – Please use fresh only! It does matter. The only time I ever made cowboy butter and didn’t like it, I used all dried herbs. ’nuff said.
The recipe calls for Italian flat leaf parsley, but I’ve used curly before it was still great so don’t fret. Supplies have been iffy lately at my go-to store.
One deviation in my version from most, is that I omit the thyme and use fresh rosemary instead. Rosemary and beef are just made for each other. Feel free to add thyme also if you want, especially if you’re making this for seafood.
I’m going to rant for a quick sec. Practically every recipe I see that calls for “chives” is actually using “scallions” but they are not the same thing. You can use either in this recipe, but scallions (green onion) are a heck of a lot easier to find so that’s what I use.
Secret Ingredient – Ok here it is. The ingredient that makes this version of cowboy butter really stand out is…..chopped green peppercorns. The ones that come in a liquid brine in little glass bottles. They can be found online or at some of the fancier grocery stores. (check near the capers)
I’m telling you, the world has been sleeping on green peppercorns. I’m time stamping this right now…when you start to see everyone including them in their recipes you heard it here first.
You definitely want to finely chop them to release more flavor which you’ll want a sharp knife and a large cutting board for. They tend to roll a bit.
How to Serve Cowboy Butter
As I mentioned above, cowboy butter is really just a compound butter, which is usually formed in to logs and sliced as needed.
That’s definitely a viable option, but I’m a dipper.
After I mix my ingredients I get them in to an oven safe dish and place it right on the grill on indirect heat. The butter does melt, but this allows all the flavors to marry and the herbs and peppercorns to soften a bit.
By the time everything is sliced and served, the butter cools down and has a perfect, sauce-like consistency
Ok I don’t know about you, but I’m getting hungry. Let’s do this.
A new twist on the viral sensation, this cowboy butter is the perfect way to finish a grilled steak. It’s also great on veggies, potatoes, shrimp, and more.
Ingredients
Scale
1 Stick Unsalted Butter, softened at room temperature
1 Tablespoon Flat Leaf Italian Parsley, finely chopped (curly is fine if that’s what you have)
2 Teaspoons Fresh Rosemary, very finely chopped (fresh only)
2 Teaspoons Lemon Juice
1 Teaspoon Green Peppercorns In Brine, very finely chopped (see note)
1 Teaspoon Dijon Mustard
1 Teaspoon Table Salt
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Worcestershire Sauce
1 Large or 2-3 Small Cloves Garlic (microplaned or finely chopped)
1/4 Teaspoon Cayenne Pepper (optional)
Instructions
Add all ingredients to a medium or large mixing bowl
Whisk until thoroughly incorporated
Place in the fridge until ready to serve or cover and freeze for up to 6 months
Notes
Green Peppercorns can be found online or in some fancier grocery stores. They come in a liquid brine in small glass jars. They look like capers, so make sure you don’t grab those. You may want to sharpen your knife before chopping these things, they like to roll. I’ve found that if you chop them slow it’s not a problem. This is really the ingredient that sets my version of cowboy butter apart from all the copycats out there.
I never had – or heard of this before. This recipe is so good! I put it on some grilled chicken and potatoes and it was amazing! Thanks for sharing the great article and recipe!
This really gussied up our Spencer steaks this weekend! Great recipe.
Thanks I’m so glad you enjoyed it!
This looks amazing and it looks really delicious!
Thanks so much!
I never had – or heard of this before. This recipe is so good! I put it on some grilled chicken and potatoes and it was amazing! Thanks for sharing the great article and recipe!
I’m so glad you liked it. Thanks for sharing!
This was so amazing! My family completely devoured this butter on some fresh bread! Thanks for this recipe!
That’s great!!