Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, Cowboy Butter is absolutely crave-worthy on steak, vegetables, or fresh bread.
What is Cowboy Butter?
My brother Karl first told me about this spread. I had never even heard of cowboy butter. He assured me that this spicy, garlic herb compound butter was indeed a real thing.
So, you can imagine my excitement when I was visiting my friend Sandra and she mentioned making cowboy butter for our steaks that night. It was love at first taste! Juicy, grilled meat topped with scoops of slowly melting cowboy steak butter is pure heaven.
This isn’t your average butter. It is a zesty, garlicky, citrus-kissed, spice-tickled creamy concoction with irresistible flavor. I found myself begging her for the recipe.
Lucky for me, it’s about as easy as can be to make. You can mix this compound butter together in barely 5 minutes. The hardest part is waiting while it chills and firms up again in the fridge.
If you’re serving this over meat, it’s well worth the wait. You want the butter to slowly melt over your steak instead of immediately dissolving. Still delicious after it melts, just better when served chilled over hot steaks.
How to Make Cowboy Butter
One of my favorite things about compound butter recipes is that everyone can adjust the ingredients to suit their taste. You can make it spicier with the inclusion of cayenne pepper or by adding more pepper flakes.
Or, you could increase the lemon juice or even use limes to give it a more prominent citrus flavor. I’ve seen variations with mustard and horseradish, and others that include a host of fresh herbs.
This recipe is for how to make cowboy butter the way that I fell in love with it, the one that my kids go cra