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Cowboy Butter

Cowboy butter transforms a plain steak into something you will think about for days. This compound butter packs garlic, herbs, and a hit of heat into every melting bite. Ready in five minutes with ingredients you probably already have.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Sauces and Condiments
Cuisine: American, Southwestern
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup 1 stick unsalted butter, softened to room temperature
  • 2 tablespoons fresh parsley finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground

Equipment

  • Medium mixing bowl
  • Fork or silicone spatula
  • Sharp knife and cutting board
  • Microplane or fine grater
  • Plastic wrap
  • Measuring spoons

Method
 

  1. Test your butter temperature by pressing your finger into it. It should yield easily and hold the indentation without feeling greasy or starting to melt.
  2. Transfer the softened butter to your mixing bowl. Use a fork to mash it against the sides a few times to make it even more workable.
  3. Scrape your minced garlic into the bowl. Use the back of your knife to smear the garlic on the cutting board first to release more oils.
  4. Add your finely chopped parsley to the bowl. Make sure the parsley is dry, as excess water will cause the butter to separate.
  5. Squeeze in the lemon juice and add the Dijon mustard. These liquids need to go in before the dry spices so they can emulsify into the fat.
  6. Measure and add the smoked paprika, cayenne pepper, onion powder, salt, and black pepper. Sprinkle them across the surface rather than dumping in one spot.
  7. Use a fork to mash and stir the butter vigorously for about two minutes. Scrape down the sides of the bowl halfway through to catch any unmixed ingredients.
  8. Taste the butter and adjust salt, cayenne, or lemon juice based on your preference.
  9. Tear off a piece of plastic wrap about 12 inches long. Scrape the butter onto the wrap in a rough line shape.
  10. Fold the edge of the plastic wrap over the butter and use your hands to roll it away from you while pressing gently to form a cylinder. Twist the ends like a candy wrapper to seal.
  11. Place the wrapped butter log in the refrigerator for at least one hour until firm. For faster results, use the freezer for twenty minutes.
  12. Unwrap the chilled butter and use a sharp knife to cut rounds about 1/4 inch thick. Place a round on hot steak immediately after resting.

Notes

Slice the entire log while it is cold and layer the rounds between parchment paper in a freezer bag. You will always have perfectly portioned cowboy butter ready to grab without thawing the whole log. Store refrigerated for up to two weeks or frozen for up to three months.