Lemon, fresh herbs and a hint of spice combine to create homemade “cowboy butter.” It’s the perfect accompaniment for grilled steak, chicken, fish and vegetables.

Ribeye Steaks with Cowboy Butter

Ribeye Steaks with Cowboy Butter

Prep Time: 1 hour, 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 servings


    For Butter
  • 1/2 cup (1 stick) salted butter
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • For Steak
  • 2 ribeye steaks, about 1 1/2-inches thick
  • Salt and pepper to taste


  1. To make the cowboy butter, cream together butter, lemon zest and juice, garlic, red pepper, mustard, parsley, salt and pepper in a medium bowl. Taste and adjust seasoning as needed. Place butter on plastic wrap; form into a log and refrigerate at least 1 hour.
  2. To make steak, let steaks sit at room temperature 30 minutes. Pat dry with a paper towel and sprinkle both sides generously with salt and pepper. Preheat grill to high heat. Place steak on grill and sear 3 minutes on each side. Turn heat down to low and cook 4-6 minutes, or until internal temperature reaches 145-155°F for medium doneness.
  3. To make the steaks in the oven, preheat oven to 475°F. Preheat cast iron skillet over high heat. Place steak in pan and sear 3 minutes on each side; place pan in oven and cook 4-6 minutes more or until internal temperature reaches 145-155°F for medium doneness.
  4. To serve, top each steak with 2 tablespoons cowboy butter.

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Use softened butter for cookies and cakes.

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