Ribeye Steaks with Cowboy Butter

Annalise, Completely Delicious

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.
1 hr 15 min Prep Time
15 min Cook Time
  • Prep Time: 1 hr 15 min
  • Cook Time: 15 min
  • Servings: 2 servings

Servings: 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


Step 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.

Step 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.

Step 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.

Step 4

To serve, top each steak with 2 tablespoons cowboy butter.