Cowboy Butter Recipe

I first published this cowboy butter recipe back in 2023, before cowboy butter was everywhere, and I've been tuning it ever since. It's my go-to sauce for any cut of steak. Dip a bite of hot ribeye into a bowl of this and you'll understand what all the fuss is about.

You'll find plenty of stripped-down versions out there with four or five ingredients. That's not how we do it around here. Mine gets plenty of garlic, fresh herbs, mustard, lemon, and a real dose of chili heat and flavor. Pull those out and you've got garlic butter. That's fine for some, but not here.

What is Cowboy Butter?

Cowboy butter is a compound butter made with butter, fresh herbs, and spices. Its ingredients are ideal for pairing with steak, though you can use it on chicken, fish, shrimp, vegetables, pretty much anything off the grill.

You can serve it like regular butter, sliced and added to the top of your dish to melt, or softened or melted then served as a dipping sauce.

I've seen it referred to as cowboy butter sauce as well.

It's a very customizable recipe, easily adapted to your favorite flavors. This is how I like to make mine, perfect for those who love it zesty and bold.

Let's talk about how to make cowboy butter, shall we?

How to Make Cowboy Butter (2 Ways)

AS A SERVING SAUCE

• Melt the Butter. Melt the butter slowly in a pan, or soften it gently in the microwave. You can also use ghee (clarified butter) for this recipe.
• Mix the Ingredients. Gently stir in the remaining ingredients until well combined.
• Serve. Serve as a dipping sauce or spooned over your dish.

AS A COMPOUND BUTTER

• Mix and Form a Log. Mix all of the ingredients together in a small bowl, then transfer to a layer of plastic wrap. Form the softened butter mixture into the shape of a log about 1 inch in diameter, then wrap in the plastic.
• Refrigerate. Refrigerate until hardened, then slice and serve over grilled meats or veggies.

Boom! Done! Your cowboy butter is ready to serve. Easy enough to make, isn't it? Fire up the grill! Get those steaks or veggies ready!

Cowboy Butter for Steak

Steak is what most people want when they come looking for cowboy butter, for good reason. It's the best topping for a fatty, perfectly seared steak.

Best cuts. Ribeye is my first choice because the fat and the butter work beautifully together. New York strip is a great choice. Sirloin is less expensive and works nicely, as the butter enhances leaner cuts. For steak bites, use sirloin cut into 1-inch cubes. Want to show off? Go with tomahawk or porterhouse to really impress.

Sear it hard, then rest it. Pat the steak completely dry, salt it generously, and get a cast iron pan ripping hot. Two to three minutes a side for a 1-inch steak at medium-rare, then rest five minutes before you add the butter. Resting is important. If you pour butter over a steak that's still contracting, the juices run out and you lose them.

Three ways to use it on steak:

• Melted, for dipping. This is my favorite. Melt the butter over low heat, keep it in a small bowl, and dip bites of sliced steak straight in. This is what "cowboy butter" means to most people now.
• Spooned over, softened. Keep the butter soft rather than fully melted and dollop it onto the hot steak so it melts down over the crust. You'll get a thicker coating than melted butter.
• Compound butter coins. Roll the mixture into a log in plastic wrap, refrigerate until firm, then cut coins and lay one on each hot steak. This is the best option if you're grilling for a crowd and want to make the butter ahead.

Doneness temps, pulled from the pan:

• Rare 120-125°F
• Medium-rare 130-135°F
• Medium 140-145°F
• Medium-well 150-155°F

Pull 5 degrees early. It climbs while it rests.

How much you need. One batch of this recipe is plenty for 4 steaks as a dipping sauce, or 6-8 if you're spooning it over.

How to Serve Cowboy Butter

Cowboy butter for steak is perfection, though it also shines with anything off the grill, like grilled chicken, seafood, or vegetables. Serve it melted, cold, or at room temperature.

Try it over my grilled London boil recipe, this ancho crusted porterhouse steak, or blackened chicken.

• Garlic Bread. Spread on warm baguette slices and broil 1-2 minutes until bubbly. Garlic bread will never be the same.
• Fries & Wedges. Toss hot French fries with 1-2 tablespoons, or serve melted on the side as a dip.
• Roasted/Sautéed/Grilled Veggies. Spoon it over hot green beans, asparagus, mushrooms, or any of your favorite vegetables. Don't forget a squeeze of lemon.
• Rice Upgrade. Stir 2-3 tablespoons into simple steamed rice to make it awesome.
• Seafood. Spoon over seared shrimp or salmon for a dish you'll never forget.
• Baked Potatoes & Corn. Melt over a split potato or brush on grilled corn and you'll never go back to your old recipe. So good!
• Crispy cowboy butter chicken wings seriously rule.

You'll enjoy it on anything you normally enjoy with flavorful butter, like jalapeno cornbread or a slice of jalapeno cheddar Dutch oven bread.

Storage

Cowboy butter will last up to 5 days in the refrigerator in a sealed container. It will harden up and you can use it like any compound butter.

You can also freeze it for 2-3 months.

How to Freeze Cowboy Butter

Freezing it is super easy. Roll your cowboy butter into a log using plastic wrap and twist the ends together.

For extra protection, pop it into a freezer bag or container. Don't forget to date it!

It will last 3 months or longer this way. When you're ready to use it, thaw it overnight in the refrigerator for best results, or let sit at room temperature for about 1 hour to soften.

That's it, my friends. I hope you enjoy this cowboy butter recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Try Some of My Other Steak Toppings

• Horseradish Sauce
• Blue Cheese Dressing
• Steak Seasoning
• Peppercorn Sauce
• Garlic Parmesan Sauce

Cowboy Butter FAQs

What is cowboy butter?

A melted or softened butter sauce loaded with garlic, fresh herbs, lemon, mustard, and chili heat. Serve it melted as a dipping sauce or chilled as a compound butter. It's most popular with steak, though it's just as good with shrimp, chicken, or bread.

Is cowboy butter spicy?

Mine is, and that's deliberate. The cayenne and red pepper flakes give it a real kick. Dial them back for a milder version, or push into habanero or ghost pepper powder if you want to scare people.

Why is it called cowboy butter?

Nobody really knows. The best guess is that it evokes cooking meat over a campfire. The name took off on social media around 2023 and stuck.

Can I make cowboy butter ahead?

Yes. It keeps 5 days in the fridge in a sealed container, or 3 months in the freezer. Reheat gently so it doesn't separate. As a compound butter log it slices straight from the fridge.

Do I have to use fresh herbs?

Fresh is much better here, since the herbs are a main flavor rather than a background note. If you only have dried, use a third of the amount, or use my cowboy butter seasoning recipe, which uses only dried ingredients instead.

Should I use salted or unsalted butter?

Unsalted, so you control the salt. If you only have salted, skip the added salt and taste before adding any.

Can I use cowboy butter seasoning instead of the fresh ingredients?

You can, and it's a good shortcut. Stir 1-2 tablespoons of dry blend into a half cup of melted butter, then add fresh lemon juice and chopped parsley to bring it back to life. See my Cowboy Butter Seasoning for the blend.

What else can I dip in it?

Shrimp, chicken tenders, wings, crab legs, lobster, roasted potatoes, corn on the cob, crusty bread, and asparagus. It's very hard to ruin.