Spoon this cowboy butter over a hot steak and it melts into every slice, leaving behind plenty of garlic, fresh herbs, mustard, and a slow touch of heat. A splash of Worcestershire sauce adds savory depth, while lemon juice keeps the butter from tasting too heavy.
Serve it melted as a dipping sauce or chill it into a compound butter that can be sliced whenever you need it. This easy cowboy butter recipe is especially good with grilled chicken, shrimp, roasted potatoes, corn, and warm crusty bread.
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 tablespoon coarse Dijon mustard
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons fresh thyme leaves
- 2 teaspoons minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- ½ teaspoon paprika
- ⅛ teaspoon kosher salt, plus more to taste
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Combine the ingredients: Add the softened butter, Dijon mustard, chives, parsley, thyme, garlic, Worcestershire sauce, lemon juice, paprika, salt, black pepper, cayenne, and red pepper flakes to a medium bowl. Mix until the herbs and seasonings are evenly distributed. Taste and add more salt if needed.
- For compound butter: Spoon the mixture onto a sheet of plastic wrap and shape it into a log. Wrap tightly, twist the ends closed, and refrigerate for at least 2 hours or overnight. Slice and serve over steak, chicken, seafood, potatoes, or vegetables.
- For dipping butter: Transfer the mixture to a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until melted and smooth. Do not overheat, or the butter may separate.
- Store: Refrigerate the cowboy butter in an airtight container for up to 5 days. This recipe makes approximately ⅔ cup.
Already thinking about what you’d spoon this cowboy butter over? Pin the image below to your favorite Pinterest board so the recipe is ready for your next steak night.
Tips for the Best Cowboy Butter
- Let the butter soften at room temperature, but don’t melt it. Soft butter holds the herbs and seasonings evenly and is much easier to shape.
- Chop the fresh herbs finely so every slice has a balanced flavor rather than large pieces of parsley or thyme.
- Taste the mixture before adding extra salt. Dijon mustard and Worcestershire sauce already bring some saltiness.
- For a milder butter, leave out the cayenne. If you prefer more heat, increase the crushed red pepper flakes a little at a time.
- When serving it as a dip, melt the butter gently and stir before serving. High heat can cause it to separate.
Storage
Keep cowboy butter in an airtight container or tightly wrapped log in the refrigerator for up to 5 days. For longer storage, wrap the log securely, place it in a freezer-safe bag, and freeze it for up to 3 months. You can slice off only what you need and return the remaining butter to the freezer.
Let frozen cowboy butter thaw overnight in the refrigerator before serving. If using it as a dipping sauce, reheat it slowly in short microwave intervals or over low heat, stirring frequently.
