Go Back

Sizzling Cowboy Butter Steak

A juicy, perfectly seared ribeye steak served with a viral 'Cowboy Butter' dipping sauce packed with garlic, lemon, mustard, and spicy chili flakes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 steaks
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2 large ribeye or sirloin steaks approx 1.5 lbs total
  • 1 tbsp olive oil
  • 1 tsp salt coarse
  • 1 tsp black pepper freshly cracked
  • 1 tsp garlic powder
Cowboy Butter
  • 0.5 cup unsalted butter melted (1 stick)
  • 4 cloves garlic minced
  • 1 tbsp lemon juice plus zest of half lemon
  • 1 tbsp Dijon mustard
  • 1 tsp paprika smoked or sweet
  • 0.5 tsp cayenne pepper
  • 0.5 tsp red chili flakes
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 0.5 tsp dried thyme

Equipment

  • Cast Iron Skillet
  • Meat thermometer
  • Whisk
  • Small bowl

Method
 

  1. Remove steaks from fridge 30 minutes before cooking. Pat dry and season heavily with salt, pepper, and garlic powder.
  2. Heat a cast iron skillet over high heat until smoking. Add olive oil and sear steaks for 4-5 minutes per side for medium-rare (130°F internal).
  3. Remove steaks and let them rest for 10 minutes.
  4. In a small bowl (or the warm skillet off heat), combine melted butter and minced garlic.
  5. Whisk in lemon juice, zest, Dijon mustard, paprika, cayenne, chili flakes, parsley, chives, and thyme until well combined.
  6. Slice the steak against the grain. Pour half the butter over the meat and serve the rest as a dipping sauce.

Notes

Store leftover butter in the fridge for up to 2 weeks. Melt before using. Great on chicken, shrimp, or vegetables too.