Ingredients like garlic, fresh herbs, lemon juice, and Worcestershire sauce make this Cowboy Butter an irresistible topping for steak and more. Ready in just a few minutes, it’s an easy way to add a burst of flavor to everything from steak and seafood to pasta, bread, and veggies.
Cowboy butter is a compound butter (aka butter mixed with other herbs and seasonings) that basically takes garlic butter to a whole new level. Fresh herbs, garlic, lemon juice, Dijon mustard, and Worcestershire sauce are added to regular unsalted butter to give it a herby, smoky, savory flavor that will make your mouth water.
The most common use for cowboy butter is steak, whether you’re adding a dollop on top or melting it to make a dipping sauce. We often use it in place of the herb butter on my air fryer steak recipe. The flavors just work so well with a juicy, perfectly cooked steak. It’s also really, really good spread on some Texas Roadhouse rolls! And on roasted veggies and garlic mashed potatoes and shrimp and…I think you get the idea!
Why Everyone Should Try This Cowboy Butter Recipe
- It’s so easy! Compound butters like this one are incredibly easy to make. It’s as simple as combining softened butter with the other ingredients, rolling in plastic wrap to shape, and refrigerating.
- It stores well. There’s no need to worry about using all of the cowboy butter in one night. In fact, I usually want some to be left so I can use it on more things throughout the week. The added ingredients mean it doesn’t last as long as plain butter, but it can still be stored in the fridge for up to a week or in the freezer for 3 months.
- Adds a burst of flavor to everything. Most people think of cowboy butter for steak, and it IS a great way to add flavor to a perfectly cooked steak. But it can really be used on any meat or seafood, plus veggies, bread, pasta, and more. There’s a whole section below with more ideas on how to use it!
What You’ll Need
Let’s take a look at the herbs, seasonings, and more that go into this compound butter recipe. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Butter – Since we’re adding so many seasonings to it, it’s important to start with unsalted butter to have full control over the flavor. It should be softened so it’s easy to mix but not melted.
- Garlic – At its core, cowboy butter is garlic butter with extra flavors, so be sure to start with freshly minced garlic to really get that garlicky flavor.
- Herbs – A combination of fresh parsley, fresh chives, and fresh thyme leaves, all finely chopped so they are evenly distributed throughout. You can substitute the fresh herbs with dried ones if needed, but reduce the quantity by half.
- Lemon juice – Freshly squeezed, if possible. It brightens the overall flavor profile by balancing the savory flavors with a bit of acidity.
- Dijon mustard – A small amount of Dijon adds a bit of a sharp, tangy undertone.
- Smoked paprika – If you don’t have smoked paprika, regular paprika works as a substitute, though it won’t have the same smoky flavor.
- Worcestershire sauce – Adds savory umami undertones to the butter.
- Salt & pepper
How To Make Cowboy Butter
Making this compound butter is seriously so quick and easy. The printable instructions can be found in the recipe card below.
- Combine. Add the softened butter and the other ingredients to a mixing bowl. Mix with a spatula until evenly combined and smooth.
- Shape. Scoop the butter onto the center of a piece of plastic wrap on a flat surface. Shape it into a log by rolling it tightly in plastic wrap. Twist the ends to seal the log.
- Chill. Refrigerate for at least one hour, until firm enough to slice.
- Enjoy! Keep refrigerated until you’re ready to use. Then slice off a piece and enjoy!
Recipe Tips & Variations
This cowboy butter recipe is super easy to customize. Here are some ideas, plus a tip or two.
- Start with softened butter. The butter needs to be soft enough that it can be easily mixed with a spatula but not so soft it’s basically melted. If the butter becomes too soft while shaping, refrigerate it for 10-15 minutes before rolling it into a log.
- Make it spicy. For a spicier version, add crushed red pepper flakes or add a pinch of cayenne pepper or a few dashes of hot sauce.
- Customize the flavor. It’s fun to play around with the flavor of cowboy butter by trying different herbs and spices. I recommend keeping the lemon juice to balance the richness and not adding more liquid but the spices and herbs can be adjusted as desired. You could even try adding to some ranch seasoning or Italian seasoning!
- Turn it into a dipping sauce. If you want to dip your steak (or chicken or shrimp) in cowboy butter instead of melting it on top, you can skip the shaping portion and melt it on the stovetop.
Ways To Use It
The most common use for cowboy butter is steak. Just cut off a slice, add it on top of a hot steak, and watch it melt. We really love it on pan seared steak. It can be used the same way on chicken (like these air fryer chicken breasts), oven baked salmon, shrimp, and other seafood.
Some people also prefer to melt it and use it as a dipping sauce for steak, shrimp, or even crusty bread.
But, it’s not just for meat! Add a slice to roasted or steamed vegetables for a quick flavor boost or stir it into hot pasta or mashed potatoes for a creamy, herby finish.
It also makes a flavorful spread on freshly baked Dutch oven bread or dinner rolls for an easy side.
Proper Storage
- Fridge: Store the cowboy butter log in the refrigerator for up to one week. Just keep it tightly wrapped in plastic.
- Freezer: For longer storage, wrap it in aluminum foil or place it in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before using.
Cowboy Butter
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 3 cloves fresh garlic minced
- 4 Tablespoons fresh parsley finely chopped
- 2 Tablespoons fresh chives finely chopped
- 2 teaspoons fresh thyme leaves finely chopped
- 2 Tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Place the softened butter in a medium mixing bowl. Add the minced garlic, parsley, chives, thyme, lemon juice, Dijon mustard, smoked paprika, Worcestershire sauce, kosher salt, and black pepper.
- Mix everything together with a spatula or spoon until the ingredients are evenly combined and the butter is smooth.
- Lay a sheet of plastic wrap on a flat surface. Scoop the butter mixture onto the center of the plastic wrap.
- Shape the butter into a log by rolling it tightly in the plastic wrap. Twist the ends of the plastic wrap to seal the log securely.
- Place the wrapped butter log in the refrigerator and chill for at least 1 hour, or until firm.
- When ready to use, unwrap the butter and slice off portions as needed. Enjoy!
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