Name: Sizzling Cowboy Butter Steak – Steakhouse Flavor at Home
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 ribeye or New York strip steaks, 300–350 g / 10–12 oz each; 1 tablespoon olive oil (15 ml); 1½ teaspoons kosher salt (7 g); 1 teaspoon black pepper (2 g); ½ cup unsalted butter, softened (115 g); 3 cloves garlic, minced (9 g); 1 tablespoon fresh parsley, chopped (4 g); 1 tablespoon fresh chives, chopped (4 g); 1 teaspoon lemon zest (2 g); 1 tablespoon lemon juice (15 ml); 1 teaspoon Dijon mustard (5 g); ½ teaspoon smoked paprika (1 g); ¼ teaspoon chili flakes, optional (0.5 g); ¼ teaspoon salt (1 g); ¼ teaspoon black pepper (0.5 g)

Description

A rich, juicy steak finished with garlic-herb cowboy butter that delivers classic steakhouse flavor in the comfort of your home.

Ingredients

Scale

2 ribeye or New York strip steaks, 300–350 g / 10–12 oz each
1 tablespoon olive oil (15 ml)
1½ teaspoons kosher salt (7 g)
1 teaspoon black pepper (2 g)
½ cup unsalted butter, softened (115 g)
3 cloves garlic, minced (9 g)
1 tablespoon fresh parsley, chopped (4 g)
1 tablespoon fresh chives, chopped (4 g)
1 teaspoon lemon zest (2 g)
1 tablespoon lemon juice (15 ml)
1 teaspoon Dijon mustard (5 g)
½ teaspoon smoked paprika (1 g)
¼ teaspoon chili flakes, optional (0.5 g)
¼ teaspoon salt (1 g)
¼ teaspoon black pepper (0.5 g)

Cook Mode Prevent your screen from going dark

Instructions

Mix all cowboy butter ingredients in a bowl until smooth.
Pat steaks dry, rub with olive oil, and season with salt and pepper.
Heat a skillet over high heat and sear steaks 3–4 minutes per side.
Lower heat, add cowboy butter, and baste steaks for 1–2 minutes.
Rest steaks for 5–7 minutes before serving with extra butter on top.

Notes

Let steaks rest before slicing for maximum juiciness.
Cowboy butter can be made ahead and stored in the refrigerator for up to three days.

Prep Time: 15 minutes
Cook Time: 10 minutes