Cowboy Butter That Makes Any Steak Incredible
This Cowboy Butter recipe elevates any steak to new heights with a rich, flavorful compound butter made from fresh herbs, garlic, smoked paprika, and a touch of heat. Perfectly complemented by pan-seared sirloin steaks, this quick and easy recipe yields a decadent sauce that melts over your steak for a juicy, savory finish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Cowboy Butter
- 8 tbsp / 120g Unsalted Butter, softened
- 2 tbsp very finely diced Fresh Parsley
- 1 tbsp very finely diced Fresh Chives
- 1/2 tsp very finely diced Fresh Thyme Leaves
- 1 clove Garlic, finely grated/minced
- 2 tsp Lemon Juice
- 1 tsp Dijon Mustard
- 3/4 tsp Smoked Paprika
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Chilli Flakes, or to spice preference
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
Steaks
- 2x 220g/8oz Sirloin Steaks, at room temperature
- 1 tbsp Vegetable Oil
- Salt & Black Pepper, as needed
Instructions
- Prepare Cowboy Butter: In a small mixing bowl, combine the softened unsalted butter with finely diced fresh parsley, chives, and thyme leaves. Add the grated garlic, lemon juice, Dijon mustard, smoked paprika, Worcestershire sauce, chilli flakes, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated to create a smooth, flavorful compound butter.
- Season Steaks: Pat the sirloin steaks dry with kitchen paper towels to remove excess moisture, which helps achieve a good sear. Generously season both sides of each steak with salt and black pepper to enhance flavor.
- Heat Pan and Sear Steaks: Place a large cast-iron or heavy-based pan over high heat and let it get very hot. Add the vegetable oil and let it heat for 5 to 10 seconds. Carefully add the steaks to the pan without moving them. For medium-rare doneness, cook the steaks for 2 minutes on the first side undisturbed to develop a crust.
- Flip and Finish Cooking: Flip the steaks over using tongs and cook for an additional 2 minutes on the other side. This timing yields a medium-rare steak; adjust slightly if you prefer your steak more or less cooked.
- Rest Steaks: Remove the steaks from the pan and place them on a plate or board. Let them rest for 5 minutes to allow the juices to redistribute and keep the steak juicy and tender.
- Serve: Top the rested steaks with a generous dollop of the prepared Cowboy Butter. Serve immediately and enjoy the melt-in-your-mouth combination of herbaceous butter and perfectly seared steak.
Notes
- Make sure the butter is softened to room temperature for easy mixing and spreading.
- Patting the steaks dry before searing is crucial for a good crust.
- If you prefer more or less spice, adjust the chilli flakes accordingly.
- Resting the steak after cooking is important to maintain juiciness and flavor.
- The recipe is designed for medium-rare steaks; adjust cooking times for different degrees of doneness.