My cowboy butter recipe is made with Italian seasoning, cayenne pepper, Dijon mustard, and Worcestershire sauce for the best flavor. It only takes 5 minutes to make!
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My Easy Recipe for Cowboy Butter
Ever since I started making this homemade cowboy butter recipe, I haven’t been able to get enough of it. I’ve been whipping up a new batch almost every week, and it’s truly taken so many of my favorite recipes to the next level!
Honestly, I don’t know why I didn’t think of it sooner. It literally only takes 5 minutes to put together and tastes incredible on everything it touches.
My husband, Ben, says that cowboy butter and steak are a match made in heaven, and I couldn’t agree more. It’s a simple way to take a simple meal to the next level, and it only takes a few minutes to prepare.
Looking for more steak recipes? Try my steak marinade, London broil marinade, or my other garlic and herb steak butter next.
What is Cowboy Butter?
Cowboy butter is a specific type of compound butter, softened and mixed with herbs and spices to give it a savory flavor. It’s most commonly served with steak, but there’s no real limit to what this butter can do. I like to spread or mix it into different recipes, or warm it up to be used as a dipping sauce.
Steak Butter Ingredients
- Unsalted butter – I use unsalted butter for this cowboy butter recipe. If I only have salted butter on hand, I don’t add any additional salt.
- Garlic – Fresh garlic has a bold, savory taste that pairs so well with the richness of the butter.
- Dijon mustard – Adds a sharp, tangy kick to the butter mixture. It also adds more creaminess to the texture.
- Worcestershire sauce – Bold and savory, this bottled ingredient brings intense umami flavor into the spread.
- Smoked paprika – Brings a satisfying warmth and smoky sweetness into this compound butter.
- Italian seasoning – This classic seasoning blend is packed with earthy, woody, and slightly peppery flavor. I reach for the canned version to keep things simple.
- Salt – Enhances the natural flavor of the herbs and other ingredients while also giving the butter a more balanced taste.
- Cayenne pepper – For a hint of spice and to complement the other savory notes in the recipe. My husband loves all things spicy, so this ingredient ties the whole mixture together.
How to Make Cowboy Butter
STEP ONE: In a microwave-safe bowl, heat the butter for 10 to 15 seconds until it’s slightly softened, then stir until the texture is smooth like frosting.
STEP TWO: Add the garlic, Dijon, Worcestershire sauce, paprika, Italian seasoning, salt, and cayenne pepper. Stir until all the ingredients are well combined.
STEP THREE: To make the butter even creamier, heat it for a short 5-second burst in the microwave.
STEP FOUR: Serve on top of chicken, steak, fresh veggies, or sides and enjoy!
Tips for the Best Cowboy Butter Recipe for Steak
- I like to leave my butter out at room temperature for 30 minutes before starting this recipe. This helps it soften and prevents a rapid temperature change in the microwave.
- Don’t microwave the butter for too long. Too much time can ruin the texture of the butter or result in a greasy mess.
- If the butter firms up too quickly, simply warm it in the microwave for about 5 seconds until it softens up. I sometimes need to do this if my kitchen is especially cold.
- Freezing the butter for 5 minutes is the quickest way to thicken it back up if it gets too soft. After a quick freeze, I whisk it until it’s creamy again.
Cowboy Butter for Steak Variations and Substitutions
- If I don’t have canned Italian seasoning on hand, I’ll mix up a homemade blend of basil, oregano, rosemary, thyme, sage, and marjoram. Dried herbs work best, but fresh herbs would also work if finely chopped.
- For a spicier butter mixture, add in an extra ⅛ teaspoon of cayenne pepper. More or less spice can be added, depending on preference.
- Fresh lemon juice can be added to brighten the taste of the butter and balance out the richness of the other ingredients.
- Garlic powder is an easy substitute if I don’t have fresh garlic cloves on hand.
What to Serve with Compound Butter
Seasoned butter is super versatile and tastes delicious on grilled sirloin steak, air fryer ribeye steak, and air fryer filet mignon. I also like to serve it with grilled chicken, mashed potatoes, and air fryer shrimp, and it’s particularly delicious on fresh veggies, garlic green beans, or my roasted carrots and asparagus.
Cowboy Butter Recipe FAQs
Can I make cowboy butter ahead of time?
Yes! This spread will last for up to 1 week in the refrigerator. I often like to make a batch ahead of time so it’s ready to add to my favorite dishes throughout the week. It also freezes well for up to 3 months, so it can be prepared in a larger batch and saved for later!
How should I store leftovers?
Leftover butter should be stored in an airtight container and refrigerated so it will stay fresh. If I plan to freeze it, I usually roll it into a log shape first, then wrap it tightly in plastic wrap before transferring it to a freezer-safe bag.
More Easy Recipes
Easy Cowboy Butter Recipe
Ingredients
- ½ cup unsalted butter
- 1 clove garlic minced
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Add butter to a microwave-safe bowl and heat for 10-15 seconds until slightly softened. Stir until smooth (similar in texture to frosting).
- Add the garlic, Dijon, Worcestershire sauce, paprika, Italian seasoning, salt, and cayenne pepper. Stir until it's well incorporated.
- To bring the butter to a creamy state, heat it for a short 5-second burst in the microwave.
- Dollop on cooked steak or chicken and enjoy!
Notes
- If the butter is too soft, put it in the freezer for about 5 minutes to firm it back up slightly.
- This can be made ahead of time and refrigerated until ready to use!
- Store leftovers in an airtight container in the fridge for up to one week.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
