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Cowboy butter is such a delicious condiment. Whisk together a few ingredients, and you have a delightful, flavorful KAPOW punch that can be added to so many things. It’s wonderful to finish steaks, we use it on grilled Ribeyes every time we serve them.
It’s incredible served with baked potatoes, my country potatoes, buttered potatoes, grilled chicken, or simple grilled veggies. Pull them off the grill, arrange them on a platter, and top them with this flavor bomb!
Are you making a butter board? Skip the plain butter and start with this. There are so many ways to use this. Please let us know how it works in your kitchen in the comments below!
WHAT IS COWBOY BUTTER?
Cowboy butter is a compound butter made with herbs, spices, and other very flavorful ingredients. It’s an amazing way to finish steaks with a big flavor punch.
BEFORE YOU BEGIN
→Yield: Yields approximately 2/3 cup of butter.
→Butter: Make sure you’re butter is soft enough to easily mix.
→Herbs: Wash and dry herbs before you begin.
→Cajun Seasoning: Omit the salt, white pepper, and red pepper flakes and use Cajun seasoning.
→Mix It Up: I love the combo of herbs in the recipe card, but feel free to experiment!
→Wrap It Up: I used waxed paper, but parchment paper or plastic wrap work equally well.
→Double Batch It: Make a second roll and store it in the freezer. After you roll it up, pop it in a resealable plastic bag to protect it from the air that causes freezer burn.
COWBOY BUTTER INGREDIENTS
- Butter: I use unsalted butter. If you wish to use salted butter, omit the added salt. As I mentioned above, have the butter soft enough that you can stir the mixture together with a fork!
- Shallots: Admittedly, out on the range, I don’t think cowboys had shallots available! Don’t let that dissuade you from using them.
- They provide a mild, slightly sweet onion taste that complements the richness of the butter and the spices typically used in cowboy butter, such as garlic and herbs.
- They additionally add complexity and depth to the seasoned butter, making it more balanced and flavorful. Shallots also bring a subtle freshness that can brighten up the overall taste, making it a fabulous condiment for grilled meats and vegetables.
- Mustard: The recipe calls for either Creole mustard or Dijon. Both are delicious, but my favorite is Creole mustard. It can be hard to find in California, so I get it on Amazon. Here’s the one I use.
- Worcestershire Sauce: Don’t skip this ingredient. It provides a complex blend of ingredients, which typically includes vinegar, molasses, sugar, salt, anchovies, garlic, tamarind, and various spices. Because of the combo, this simple ingredient elevates the taste of everything, including this compound butter.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? These will last in the fridge for 5 days. Keep them in an airtight container.
- Can You Freeze This? Yes, this can be frozen. I suggest making a double batch and freezing one. Place it in an airtight container, and it can last up to 6 months in the fridge. When you want to use it, thaw in the refrigerator overnight.
- Make-Ahead: This recipe is ideal to make ahead. It needs to firm up in the fridge before serving. As I mentioned earlier, you can store it in the refrigerator for up to 5 days.
- Food Safety: If you’d like more info on food safety, check out this link.
HOW TO MAKE COWBOY BUTTER
MORE COWBOY DELICIOUSNESS
- Cowboy Stew
- Cowboy Spaghetti
- Cowboy Casserole
- John Wayne Casserole
- Cowboy Baked Beans
- Cowboy Queso
- Cowboy Soup
- Cowboy Cookies
- Cowboy Caviar
- Smothered Potatoes
TRIED THIS RECIPE?
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Cowboy Butter
Ingredients
- 1/2 cup unsalted butter, softened
- 2 teaspoons Creole mustard or Dijon mustard
- 2 teaspoons prepared horseradish
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire Sauce
- 2 tablespoons shallots, finely minced
- 2 teaspoons garlic, grated on a micro planer
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 1 tablespoon chives, finely minced
- 2 teaspoons fresh parsley, finely minced
- 2 teaspoon fresh thyme teaspoon
- 1 teaspoon rosemary finely minced
- 1/8 teaspoon crushed red pepper, or to taste
Instructions
- In a small mixing bowl, add softened butter (1/2 cup), mustard (2 teaspoons), horseradish sauce (2 teaspoons), and lemon juice (1 teaspoon). Using a hand-held electric mixer, set on medium speed, beat mixture until light and fluffy, about 2 minutes.
- Add the remaining ingredients and stir until everything is well incorporated.
To Make A Dip
- Place ingredients in a microwave-safe dish and microwave in 20-second increments, stirring in between, until completely melted.
To Make A Compound Butter
- Place the mixture in a line on an 8-inch-long piece of wax paper. Roll up the paper, forming a log or cylinder, pressing and shaping as you go, then twist the ends. Refrigerate until firm.
- Cut slices of compound butter and place on cooked steak to finish or serve as a dipping accompaniment to cooked steak.
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