Description
This Sizzling Cowboy Butter Steak recipe delivers a perfectly seared, juicy steak topped with a flavorful, creamy cowboy butter made from herbs, garlic, lemon, and spices. The cast iron skillet method ensures a beautiful crust and rich, buttery finish, enhancing the steak’s natural flavors for a delicious, hearty meal.
Ingredients
Scale
Steak and Seasoning
- 1 steak (ribeye or your choice), room temperature
- Salt, to taste
- Pepper, to taste
- 4 cloves garlic, minced (for seasoning and basting)
- Avocado oil, 1-2 tablespoons for searing
- Optional: rosemary sprig and smashed garlic (for skillet flavor)
Cowboy Butter
- 1 stick (8 tablespoons) butter, softened and mostly melted
- 1 tablespoon Dijon mustard
- 1/2 lemon, zest and 1 tablespoon juice
- 1 teaspoon paprika
- 1 teaspoon cayenne or red pepper flakes (split 1/2 teaspoon for butter and 1/2 teaspoon for seasoning)
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley, minced
- 1 tablespoon chives or green onions, sliced
- Salt and pepper, adjusted to taste
Instructions
- Preparation: Allow the steak to come to room temperature. Pat it dry thoroughly with paper towels, then season generously with salt, pepper, and some of the minced garlic.
- Preheat the skillet: Heat a cast iron skillet over high heat until it is smoking hot to ensure a perfect sear and beautiful crust on the steak.
- Sear the steak: Add a tablespoon or two of avocado oil to the hot skillet. Place the steak in the pan and listen for a loud sizzle. Sear without moving for 3-4 minutes to develop a crust.
- Flip and baste: Flip the steak over. Add the mostly melted butter, minced garlic, and optional rosemary or smashed garlic into the pan. Continuously spoon the melted butter and aromatics over the steak to baste and enhance flavor.
- Check doneness: Cook until the steak reaches medium-rare (130°F internal temperature) as measured with a meat thermometer, and it feels slightly springy to the touch.
- Rest the steak: Remove the steak and let it rest on a cutting board or plate for at least 5 minutes to allow juices to redistribute for maximum juiciness.
- Make the cowboy butter: In a bowl, whisk together softened butter, minced parsley, sliced chives or green onions, Dijon mustard, lemon zest and juice, paprika, cayenne, dried thyme, and salt and pepper until creamy and well combined.
- Serve: Top the rested steak with a generous dollop of the cowboy butter while it is still hot so the butter melts over the meat for a rich, bold finish.
Notes
- Letting the steak come to room temperature before cooking ensures more even cooking throughout.
- Use a cast iron skillet for the best sear and crust.
- Basting the steak with butter and garlic adds extra flavor and richness.
- Resting the steak after cooking allows juices to redistribute instead of spilling out when cut.
- You can adjust the amount of cayenne or red pepper flakes to control the heat level in the cowboy butter.
- This recipe works well with ribeye, strip steak, or sirloin cuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing and basting
- Cuisine: American
Nutrition
- Serving Size: 1 steak with butter (approx. 8 oz steak + 2 tbsp butter)
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 55 g
- Saturated Fat: 23 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.3 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 46 g
- Cholesterol: 150 mg
Keywords: steak recipe, cowboy butter, cast iron steak, seared steak, garlic butter steak, easy steak dinner
