Mouthwatering Cowboy Butter Elevation (Ready-to-Print Version)
A vibrant blend of butter, garlic, and spices that enhances meats and vegetables with bold, savory depth.
# What You’ll Need:
→ Cowboy Butter
01 -
1 cup (2 sticks) unsalted butter, softened to room temperature
02 -
4-5 cloves fresh garlic, minced very finely
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2 tablespoons fresh parsley, finely chopped
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1 tablespoon fresh chives, finely chopped
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1 tablespoon fresh thyme leaves, finely chopped (optional)
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1 tablespoon Dijon mustard
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1 teaspoon smoked paprika
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½ teaspoon chili powder
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¼ teaspoon cayenne pepper (adjust to taste)
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½ teaspoon red pepper flakes
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1 tablespoon fresh lemon juice
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½ teaspoon sea salt, or to taste
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¼ teaspoon freshly ground black pepper, or to taste
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Pinch of onion powder (optional)
→ Main Dish - Pan-Seared Ribeye Steak with Roasted Vegetables
15 -
2 boneless ribeye steaks, 1.5 inches thick, 1-1.25 lbs each
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2 tablespoons extra virgin olive oil, plus extra for vegetables
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1 teaspoon coarse sea salt, plus more for vegetables
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½ teaspoon freshly ground black pepper, plus more for vegetables
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1 bunch fresh asparagus (about 1 lb), trimmed
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2 bell peppers, cored, seeded, and cut into 1-inch strips
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½ red onion, peeled and cut into thick wedges
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Optional: additional fresh parsley or chives for garnish
# Step-by-Step Guide:
01 -
Ensure unsalted butter is softened to room temperature. In a medium bowl, combine the butter with minced garlic, parsley, chives, and thyme if using. Add Dijon mustard, smoked paprika, chili powder, cayenne pepper, red pepper flakes, onion powder, lemon juice, sea salt, and black pepper. Thoroughly mix until evenly incorporated. Transfer the mixture onto parchment paper or plastic wrap; shape into a log and refrigerate for at least 30 minutes to allow flavors to meld and firm up.
02 -
Remove steaks from refrigerator 30-60 minutes before cooking to reach room temperature. Pat dry thoroughly with paper towels. Generously season both sides and edges with coarse sea salt and freshly ground black pepper.
03 -
Preheat oven to 400°F. Trim asparagus by snapping off woody ends. Core, seed, and slice bell peppers into 1-inch strips. Peel and cut red onion into thick wedges. Combine asparagus, bell peppers, and onion in a bowl. Drizzle with extra virgin olive oil and season with salt and black pepper. Toss to coat evenly. Spread in a single layer on a baking sheet without overcrowding.
04 -
Place baking sheet in the preheated oven and roast for 15-20 minutes, stirring halfway through, until vegetables are tender-crisp with slight caramelization.
05 -
Heat a heavy-bottomed cast iron skillet or oven-safe pan over high heat until smoking hot. Add 1 tablespoon of extra virgin olive oil. Carefully place steaks into the pan away from you, hearing a satisfying sizzle. Sear without moving for 2-3 minutes on each side to develop a deep brown crust.
06 -
Reduce heat to medium-low. Add 2-3 tablespoons of chilled Cowboy Butter to the pan. Tilt pan and continuously baste steaks with melted butter using a spoon for 2-4 minutes, flipping every 1-2 minutes, until desired internal temperature is reached (e.g., 130-135°F for medium-rare).
07 -
Remove steaks from heat and transfer to a warm plate or cutting board. Tent loosely with foil and rest for 5-10 minutes to allow juices to redistribute.
08 -
Slice steaks against the grain into thick pieces. Arrange sliced steak and roasted vegetables on plates. Top the steak with slices or dollops of chilled Cowboy Butter to melt over the warm meat. Garnish with fresh parsley or chives if desired and serve immediately.
# Handy Tips:
01 -
Allowing the steaks to rest after cooking ensures maximum juiciness and tenderness.
02 -
Softened butter is critical for smooth incorporation of ingredients in the compound butter.