The short answer: cowboy butter is melted butter mixed with garlic, shallot, Dijon mustard, lemon, chili flakes, paprika and lots of fresh herbs. Melt 225 g (1 cup) butter on low heat, soften the garlic and shallot in it for 2 minutes, then stir in everything else off the heat. Spoon it warm over steak, or chill it into a log of compound butter.
Cowboy butter is melted butter loaded with garlic, mustard, lemon, chili and green herbs. It is rich, garlicky, a little spicy and sharp with lemon. You can serve it as a warm dipping sauce next to sliced steak, pour it over grilled prawns, or chill it and slice it like a compound butter. It takes 10 minutes and one small pan. Below: the recipe, the warm and cold versions, and what else to put it on.
| At a glance | |
|---|---|
| Time | About 15 minutes |
| Makes | About 250 ml, enough for 4 to 6 steaks |
| Heat | Low: the butter should never brown |
| Keeps | 5 days in the fridge, 3 months in the freezer |
Ingredients
- 225 g (1 cup) unsalted butter
- 3 to 4 garlic cloves, finely chopped
- 1 small shallot, finely chopped
- 1 tablespoon Dijon mustard
- 1 lemon, zest and juice
- 1 teaspoon smoked paprika
- ½ teaspoon red chili flakes, and a pinch of cayenne if you like heat
- 3 tablespoons chopped parsley
- 1 tablespoon chopped chives and 1 teaspoon fresh thyme leaves
- ½ teaspoon salt and plenty of black pepper
How to make cowboy butter
- Melt. Put the butter in a small pan over low heat and let it melt slowly. It should not sizzle or brown.
- Soften the aromatics. Add the garlic and shallot. Cook for 1 to 2 minutes, until they smell sweet but are not coloured.
- Season. Take the pan off the heat. Whisk in the mustard, lemon zest and juice, paprika, chili flakes, cayenne, salt and pepper.
- Add the herbs. Stir in the parsley, chives and thyme.
- Taste. Add more lemon for brightness, more chili for heat, or more salt.
- Serve or chill. Serve it warm in a small bowl, or follow the cold version below.
Warm sauce or cold butter
| Warm sauce | Cold butter | |
|---|---|---|
| How | Serve straight from the pan | Chill until spreadable, roll into a log, chill until firm |
| Best for | Dipping sliced steak, prawns, bread | Melting over a hot steak or corn |
| Ready in | 15 minutes | About 2 hours |
For the cold version, let the sauce cool in a bowl in the fridge for about 30 minutes, stirring now and then, until it is thick and spreadable. Spoon it onto baking paper, roll it into a log and twist the ends. Chill it until firm. The whole method is in our guide to compound butter.
How to serve cowboy butter with steak
- Rest the steak first. Let it rest for 5 minutes after cooking, then slice it against the grain.
- Pour, then dip. Spoon a little sauce over the slices and serve the rest on the side.
- Keep it warm. The sauce sets as it cools. Rewarm it on the lowest heat for a minute if needed.
Want something simpler? Our herb butter for steak has five quick compound butters, and our garlic butter is the classic for bread and pasta.
Beyond steak
- Grilled prawns or lobster tails
- Corn on the cob straight off the barbecue
- Baked potatoes and roast new potatoes
- Grilled chicken thighs or salmon
- Crusty bread for dipping
- Roasted mushrooms or cauliflower steaks
Tips for the best cowboy butter
- Chop finely. Small pieces of garlic and shallot soften in two minutes and spread evenly through the sauce.
- Use fresh herbs. Dried parsley and chives taste dusty here. Fresh herbs make the sauce green and lively.
- Add the lemon off the heat. Hot butter dulls the lemon. Stirring it in at the end keeps it bright.
- Season with care. Steak is often salted already. Taste the sauce with a slice of meat before adding more salt.
Variations
- Milder: leave out the cayenne and use only a pinch of chili flakes.
- Smokier: add a little chipotle powder instead of cayenne.
- Brighter: add a teaspoon of chopped capers or a little lime zest.
- Richer: brown half of the butter first for a nutty base. See our brown butter guide.
Storage
- Fridge: in a closed container for up to 5 days. Fresh garlic and herbs are the reason for the short time.
- Freezer: as a log wrapped in baking paper and foil, or in an ice-cube tray, for up to 3 months. Slice what you need from frozen.
- Rewarm the sauce gently on low heat. Do not boil it, or the butter splits.
Questions
What is cowboy butter made of?
Butter, garlic, shallot, Dijon mustard, lemon, smoked paprika, chili flakes and fresh herbs such as parsley, chives and thyme.
Is cowboy butter a sauce or a butter?
Both. Serve it warm as a dipping sauce, or chill it, roll it into a log and slice it like a compound butter.
How long does cowboy butter keep?
Up to 5 days in the fridge, or 3 months in the freezer. The fresh garlic and herbs are why the fridge time is short.
Can I make cowboy butter ahead?
Yes. Make it a day or two before, keep it in the fridge, and warm it gently on low heat before serving.
Is cowboy butter spicy?
A little. The chili flakes and cayenne give mild heat. Leave out the cayenne for a milder sauce.
