Mouthwatering Cowboy Butter (Printer-Friendly Version)
A savory garlic herb butter that adds rich flavor and spice to steaks and roasted veggies.
# What You'll Need:
→ Cowboy Butter
01 -
2 sticks (1 cup) unsalted butter, softened to room temperature
02 -
4-5 cloves 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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1/2 teaspoon chili powder
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1/4 teaspoon cayenne pepper (optional)
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1/2 teaspoon red pepper flakes
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1 tablespoon fresh lemon juice
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1/2 teaspoon sea salt, or to taste
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1/4 teaspoon freshly ground black pepper, or to taste
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A tiny pinch of onion powder (optional)
→ Main Dish
15 -
2 boneless ribeye steaks, 1.5 inches thick, about 1-1.25 lbs each, well-marbled
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3 tablespoons extra virgin olive oil, divided
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1 teaspoon coarse sea salt, plus more for vegetables
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1/2 teaspoon freshly ground black pepper, plus more for vegetables
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1 lb fresh asparagus, tough ends trimmed
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2 bell peppers, cored, seeded, and cut into 1-inch strips
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1/2 red onion, peeled and cut into thick wedges
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Optional garnishes: fresh parsley or chives for sprinkling
# Steps to Follow:
01 -
Bring unsalted butter to room temperature until soft but not melted. In a medium bowl, combine butter with finely minced garlic, parsley, chives, thyme (if using), Dijon mustard, smoked paprika, chili powder, cayenne pepper, red pepper flakes, lemon juice, sea salt, black pepper, and optional onion powder. Mix thoroughly to combine all ingredients evenly. Transfer mixture onto parchment paper, roll into a log, twist ends, and refrigerate for at least 30 minutes to allow flavors to meld.
02 -
Remove ribeye steaks from the refrigerator 30-60 minutes before cooking. Pat steaks dry with paper towels to remove all moisture. Season generously with coarse sea salt and ground black pepper on all sides.
03 -
Preheat the oven to 400°F (200°C). Trim tough ends from asparagus. Core and seed bell peppers, then cut into 1-inch strips. Peel and cut red onion into thick wedges. Toss asparagus, peppers, and onions with 2-3 tablespoons olive oil, salt, and black pepper. Spread vegetables in a single layer on a baking sheet, avoiding overcrowding.
04 -
Place the baking sheet with vegetables in the preheated oven. Roast for 15-20 minutes until tender-crisp and caramelized, stirring halfway through for even browning.
05 -
Heat a cast iron skillet or heavy pan over high heat for 5-7 minutes until very hot. Add 1 tablespoon olive oil and swirl to coat. Lay steaks in the pan away from you to avoid splatter. Sear each side for 2-3 minutes without moving to develop a crust.
06 -
Flip steaks every 1-2 minutes, continuing to cook to preferred internal temperature (130-135°F for medium-rare). Reduce heat to medium-low. Add 2-3 tablespoons chilled Cowboy Butter to the pan. Tilt pan and baste steaks continuously with melted butter for 2-4 minutes to infuse flavor and maintain moisture.
07 -
Remove steaks from pan and transfer to a cutting board or warm plate. Allow to rest, loosely tented with foil, for 5-10 minutes to redistribute juices.
08 -
Slice steaks against the grain into thick pieces. Plate alongside roasted vegetables. Top steaks with slices or dollops of chilled Cowboy Butter. Garnish with fresh parsley or chives if desired and serve immediately.
# Additional Tips:
01 -
Resting the steak is essential for juicy meat as it allows juices to redistribute.