Recipe

Cowboy Butter Recipe

A spiced, aromatic compound butter with garlic, herbs, citrus, and a little heat. Melt it over steak, dunk crusty bread in it, or spoon it onto roasted veggies for instant big flavor.

By Matt Campbell

•

4.9

A small bowl of melted cowboy butter with visible flecks of parsley and red pepper flakes, surrounded by a sliced steak and crusty bread on a wooden cutting board

Jump to Recipe

Cowboy butter is the kind of sauce that makes you look like you planned dinner. It is basically a compound butter with a bold personality: garlic, herbs, lemon, Dijon, and a kick of spice, all melted into something you want to put on everything you can reach.

This is a classic, steakhouse-inspired version: spiced and aromatic, but still family-friendly if you keep the cayenne reasonable. Make it once and you will start inventing excuses to use it. Bread night. Potato night. Random Tuesday chicken night. No judgment.

A spoon stirring melted cowboy butter in a small saucepan on a stovetop, with garlic and herbs visible

Why It Works

Big flavor, tiny effort: Butter carries the spices and herbs so every bite tastes seasoned, not just salted.
Bright balance: Lemon juice and zest cut the richness so it tastes lively instead of heavy.
Built-in versatility: Use it melted as a dipping sauce or chilled as a sliceable compound butter.
Easy to adjust: Make it mild for picky eaters or turn it up with extra cayenne and red pepper flakes.

Pairs Well With

Storage Tips

Storage and Make Ahead

Fridge: Store in an airtight container up to 5 days. Cool it quickly and use clean utensils for best results. If you made it melted, it will firm up. Just re-melt gently.
Freezer: Freeze up to 3 months. For easy portions, spoon onto parchment in small mounds and freeze, then transfer to a bag.
Compound butter log: Let it cool until thickened, then spoon onto plastic wrap or parchment, roll into a log, twist the ends, and refrigerate until firm, about 2 hours (overnight is even better).
Reheating: Warm in a small saucepan over low heat just until melted. Avoid boiling so the garlic and herbs stay mellow and not bitter.

Common Questions

Is cowboy butter spicy?

It can be. It often includes cayenne and sometimes red pepper flakes, but you control it. Start with the smaller amounts listed, taste, then add more heat if you want.

Do I have to use fresh herbs?

Fresh parsley is the classic move and gives the best color and pop. In a pinch, you can use dried parsley. Use about 2 teaspoons dried in place of 2 tablespoons fresh (dried is stronger and can taste dusty if you overdo it). For chives, dried works but tastes flatter.

What is the best mustard for cowboy butter?

Dijon is standard because it adds tang and helps the butter stay a little more cohesive when melted. Whole grain mustard also works if you want little mustard seed pops.

Can I use salted butter?

Yes. Just taste before adding extra salt. Different brands vary a lot, so treat salt as adjustable.

Why did my butter look separated?

If it got too hot, it can split slightly. Pull it off the heat and whisk in 1 to 2 teaspoons of warm water or a squeeze of lemon to bring it back together.

What can I serve this with besides steak?

Chicken, shrimp, corn on the cob, baked potatoes, roasted mushrooms, asparagus, scrambled eggs, or simply bread. It is an equal-opportunity flavor booster.

Is this vegetarian?

It can be. Worcestershire sauce often contains anchovy, so skip it or use a vegan Worcestershire. In a pinch, use a small splash of soy sauce plus a tiny squeeze of lemon or vinegar for that savory tang.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and knife
Microplane or fine grater (for lemon zest and garlic, optional)
Small saucepan or microwave-safe bowl
Whisk or spoon
Measuring spoons

The first time I made cowboy butter, it was supposed to be a “quick little steak topping.” Five minutes later I was standing over the stove doing the highly scientific process of dunking bread straight into the pan and pretending it was quality control. Now it is my go-to when dinner needs a win. If the chicken is a little plain or the veggies look bored, cowboy butter shows up like a friend with good stories and better seasoning.

Cowboy Butter Recipe

(4.9 Reviews)

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Servings 8 (about 1 cup, roughly 2 tbsp per serving)

Ingredients

1 cup (2 sticks) unsalted butter
4 cloves garlic, finely minced or grated
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped (optional but great)
1 tablespoon Dijon mustard
1 tablespoon lemon juice (about 1/2 lemon)
1 teaspoon lemon zest
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more to taste (use a little less if you use Morton)
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon crushed red pepper flakes, optional
1 tablespoon Worcestershire sauce (optional, for extra savory depth, not vegetarian unless using vegan Worcestershire)

Optional add-ins: a pinch of dried thyme, a splash of hot sauce, or a spoonful of grated Parmesan for a slightly nutty finish.

Instructions

Melt the butter. In a small saucepan over low heat, melt the butter until just liquefied. Keep it gentle. You want melted, not sizzling.
Wake up the aromatics. Add the garlic and cook, stirring constantly, just until fragrant, usually 30 to 60 seconds. If your garlic is grated, it can happen faster, so watch it closely. Do not brown it.
Season it. Whisk in Dijon, lemon juice, lemon zest, smoked paprika, onion powder, salt, pepper, cayenne, and red pepper flakes if using. Add Worcestershire if you want that steakhouse savoriness (and it fits your diet).
Finish with herbs. Remove from heat. Stir in parsley and chives. Taste and adjust salt, lemon, and heat.
Serve. Serve warm in a small ramekin as a dipping sauce for steak, chicken, shrimp, or bread. Or let it cool until thickened, then refrigerate to use as a sliceable compound butter.

A spoon drizzling warm cowboy butter over sliced grilled steak on a plate

Matt's quick tips

For a thicker dipping sauce: Let it cool about 5 minutes so it starts to thicken, then whisk. It will look silkier and cling better.
For meal prep: Let it cool until thickened, spoon onto parchment or plastic wrap, roll into a log, twist the ends, and chill until firm, about 2 hours. Slice coins onto hot meat or veggies. Instant upgrade.
For kids: Skip red pepper flakes and use 1/4 teaspoon cayenne or less.

Nutrition information is estimated.

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