Cowboy Butter Recipe
Make your summer sizzle with this Cowboy Butter Recipe—an easy, flavor-packed flavored butter that turns ordinary steaks and veggies into a mouthwatering delight. In just minutes, you’ve got a compound butter studded with garlic, fresh herbs, and a hint of citrus zing—no oven needed and perfect for everything from grilled corn to baked potatoes.
Full Recipe Introduction
Here’s the thing: Cowboy Butter is simply a garlic herb butter with a bit of Tex-Meets-West flair. Think of it as the love child of garlic herb butter and a spicy compound butter, born on your kitchen counter and ready to ride roughshod over bland dinners. I first whipped up this recipe last summer, inspired by a friend’s backyard cookout. Since then, it’s become my go-to for gifting around the holidays, slathering on seared steak, or brightening up a slice of crusty bread. It’s rich without being heavy, thanks to a touch of tangy lemon and a smidge of Dijon mustard. Plus, because it’s all butter and fresh herbs, it’s naturally gluten-free and you control the salt and spice.
Why You’ll Love This Recipe
- Ready in under 15 minutes—if you can chop and stir, you’re golden.
- No special gear—just a bowl, a knife, and a spatula.
- Elevates plain chicken, steak, fish, and veggies in one simple swipe.
- Keeps for two weeks in the fridge or three months in the freezer.
- Customizable heat level: mild, medium, or “bring the heat.”
- Perfect for hostess gifts—whip up a batch and wrap in parchment.
- Gluten-free and easily made dairy-free with coconut oil.
- Busts the “butter is boring” stigma—hello, flavor!
Ingredients
• 1 stick (½ cup) unsalted butter, room temperature (I love Kerrygold for its creamy texture)
• 2 tablespoons fresh parsley, finely chopped (flat-leaf or Italian)
• 1 tablespoon fresh chives, snipped (scissors work best)
• 1 tablespoon fresh thyme leaves, stems removed
• 3 cloves garlic, minced (about 1½ teaspoons; jarred minced garlic is fine in a pinch)
• 1 teaspoon lemon zest (use a microplane for fluffiness)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper (adjust up or down for spice)
• 1 teaspoon Dijon mustard (gives a subtle tang)
• ¼ teaspoon kosher salt (taste and tweak as you wish)
Tip: To soften butter quickly, cut it into cubes and let sit on the counter 10–15 minutes. Using chilled butter slows down the mixing but firms up the final compound butter beautifully.
Directions
- Combine the butter and mustard. In a medium bowl, mash the softened butter with Dijon mustard using a fork or small spatula—this helps the flavors merge.
- Stir in herbs and garlic. Add parsley, chives, thyme, and garlic. Mix gently so you don’t bruise the herbs; you want bright green flecks, not mush.
- Zest and season. Sprinkle in lemon zest, black pepper, cayenne, and salt. Give it a final stir—taste and tweak salt or cayenne as needed.
- Shape the butter. Lay a sheet of parchment or plastic wrap on the counter. Spoon the butter onto it and form a log about 6 inches long. Roll tightly, twisting ends to seal.
- Chill to firm. Pop the log into the fridge for at least 30 minutes—or 10 minutes in the freezer if you’re short on time. The butter should feel firm but still sliceable.
- Slice and serve. Trim the ends, then cut into ½-inch rounds. Arrange on a platter or plate and let sit for 5 minutes before serving, so it softens slightly.
Servings & Timing
Makes about 12 butter rounds (each about 1 tablespoon)
Prep Time: 10 minutes
Chill Time: 30 minutes (or 10 minutes in freezer)
Total Time: 40 minutes
Variations
• Chipotle Cowboy Butter: Swap cayenne for 1 teaspoon smoked chipotle powder.
• Lemon-Garlic Twist: Double the lemon zest and skip the mustard for a bright garlic herb butter.
• Dairy-Free Version: Use solid coconut oil in place of butter, then mix as instructed.
• Sweet & Spicy: Add 1 tablespoon honey and a pinch of red pepper flakes.
• Blue Cheese Fusion: Crumble in 2 tablespoons blue cheese for a tangy compound butter.
• Mediterranean Style: Stir in 1 teaspoon za’atar and a pinch of sumac for an herby lift.
Storage & Reheating
Refrigerator: Store wrapped in parchment or in an airtight container for up to two weeks.
Freezer: Keep in a zip-top bag or sealed container for up to three months—label with the date!
Thawing: Transfer frozen rounds to the fridge for 1–2 hours before slicing, or let sit at room temperature for 15 minutes.
Make-Ahead: You can shape several logs at once, freeze, then slice on demand—ideal for busy weeknights or last-minute dinner parties.
Notes
• Texture tip: If the butter seems grainy, let it soften a bit more before mixing.
• Flavor tweak: For a milder garlic note, use roasted garlic cloves instead of raw.
• Herb swap: Thyme, rosemary, or oregano work beautifully—just reduce woody stems.
• Color boost: A dash of paprika makes the butter’s hue pop on a white plate.
• Testing: I always taste after chilling; cold butter muffles flavor, so adjust seasoning if needed.
FAQs
Q: What exactly is Cowboy Butter?
A: It’s a form of compound butter—flavored butter mixed with herbs, spices, and seasonings—that adds bold taste to your dishes.
Q: Can I make this dairy-free?
A: Absolutely. Solid coconut oil or vegan margarine makes a great stand-in, though flavor profiles shift slightly.
Q: How do I prevent the butter from melting too fast?
A: Chill the serving platter beforehand and slice rounds just before plating to keep their shape.
Q: My butter is too salty—any fix?
A: Stir in a bit more softened butter or add a squeeze of fresh lemon juice to balance.
Q: Can I add more heat?
A: Feel free to up the cayenne or sprinkle in red pepper flakes—just mix and taste until it’s right.
Q: Is it safe to freeze flavored butters?
A: Yes! Wrapped tightly, they stay fresh for months; just thaw gently to preserve texture.
Q: What dishes pair best with Cowboy Butter?
A: Grilled steak, roasted chicken, baked potatoes, steamed veggies—even melting over warm bread.
Q: Can I use dried herbs instead of fresh?
A: You can, but reduce quantities by about half since dried herbs pack more punch.
Conclusion
Cowboy Butter Recipe brings a bold, savory kick to everything from steak to veggies, and it’s so simple you’ll wonder why you didn’t try compound butter sooner. Whether you’re hosting friends, gifting homemade goodies, or just jazzing up a weeknight meal, this flavored butter has your back. Give it a whirl, share your tweaks below, and don’t miss my Garlic Herb Butter Chicken or classic Herb Butter Biscuits next!
Cowboy Butter Recipe
Ingredients
- 1 stick unsalted butter room temperature
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh chives snipped
- 1 tablespoon fresh thyme leaves stems removed
- 3 cloves garlic minced
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
Instructions
- In a medium bowl, mash the softened butter with Dijon mustard using a fork or small spatula—this helps the flavors merge.
- Add parsley, chives, thyme, and garlic. Mix gently so you don’t bruise the herbs; you want bright green flecks, not mush.
- Sprinkle in lemon zest, black pepper, cayenne, and salt. Give it a final stir—taste and tweak salt or cayenne as needed.
- Lay a sheet of parchment or plastic wrap on the counter. Spoon the butter onto it and form a log about 6 inches long. Roll tightly, twisting ends to seal.
- Pop the log into the fridge for at least 30 minutes—or 10 minutes in the freezer if you’re short on time. The butter should feel firm but still sliceable.
- Trim the ends, then cut into ½-inch rounds. Arrange on a platter or plate and let sit for 5 minutes before serving, so it softens slightly.
