Not everyone’s a chimichurri fan, and you know what? That’s fine. Enter Cowboy Butter, the unsung hero of steak lovers everywhere. This rich, herby butter is the perfect blend of flavours to melt over your steak or serve as a dip on the side. Trust me, once you’ve tried this, you won’t look back. Plus, it’s dead easy to whip up and keeps well in the fridge, so you’ll always have a batch ready to level up your BBQ game.
Gather all your ingredients and ensure the butter is softened to room temperature for easy mixing.
In a mixing bowl, cream the softened butter until smooth. Add the minced garlic, Dijon mustard, lemon zest, and lemon juice. Stir until well incorporated.
Mix in the parsley, chives, thyme, smoked paprika, cayenne pepper (if using), salt, black pepper, Worcestershire sauce, and chili flakes. Stir until evenly distributed.
Lay a sheet of cling film or parchment paper on the counter. Scoop the butter mixture onto it and shape into a log. Roll it tightly, twisting the ends to secure. Refrigerate for at least 25 minutes to firm up.
Slice off portions as needed to melt over freshly cooked steaks, or serve as a dipping sauce on the side. Cowboy Butter also pairs wonderfully with crusty bread or grilled veggies.
Storage Tip: Keep your Cowboy Butter in the fridge for up to 2 weeks or freeze for up to 3 months.
Customisation: Add more cayenne or chili flakes if you’re feeling spicy, or swap out herbs to suit your taste.
Pro Tip: Serve a dollop on baked potatoes or mix into mashed potatoes for an easy flavour boost.
Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.