Make up a batch of compound butter worthy of grilling season in just minutes! This homemade Cowboy Butter is so delicious on grilled chicken, steak and lots more. You're going to love this Cowboy Butter recipe!
Our Cowboy Butter is the ultimate compound butter recipe!
Summer has become my favorite season, and not just because of the weather. Somehow the food of summer just tastes better. Maybe it's because we're eating outside, or maybe it's the fresh flavors, but whatever the reason, it's just good!
This garlic butter is full of flavor and compliments the flavors of summer perfectly. Of course, it comes from the great Pioneer Woman, so you know it's gotta be good!
What is in Cowboy Butter?
You only need a few simple ingredients:
- Salted Butter
- Fresh Parsley
- Red Pepper Flakes
- Black Pepper
- Fresh Garlic
- Lemon Juice and Lemon Zest
How to Make the BEST Cowboy Butter
Here's our recipe for garlic steak butter that will wow everyone!
- Allow the butter to come to room temperature before starting.
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In a small bowl, beat the softened butter until creamy, then add in the parsley, red pepper flakes, black pepper, minced garlic, lemon juice and zest.
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Mix until well combined.
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Scrape down the sides of the bowl and turn the butter mixture out onto a piece of parchment paper or long piece of plastic wrap.
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Using the back of a spatula, spread out the mixture into a log shape.
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Roll the parchment paper up and twist the ends.
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Refrigerate for at least 4 hours to allow the flavors to come together.
Tips
- Use a microplane to grate the garlic instead of mincing it so it is super fine throughout the Cowboy Butter.
- Use double quantities and make a roll of butter to use now, and then place the second one into a freezer bag, label, and store of up to 6 months.
There is nothing like a big 'ole pat of this Cowboy Butter on top of delicious steak! Serve pats of the butter on top of grilled steak or even chicken at your next cookout and you'll really wow your guests! It also makes an incredible garlic bread!
How Long Does Compound Butter Last?
This deliciousness keeps beautifully in the fridge for 5 days or up to 6 months in the freezer. Make up a big batch because you'll use it ALL THE TIME!
Ways to Use Cowboy Butter
This Cowboy Butter is SO good on everything! Here are some ways to use it:
- Top grilled steak or chicken with a pat of the butter
- Sauté shrimp in the melted Cowboy Butter
- Spread onto Italian bread and broil for the most amazing garlic bread
- Brush the melted butter over homemade Rosemary Focaccia Bread
Our Favorite Recipes with Cowboy Butter
from left to right:
- Roasted Chicken and Vegetables with Cowboy Butter
- Best Oven Roasted Pork Tenderloin
- Garlic Chicken Wings with Cowboy Butter
- Steak Bites with Garlic Butter
Cowboy Butter with garlic, lemon, parsley and a pinch of red pepper flake makes this oven roasted pork tenderloin extra special.
See how easy it is to make:
Variations
You can customize this recipe any way you like. Combine butter with cayenne pepper for a little extra kick. Use a small shallot or a bit of Dijon mustard to tweak the flavor.
More Amazing Recipes:
- Quick pasta dishes get a boost of flavor with Tomato Basil Compound Butter.
- Cranberry Butter makes a great addition to your holiday dishes.
- Dill Compound Butter is amazing on seafood.
- No brunch spread is complete without this Maple Bacon Butter!
- Garlic Basil Compound Butter makes the most amazing garlic bread you've ever tried!
Cowboy Butter Recipe
If you love this recipe, please give it a 5 star rating!
Cowboy Butter
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Equipment
- Microplane
- Electric Mixer with paddle attachment
Ingredients
- 1 cup salted butter (2 sticks)
- ¼ cup finely minced fresh parsley
- A pinch of red pepper flakes
- A pinch of coarsely ground black pepper
- 1 clove garlic finely minced
- juice and zest of ½ lemon
Instructions
- Allow the butter to come to room temperature before starting.
- Into the bowl of a mixer fitted with a paddle attachment, add the room temperature butter.
- Beat the butter until creamy, then add in the parsley, red pepper flakes, black pepper, minced garlic, lemon juice and zest.
- Mix until well combined.
- Scrape down the sides of the bowl and turn the mixture out onto a piece of parchment paper.
- Using the back of a spatula, spread out the mixture into a log shape.
- Roll the parchment paper up and twist the ends like a piece of candy.
- Refrigerate the log of butter for at least 4 hours to allow the flavors to come together.
Video
Notes
- Garlic Butter Chicken Wings
- Steak Bites with Garlic Butter
- Buttery Dinner Rolls
- Cowboy Burger Recipe
- Unbelievable Butter Burger
- Crispy Fingerling Potatoes
Nutrition
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Teresa says
This is such a great idea! I never thought of doing anything with butter, but how fun! This would be great at a party. I can't wait to try it. Thanks:)
Steph says
Yum - I love compound butters, and this one sounds like it might go with several things we frequently make!
Robin says
I don't think I understand about the 2 sticks of butter being 1/2 cup. Two sticks = 1 cup. Do you mean the short sticks?
Ang Paris says
So sorry, that's a typo. It's 1 cup of butter (2 sticks). We've corrected the recipe. Thanks for your note!!
Karen says
The video says half cup and I didn't watch til later and my lemon juice did not mix in... Was not using a beater and I used 1 cup butter as per your recipe
Ang Paris says
Hi Karen, a mixing bowl or hand mixer is best when making this recipe. I see that the video and recipe card don't match - great catch! I'll fix that 🙂
One other quick tip for you:
If the butter is very cold, it is harder to incorporate the lemon juice.
Robin says
This sounds awesome! Do you think if dried herbs instead of fresh herbs were used, it would last longer in the refrigerator?
Ang Paris says
Possibly, but I think the fresh herbs give it a better flavor. If you try it either way let me know what you think 🙂
Nick says
Do I need to add sugar when creaming the butter?
Ang Paris says
Nope, there's no sugar in this recipe. You're just whipping the butter so it's creamy and smooth 🙂
Laraine says
can't wait to make these with a loaf of homemade French bread for Christmas gifts!
Frieda Miller says
I’m always looking for tho ha that seem really fancy - but are actually super easy. I’ve taken to the cowboy butter - I usually make it look fancy (sometimes making ahead and piping into florets or such) but at usually only takes me a few minutes to do. Thanks for good ideas!
Brittany says
Can I put this in the freezer for longer storage?
Ang Paris says
Hi Brittany! Yes, you can freeze it for up to 3 months. Compound butter is a great little addition for holidays and parties that you can make ahead of time.
It really adds a nice touch to so many dishes. Thanks for stopping by!
Bobbie - The Courageous Chicken says
This looks so tasty and delicious! I have featured it in a recipe roundup on my website. Thank you so much for this awesome recipe.
Ang Paris says
Thanks so much for including my recipe Bobbie!
Gail Plaskiewicz says
I don't like lemon at all & being a super taster, I can't handle the red pepper flakes even though there is only a pinch. I know that's how cowboy's like their food, spicy, but not me. Could I leave out the lemon & maybe add a little more black pepper for the red pepper flakes or maybe rosemary? I'd like to try this one! I like a lot of your recipes & I can't wait to try some of them.
Ang Paris says
Hi Gail, thanks for your note. I'm so glad you like our recipes 🙂
I think that this recipe might not be the right one for you. Type COMPOUND BUTTER in the search bar and check out our many other recipes. You might really enjoy the Garlic Basil Butter.
Happy cooking!
Natalie Shaw says
Yum, this sounds and looks amazing! My family would love this on some toasted french bread! Perfect dinner idea to add to the menu, thanks!
Ang Paris says
YES! It is SO good for garlic bread, Natalie!
Thanks so much for your note 🙂
Ellen says
We love compound butters. So many great ways to use them.
Ang Paris says
They really add something special!
Thanks for visiting Ellen 🙂
Melissa Riker says
I'm always looking for new compound butter recipes, thanks so much!!
Ang Paris says
I hope you get a chance to try this soon 🙂
Thanks so much for visiting Melissa!
Cathy McCormick says
I tried the recipe yesterday and used it on the reverse seared steak method and it was awesome, the BEST tasting steak I have had anywhere in a very long time. Thanks for sharing!!
Ang Paris says
I'm so glad you enjoyed it! Thanks so much for letting me know you loved the recipe, too 🙂
Pamela says
Do you put this on the steak while your grilling it, or after when its done?
Ang Paris says
Hi Pamela! Put the butter onto the steak after it's done grilling.
regina says
I don't know how I ever enjoyed steak before this - cowboy butter is the BOMB!
Thank you for this recipe!!
Steve says
I made this and love it. I’m making it again today. My only other comment is that I kept it for at least 6 weeks in the refrigerator. It was just about as good as freshly made at the end. I suppose you erred on the cautious side because of the fresh ingredients, but I think the salt in the butter kept it fine.
Andrea Cardwell says
EXCELLENT! I made this last night for our steaks. So delicious.
Sara S. says
I literally cannot get enough of this! I made a huge batch and I put it on everything - steak, chicken, garlic bread, baked potatoes - it is SO good! Thank you!!
Ruby Carrell says
It was delicious on our steaks!
Ang Paris says
Hi Ruby! I'm so glad you enjoyed it!! 🙂
Sarah says
This was absolutely perfect with dinner last night!!