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.
Adapted from The Pioneer Woman, Ree Drummond.Store leftovers in an airtight container for up to 2 weeks.Serving Suggestions:You can use this Cowboy Butter recipe in so many delicious dishes. Grilled meat like chicken and Grilled Pork Tenderloin absolutely sing with the addition of this flavorful butter.For the perfect steak, look no further than this Grilled Ribeye Steak with Cowboy Butter. It absolutely mouthwatering! It's pretty amazing on our Petite Sirloin Steak, too.Spread it onto crusty French bread and pop it under the broiler for amazing garlic toast.Here are some of my other favorite ways to use Cowboy Butter: