Cowboy Steak Butter
This cowboy butter is perfect for steaks, but you can also use it for other meats, vegetables, or as a spread on bread.
Ingredients
½ cup (1 stick) unsalted butter, softened
1 tablespoon coarse Dijon mustard
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
2 teaspoons fresh thyme leaves
2 teaspoons garlic, minced
1 teaspoon lemon juice
½ teaspoon paprika
¼ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon crushed red pepper flakes
Directions
In a medium-sized bowl, mix together the softened butter, Dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, black pepper, cayenne, and red pepper flakes until well blended. This will yield about ⅔ cup of cowboy butter. Alternatively, you can use a food processor for quicker mixing.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To make it a compound butter: Transfer the mixture onto a sheet of plastic wrap.
Shape the butter into a log, wrapping it tightly in the plastic.
Twist the ends of the wrap to secure and refrigerate until firm, about 2 hours or overnight.
For Butter Dip: Place the mixture in a microwave-safe bowl. Heat in 20-second intervals, stirring between each session, until fully melted.
