I love how this compound butter blends creamy butter with zesty herbs, spices, and a little heat—it’s perfect melted over steak, chicken, vegetables, or even spread on warm bread.
Why You’ll Love This Recipe
I appreciate how easy it is to whip up in just minutes, yet it elevates simple dishes into bold, restaurant-quality flavor. It’s versatile—spreadable as a log or meltable as a dipping sauce—and keeps well in the fridge or freezer, perfect for meal prep or unexpected guests.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup (1 stick, 113 g) unsalted butter, softened
1 tablespoon coarse Dijon mustard
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, 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 bowl, I combine the softened butter, mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. I stir until very well blended.
If I’m making a butter log, I scoop the mixture onto plastic wrap, roll it tightly into a log, twist the ends, and chill in the refrigerator for at least 2 hours (or overnight).
To keep it as a dipping sauce, I melt the butter blend in the microwave in short increments, stirring until smooth.
I store the butter in an airtight container—refrigerated up to 5 days or frozen up to 4 months.
Servings and timing
Yields about ⅔ cup (roughly 10 tablespoons) Prep time: ~5 minutes Chilling time: 2 hours (optional, for logs)
Variations
Swap fresh herbs for 1 teaspoon each of dried parsley and thyme if that’s what I have.
Leave out cayenne or red pepper flakes for a milder version.
Add zest with 1 teaspoon lemon zest for brighter flavor.
Mix in smoked paprika or chili powder for a smoky twist.
storage/reheating
I refrigerate in an airtight container for up to 5 days, or freeze the butter log (wrapped in parchment and sealed) for up to 4 months. To use from frozen, I thaw in the fridge overnight or melt as needed.
FAQs
How long does cowboy butter keep in the fridge?
I store it for up to 5 days refrigerated; if I need more time, I freeze it for up to 4 months.
Can I use dried herbs instead of fresh?
Yes—I substitute 1 teaspoon dried parsley and thyme in place of each tablespoon of fresh.
Is cowboy butter just for steak?
Not at all—I love melting it on chicken, vegetables, potatoes, bread, or seafood; it also makes a great dipping sauce.
Should I make it ahead of time?
Definitely! I usually make it a day ahead so the flavors meld, and it’s handy when entertaining.
How do I use frozen cowboy butter?
I thaw it overnight in the fridge before slicing, or melt desired portions straight from frozen when needed.
Conclusion
This cowboy butter is a game-changer in my kitchen—it’s quick to prepare, full of bold flavor, and incredibly adaptable. Whether I’m looking for a gourmet topping for steak or a flavorful spread for bread or veggies, I reach for this butter. I’m confident you’ll enjoy it as much as I do.
Cowboy Butter is a zesty and savory compound butter made with herbs, spices, and a touch of heat. Perfect for melting over steak, chicken, vegetables, or spreading on warm bread.
Ingredients
½ cup (1 stick, 113 g) unsalted butter, softened
1 tablespoon coarse Dijon mustard
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, 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
Instructions
In a medium bowl, combine the softened butter, mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Stir until very well blended.
To make a butter log, scoop the mixture onto plastic wrap, roll it tightly into a log, twist the ends, and chill in the refrigerator for at least 2 hours or overnight.
To use as a dipping sauce, melt the butter blend in the microwave in short increments, stirring until smooth.
Store the butter in an airtight container—refrigerate for up to 5 days or freeze for up to 4 months.
Notes
Swap fresh herbs for 1 teaspoon each of dried parsley and thyme.
Omit cayenne or red pepper flakes for a milder version.
Add 1 teaspoon lemon zest for extra brightness.
Try smoked paprika or chili powder for a smoky flavor twist.
