Description
Delicious ribeye steaks topped with homemade cowboy butter for a mouthwatering experience.
Ingredients
Scale
- 2 ribeye steaks (or NY Strip/Filet Mignon)
- 1 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt (plus extra for seasoning steak)
- ½ teaspoon freshly ground black pepper (plus extra for steak)
- ½ teaspoon smoked paprika or cayenne pepper (optional)
- 1 tablespoon olive oil (for searing)
Instructions
- Combine softened butter, garlic, parsley, chives, Dijon mustard, red pepper flakes, lemon juice, lemon zest, salt, and pepper in a bowl. Mix well.
- Spoon the butter mixture onto plastic wrap, roll into a log, and refrigerate for at least 30 minutes.
- Pat steaks dry and season with salt and pepper. Let rest at room temp for 30 minutes.
- Heat cast iron skillet or grill pan over high heat with olive oil until very hot.
- Sear steaks 2–3 minutes per side for medium-rare (or until desired doneness).
- Let steaks rest for 5–10 minutes.
- Slice cowboy butter and place over hot steak to melt.
- Slice steak against the grain. Serve with additional cowboy butter.
Notes
- Make sure the butter is softened for easy mixing.
- Let the steaks rest before slicing for better juiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak