Cowboy Butter Sauce (Printable Version)

Bold butter sauce with lemon, garlic, and spices—perfect for steak, seafood, or veggies. Ready in 15 minutes.

# What You Need:

→ Dairy

01 - 1/2 cup unsalted butter

→ Fresh

02 - 2 cloves garlic, finely minced
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 tablespoon fresh thyme leaves

→ Pantry

06 - 1 tablespoon Dijon mustard
07 - 1 teaspoon lemon zest
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon cayenne pepper

# How to Make It:

01 - Place butter in a small saucepan over medium-low heat. Melt until just foamy, watching carefully to prevent burning.
02 - Add minced garlic to the foamy butter. Sauté for 30 seconds until fragrant but not browned.
03 - Stir in Dijon mustard, lemon zest, lemon juice, smoked paprika, red pepper flakes, black pepper, salt, and cayenne pepper if using.
04 - Reduce heat to low and simmer gently for 1–2 minutes, stirring constantly to blend flavors.
05 - Remove from heat immediately. Stir in parsley, chives, and thyme until evenly distributed.
06 - Serve warm as a finishing sauce for steak, seafood, vegetables, or bread. Refrigerate leftovers in an airtight container for up to 1 week.

# Expert Advice:

01 -
  • This sauce transforms even the simplest cut of meat into something restaurant-worthy without any complicated techniques.
  • The leftovers harden beautifully in the refrigerator and make morning toast feel like an indulgent weekend brunch.
02 -
  • Never let the butter brown or the garlic burn, or you'll need to start over as these mistakes create bitter notes that can't be fixed.
  • Adding the fresh herbs at the very end rather than cooking them in the sauce preserves their bright flavor and prevents them from turning an unappealing dark color.
03 -
  • For a make-ahead option, portion cooled cowboy butter onto parchment paper and roll into a log, then slice off medallions to top hot steaks or vegetables whenever needed.
  • If you're serving the sauce with seafood, try adding a tablespoon of finely minced shallots when sautéing the garlic for a subtle sweetness that complements fish perfectly.
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