Add Preferred SourceAre you ready to turn the dial up on flavor and grill steaks that are so crazy good, that everyone will want more? That’s what happens with Grilled Steaks with Cowboy Butter. Sure, grilled steaks are great, but topped with this flavor-packed compound butter, they’re even better! Easy, crazy-good, and sure to knock the socks off all your family and friends, these steaks are outstanding!
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Restaurants and steakhouses have been topping grilled steaks with butter for decades. Top steakhouses top them with compound butter, which is butter mixed with herbs and other flavors.
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Buy Now!You can get the same flavor explosion at home with these Grilled Steaks with Cowboy Butter. The secret is the compound butter: butter that’s infused with spices, herbs, and more, all to amp up the flavor.
Compound butters are a chef’s secret. They’re super easy to make, you can keep them in the freezer, and they add oodles of flavor to anything they touch.
Cowboy butter is made with chipotle powder for a bit of a kick, and when it melts down over the top of a grilled steak, well, there are few things tastier!
Why You’ll Love the Grilled Steaks with Cowboy Butter:
- No brining or marinades needed, just a quick compound butter that you can make days ahead of time, and you’re good to go.
- You can adjust the spices in the butter to suit your taste preferences.
- This recipe is perfect for casual weeknight dinners, backyard barbecues, or even fancy steak nights.
Ingredients
- Steaks – Choose your favorite cuts, such as ribeye, New York strip, or sirloin.
For the Cowboy Butter:
- Butter – I cook with salted butter. Softened.
- Garlic cloves – Minced.
- Fresh parsley – Chopped.
- Fresh chives – Chopped.
- Smoked paprika
- Chipotle powder
- Dijon mustard
- Freshly ground black pepper
How to Make Grilled Steaks with Cowboy Butter
- Cream together the softened butter, garlic, parsley, chives, smoked paprika, chipotle powder, Dijon mustard, and black pepper in a small bowl or food processor. Mix until well combined.
- Transfer the butter mixture to a large sheet of plastic wrap that’s flat on the counter or a work surface.
- Form the butter into a 1.5-inch wide cylinder and wrap it well in plastic wrap. Pop it into the freezer to harden.
- Remove the steaks from the refrigerator for about 30-60 minutes before grilling. This allows the meat to come to room temperature, ensuring even cooking.
- Preheat the grill. Aim for medium-high heat for a nice sear. If using a charcoal grill, wait until the coals are hot and white.
- Season the steaks with salt and pepper.
- Place the steaks on the preheated grill and cook according to your desired doneness. For a medium-rare steak, aim for an internal temperature of 125-130°F.
- Remove the steaks from the grill and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Top each steak with a slice of the cowboy butter before serving. Let it melt down over the top and dig in!
Chef Jenn’s Tips
- You can prep the cowboy butter days or even weeks ahead. It’ll keep in the freezer for several months.
- Don’t overcook the steaks! They will continue to cook slightly while resting.
- For a smokier flavor, add wood chips to your grill while cooking.
Recommended
Make It A Meal
Pair your Grilled Steaks with Cowboy Butter with your favorite sides, such as grilled vegetables, grilled corn, a salad, and a glass of wine or cold beer.
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- Smoked Spaghetti Squash with Herbs and so much more!
Storage
Store the wrapped cowboy butter in the fridge for 1-2 weeks or in the freezer for a few months. Package any leftover steak in an airtight container in the fridge for 2-3 days.
Grilled Steaks with Cowboy Butter
Ingredients
- 4 steaks of your choice
- salt and pepper
for the butter
- ½ cup butter salted butter, softened
- 4 cloves garlic finely minced
- 1 tablespoon fresh parsley chopped finely
- 1 tablespoon fresh chives chopped finely
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
- 1 teaspoon Dijon mustard
- few grinds of black pepper
Instructions
- Cream together the softened butter, minced garlic, chopped parsley, chopped chives, smoked paprika, chipotle powder, Dijon mustard, and black pepper in a small bowl. Mix until well combined.
- Transfer the butter mixture to a large sheet of plastic wrap that’s flat on the counter or a work surface.
- Form the butter into a 1.5-inch wide cylinder and wrap it well in plastic wrap. Pop it into the freezer to harden.
- Remove the steaks from the refrigerator for about 30-60 minutes before grilling. This allows the meat to come to room temperature, ensuring even cooking.
- Preheat the grill. Aim for medium-high heat for a nice sear. If using a charcoal grill, wait until the coals are hot and white.
- Season the steaks with salt and pepper.
- Place the steaks on the preheated grill and cook according to your desired doneness. For a medium-rare steak, aim for an internal temperature of 125-130°F.
- Remove the steaks from the grill and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Top each steak with a slice of the cowboy butter before serving. Let it melt down over the top and dig in!
Notes
Chef Jenn’s Tips
- You can prep the cowboy butter days or even weeks ahead. It’ll keep in the freezer for several months.
- Don’t overcook the steaks! They will continue to cook slightly while resting.
- For a smokier flavor, add wood chips to your grill while cooking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Mmmmmmmm, the cowboy butter made such a delcious difference!