Cowboy Butter

Cowboy butter is a delicious compound butter that is great for beef.


  • 1/2 C, unsalted butter, softened

  • 4 medium garlic cloves, finely chopped (2 T)

  • 1 T fresh flat-leaf parsley, 

  • 1 T fresh chives, chopped

  • 2 t Dijon mustard

  • 1 t grated lemon zest plus 1/2 teaspoon fresh juice (from 1 lemon)

  • 1 t smoked paprika

  • t Meat Church Holy Cow

  • 1/2 t fresh thyme, chopped

  • 1/4 t chili powder

  • 1/4 t crushed red pepper


Stir together butter, garlic, parsley, chives, mustard, lemon zest and juice, smoked paprika, salt, black pepper, thyme, chili powder, and crushed red pepper in a medium bowl until well combined.



Transfer butter mixture to a large sheet of plastic wrap or parchment paper, and roll into a log, shaping as needed. Holding both ends of plastic wrap, twist the log until taut and uniform in shape. Refrigerate for 2 hours for flavors to meld and for mixture to firm up.

To serve, remove from refrigerator and cut into slices. Top steak, seafood, vegetables, or spread onto bread. Alternatively, melt and use as a dipping sauce.

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