Cowboy Butter Steak
The Spice & Tea Exchange
3-4
10 minutes
10 minutes
Big and bold, this steak brings a little frontier flavor to your table. A perfectly seared cut gets topped with a rich, herb-packed butter that melts like a golden sunset over the open range.
Ingredients
8 Tbsp unsalted butter, softened
2 Tbsp fresh parsley leaves, finely chopped
1 Tbsp fresh chives, finely chopped
1 tsp fresh thyme leaves, finely chopped
2 Tbsp Cowboy Butter Seasoning
1 clove garlic, minced or finely grated
2 tsp lemon juice
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1 (18-24 oz) bone-in rib-eye, cut of choice
2 tsp Cowboy Butter Seasoning, plus more to taste
2 tsp Florida Sunshine Spice Blend, plus more to taste
1 Tbsp olive oil
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Cowboy Butter Steak (Kit)
Directions
Prepare Cowboy Butter. To a small bowl, add all ingredients; mix with a fork until fully combined. Transfer the butter mixture onto a sheet of plastic wrap. Roll into a log about 1 to 1½ inches thick, twisting the ends to seal. Refrigerate for at least 30 minutes, or until firm.
Cook Steak. Pat the steak dry with paper towels. Generously season all sides with Steakhouse Spice Blend and Florida Sunshine Spice Blend. Heat a cast-iron skillet over high heat until very hot. Add the oil and heat until shimmering, about 10–15 seconds. Carefully place steak in the skillet.
Sear for 4 to 5 minutes per side, depending on thickness, until a deep crust forms and the internal temperature reaches your desired doneness (130-135°F for medium-rare).
Transfer steak to a cutting board to rest for 5 minutes. Unwrap chilled cowboy butter; slice into ¾-inch medallions. Place one or two medallions on the steak while it rests so the butter melts over the top. Slice the steak against the grain and serve.