Description
A rich, flavorful compound butter sauce with herbs, garlic, lemon and a touch of spice — perfect melted over steak.
Ingredients
- 8 tbsp (about 120 g) unsalted butter, softened
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp fresh thyme leaves, finely chopped
- 1 clove garlic, minced or finely grated
- 2 tsp lemon juice (fresh)
- 1 tsp Dijon mustard
- ¾ tsp smoked paprika
- ½ tsp Worcestershire sauce
- ½ tsp chili flakes (or to taste)
- ½ tsp salt (or to taste)
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Instructions
- Soften the butter: leave it at room temperature until pliable, but not fully melted.
- In a bowl, mix together the softened butter, parsley, chives, thyme, garlic, lemon juice, Dijon mustard, smoked paprika, Worcestershire sauce, chili flakes, salt, and black pepper until well combined.
- If using immediately, melt or warm slightly and spoon over cooked steak. Alternatively, form into a log (using plastic wrap), refrigerate to firm, then slice off rounds to place on hot steak.
- Let the steak rest after cooking, then top with Cowboy Butter so it melts into the meat.
Notes
- You can make this ahead — store in the fridge for up to 4‑5 days, or freeze for longer.
- If the butter mixture separates when melted, try softening butter less or warming gently, stirring constantly.
- Adjust heat/spice by varying the chili flakes.
- Use salted butter if desired, but reduce added salt accordingly.
Nutrition
- Serving Size: 1 tablespoon (approx. 14‑15g)
- Calories: ~105 kcal
- Sugar: ~0.7 g
- Sodium: ~158 mg
- Fat: ~11.6 g
- Saturated Fat: ~7.3 g
- Unsaturated Fat: ~4.3 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~0.7 g
- Fiber: ~0.2 g
- Protein: ~0.3 g
- Cholesterol: ~31 mg
