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Cowboy Butter being spooned over a grilled steak on a white plate with grill tongs and sauce bowl nearby in a sunny backyard setting.
Linda

Cowboy Butter

A bold, smoky garlic butter made with Dijon mustard, chili flakes, and smoked paprika. Perfect for steak, grilled vegetables, shrimp, or even a slice of warm toast. Quick to make and endlessly versatile.
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Prep Time 5 minutes
Cook Time 1 minute
Cooling Time 3 minutes
Total Time 6 minutes
Servings: 4 tablespoons
Course: Sauce
Cuisine: American BBQ
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 7 tbsp unsalted butter, softened and divided
  • 1 clove garlic, finely minced
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp chili flakes Adjust to taste
  • 1/4 tsp kosher salt Use 1/8 tsp if using table salt

Equipment

  • Small Frying Pan
  • Mixing Bowl
  • Spatula or Spoon

Method
 

  1. In a small pan, melt 1 tablespoon of the butter over medium heat. Add the minced garlic and sauté for 30 seconds until golden but not browned. Remove from heat and let cool for 3 minutes.
  2. In a mixing bowl, add the remaining softened butter, Dijon mustard, smoked paprika, chili flakes, and salt. Pour in the garlic butter and stir until fully combined.
  3. Taste and adjust seasoning as desired. Serve immediately or chill into a log for later slicing.

Notes

  • For extra heat, add cayenne pepper. For a fresh finish, stir in chopped parsley or lemon zest. This butter freezes beautifully — use ice cube trays to portion for quick meals.