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Cowboy Butter is flavored butter that can be used as a dipping sauce or shaped into a log to spread. It’s great with steak, turkey, chicken, and more. You must try it with my Pepper Crusted Beef Tenderloin! You can also use it to make my Cowboy Butter Ranch Dressing, a creamy, tasty dressing perfect for salads or as a dip for veggies! Check out more ways to enjoy this popular butter in my list of Cowboy Butter Recipes.

Cowboy Butter Recipe

Cowboy Butter is a flavorful compound butter made with herbs, spices, mustard, and a hint of lemon. Perfect as a dip, spread, or topping for steak, chicken, turkey, veggies, pasta, and bread. Can be served fresh, refrigerated, or frozen for later use.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 about 1 tablespoon each serving
Course: Condiment, Dip, Side Dish, Spread
Cuisine: American, Western
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter (softened, 2 sticks)
  • 1 tablespoon Dijon mustard (or yellow mustard) (or yellow mustard)
  • 1 tablespoon fresh parsley (chopped, or 1 teaspoon dried)
  • 1 tablespoon fresh thyme (chopped, or 1 teaspoon dried) (chopped, or 1 teaspoon dried)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon paprika
  • ½ tablespoon kosher salt (reduce if using salted butter)
  • ½ tablespoon black pepper
  • ¼ tablespoon cayenne pepper (optional, adjust to taste)
  • ½ tablespoon crushed red pepper flakes (optional, adjust to taste)

Equipment

  • Mixing bowl
  • Spatula or spoon
  • Knife (if shaping into a log)
  • Parchment or wax paper (for storage/freezing)

Method
 

  1. In a medium bowl, add the softened butter, dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix well until all is combined. This will make about ⅔ cup of butter. (You can also mix the ingredients in a food processor.)
  2. To make a compound butter: Scoop the cowboy butter onto a piece of plastic wrap. Roll it into a log shape, pressing and shaping as you go until fully wrapped. Twist the ends of the wrap and refrigerate until firm (2 hours up to overnight).
  3. To make a butter dip: Melt the mixture in the microwave in 20-second bursts, stirring between each, until fully melted.
  4. Store in the refrigerator in a sealed container for up to 5 days.

Notes

  • Adjust spice level by reducing or skipping cayenne/red pepper flakes.
  • For freezing: Roll into a log, wrap tightly in parchment, then store in a freezer-safe container.
  • Use this butter on steak, grilled chicken, roasted vegetables, French fries, or spread on fresh bread.