How to Make Cowboy Butter

In a mixing bowl, add 200 grams of unsalted softened butter.

Add 3 cloves of finely chopped or minced garlic.

Add 1 small finely diced shallot.

Add 2 tablespoons of fresh finely chopped parsley.

Add 1 teaspoon of fresh finely chopped thyme.

Add 1 teaspoon of fresh finely sliced chives.

Add the juice of half a lemon, rolling it to break up fibers for more juice.

Add 1 tablespoon of horseradish cream.

Add 2 tablespoons of Dijon mustard.

Add 1 tablespoon of steak seasoning rub (or 1 teaspoon paprika, pinch of cayenne pepper, pinch of salt and pepper).

Mix all ingredients thoroughly until well combined.

Spread the mixture onto Turkish jalapeno bread (optional demonstration).

Scrape the mixture into cling wrap, forming it into a nice big pile.

Fold the cling wrap over and roll it up, twisting the ends to secure.

Place the rolled Cowboy butter in the fridge to firm up.

Prepare the grill by opening the lid and removing the cooking grates.

Light a couple of fire lighters and place a charcoal chimney on top.

Add about 20 briquettes to the chimney and wait about 10 minutes for them to catch light.

Season the steak with beef seasoning (salt, pepper, garlic, mushroom powder).

Once the briquettes are ready, dump them into the grill and spread them out evenly.

Replace the cooking grates and allow them to heat up for a couple of minutes.

Place the steak on the cooking grate, flipping it every 30 seconds for even cooking.

Cook the steak until it reaches an internal temperature of 125 degrees Fahrenheit (52 degrees Celsius).

After about 4 minutes, move the steak to direct heat and cut a chunk of Cowboy butter to place on top.

Remove the steak from the grill and let it rest for a few minutes before slicing.

Slice the steak and taste.

Equipment Needed

Spice Level:

Allergens