Cowboy Butter Recipe (2024)

Published May 9, 2024.This post may contain affiliate links. Please read my disclosure policy.

This full-flavored Cowboy Butter Recipe loaded with spices and herbs is the perfect finishing compliment to any steak dish. You will love the subtle flavors of mustard and horseradish in this butter.

I am big into flavored butter and believe it can turn any dish into a wonderful balance of flavor. If you want to try out some fun butter, try my Compound Butter or Garlic Butter.

Cowboy Butter

Cowboy butter is a compound butter of herbs, spices, onions, mustard, and seasonings commonly served with steak. It can be chilled, sliced, and placed over steak or served melted alongside it for dipping. There are some variations to the butter, as some, like mine, feature prepared horseradish. In addition, you’ll also see some deviation.

Cowboy butter was invented at the now-closed restaurant Mr. Donahue’s in New York City, which featured Southern diner dishes. The butter can be served with pasta, veggies, chicken, pork, or fish. You can alter this recipe to your taste buds to make it your own.

Ingredients and Substitutions

• Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
• Spices – I used a combination of regular paprika, ground cayenne pepper, and crushed red pepper flakes. You can substitute the regular paprika with smoked or sweet.
• Herbs – These are subjective, but I used fresh parsley, thyme, and rosemary. You can substitute fresh for dry ingredients at a 1-to-1 ratio.
• Lemon – Some freshly squeezed lemon juice will help balance out the spice in the butter.
• Onions – I used shallots and whole garlic cloves. You can substitute the shallot for a red, white, or sweet onion.
• Horseradish – Some freshly grated or prepared jarred horseradish adds a fresh punch of spice that perfectly complements.
• Mustard – Dijon or spicy ground mustard is best to use.
• Salt – I always use coarse salt in my cooking and baking.

How to Make Cowboy Butter

Add the softened butter to a stand mixer with the paddle attachment and whip on medium to high speed until light and fluffy, which takes about 5 to 7 minutes.

In the meantime, add the oil to a medium-sized frying pan and heat for 1 minute over low to medium heat.

Add onions and garlic and cook for 4 to 6 minutes or until softened and lightly browned.

Turn the stand mixer speed down to low, transfer the cooked onions and garlic to the stand mixer, and add them in.

Next, add paprika, cayenne, red pepper flakes, thyme, parsley, rosemary, salt, Dijon mustard, lemon juice, and horseradish.

Turn the speed back up to medium-high and mix until incorporated. Adjust the seasonings with salt and pepper.

Add it to a container and place it in the refrigerator or freezer. I added the whipped butter to a piece of parchment paper that I then rolled to form a cylinder. I like to do this by taking slices from it and using them in recipes.

Store or use the butter. Try serving it on my Tomahawk Steak Recipe.

Make-Ahead and Storage

Make-Ahead:You can make this up to five days ahead of time. Keep it in the refrigerator or freezer until you need it.

How to Store:Cover and keep the cowboy butter in the refrigerator for 7 days.Cover and freeze for up to 6 months.

More Butter Recipes

• Clarified Butter
• Homemade Butter
• Honey Butter
• Truffle Butter
• Maître D’ Butter