Cowboy butter and a juicy ribeye are a match made in heaven, so it’s no wonder that this rich, smoky topping completely dominated my social feed a few weeks ago. Being the resident protein queen (and a sucker for good compound butter), I had to take a stab at this trend and make my very own cowboy butter steak. Not to be confused with our equally delicious cowboy steak, this recipe calls for searing a bone-in ribeye, then basting it with a zesty, smoky butter until the outside has a perfectly brown crust, and the inside is tender and medium-rare.
The butter comes together while the pan heats up, using pantry staples you likely already have on hand, like smoked paprika, horseradish, and garlic. After the steak rests, slice it up and slather each piece with even more cowboy butter for an insanely rich and decadent dinner main. Serve this with our whipped feta roasted potatoes or double down on the theme with a side of cowboy caviar couscous salad.
Store any leftovers (HA!) in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently in a 250° oven until warmed through but not overcooked.
Did you try making this? Let us know how it went in the comments.
