Cowboy Butter
A Western take on compound butter, perfect for adding an extra pop to anything you're grilling.
If you haven’t tried Cowboy Butter, it’s a deeply savory, smoky compound butter with flavors of garlic, Dijon, herbs, and spices. It’s not only great on this Wrangler Cowboy Steak recipe, it makes any grilled food shine.
Cowboy Butter
A Western take on compound butter, perfect for adding an extra pop to anything you're grilling.
Rhoda Boone, Culinary Director
- 1.
Heat a Stainless Clad Butter Warmer or small Saucepan over medium and melt the butter. Remove from heat and whisk in the Dijon. Whisk in the garlic. Add the chives, parsley, lemon juice and zest, red pepper flakes, smoked paprika, and thyme and whisk to combine. Season with salt and pepper to taste. Keep warm or chill for later use, up to 5 days in the fridge or 6 months in the freezer. If desired, use plastic wrap or parchment paper to roll into a log and chill, then slice into coins for serving.
