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Pan-Seared Steak with Cowboy Butter

Juicy pan-seared steak finished with bold, garlicky cowboy butter for a restaurant-style meal at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main
Cuisine: American
Calories: 480

Ingredients
  

Steak
  • 2 ribeye or New York strip steaks 1–1½ inches thick
  • salt to taste
  • black pepper to taste
  • 1 tbsp olive oil
Cowboy Butter
  • 0.5 cup unsalted butter softened
  • 2 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes adjust to taste
  • 1 tbsp parsley chopped
  • 1 tbsp chives chopped
  • 1 tsp thyme fresh, minced

Equipment

  • Cast iron skillet
  • Tongs
  • Mixing bowl
  • Knife

Method
 

  1. In a bowl, mix softened butter with garlic, Dijon mustard, lemon juice, paprika, red pepper flakes, parsley, chives, thyme, salt, and pepper until smooth.
  2. Shape the butter into a log using plastic wrap and refrigerate for at least 30 minutes.
  3. Remove steaks from the refrigerator 30 minutes before cooking and pat dry.
  4. Season both sides of steaks generously with salt and black pepper.
  5. Heat a skillet over medium-high heat and add olive oil.
  6. Sear steaks for 3–4 minutes per side for medium-rare, adjusting time to desired doneness.
  7. Remove steaks from pan and rest for 5 minutes.
  8. Top each steak with a slice of cowboy butter and serve immediately.

Notes

Let steaks rest before slicing for maximum juiciness. Cowboy butter can be made ahead and stored for up to one week.