These perfectly grilled ribeye steaks are over-the-top thanks a topping of cowboy butter flavored with lemon, garlic, dijon mustard, red pepper flakes, and parsley.
Grilled steaks are one of our summer staples and before the season ends I wanted to share this fabulous new recipe with you. I created it for my friends at Go Bold with Butter and I couldn’t resist passing it along.
This right here is a perfect steak— a thick cut of ribeye with lots of marbling throughout for maximum flavor, seasoned with just salt and pepper, seared till golden and cooked to your preferred doneness (I like mine medium). Serving the steak with a topping of savory seasoned butter is the icing on the cake, as they say, and it takes it to a whole new level of awesome. It’s a simple twist that adds so much flavor!
Choosing the right steak
This recipe uses ribeye steaks, as they’re one of our favorite cuts of beef, but you could certainly apply it to another cut per your preference. Look for a thicker cut (I prefer 1 1/2 to 2 inches thick) so the outside has time to get nice and crispy without overcooking the center. You also want a cut of meat with plenty of visible fat “marbling” throughout— more fat means more flavor. Cuts labeled USDA Prime will have the most marbling and will be the highest quality, but will also be the most expensive. Cuts labeled USDA Choice will still have good marbling, particularly from the loin and rib areas, and will be a cheaper.
What is cowboy butter?
You can find lots of variations for “cowboy butter” out there, but basically it’s a compound butter loaded up with a little bit of everything. It’s used to add flavor to meat, fish, veggies, etc., and a small amount delivers a whole lot of flavor. In my recipe I’ve used salted butter, lemon juice and lemon zest, minced garlic, red pepper flakes, dijon mustard, fresh chopped parsley, salt and pepper. Feel free to create your own flavor combo if you like!
This recipe was originally developed for Go Bold with Butter. To see all of the recipes I’ve created for GBWB, click here.
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Grilled Ribeye Steaks with Cowboy Butter
- 1/2 cup (1 stick) salted butter
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon dijon mustard
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 2 ribeye steaks 1.5-in thick
- Salt and pepper
To make Cowboy Butter:
- In a medium bowl, stir together all ingredients until combined. Taste and adjust seasonings as needed.
- Place on a sheet of plastic wrap and wrap up in a log. Chill in the fridge for at least 1 hour.
To make Ribeye Steaks:
- Let steaks sit at room temperature for 30 minutes.
- Pat dry with a paper towel and sprinkle both sides generously with salt and pepper.
- To cook on the grill: Preheat grill to high heat. Place steak on grill and sear on both sides for about 3 minutes, or until charred. Turn heat down to low and cook for an additional 4-6 minutes until internal temperature reaches 145-155°F for medium doneness.
- To cook on the stove: Preheat oven to 475°F. Preheat cast iron skillet over high heat. Place steak in pan and sear on both sides for about 3 minutes, or until browned. Put steak and pan in the oven for an additional 4-6 minutes until internal temperature reaches 145-155°F for medium doneness.
- Remove steaks from heat and cover with foil. Let sit for 10 minutes before serving.
- To serve, top steaks with a few tablespoons of cowboy butter.
- If using unsalted butter, increase salt in cowboy butter to 1 teaspoon.
- Use any leftover cowboy butter on meat, chicken, fish, and vegetables.