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Pan-Seared Steak with Spicy Cowboy Butter

Juicy, pan-seared steak sliced and smothered in a rich, spicy garlic-herb dipping sauce known as Cowboy Butter.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 steaks
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2 ribeye steaks 1.5 inch thick
  • 1 tbsp avocado oil
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly cracked
Cowboy Butter
  • 0.5 cup salted butter melted
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp red chili flakes
  • 0.5 tsp smoked paprika
  • 2 tbsp fresh parsley chopped

Equipment

  • Cast iron skillet
  • Tongs
  • Small saucepan
  • Sharp knife

Method
 

  1. Remove steaks from fridge 30 minutes prior to cooking. Pat completely dry with paper towels.
  2. Season steaks generously with kosher salt and black pepper on all sides.
  3. Heat a cast-iron skillet over high heat with avocado oil until smoking.
  4. Sear steaks for 3-4 minutes per side for medium-rare. Render the fat cap by holding steak vertically with tongs.
  5. Remove steaks and let them rest on a board for 10 minutes.
  6. In a small saucepan, melt butter. Add garlic and cook 1 minute. Whisk in lemon juice, zest, mustard, chili flakes, paprika, and herbs.
  7. Slice steak against the grain and pour warm Cowboy Butter over the top. Serve immediately.

Notes

Leftover butter can be stored in the fridge and used on roasted vegetables, potatoes, or bread.