Cowboy Butter

Name: Cowboy Butter
Prep time: 15 min
Total time: 2 h 30 min
Yield: 6 - 8 serving(s)
Ingredients: 3 tbsp. olive oil; 4 garlic cloves, finely chopped; 2 green onions, thinly sliced; 1 tbsp. minced fresh rosemary; 1/2 tsp. crushed red pepper flakes; 1 c. (2 sticks) salted butter, at room temperature; Zest of 2 lemons; 2 tsp. freshly cracked black pepper

Slather it on everything.

By Ree DrummondPublished: Dec 19, 2024

1 Rating

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the pioneer woman's cowboy butter recipe

C.W. Newell

Yields:

6 - 8 serving(s)

Prep Time:

15 mins

Total Time:

2 hrs 30 mins

Do you want to know how to make your steak dinner more mouthwatering, your grilled chicken more luscious, your baked potato more divine, and even your bread infinitely better? Butter, baby. But not just any butter... cowboy butter. This spread is filled with so many scrumptious additions: garlic, green onion, herbs, red pepper flakes, and lemon zest. The options for what you can do with cowboy butter are practically endless. By the way, if you need a last-minute gift idea, try this: a roll of cowboy butter with a fresh loaf of ciabatta bread. I can't think of anything better.

What can you do with cowboy butter?

The real question is what can't you do? Beyond the aforementioned uses (steak, grilled chicken, baked potatoes, and bread), cowboy butter is also great on seafood like shrimp or fish, pork, or really any cut of beef. You can even stir some into a bowl of hot pasta or use it to jazz up roasted vegetables. Feel free to add it to any dish that could benefit from a punch of herby, lemony, buttery flavor.

How long does cowboy butter last?

Wrapped tightly in plastic, this butter will keep for up to five days in the refrigerator. You can also freeze the butter for up to three months. After wrapping it in plastic, place the butter in a zip-top plastic bag. Let it thaw in the refrigerator overnight before using.

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Ingredients

3 Tbsp. olive oil
4 garlic cloves, finely chopped
2 green onions, thinly sliced
1 Tbsp. minced fresh rosemary
1/2 tsp. crushed red pepper flakes
1 cup (2 sticks) salted butter, at room temperature
Zest of 2 lemons
2 tsp. freshly cracked black pepper

Directions

1. Step 1In a medium skillet, heat the olive oil over medium-low heat. Add the garlic, green onion, rosemary, and red pepper flakes and cook, stirring regularly, until the garlic is very fragrant and softened, 2 to 3 minutes. Remove from the heat and let cool completely, about 15 minutes.
2. Step 2To a medium bowl, add the butter, lemon zest, and black pepper. Top with the cooled olive oil mixture and mix until well combined.
3. Step 3Lay out a long piece of plastic wrap and spoon the butter mixture in a line down the center. Carefully pull one side of the plastic wrap over the butter, squeezing it gently and rolling up the plastic wrap as needed, to form a log about 6 inches long. Twist the ends closed and refrigerate until firm, about 2 hours. Use the cowboy butter to top a seared steak or grilled chicken breast. Or try it stirred into pasta, spread on crusty bread, or as a topping for a baked potato.

Tip: Cowboy butter will keep in the refrigerator for up to five days and in the freezer for up to three months.