Cowboy Butter - for steak, and so much more!
This goes phenomenally well with steak (try it with Tomahawk!), though I've been using it with everything from chicken to toast, vegetables to hot steamed rice.Most recipes just mix raw garlic in, but honestly, doing a mini sauté is so worth it - the garlic flavour is much nicer.
Servings: 2 - 3 people
Ingredients
- 100g / 7 tbsp unsalted butter , softened, divided
- 1 large garlic clove , finely minced (1 tsp) - knife best (Note 1)
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika (sub regular paprika)
- 1 tsp chilli flakes / red pepper flakes
- 1/4 tsp cooking salt / kosher salt (halve for table salt)
Instructions
- Sauté garlic - In a small frying pan, melt 1 tbsp (15g) of butter over medium heat until it starts foaming then add the garlic and cook for 30 seconds while stirring until it becomes very, very light golden. Remove from the stove and let it cool for 3 minutes (the garlic will go more golden).
- Mix - Put the rest of the butter and remaining ingredients in a small mixing bowl. Pour the garlic butter over. Mix until combined.
- Serve with steak! It's also excellent with other cooked meats, seafood and even vegetables.
How to use Cowboy Butter:
- I like to use it softened as it melts thicker over hot steak. You can also melt gently then dip bites of steak in, or roll it into a log using cling wrap, refrigerate then cut slices off on an as-need basis (you can place the coins on the steak to let it melt).
Notes
1. Garlic - If you use a garlic crusher, the garlic will be wet and pasty so sauté on a lower heat and be careful to ensure it doesn't burn.
Leftovers will keep for 5 days in the fridge (still fine to eat after this but I find it starts to lose flavour freshness) or freezer for 3 months.