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For those planning on having Father’s Day dinner at home, you may be looking to make it extra special. Look no further, because this Cowboy Butter is the star of this dish. And, well, a great cut of steak, too. Recipes vary for how much or what ingredients are included, so feel free to play around with it as you like.
Add this butter to absolutely anything—meat, veggies, even on toast or grilled cheese. This is great to keep on hand and use at a moment’s notice.
Father’s Day Steak Dinner with Cowboy Butter
Ingredients
For the butter:
- 1 cup butter, softened
- Zest of half a lemon
- 2 to 3 cloves garlic, minced
- 1 small shallot, minced
- 2 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1/4 teaspoon paprika
- 2 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped chives
- Salt and freshly ground black pepper, to taste
For the steak and potatoes:
- 1 pound Angus NY strip steak or sirloin
- Salt and freshly ground black pepper
- 3 tablespoon vegetable oil, divided
- 1 pound baby potatoes, quartered
To prepare:
- Remove steak from refrigerator and let come to room temperature, about 30 minutes. Season all over with salt and pepper
- Meanwhile, make your butter: in a medium bowl, combine all cowboy butter ingredients and stir to combine. Season with salt and pepper.
- Scoop on plastic wrap and form into a log. Refrigerate until firm, 30 minutes.
- Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until fork tender, 6 to 8 minutes.
- Drop approximately 1 tablespoon cowboy butter into potatoes and toss until butter is completely melted and potatoes are coated. Remove potatoes from skillet and return to heat.
- Heat remaining vegetable oil until just beginning to smoke. Add steak and cook, flipping occasionally, until a golden crust begins to form on both sides of the steak, and you achieve your desired level of doneness.
- Remove steak from skillet and place on a plate. Place a tablespoon of the butter on each steak and cover plate in aluminum foil to rest, 10 minutes. Slice and serve with potatoes, dotted with cowboy butter.
