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Cowboy Butter

My daughter works at a butcher shop (so cool!) and in addition to meat, they make a lot of marinades, sauces, and side dishes in house. She brought home some Cowboy butter one day and the following recipe is very close to it. It is very easy to make and freezable. You can portion it out into servable portions so you can defrost just what you need each time. Its become a new staple for our steaks and its great on chicken and pork chops, too.


  • 1 stick (1/2 cup) unsalted butter, softened (you can use salted, but then leave out the salt below)

  • 1 Tbs Dijon Mustard

  • 1 Tbs fresh chives, chopped

  • 1 Tbs fresh parsley, chopped

  • 1 tsp lemon juice

  • 2 tsp fresh thyme, minced

  • 2 tsp garlic, minced

  • ½ tsp paprika (regular or try it with smoked paprika)

  • tsp cayenne pepper

  • tsp crushed red pepper flakes (leave this out if you don't want it spicy)

  • ¼ tsp kosher salt

  • tsp pepper


Add the butter to a medium size bowl to soften. Then add the rest of the ingredients and mix throuroughly. You can either portion the butter out into smaller servings, or roll it up with some parchment or wax paper. This will store in the fridge for about a week, or you can freeze it for up to 4 months.

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