Cowboy Butter for Steak

Ingredients

• 4 tablespoons Unsalted Butter (softened at room temperature)
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh Parsley (finely chopped)
• 1 tablespoon Fresh Chives (finely chopped)
• 1 teaspoon Smoked Paprika (adds smoky depth)
• ¼ teaspoon Cayenne Pepper (optional for heat)
• ½ teaspoon Kosher Salt (for butter seasoning)
• ¼ teaspoon Freshly Ground Black Pepper (for butter seasoning)
• 2 pieces Ribeye Steaks (about 1‑inch thick, room temperature)
• 2 tablespoons Olive Oil (for pan‑searing)
• 2 large Potatoes (Russet, cut into ½‑inch fries)
• 2 cups Vegetable Oil (for deep‑frying fries)
• to taste Sea Salt (for seasoning fries)

Instructions

1. Prepare Cowboy Butter

   In a mixing bowl combine softened butter, minced garlic, chopped parsley, chopped chives, smoked paprika, cayenne (if using), kosher salt, and black pepper. Mix until evenly incorporated.

   Time: PT5M

2. Shape and Chill Butter

   Transfer the butter mixture onto a piece of parchment paper, roll into a log, twist the ends, and refrigerate for at least 5 minutes while you prep the steak and fries.

   Time: PT5M

3. Prep Potatoes for Fries

   Wash and peel (optional) the potatoes, then cut into uniform ½‑inch sticks. Rinse in cold water, pat dry thoroughly with paper towels.

   Time: PT5M

4. Fry the Fries

   Heat vegetable oil in a deep pan to 350°F (175°C). Fry the potatoes in batches for 3‑4 minutes until just tender, remove with a slotted spoon, drain on paper towels, then increase heat to 375°F (190°C) and fry again for 2‑3 minutes until golden and crisp.

   Time: PT10M

   Temperature: 350°F

5. Season and Rest Steaks

   Pat the ribeye steaks dry with paper towels, season generously with salt and pepper on both sides, and let sit at room temperature for 5 minutes.

   Time: PT5M

6. Sear the Steaks

   Add olive oil to the hot skillet over medium‑high heat. When shimmering, place steaks in the pan and sear 3‑4 minutes per side for medium‑rare (internal temp ~130°F). Adjust time for desired doneness.

   Time: PT8M

   Temperature: medium‑high heat

7. Rest the Steaks

   Transfer the cooked steaks to a cutting board, loosely tent with foil, and let rest for 5 minutes. This allows juices to redistribute.

   Time: PT5M

8. Finish with Cowboy Butter

   Slice the chilled butter log into ½‑inch rounds and place 2‑3 slices on each rested steak. The butter will melt instantly, creating a glossy, flavorful sauce.

   Time: PT2M

9. Plate and Serve

   Arrange the butter‑basted steaks on plates, add a generous pile of crispy fries, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

45 g

Fat

55 g

Fiber

4 g