Cowboy Butter Sauce Recipe How to Make Cowboy Butter Sauce

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Prepare grill so that one side has high, direct heat and another side has indirect heat. Brush grill grates with vegetable oil. Place steak first on the side of the grill with high, direct heat, so that it sears. Grill for a minute or two on each side, enough to brown the meat. Then transfer the steak to the indirect heat side of the grill.

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Measure out all remaining ingredients. Melt butter and add to a mixing bowl. (Image 1) Add the chopped parsley, thyme, green onions, and cilantro. (Image 2) Add in the lemon zest, juice, and Worcestershire sauce (Image 3) followed by the salt, pepper, red pepper flakes, cayenne, dijon, garlic, and shallots. (Image 4)

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Directions. Melt butter in a saucepan over medium heat. Add lemon juice, zest, garlic, mustard, paprika and cayenne, and whisk vigorously until combined. Add parsley, chives, thyme, chili flakes and salt and pepper to taste, and continue whisking. Allow to cool and serve alongside your main dish as a condiment.

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In a small saucepan, melt the butter. 6 tablespoons butter. Mix in the lemon juice and lemon zest with the melted butter, minced garlic, mustard, and paprika. Add the cayenne if using. Juice and zest of half a lemon, 4 cloves garlic, 1 tablespoon Dijon mustard, Pinch of cayenne pepper, ¼ teaspoon paprika.

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1 teaspoon dijon mustard, 1 teaspoon paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon black pepper, 1 teaspoon crushed red pepper flakes, 1 teaspoon prepared horseradish sauce. Add Cold Butter A Little At A Time. Add 2 tablespoons of butter and melt butter completely while whisking it over low heat.

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Pull when the internal temperature reaches 120°. For medium-rare steaks, cook for about 4 minutes on each side. Pull when the internal temperature reaches 130°. For medium to medium-well steaks, cook for about 5 minutes on each side. Pull when the internal temperature reaches 140° - 145°.

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Stir together butter, garlic, parsley, chives, mustard, lemon zest and juice, smoked paprika, salt, black pepper, thyme, chili powder, and crushed red pepper in a medium bowl until well combined. Transfer butter mixture to a large sheet of plastic wrap or parchment paper, and roll into a log, shaping as needed.

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Mix all of the ingredients together in a small bowl, then transfer to a layer of plastic wrap. Form the butter mixture into the shape of a log about 1 inch in diameter, then wrap in the plastic. Refrigerate until hardened, then slice and serve over grilled meats or veggies.

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1. To make the cowboy butter sauce recipe: In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk the sauce with a small metal whisk or a fork to combine. 2. Stir in parsley, chives, crushed red pepper flakes, and thyme, and season with salt and pepper. Taste and adjust seasoning or any ingredient to.

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Instructions. Place a small saucepan over low heat. Add the butter, lemon juice, garlic cloves, and all the other ingredients. Whisk slowly as the butter melts to incorporate all of the ingredients into a smooth, rich sauce. Remove from heat and serve immediately.

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Sauce for Steak Recipe. Melt 1 stick of salted butter in the microwave or in a saucepan on the stove. Add ingredients to a bowl and mix until fully incorporated. Serve with steak, chicken, pork, seafood, and more for dipping!

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Add in the lemon zest, chive, parsley, crushed red pepper, ground cumin, and paprika. Pulse 2-3 times to blend the ingredients into the mixture. Taste, then add additional salt or spices if desired. Serve warm as a dipping sauce, or place in an airtight container and refrigerate until hard. Then slice and use as compound butter.

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Stir. In a small mixing bowl, stir or whisk the 1 cup of melted butter, 2 tablespoons of lemon juice, 2 tablespoons of minced garlic, ¼ cup of minced shallot, 2 tablespoons of Dijon mustard, and 1 tablespoon of prepared horseradish until well blended . *Use an immersion blender or blender to make your sauce creamy if desired.

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Add 1 tablespoon of oil and swirl to coat the skillet. Place one steak in the skillet and sear for about 5 minutes, until a golden crust forms. Flip and sear for another 3-5 minutes. Using a spoon, tilt the pan and remove some of the rendered fat; discard. Reduce the heat to medium.

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How to make Cowboy Butter. Begin with Butter and Garlic: In a skillet, melt unsalted butter over medium-low heat. Toss in the minced garlic and give it a gentle whisk. Add the Flavors: As the butter mixture gets all warm and bubbly, stir in the lemon juice, lemon zest, Dijon mustard, all herbs, and remaining spices.

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Step 3 Place on plastic wrap and form into a log. Refrigerate until firm, 30 minutes. Step 4 Heat 1 tbsp vegetable oil in a large cast iron skillet over medium heat. Add potatoes and cook.