Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon fresh parsley, chopped
Optional substitutions: If you can’t find ribeye steaks, sirloin or New York strip steaks will work perfectly. For a milder flavor, reduce the cayenne pepper to your liking.
Instructions
- Start by patting the steaks dry with a paper towel and seasoning them generously with salt and pepper. This simple step, much like my mom’s knack for seasoning, elevates the flavor beautifully.
- In a large skillet over medium-high heat, add the olive oil. Once it’s shimmering, place the steaks in the pan and sear them for about 3-4 minutes on each side for medium-rare. Adjust the time based on your preferred doneness.
- Remove the steaks from the skillet and let them rest on a plate. Cover with foil to keep warm.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the lemon juice, Dijon mustard, smoked paprika, and cayenne pepper. Let the mixture bubble gently for another minute, then remove from heat.
- Pour the buttery sauce over the steaks, sprinkle with fresh parsley, and serve immediately. The sauce is your magic touch, much like the way my dad told stories while cooking—it brings everything together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cowboy Butter Steak, recipe, cooking, food
