Ingredients:

  • 2 (12-oz) Ribeye or New York Strip steaks, at least 1.5 inches thick
  • 2 tbsp Avocado oil
  • 2 tsp Coarse Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 1/2 cup unsalted grass-fed butter, softened
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1 tbsp Dijon mustard
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Smoked paprika
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tbsp Fresh chives, minced
  • 1/2 tsp Red pepper flakes

Instructions:

  1. Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature for even cooking.
  2. In a small mixing bowl, combine softened butter, garlic, lemon juice, lemon zest, Dijon mustard, cayenne, smoked paprika, parsley, chives, and red pepper flakes. Stir until the mixture is a uniform, vibrant orange-flecked emulsion.
  3. Pat the steaks completely dry on all sides using paper towels to ensure a proper Maillard reaction.
  4. Season the steaks aggressively with coarse kosher salt and cracked black pepper immediately before cooking.
  5. Heat avocado oil in a heavy-bottomed cast-iron skillet over high heat until the oil is shimmering and just starting to smoke.
  6. Place steaks in the skillet and sear for approximately 3-4 minutes per side for medium-rare, or until an instant-read thermometer reaches 130°F.
  7. Remove steaks from the pan and let them rest for at least 8-10 minutes to allow juices to redistribute.
  8. Slice the steak against the grain and top with a generous dollop of the prepared Cowboy Butter, allowing it to melt into a sizzling sauce.