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Updated 0n 4/19/2026. I’ve been making compound butters for years, but I recently debuted a new version of my Cowboy Butter at a live grilling event, and the crowd went absolutely wild. The secret? A heavy hit of Smoked Paprika. This single addition adds a deep, wood-fired soul to the butter that makes it downright addictive. The beauty of smoked paprika is that even if you cook your steak in cast iron without ever touching the grill, this butter will add smoke flavor to your steaks!

As an SCA (steak cook offs association) and occasional competitor, I learned that steak must be finished with butter. So if you haven’t gotten on the steak and butter train, start now by trying this addictive Cowboy Butter Recipe! If you watch my video with World Steak Champ Sunny Moody, we finish our steaks with a glorious cowboy butter bath!

And if you want up your steak game, check out some of my other articles:

The Perfect Pairing: The Correct Reverse Sear Ribeye

To do justice to this butter, you need a steak cooked with precision. Many guides tell you to sear first—they are wrong. For the ultimate edge-to-edge pink interior, you must sear at the end. This means, instead of searing and then finishing on indirect heat to let the steak continue to cook, we are going to do the exact opposite. Letting the steak absorb smoke flavor while coming up to temp allows you to fully control the cook. Once you have come to the internal temp that is 10 degrees below your desired internal temp, it is time to finish with a nice hit sear. This is done by setting up a direct and indirect grilling zone. Scroll to the end to see my complete instructions for a successful reverse sear.

Start with Sustainable Meat

I only cook with beef that is raised right. For the best ribeyes, check out my favorite sustainable partners that get the GRILLGIRL seal of approval:

🥩 REP PROVISIONS – sustainable regeneratively raised meat shipped directly to your door, use code GRILLGIRL15 for 15% off
🥩 White Oak Farms – White Oak Farms is innovator in the regenerative farming movement, use code GRILLGIRL20 for 20% off

A sliced log of herb butter sits on a striped wooden cutting board, garnished with fresh parsley, thyme, sea salt, black pepper, and a lemon wedge—perfect for your Ultimate Cowboy Butter or pairing with a Reverse Sear Ribeye. A striped towel lies beside the board. — Adding smoked paprika imparts an orange hue and gives a smoky, addictive quality to this already delicious cowboy compound butter!

Viral Cowboy Compound Butter with Smoked Paprika

Ingredients:

🧈 8 oz (2 sticks) of grassfed butter, unsalted
🧂 1 tsp smoked sea salt
🧅 1 small shallot, minced
🍋 Zest and juice from one lemon
🌿 2 tbsp fresh parsley, roughly chopped
🌿 2 tbsp fresh chives, finely chopped
🌿 2 tbsp fresh thyme, stems removed
⚫️ 1/4 tsp black pepper
🌶️ 1/2 tbsp smoked paprika

Equipment:

stick blender (optional) – my go-to for making compound butters
grill or cast iron pan (for the steaks)
Thermapen or internal read thermometer

Instructions:

Combine your softened butter in a large wide mouth mason jar with the roughly chopped ingredients. Using a stick blender, (this is the one I use) blend all the ingredients until they are uniformly chopped and combined.
If you would like to have butter “medallions” for placing on your steak, roll it in plastic wrap to form a log and chill until firm.

Four grilled steaks with char marks sizzle on an outdoor barbecue grill over hot coals, perfect for pairing with the ultimate Cowboy Butter recipe. Fresh green grass is visible in the background. — In this photo, the steaks are seared on direct heat over GRILLGRATES which offer those incredible cross hatch marks. When reverse searing, the sear action happens at the end after the steaks have come up to temp on the indirect (no charcoal, no gas) side.

How To Reverse Sear (the Right Way)

Set your grill to 350 degrees, creating a direct and indirect zone (see instructions below). After you have salt and peppered your steaks, place them on the indirect zone so they can smoke roast until the come up to your desired temp. Aim to pull your steaks off indirect heat until they have reached 15 degrees below your desired temp (see steak doneness chart below).

Once your steak has hit 10 degrees below your desired internal temp, place the steaks directly on the DIRECT HEAT side of the grill. This side of the grill should be closer to 450-500 degrees if over a flame or charcoal. Let the steaks grill for 2 minutes per side, or until you’ve reached a few degrees below your desired temp (remember, once you pull the steaks off they will continue to cook).

🚨 PRO TIP: It is always better to err on the side of caution and pull steaks below your desired temp. You can always throw your grills back on the grill, but you can never fix them once you have overcooked.

While my reverse sear method is perfect for home cooks, I sat down with a 2-time World Steak Champ to see how the pros do it. Check out his competition secrets in the video below—you’ll see we both agree that a high-quality butter finish is the only way to go!

Setting Up Direct and Indirect Grilling Zones

Let’s get back to grilling basics for a second where I teach you how to set up direct and indirect zones on the grill in my Grill School Series. You can set up a direct and indirect zone on any grill, including a gas grill. For a gas grill, you want two burners on (temp 500) and two off or very low, for example. On a charcoal grill, to create direct and indirect zones, you move the coals to one side. And for a pellet smoker, you will crank the heat up, and then turn it down to a lower temp.

Cowboy Butter FAQ

What is Cowboy Butter?

Cowboy Butter is a zesty, savory compound butter or dipping sauce typically made with garlic, lemon, and fresh herbs. It is famously paired with steak but works well with chicken and seafood.

What does Smoked Paprika do to Cowboy Butter?

Smoked paprika adds a “smoky” flavor profile and a vibrant orange hue. It complements the richness of the butter and enhances the smoky notes of grilled meat.

Can I make Cowboy Butter in advance?

Yes. You can make it as a compound butter log and store it in the refrigerator for up to 2 weeks or freeze it for up to 3 months.

Why is my Cowboy Butter breaking?

If melting it into a sauce, use very low heat. If the butter gets too hot too fast, the fats and solids may separate. Low and slow is the key.

What Else Can I Put Cowboy Butter On?

While it’s famous for ribeyes, it’s incredible on:

Grilled Corn on the Cob
Smashed Potatoes
Grilled Shrimp or Lobster
Roasted Chicken Thighs