Pioneer Woman Rib Eye Steaks with Cowboy Butter

Pioneer Woman’s Rib Eye Steaks with Cowboy Butter is made with rib eye steaks, salted butter, fresh parsley, red pepper flakes, black pepper, garlic, lemon, and salt. This delicious steak recipe creates a hearty dinner that takes about 25 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

For the Cowboy Butter:

• 2 sticks salted butter, softened (1 cup)
• 1/3 cup finely minced fresh parsley
• 1/4 teaspoon red pepper flakes
• A pinch of coarsely ground black pepper
• 1 clove garlic, finely minced
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt, optional

For the Steaks:

• Salt and freshly ground black pepper, to taste
• 4 rib eye steaks, 2 inches thick
• 2 tablespoons butter

How To Cook Rib Eye Steaks with Cowboy Butter :

1. Make the Cowboy Butter: In a mixer, whip the softened butter until light and fluffy. Add parsley, red pepper flakes, black pepper, garlic, lemon zest, and lemon juice. Mix until fully combined, adjusting seasoning with more parsley, pepper, or salt if desired.
2. Form the Butter Log: Lay plastic wrap on a surface and place the butter mixture in the center. Roll the butter into a log shape, twisting the ends to seal tightly. Refrigerate until firm or freeze if you’re in a hurry.
3. Preheat the Oven: Heat the oven to 475°F (245°C).
4. Season the Steaks: Generously season both sides of the rib eye steaks with salt and freshly ground black pepper.
5. Sear the Steaks: Melt 2 tablespoons of butter in an ovenproof skillet over medium-high heat. Sear each side of the steaks for 45 seconds until browned.
6. Finish in the Oven: Transfer the skillet to the preheated oven and cook for about 3 minutes for medium-rare steaks.
7. Serve with Cowboy Butter: Slice the chilled cowboy butter and place a thick slice on each steak. Serve immediately as the butter melts over the hot steaks.

Recipe Tips

• Use a Thick Cut of Steak: To achieve a perfect sear and juicy interior, make sure the rib eye steaks are at least 2 inches thick. Thin steaks cook too quickly and may dry out.
• Bring Butter to Room Temperature: Soften the butter before mixing the ingredients for the cowboy butter. Cold butter won’t blend smoothly and can affect the texture.
• Sear Steaks Over High Heat: For a deep, golden-brown crust, make sure your skillet is very hot before adding the steaks. This seals in the juices.
• Let the Butter Rest in the Fridge: After forming the cowboy butter log, give it enough time to firm up in the fridge. This will make it easier to slice and melt over the steak.
• Finish Steaks in the Oven for Even Cooking: After searing, transfer the steaks to the oven to finish cooking. This helps ensure the steaks cook evenly all the way through without overcooking the outside.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftovers rib eye steaks with Cowboy Butter cool to room temperature first. Once cooled, store the steaks and butter in an airtight container in the fridge for up to 3 days.
• Freeze: After leftovers rib eye steaks have cooled, wrap them in plastic and put them in a freezer-safe bag. Freeze for up to 3 months. To thaw, move the steaks to the fridge and let them defrost overnight before reheating.
• Reheating: Warm leftovers rib eye steaks in the oven for about 10-15 minutes at 300°F until heated through, or gently reheat in a skillet over medium heat with a little butter to keep them moist for 5 minutes.

Nutrition Facts

Serving Size: 1 steak (out of 2 servings)

• Calories: 700-800 (depending on exact portion size)
• Total Fat: 60g
• Saturated Fat: 25g
• Cholesterol: 200mg
• Sodium: 900mg
• Potassium: 900mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 45g

Try More Pioneer Woman Recipes:

• Pioneer Woman Drip Beef Meatballs
• Pioneer Woman Birria Tacos Recipe
• Pioneer Woman Loaf Pan Lasagna
• Pioneer Woman Kung Pao Chicken 
• Pioneer Woman Broccoli And Cauliflower Casserole