-
1
For the cowboy butter: Well in advance, make the cowboy butter.
-
2
Place the softened butter in the bowl of a mixer fitted with a paddle attachment.
-
3
Whip the butter until it's fluffy.
-
4
Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon.
-
5
Mix it until it's totally combined, scraping the sides as needed.
-
6
Add more parsley, more lemon juice, more pepper or salt if you'd like.
-
7
Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it.
-
8
Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log.
-
9
Continue to roll the log of butter into a roll.
-
10
When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll).
-
11
Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
-
12
For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
-
13
Melt the butter in a heavy ovenproof skillet over medium-high heat.
-
14
When it's melted and golden brown, sear the steaks for about 45 seconds per side.
-
15
Set in the oven to finish, about 3 minutes.
-
16
Lay a thick slice of cowboy butter on top of each steak so it will begin to melt.
-
17
Serve within 5 minutes.
