This cowboy butter recipe brings garlic, fresh herbs, lemon, and Dijon together in a warm butter sauce for steak and wild game. Willie Pete Chicken Seasoning and Crispy's Mango Habanero add the GYAO finish. Spoon it over the meat just before serving.
Perfect for Wild Game, Thick-Cut Steaks, and Ranch-Style Grilling
Elevate your next cookout with this authentic YO Ranch Cowboy Butter. Designed to complement rich wild game and thick-cut steaks, this bold, herbaceous butter sauce comes together in minutes over a low camp stove or kitchen burner. With a base of rich butter, fresh herbs, zesty lemon, and a kick of Dijon mustard, it is the ultimate finishing touch for any hearty meat dish.
Place a saucepan or cast-iron pot over low heat. Add the butter and let it melt until bubbling gently.
Briefly pull the pot off the heat to prevent burning, then stir in the minced garlic. Return to low heat and cook for about 60 seconds just until fragrant, do not let the garlic brown.
Stir in your Willie Pete Chicken seasoning, Crispy’s Mango Habanero seasoning, and Dijon mustard. Use a spoon to break up the garlic and blend the mustard smoothly into the butter.
Once the mixture reaches a rich, golden color, remove the pot completely from the heat. Stir in the fresh thyme, chopped chives, and Italian parsley. Squeeze in the juice of one whole lemon (watch out for seeds) and mix thoroughly.
Taste the mixture and adjust the seasonings, lemon juice, or add more butter to suit your preference. Serve immediately over hot steaks or freshly carved game meat.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
