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Sliced cowboy butter steak fanned on a speckled plate with roasted potatoes and herb sauce.

Father’s Day Cowboy Butter Steak

This Father’s Day Cowboy Butter Steak is exactly the kind of dinner that makes plain grilled steak look like it forgot to try. Juicy New York strip, rich butter, garlic, Dijon, Worcestershire, and fresh herbs do all the heavy lifting, so Dad gets a steak that tastes like a reward.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 New York strip steaks
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose steak seasoning
  • 8 tablespoons unsalted butter
  • 1 small shallot finely diced
  • 1 tablespoon minced garlic
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon steak seasoning
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper

Instructions

  • Bring Steak to Room Temperature: Take the steaks out of the fridge and let them sit at room temperature for 30 minutes. This helps them cook more evenly.
    2 New York strip steaks
  • Season the Steaks: Rub the steaks with olive oil, then season all sides with the all-purpose steak seasoning. Set them aside while the grill heats and the butter sauce comes together.
    1 tablespoon olive oil, 2 tablespoons all-purpose steak seasoning
    Two raw, seasoned NY strip steaks on a dark plate over a marble countertop.
  • Make the Cowboy Butter: Add the butter to a skillet over low heat. When it starts to melt, stir in the shallot, garlic, Dijon mustard, Worcestershire sauce, steak seasoning, parsley, chives, crushed red pepper flakes, dried thyme, and cayenne pepper. Cook over low heat for 2 to 3 minutes, stirring often, until fully melted and combined. Remove from the heat.
    8 tablespoons unsalted butter, 1 small shallot, 1 tablespoon minced garlic, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon steak seasoning, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh chives, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
    Whisk stirring herb-infused cowboy butter in a black cast iron skillet on a stovetop.
  • Heat the Grill: Preheat the grill to 500°F for direct heat cooking. Make sure the grates are hot before adding the steaks.
  • Grill the Steaks: Place the steaks on the hot grill and cook for about 5 to 6 minutes total, flipping every 30 to 40 seconds for an even crust. For medium-rare, remove the steaks when the internal temperature reaches 120°F to 125°F.
  • Rest the Steaks: Transfer the steaks to a cutting board and let them rest for 10 minutes so the juices stay in the meat.
  • Slice and Serve: Slice the steaks against the grain and serve with the warm cowboy butter spooned over the top or on the side for dipping.