Pioneer Woman Rib Eye Steaks with Cowboy Butter Recipe

This Pioneer Woman Rib Eye Steaks with Cowboy Butter Recipe is a juicy and flavorful recipe, which is made with thick-cut rib eye steaks and a zesty Cowboy Butter. It’s a restaurant-quality dish, ready in about 25 minutes.

Pioneer Woman Rib Eye Steaks with Cowboy Butter Recipe Ingredients

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 Make Pioneer Woman Rib Eye Steaks with Cowboy Butter Recipe

1. Make the Cowboy Butter: In a bowl, whip the softened butter with a mixer until it’s light and fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest, and lemon juice. Mix until everything is fully combined.
2. Form and chill the butter: Lay a sheet of plastic wrap on your counter. Scrape the butter mixture into the center and shape it into a log. Roll the plastic wrap around the butter, twisting the ends tightly to seal. Refrigerate until firm.
3. Prep the oven and steaks: Preheat your oven to 475°F (245°C). Generously season both sides of the rib eye steaks with salt and freshly ground black pepper.
4. Sear the steaks: Melt 2 tablespoons of butter in a large, ovenproof skillet over medium-high heat. Once the skillet is very hot, carefully place the steaks in the pan and sear for 45 seconds on each side until a brown crust forms.
5. Finish in the oven: Transfer the entire skillet to the preheated oven. Cook for about 3 minutes for a medium-rare steak, or longer depending on your desired doneness.
6. Serve with butter: Remove the steaks from the skillet and let them rest for a few minutes. Slice the chilled Cowboy Butter into thick rounds and place a slice on each hot steak, allowing it to melt over the top.

Recipe Tips

• How do I get a perfect crust on my steak? The key is high heat. Make sure your skillet is very hot before you add the steaks. This creates a beautiful, deep-brown crust and helps seal in the juices.
• Why is a thick-cut steak better? A steak that is at least 2 inches thick allows you to get that great sear on the outside without overcooking the inside. Thinner steaks tend to cook through too quickly and can become dry.
• What’s the best way to ensure the steak cooks evenly? Searing first and then finishing in the oven is a classic restaurant technique. The initial sear provides the crust, while the oven’s consistent heat cooks the steak evenly from edge to center.
• Why does the Cowboy Butter need to be chilled? Chilling the butter until it’s firm makes it easy to slice into neat pats. When you place a cold slice on the hot steak, it melts slowly, creating a delicious sauce.

What To Serve With Rib Eye Steaks

This rich steak and butter pairing goes perfectly with classic steakhouse sides. We suggest:

• Creamy mashed potatoes
• Roasted asparagus or broccoli
• A crisp wedge salad with blue cheese dressing
• Sautéed mushrooms and onions

How To Store Rib Eye Steaks and Cowboy Butter

Refrigerate: Store leftover cooked steak in an airtight container for up to 3 days. The Cowboy Butter can be stored in its plastic wrap in the fridge for up to 2 weeks. Freeze: The Cowboy Butter log can be frozen for up to 3 months. Leftover cooked steak is best enjoyed fresh but can be frozen if necessary, though the texture may change slightly upon reheating.

Rib Eye Steaks with Cowboy Butter Nutrition Facts

• Calories: 300 kcal
• Carbohydrates: 1g
• Protein: 20g
• Fat: 24g
• Saturated Fat: 15g
• Sodium: 400mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman London Broil Marinade Recipe
• Pioneer Woman Chicken Fried Steak Recipe
• Pioneer Woman Salisbury Steak Recipe

Pioneer Woman Rib Eye Steaks with Cowboy Butter Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

300

kcal

A perfectly seared rib eye steak topped with a zesty, melting garlic-herb butter.

Ingredients

• For the Cowboy Butter:

• 2 sticks salted butter, softened

• 1/3 cup minced fresh parsley

• 1/4 tsp red pepper flakes

• Pinch of black pepper

• 1 clove garlic, minced

• Zest of 1 lemon & juice of 1/2 lemon

• For the Steaks:

• 4 rib eye steaks, 2 inches thick

• 2 tbsp butter

• Salt and pepper to taste

Directions

• Whip softened butter with parsley, pepper flakes, garlic, and lemon to make Cowboy Butter.
• Roll butter into a log using plastic wrap and chill until firm.
• Preheat oven to 475°F. Season steaks generously with salt and pepper.
• Sear steaks in a hot, ovenproof skillet with butter for 45 seconds per side.
• Transfer skillet to the oven and cook for 3 minutes for medium-rare.
• Let steaks rest for 5 minutes, then top with a slice of Cowboy Butter to serve.

Notes

• Use a thick, 2-inch cut of steak for a juicy interior and a perfect sear.
• Ensure your skillet is very hot before searing to get a deep, golden-brown crust.
• Finishing the steaks in the oven ensures they cook evenly without burning the outside.
• Soften the butter for the “Cowboy Butter” to room temperature for a smooth, well-blended texture.

About the author

Marry Thompson

Recipe creator & food photographer •Tunisia

Tunisian home cook sharing easy, tested recipes with a Mediterranean touch.

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