Recipe: Venison Minute Steaks with Cowboy Butter

Is there anything better than a fresh venison steak cooked to perfection and smothered in a buttery sauce? A thinly sliced backstrap and compound butter, or cowboy butter, make it a challenge to stop at just one.

Cowboy butter is a zesty, seasoned compound butter that’s mixed with fresh herbs, garlic, mustard, lemon, and spices like paprika, cayenne and red pepper flakes. It’s often rolled into a log and chilled to slice over steaks, grilled meats or wild game, or it can be melted into a dip or sauce for dunking. It is an excellent option for adding moisture and flavor to the pan, rather than using cooking oil.

Grill or char a steak in cowboy butter and finish it with a blob to slowly melt over the top, and see if it isn’t the best steak you've ever eaten.

Ingredients

• 4 to 6 venison steaks
• Salt and pepper

Cowboy Butter Ingredients

• ½ cup (1 stick) unsalted butter, softened
• 1 Tbsp coarse Dijon Mustard
• 1 Tbsp fresh chives, chopped
• 1 Tbsp fresh parsley, chopped
• 2 Tbsp fresh thyme, chopped
• 2 Tbsp garlic, minced
• 1 tsp lemon juice
• ½ tsp paprika
• ¼ tsp kosher salt
• ⅛ tsp pepper
• ⅛ tsp cayenne pepper
• ⅛ tsp crushed red pepper flakes (optional)

Directions

1. In a medium bowl, combine all the ingredients to make about ⅔ cup of cowboy butter. A food processor is a good option for mixing ingredients, but they can also be mixed with a whisk or fork.
2. Move the cowboy butter mixture onto a piece of plastic wrap and roll it into a log shape, pressing and shaping until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm (2 hours up to overnight).
3. Pat the meat dry and season lightly with salt and pepper. Place a tablespoon of cowboy butter in a cast-iron frying pan over medium heat, allowing it to melt and sizzle.
4. Sear the steak in the butter for 2 to 3 minutes per side, or medium-rare. Remove from the pan and wrap in foil to rest, with a dollop of cowboy butter on top before sealing. As the meat rests, the butter melts, releasing garlic, herbs, lemon and spices into the juices. Serve immediately.

Note: You can store cowboy butter in the refrigerator in an airtight container for up to 5 days or freeze it for later use.