Cowboy Butter Seasoning

My cowboy butter recipe is one of the most popular things on this site, and I get the same question about it constantly. Can you make it with pantry spices instead of chopping fresh herbs every time?

You can, my friends. And this is how you do it.

Cowboy butter seasoning is the dry version of cowboy butter, and you're going to love it. It's loaded with garlic, herbs, mustard, lemon, and a solid kick of chili heat, all in one spice container. Stir two tablespoons into a stick of softened butter and BOOM, you've got cowboy butter in about a minute.

Plus, bonus! This blend is fantastic on its own as a dry rub or overall seasoning. I've been putting it on everything since I mixed up the first batch. I used it on a skirt steak and ribeye as a straight rub and it formed a serious crust. I spiced up grilled corn two ways, dusted on before the cobs hit the heat and then again with cowboy butter made from the same blend. That corn might be the best thing I made all summer. Definitely doing again.

You can buy versions of this blend at the store, and some of them are good. I prefer to make my own. It takes five minutes, the cost is much lower, and I get to set the heat level exactly where I want it, which you definitely won't get from the grocery shelf. Let's mix some up.

What Is Cowboy Butter Seasoning?

Cowboy butter seasoning is a dry spice mix blended to taste like cowboy butter, the garlicky, lemony, spicy compound butter that took over the internet a couple years back. Think of it as a concentrated version of cowboy butter, but without the actual butter.

Garlic and onion make up the base, with a big herb layer of parsley, chives, and thyme, mustard powder standing in for the Dijon, dried lemon peel for the citrus, smoked paprika for deeper flavor, and chili heat from red pepper flakes and cayenne.

Ingredients You'll Need

The full amounts are in the recipe card at the bottom of the post.

• Granulated Garlic. Garlic powder works as well.
• Dried Minced Onion. Onion powder works, though you'll lose a little texture.
• Dried Parsley and Dried Chives. Dried green onion is good, too, instead of chives. It's a little sharper.
• Smoked Paprika. Sweet paprika works if you'd rather skip the smoke.
• Mustard Powder. For the Dijon flavor note.
• Red Pepper Flakes and Cayenne. For the heat. More on adjusting this below.
• Dried Thyme. A little earthiness.
• Dried Lemon Peel. For the citrus. You can make your own by zesting a lemon, spreading the zest on parchment, and letting it air dry a couple days, hitting it for 30 minutes in a 170 degree F oven, or using your dehydrator.
• Kosher Salt and Coarse Black Pepper. I keep the salt low on purpose. More on why below.
• Brown Sugar. Just a teaspoon. It balances the sharper flavors and helps with caramelization when you use this as a rub.

Two Optional Add-Ins for Dry Rub Use

If you plan to stir this into butter, mayo, or cream cheese, you can skip this section. But, if you want to use this outside of making easy cowboy butter, like as a dry rub for steak or other meats or a general seasoning, add the following two ingredients:

• Citric Acid, 1 teaspoon. Gives you the tang without the lemon. Look in the canning section where you find pectin, or in the international aisle where it sometimes goes by "sour salt." You can also order it online. No luck? Best alternative is cream of tartar. Use 1 1/2 teaspoons of cream of tartar from the baking aisle instead.
• Butter Powder, 1 tablespoon. For the buttery flavor without the butter. Butter Buds or Molly McButter are good choices. Otherwise, skip it, as there is no strong alternative.

How to Make Cowboy Butter Seasoning

Mix everything together in a small bowl until it's evenly combined. Transfer it to a jar.

BOOM. Done. That's the whole recipe, my friends.

How to Use Cowboy Butter Seasoning

Time to make your new blend earn it's place in your pantry. Here's how I've been using mine.

As a steak rub. Generously rub in about 1 tablespoon per pound, then grill or pan sear. The sugar and garlic build a nice crust. Try it on a flank or skirt steak, ribeye or a New York strip.

On grilled corn. Dust the cobs before grilling, then slather them with cowboy butter made from the same blend to serve. Double cowboy butter. Do it.

On chicken and pork. Works as a straight rub on thighs, wings, or chops.

On seafood. Shrimp skewers and salmon are my favorite options.

On roasted vegetables. Toss with olive oil and a big pinch or two before roasting. Think potatoes and other roots, asparagus, zucchini, broccoli.

On popcorn, fries, and other fried foods. Use the blend with the citric acid and butter powder for these. It's addictive.

Stirred into mayo or sour cream. Stir two tablespoons into 1 cup for an instant dip or sandwich spread.

Making Cowboy Butter From the Seasoning

This is the fastest cowboy butter you'll ever make.

Mix 2 tablespoons of the seasoning into 1 stick of softened butter along with a tablespoon of fresh lemon juice. Roll it into a log in parchment paper and chill it for an hour, or just melt it and use it as a dipping sauce right away.

For a warm dipping sauce, melt 1/2 cup of butter over low heat, stir in 1 tablespoon of the seasoning, and simmer gently for a minute to bloom the dried herbs. Finish with fresh lemon juice.

That's the quick and easy version, and it's great. If you want the real deal, bigger and fresher flavor, make my Cowboy Butter Recipe with fresh garlic, fresh herbs, and actual Dijon.

That's the one in my FLAVOR MADNESS cookbook, with fresh parsley and chives for flavor dried herbs can't quite match. This blend is perfect for a quick and easy Tuesday need. The fresh version is what I make when we're having company.

Adjust the Heat

This one is medium. You'll feel it, and will definitely get the bold flavor, but it won't blow anyone away at the table. Here is how to dial it up or down.

• Mild. Leave out the cayenne and use sweet paprika instead of smoked.
• Medium. As written. Red pepper flakes plus cayenne for a slow build.
• Hot. Up the cayenne to 2 teaspoons, or swap in ground chile de arbol for a deeper burn.
• Wild. Go with hotter powder, like red habanero or even ghost pepper. A pinch or three will get you there.

A quick note on the salt. I kept it at 2 teaspoons, which is less than the store blends. Those usually go heavy on salt because they're sold as rubs. This is too much for mixing into butter. I suggest salting what you're serving separately, or adding more salt to taste later.

Storage

Store cowboy butter seasoning in a sealed jar or airtight container in a cool, dark place. It holds its punch for about 6 months, then starts to lose potency. Use a dry spoon when scooping to keep moisture away. If you get any clumps, just break them apart with a fork.

That's it, my friends. I hope you enjoy the recipe. Get mixing and keep it spicy!

More Cowboy Butter Recipes

• Homemade Cowboy Butter
• Cowboy Butter Chicken Wings

More Homemade Seasoning Blends

• Steak Seasoning
• Blackening Seasoning
• Cajun Seasoning
• Creole Seasoning

Frequently Asked Questions

What can I use instead of citric acid?

Cream of tartar, 1 1/2 teaspoons in place of 1 teaspoon of citric acid. Or just leave it out and add fresh lemon juice when you use the blend, which is what I do most of the time anyway.

Can I make this without butter powder?

Absolutely. If you're mixing the seasoning into butter, mayo, or cream cheese, you don't need butter powder anyway. Only use it if you're using the blend dry on popcorn, fries, or as a rub.

How is this different from store-bought cowboy butter seasoning?

Store blends, like Kinder's, use lots of salt and use maltodextrin and dextrose as fillers. This homemade recipe skips the fillers, keeps the salt down so it works in butter, and lets you adjust the heat as much as you want.

How much seasoning do I use per stick of butter?

Two tablespoons per stick, plus a tablespoon of fresh lemon juice.

How much do I use as a dry rub?

About 1 tablespoon per pound of meat, and salt the meat separately.

Can I use fresh herbs instead of dried?

Not for the blend itself, since fresh herbs will spoil in the jar. If you want fresh herbs, make my Cowboy Butter Recipe instead.