Cowboy Butter Seasoning

This homemade cowboy butter seasoning is bold, garlicky, and tangy with real chili heat. Stir it into butter for instant cowboy butter, or use it as a dry rub on steak, chicken, and grilled corn.

Prep Time5

Cook Time0

Course: Seasonings

Cuisine: American

Keyword: cowboy butter, cowboy butter seasoning

Servings: tablespoons

Calories: 21kcal

Author: Mike Hultquist

Ingredients

3 tablespoons granulated garlic
2 tablespoons dried minced onion
2 tablespoons dried parsley
1 tablespoon dried chives or dried green onion
1 tablespoon smoked paprika
2 teaspoons mustard powder
2 teaspoons red pepper flakes
2 teaspoons kosher salt
1 1/2 teaspoons coarse ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried lemon peel
1 teaspoon brown sugar

Optional, for Dry Rub Use

1 teaspoon citric acid or 1 1/2 teaspoons cream of tartar
1 tablespoon butter powder or Butter Buds

Instructions

Mix all of the ingredients together in a small bowl until well combined.
Transfer to a sealed jar or airtight container. Store in a cool, dark place for up to 6 months.

Notes

To make cowboy butter: Mix 2 tablespoons of the seasoning into 1 stick (1/2 cup) of softened butter along with 1 tablespoon of fresh lemon juice. Roll into a log in parchment and chill 1 hour, or melt and serve as a dipping sauce.
For a melted dipping sauce: Melt 1/2 cup butter over low heat, stir in 1 tablespoon seasoning, and warm gently for 1 minute. Finish with fresh lemon juice.
As a dry rub: Use about 1 tablespoon per pound of meat. Salt the meat separately.
Optional add-ins: The citric acid and butter powder only matter when using the blend dry. Leave them out when mixing into butter, mayo, or cream cheese.
Heat level: Medium as written. For mild, leave out the cayenne and use sweet paprika. For hot, bump the cayenne to 2 teaspoons or use ground chile de arbol. For wild, add a pinch of ghost or reaper powder.

Nutrition