Cowboy Butter for Steak: A Pressure Cooker Delight
This buttery herb-packed cowboy butter steak comes together fast in the pressure cooker with bold, smoky flavors and juicy, tender steak every time.
Equipment
- 1 Mixing bowl Small
- 1 Heavy-based pan or pressure cooker with saute setting
- 1 Tongs
Ingredients
Main Ingredients
- 120 g Unsalted Butter softened
- 2 tablespoon Fresh Parsley very finely diced
- 1 tablespoon Fresh Chives very finely diced
- ½ teaspoon Fresh Thyme Leaves super finely diced
- 1 clove Garlic finely grated or minced
- 2 teaspoon Lemon Juice
- 1 teaspoon Dijon Mustard
- ¾ teaspoon Smoked Paprika
- ½ teaspoon Worcestershire Sauce
- ½ teaspoon Chili Flakes or to taste
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper or to taste
- 2 x 220g Sirloin Steaks at room temperature
- 1 tablespoon Vegetable Oil
- Salt and Black Pepper for seasoning steaks
Instructions
Instructions
- Make your cowboy butter by mixing butter, parsley, chives, thyme, garlic, lemon juice, Dijon mustard, smoked paprika, Worcestershire sauce, chili flakes, salt, and black pepper in a bowl until smooth.
- Season steaks with salt and pepper. Heat oil in your pressure cooker on sauté mode until hot. Sear steaks 2 minutes per side until golden crust forms.
- Remove steaks. Deglaze cooker with broth or water, then place trivet inside. Add steaks on top and spoon some cowboy butter over each. Close lid and cook on high pressure for 4 minutes.
- Let pressure release naturally for 5 minutes, then do a quick release. Open lid, add more cowboy butter on top, and serve hot.
Notes
Use fresh herbs where possible for the brightest flavor. Leftover cowboy butter can be stored in the fridge for a week or frozen in cubes. Steaks reheat best low and slow with a fresh spoon of butter on top.