4 T-Bone steaks

Kosher salt, to taste

Freshly ground black pepper, to taste

½ cup unsalted butter, melted

1 tablespoon fresh lemon juice (about ½ lemon)

1 tablespoon garlic, minced (about 2 small cloves)

2 tablespoons shallot, minced

1 tablespoon Dijon mustard

½ tablespoon prepared horseradish

1 pinch red chile powder

¼ teaspoon paprika

1 tablespoon fresh parsley, chopped

2 tablespoons fresh chives, chopped

½ teaspoon dried thyme (or 1 ½ teaspoons fresh thyme)

½ teaspoon hot sauce

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Preheat the grill to high heat.
Season T-Bone steaks generously with kosher salt and freshly ground black pepper on both sides.
In a bowl, whisk together melted butter, lemon juice, garlic, shallot, Dijon mustard, horseradish, red chile powder, paprika, parsley, chives, thyme, hot sauce, and a pinch of salt and pepper until smooth.
Place the steaks on the hot grill and cook for 4–5 minutes per side for medium-rare, or adjust for preferred doneness.
Remove steaks from the grill and let rest for 5 minutes.
Spoon cowboy butter generously over the hot steaks just before serving.

Use an instant-read thermometer for accuracy (130–135°F for medium-rare).

Cowboy butter can be made ahead and refrigerated for better flavor.

Ribeye, strip, or filet mignon also work well with cowboy butter.

For indoor cooking, use a cast-iron skillet or grill pan.

Adjust spice level with more or less hot sauce and chile powder.

Cowboy butter can be stored in the fridge for 5 days or frozen for 2 months.