This roasted garlic cowboy butter is ridiculously flavorful, and honestly? We could eat it straight off the spoon. It’s smoky, buttery, herby, and just the right amount of spicy — everything you want in a compound butter. It’s super easy to make and seriously levels up everything from steak and chicken to veggies and bread.
You can use it as a melted dip or shape it into a log and slice off pieces whenever you need a little flavor bomb. And yes, we roast the garlic in the air fryer for that rich, sweet depth without turning on the oven!
Why you’ll love it
If you’re anything like us you love recipes that feel fancy but are secretly super simple. This cowboy butter is exactly that. It’s made with everyday ingredients, comes together in minutes, and tastes like something from a steakhouse.
Once you try it with grilled meat, seafood, or even spread on warm crusty bread… you’ll never go back to plain butter again.
Helpful Tips
- Don’t skip softening the butter — it makes mixing a breeze.
- You can freeze the butter log and slice off a little whenever you need it. So handy for quick dinners!
How to make roasted garlic cowboy butter
- Mix all the ingredients until everything is fully combined.
- Use right away as a dip, or roll it into a log using plastic wrap and refrigerate until firm.
Substitutions and variations
- Want it milder? Skip the cayenne or crushed red pepper flakes.
- No fresh herbs? Dried will work in a pinch, just use less.
- No air fryer? Roast your garlic in the oven at 400°F (200°C) wrapped in foil for 30–35 minutes.
What to serve it with
- Melt it over steak or chicken straight off the grill.
- Toss with sautéed mushrooms, steamed veggies, or roasted potatoes.
- Use as a dip for crusty bread or corn on the cob.
- Stir into pasta or rice bowls for an instant flavor upgrade.
Storage
Store in an airtight container in the fridge for up to 5 days.
If you’re making compound butter, wrap it tightly and keep it chilled. It also freezes beautifully for up to 2 months.
❓ Roasted Garlic Cowboy Butter FAQs
Yes! Roll it into a log using plastic wrap and freeze for up to 2 months. Just slice off a pat whenever you need a flavor boost.
Pretty much anything! It’s amazing on steak, chicken, seafood, grilled veggies, potatoes, mushrooms, pasta, or just warm bread. You really can’t go wrong.
You can try it with a good-quality plant-based butter. The flavor won’t be exactly the same, but it’ll still be delicious!
More Cowboy Butter Recipes to Try
- Chicken Thighs and Green Beans Skillet
- Cowboy Butter Shrimp
- Steak with Cowboy Butter
- Cowboy Butter Chicken Skewers
- Cowboy Mushrooms
If you give this cowboy butter a try and love it, we’d be so happy if you gave it a quick rating—helps more folks find it, and honestly, it makes my day! 😊
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Roasted Garlic Cowboy Butter
Ingredients
- 10-12 cloves roasted garlic, from about 2 heads
- 1/2 cup unsalted butter, softened
- 1 tablespoon whole grain Dijon Mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- To Make the Cowboy Butter: In a bowl, combine your air fryer roasted garlic cloves with softened butter, Dijon mustard, chopped chives, parsley, thyme, lemon juice, paprika, salt, black pepper, cayenne, and crushed red pepper flakes. Mix well until everything is fully blended. This recipe makes about 2/3 cup of cowboy butter.
- To Make Compound Butter (for slicing or spreading): Scoop the mixture onto a sheet of plastic wrap. Roll it into a log, shaping and pressing as you go. Twist the ends to seal and refrigerate until firm — at least 2 hours or overnight.
- To Make a Melted Butter Dip (perfect for steak, shrimp, or bread): Place the butter mixture in a microwave-safe bowl and melt in 20-second bursts, stirring between each, until smooth and pourable.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This roasted garlic version is next-level. I’ve made regular cowboy butter before, but the roasted garlic took it over the top. I spread it on sourdough and served it with grilled chicken — perfection.
So glad you loved it, Lisa! That roasted garlic really does something magical, right? Thanks for trying it and sharing how you served it — sounds delicious!