Wagyu Cowboy Steak with Garlic-Herb Butter

Cooking Guides

Elevate your next steak night with tender, richly marbled Wagyu cowboy steaks paired with a luscious garlic-herb compound butter. This restaurant-worthy recipe is perfect for special occasions—or any time you crave bold, buttery flavor at home.

Ingredients

For the Steaks

  • 2 Wagyu Cowboy Steaks, about 1" to 1 ½" thick
  • 7 oz Jimmy P’s Seasoning

For the Garlic-Herb Butter

  • ½ cup unsalted butter, softened
  • 2 tablespoons fresh parsley, roughly chopped
  • 2 tablespoons fresh herbs of choice, chopped (see Notes)
  • 1 to 1½ teaspoons garlic, roughly chopped
  • 2 tablespoons shallot, roughly chopped
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper

Instructions

  1. Season steaks generously with Jimmy P’s Seasoning on both sides. Place on a wire rack over a baking sheet and let stand at room temperature for at least 30 minutes (up to 2 hours). If resting longer than 1 hour, refrigerate and then bring to room temperature for 30 minutes before cooking.
  2. Make the garlic-herb butter: In a food processor, combine butter, parsley, herbs, garlic, shallot, lemon juice, salt, and pepper. Process until smooth. Spoon onto plastic wrap, roll into a log, and refrigerate until firm.
  3. Preheat oven to 250°F. Place baking sheet with steaks in the oven and insert a probe thermometer into one steak.
  4. For medium-rare, cook until internal temperature reaches 120°F, about 35–40 minutes (thicker steaks will take longer).
  5. Remove steaks from oven. Heat a cast-iron skillet over high heat for 5 minutes.
  6. Pat steaks dry and place in hot skillet. Sear for 45 seconds per side, adding 1 tablespoon of garlic-herb butter to each steak during searing. Flip a few times until steaks are a deep brown, 20–40 seconds total. Sear the sides briefly until no longer red or pink.
  7. Serve immediately with extra garlic-herb butter on top.

Notes

Choose your favorite fresh herbs for the butter—thyme, rosemary, tarragon, or chives all work beautifully. Adjust searing times based on desired doneness: 115°F for rare, 125°F for medium, and 135°F for medium-well.

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