Hey Steve, re: the thyme, I know you know about the fingernails trick for stripping thyme. A good hint to cut down kitchen waste and amp your bone broth, chuck the herb stems into your veggie trimmings bag for the broth. Really boosts the flavor. Those garlic skins and stems too
Hiya Steve. Lovely recipe. 👍🏼 I use similar for most meals and i have a solution to your issue with the splitting…. Well two. 😊 It splits because the milk solids ‘dry out’ in the fat. Add some water in the beginning (or hot sauce is good too).. any liquid really (the lemon adds a little but maybe not enough). That’ll give room for error for how long the butter takes to clarify (split). Alternatively cook all your ingredients in just a little butter and mix it into just softened butter and set in fridge. Then you can add to hot steaks and it will melt on. One last bonus tip… ‘old bay seasoning’. 🏆
I''ve just begun to incorporate sardines into my diet after 70 years of just not wanting to do so. I won't do the fast because there isn't enough time left in my life to waste with that, so the cowboy butter is going to be put to use immediately (well, tomorrow) to hide the 'dines, or at least make them more palatable.
Interesting name "cowboy butter". Having read most if not all of Louis L'Amour's & William Johnstone's books about the American West; specifically, chuckwagons on cattle drives, I somehow can't picture an old cook foraging for culinary herbs for a bunch of cattle punchers.
Yeah, those ol' boys would've had a devil of a time getting a pinch of rosemary, a bundle of chives, and a little smack of parsley to put into their special sauces, wouldn't they? They'd have to take an entire herb garden along, and still the boys they were cooking for would've thought that old "Cookie" had lost his mind for gettin' all fancy!
Steve, you seem as excited about Cowboy Butter as I did the first time I tried Chimichurri on my steak! I swore, "No more steak sauce for me:! I have to give the butter a try. If you have not tried the Chimichurri you have to try it. I think you and Terri will love it as much as I do. 😋😋😋
Hey Steve, maybe try freezing this recipe, making it a compound butter then using as needed. That would eliminate the breaking issue. I keep a variety of compound butters in my freezer for various foods. Our current favorite is blackened compound butter. I order my blackened spice from Savory Spice Company. I like this one particularly because it doesn’t contain salt and the “heat” is mild, allowing you to adjust using more cayenne etc. Anyway, great video, as always. Gotta say, I’ve never seen a begging cat! Precious!
Yea!! Another printable and flexible real recipe. Will try today. But I also thank you for making a clear easy link to an easily printable recipe. So nice to just go over there and print! Have a great day
I think that's more Hollandaise sauce then (though a very tasty sounding one). Any time I've tried making butter mayo, it gets very hard in the fridge and separates or liquifies when put on anything hot.
Oh YUMMMMM!! Know what I'm making for Father's Day. Love the tip on the sous vide and searing on the recteq! (we use ours ALL the time). Thanks for the recipe!
Morning Steve serious storms here in Pensacola today whew . Tip: get a box grater and run the thyme through one of the small holes and the thyme is off the vine . Easy peasy ! Love making compound butter and butter sauces . Keto on
Hey Steve. Missed some of your videos because of a mishap involving an app that did some things that necessitated deleting my previous account, so now that I've resubscribed, I'm happy that this was the first video I got to see. Anyway, possible topic for a future video? Take us out to your herb garden, go through the different herbs, time from planting to harvest, how to store surplus, etc. I'd absolutely love to see that.
I grabbed a Costco 4 pack of Artichokes & think I'll give this a go with one of them, see what I think (I grew up in an Italian family where they were served cold with Roasted Garlic Aioli - without exception). Lately I've been eating them hot, I think this will go VERY well. Was just thinking it's been awhile since I've had a Steak...hmmm, maybe I should go pick one up to thoroughly test your recipe! Shrimp too. Wow! This just turned into a party... 🎉😉 Hot Smoked Salmon would be delicious also. Just wish my herbs (besides mint) were ready to pick.
I saw a tip for herbs, but I haven’t tried it yet. You put the stem through a hole in a grater and pull, it’s supposed to take the leaves off easily 🤷🏻♀️
Looks tasty, to stop the splitting you could try some egg yolk in a kind of hollandaise style then thin it or there's a butter sauce with just boiling water and mixing in chunks of ice cold butter then add the other ingredients
I think this would be better as a compound Butter. Then you could have all the flavor but none of the breaking. Maybe? You could bloom the spices in a bit of ghee before adding to the compound. Just my two cents.
You might want to try adding your, trisodium citrate dehydrate, that is used in the cheese sauce recipe. Are use it to combine liquids with that and other recipes. Works great for me.
I am going to try this for realio with your recipe. I made way cheap version by combining a very clean chimi-churi with butter, lemon and mustard. Not bad, but this looks crazy. Thanks for the recipe!
Have heard of the cowboy butter, but need to try your recipe. I hope you or Terry shared some of that meal with Thumper. He was acting like he was starving. 😂 (key word here is “acting.” 😺)
Was at a place in Branson Mo called the pepper palace. Great place for hot sauces and salsa's . They have a horse radish called Nasal Napalm. Pretty amazing stuff. There is one located in Gurnee as well. Worth your time to try. :)
I'll have to check that out this fall as I'll probably be stuck in Branson for ten days then. I live just two hours from Branson, but avoid it entirely if at all possible.
Fresh finely chopped sage could be tasty, with mushrooms... Rosemary for mediterranean vibe... Fresh mint and sumac for middle eastern direction. Yum! Just keep thinking of more: cilantro, garlic and lime for south of the border, or even Thai if adding fish sauce; garam masala or other curry seasonings...
If you use softened butter instead of melting and work in the herb, roll it up in plastic and refrigerate, it won’t separate. Probably need to leave out the mustard. But I’m sure Steve you know better than anyone else. You need to try a mixture of butter, bone marrow and herbs.
Hey! I just tried the King Arthur Keto Pizza crust and it AMAZING, if you haven't given it a try I would definitely recommend it. It's raw ingredients so you make the dough yourself from the box, I added a tad extra olive oil to the recipe and allowed for it to sit in the fridge overnight to do a bit of a cold ferment (I made it in the morning so all told it was about a 36 hour cold ferment). Then stretched it out, topped it, and blasted it at 500 til it was done. Cannot recommend it enough, it was so good!! 🤤🤤
When the sauce reduces too much and it looses too much water, it breaks, so you can "stabilize" it and re-emulsify it by putting a small splash of water in it. You can see Carla talking about this at around 7:50 to 8:46 in the video about shrimp scampi (which is where I learned about it): th-cam.com/video/tBVlCSWH4Eo/w-d-xo.html
You could try fixing it like one would fix a broken hollandaise sauce... heat it up and add water by the teaspoon to reinstate the the proper viscosity of the sauce... dunno if it will work... but worth a shot perhaps...?
Did I just hear you and the wife eat the shrimp tails? There was crunching... I didn't even know that could be done? Next time I'll give it a try? Maybe?
This looks yummy to be sure. When you grill does the rec tec use pellets for the heat source just like when you use it to smoke or is there a second fuel source? Thanks, Steve.
I'm not sure the exact form of witchcraft it uses, but it does require electricity for the burn pot. The auger then feeds the pellets into the burn pot either slower (for less heat and more smoke) or faster (for higher temps and very little smoke).
You would think the lecithin in the mustard would keep the sauce emulsified. Is it getting denatured when you cook it? No experience with heating mustard in sauces... Would adding some mustard after the sauce has cooled help to re-emulsify?
I needed something to dip the steak in for Father’s Day think I just found it, thanks Steve! I was thinking of rolling it in parchment and refrigerating it to put it on top of the steak. I am making a grilled shrimp cocktail for appetizer. Do you have a recipe for sugar-free cocktail sauce??
Have to confess to a belly laugh at “excuse me…excuse me” 😂
I roared because my husband does that kinda thing too. 🤣
@@sandieweatherup Somewhere along the line in our family "Bless You " from others replaced the excuse me from the sounder :D
I did too! 😂
Got me too. Laughed so hard I cut the cheese! 😵
Me too 😂😂
Hey Steve, re: the thyme, I know you know about the fingernails trick for stripping thyme. A good hint to cut down kitchen waste and amp your bone broth, chuck the herb stems into your veggie trimmings bag for the broth. Really boosts the flavor. Those garlic skins and stems too
I find the stems on my thyme are too fragile for that, at least this early in the season.
Hiya Steve. Lovely recipe. 👍🏼
I use similar for most meals and i have a solution to your issue with the splitting…. Well two. 😊
It splits because the milk solids ‘dry out’ in the fat. Add some water in the beginning (or hot sauce is good too).. any liquid really (the lemon adds a little but maybe not enough).
That’ll give room for error for how long the butter takes to clarify (split).
Alternatively cook all your ingredients in just a little butter and mix it into just softened butter and set in fridge. Then you can add to hot steaks and it will melt on.
One last bonus tip… ‘old bay seasoning’. 🏆
Thanks!
Great! I had to watch this while on the sardine fast. Can't wait to try.
I''ve just begun to incorporate sardines into my diet after 70 years of just not wanting to do so. I won't do the fast because there isn't enough time left in my life to waste with that, so the cowboy butter is going to be put to use immediately (well, tomorrow) to hide the 'dines, or at least make them more palatable.
Spatulize is my new word. Thanks!
I'm really glad you spatulize. (Love the word) .. most food videos leave a LOT of ingredient in the mixing bowl. Such a waste.
This looks delicious! Butter makes everything better.
Interesting name "cowboy butter". Having read most if not all of Louis L'Amour's & William Johnstone's books about the American West; specifically, chuckwagons on cattle drives, I somehow can't picture an old cook foraging for culinary herbs for a bunch of cattle punchers.
Yeah, those ol' boys would've had a devil of a time getting a pinch of rosemary, a bundle of chives, and a little smack of parsley to put into their special sauces, wouldn't they? They'd have to take an entire herb garden along, and still the boys they were cooking for would've thought that old "Cookie" had lost his mind for gettin' all fancy!
Steve, you seem as excited about Cowboy Butter as I did the first time I tried Chimichurri on my steak! I swore, "No more steak sauce for me:! I have to give the butter a try. If you have not tried the Chimichurri you have to try it. I think you and Terri will love it as much as I do. 😋😋😋
Hey Steve, maybe try freezing this recipe, making it a compound butter then using as needed. That would eliminate the breaking issue. I keep a variety of compound butters in my freezer for various foods. Our current favorite is blackened compound butter. I order my blackened spice from Savory Spice Company. I like this one particularly because it doesn’t contain salt and the “heat” is mild, allowing you to adjust using more cayenne etc. Anyway, great video, as always. Gotta say, I’ve never seen a begging cat! Precious!
I already have a compound butter video: th-cam.com/video/nFEbWuaNWJA/w-d-xo.html
Looks great! I also sous vide my steaks. It's really the best way to cook them. I'll have to try this sauce next time.
Love your videos Steve. Thanks for the recipe, was planning on having steaks tonight so I will give it a try. Hi, Terri.
Spatulize.. 🤔 I like it! ☺️
Gosh that looks so good! Totally customizable, as you said. I'm glad I'm not the only one who finds condiment 'farts' funny!
Wow, your daughter is your wife's mini me for sure!! Steak and sauce look amazing. Going to try it for sure.
Yea!! Another printable and flexible real recipe. Will try today. But I also thank you for making a clear easy link to an easily printable recipe. So nice to just go over there and print! Have a great day
I can't stand the sites that are loaded with ads and make it so hard to get to the recipe.
@@SeriousKeto absolutely! It was so nice to try your link and poof! Done!
Love your garden with lots of herbs. Thank you.
Love the grandma shirt!
YUM...this will be on deck for this weekend for sure.
Sounds delicious! Can’t wait to hear about your trip to Hawaii. ❤️
Talking about it breaking just gave me an idea. Cowboy butter mayo. Emulsify the separated butter with egg yolks.
I think that's more Hollandaise sauce then (though a very tasty sounding one). Any time I've tried making butter mayo, it gets very hard in the fridge and separates or liquifies when put on anything hot.
Yum! Sounds sort of like hollandaise without the egg (and easier to make.) Gotta try this one 👍🏻
Lol, Thumper read Terri's shirt, 'No Rules'.
Oh YUMMMMM!! Know what I'm making for Father's Day. Love the tip on the sous vide and searing on the recteq! (we use ours ALL the time). Thanks for the recipe!
trying it tomorrow for visitor from Colombia - thanks
Glad to have you here. 🙂
Morning Steve serious storms here in Pensacola today whew . Tip: get a box grater and run the thyme through one of the small holes and the thyme is off the vine . Easy peasy ! Love making compound butter and butter sauces . Keto on
Unfortunately, I find that the stems on early season thyme are too fragile and the stems bust off with the leaves.
Yum! Great video!
Hey Steve. Missed some of your videos because of a mishap involving an app that did some things that necessitated deleting my previous account, so now that I've resubscribed, I'm happy that this was the first video I got to see. Anyway, possible topic for a future video? Take us out to your herb garden, go through the different herbs, time from planting to harvest, how to store surplus, etc. I'd absolutely love to see that.
Possibly... 🙂
Great recipe! I will try this when our fresh herbs are in more abundance.
I grabbed a Costco 4 pack of Artichokes & think I'll give this a go with one of them, see what I think (I grew up in an Italian family where they were served cold with Roasted Garlic Aioli - without exception).
Lately I've been eating them hot, I think this will go VERY well.
Was just thinking it's been awhile since I've had a Steak...hmmm, maybe I should go pick one up to thoroughly test your recipe! Shrimp too.
Wow! This just turned into a party... 🎉😉
Hot Smoked Salmon would be delicious also.
Just wish my herbs (besides mint) were ready to pick.
Oh that looks fantastic! Will be saving this one.
Looks yummy… gonna definitely try
Thanks for the interesting video. Something super tasty that is incidentally keto.
Sounds really had my hubby laughing everytime you said excuse me 😜😜
I saw a tip for herbs, but I haven’t tried it yet. You put the stem through a hole in a grater and pull, it’s supposed to take the leaves off easily 🤷🏻♀️
I find that my thyme stems are too fragile for that. I could see it working for parsley or cilantro, though.
You had me at butter.
Works every time. 😉
I'm happy. I have all of these ingredients except fresh thyme - I'll substitute dried. Looking forward to dinner. Thanks Steve.
Sounds delicious, I’m going to try it this weekend 👍🏼
holy cow that looks good!! Gonna have to try for sure.. looks like your cat wanted some as well, lol!
Thanks Steve. My mouth is watering lol and glad to see your humour! :)
Sounds and looks good
That looked delicious. I was thinking that those must have been some pretty snazzy cowboys!! :)
Love this!
Looks good enough to drink. Thanks for posting.
Yum ,i got to make this for sure
Looks tasty, to stop the splitting you could try some egg yolk in a kind of hollandaise style then thin it or there's a butter sauce with just boiling water and mixing in chunks of ice cold butter then add the other ingredients
I think this would be better as a compound Butter. Then you could have all the flavor but none of the breaking. Maybe? You could bloom the spices in a bit of ghee before adding to the compound. Just my two cents.
Looks tasty. Blue Butter is still my favorite.
Also my go to....gotta love blue cheese and steak.
i would totally leave out the lemon and i love horseradish but not for Shrimp. good video, thanks you
Feel free to tweak the recipe to your tastes. 🙂
You might want to try adding your, trisodium citrate dehydrate, that is used in the cheese sauce recipe. Are use it to combine liquids with that and other recipes. Works great for me.
I suspect that might work. The real issue is I let the sauce come up to a decent simmer and the temperature is what caused it to break.
I am going to try this for realio with your recipe. I made way cheap version by combining a very clean chimi-churi with butter, lemon and mustard. Not bad, but this looks crazy. Thanks for the recipe!
Have heard of the cowboy butter, but need to try your recipe. I hope you or Terry shared some of that meal with Thumper. He was acting like he was starving. 😂 (key word here is “acting.” 😺)
Yeah, we give him little bits of steak whenever we have it.
Was at a place in Branson Mo called the pepper palace. Great place for hot sauces and salsa's . They have a horse radish called Nasal Napalm. Pretty amazing stuff. There is one located in Gurnee as well. Worth your time to try. :)
I love the name
I'll have to check that out this fall as I'll probably be stuck in Branson for ten days then. I live just two hours from Branson, but avoid it entirely if at all possible.
@@jb6712 the cool thing about the place is you can sample pretty everything they have.
I love cowboy butter. yummy on steak
I make this i love it…so good
Fresh finely chopped sage could be tasty, with mushrooms... Rosemary for mediterranean vibe... Fresh mint and sumac for middle eastern direction. Yum! Just keep thinking of more: cilantro, garlic and lime for south of the border, or even Thai if adding fish sauce; garam masala or other curry seasonings...
infinitely customizable... 🙂
try a food shredded to strip the herbs....works great
If you use softened butter instead of melting and work in the herb, roll it up in plastic and refrigerate, it won’t separate. Probably need to leave out the mustard. But I’m sure Steve you know better than anyone else. You need to try a mixture of butter, bone marrow and herbs.
Martha Stewart has great video showing Thyme removal from stalks. She made it look pretty easy!!
If the stalks were more mature, I’d strip the leaves off pulling them through a fine cheese grater.
I just started steak for dinner and then I found this! 🎉❤😂
Thanks Steve
I love it when a plan comes together. 😉👍
@@SeriousKeto I as well ,and that sauce is now a house favorite
How about adding Chervil; or using Wild Garlic instead of clove garlic?
Like I say in the video, feel free to customize it and make it your own. 🙂
Oooh, sounds wonderful..... Yummo!
Another masterpiece
Happy Father's Day Steve!
Thank you.
Hey! I just tried the King Arthur Keto Pizza crust and it AMAZING, if you haven't given it a try I would definitely recommend it. It's raw ingredients so you make the dough yourself from the box, I added a tad extra olive oil to the recipe and allowed for it to sit in the fridge overnight to do a bit of a cold ferment (I made it in the morning so all told it was about a 36 hour cold ferment). Then stretched it out, topped it, and blasted it at 500 til it was done. Cannot recommend it enough, it was so good!! 🤤🤤
I'll look into it.
This looks delicious!!
When the sauce reduces too much and it looses too much water, it breaks, so you can "stabilize" it and re-emulsify it by putting a small splash of water in it.
You can see Carla talking about this at around 7:50 to 8:46 in the video about shrimp scampi (which is where I learned about it):
th-cam.com/video/tBVlCSWH4Eo/w-d-xo.html
LOSES too much water.
Huge difference in meanings between "loose" and "lose."
Because of the lemon i see this working best with chicken.. or with salmon or shrimp.
You can use it on whatever you like. I won’t judge. 😉
You could try fixing it like one would fix a broken hollandaise sauce... heat it up and add water by the teaspoon to reinstate the the proper viscosity of the sauce... dunno if it will work... but worth a shot perhaps...?
I think the key is to just not leave it on the stove top long enough for it to get to a simmer.
I'm thinking an egg yolk or two would emulsify and hold it together. I don't see how this couldn't be made into a hollandaise type sauce
Yeah, egg yolks would turn this into sort of a hollandaise or bordelaise sauce
😂😂 thanks Steve!
Hi Steve, Nature's Own now has a Keto 1 carb white bread.....love to hear your thoughts
Cowboy butter looks delicious! Yum! I like your herb garden planter. Where did you get it?
Here you go: amzn.to/46lE1do
@@SeriousKeto Thanks so much!
Looks delicious. ❤️🥰❤️
To loosely quote Wednesday Addams "Are there any cowboys in it?" (She of course was asking about Girl Scout cookies...)
that's funny, and a blast from the past
I see a Thumper!!!! 😻😻😻😻😻
Cowboy butter goes great on corn on the cob 🌽
Sounds great
Steve - what about just starting with clarified butter or better, ghee? Would that help with the emulsification?
I don’t know
Almost exactly what I use in mine, but add soy sauce or Coconut Aminos and a little Orange zest for an Asian Fusion taste....yum!
Sounds great!
Thanks for another great idea !!!! BtW....You have a typo in your recipe notes. No idea how I noticed cause I usually the one messing up!😂
fixed. thanks for the catch
i love how the cat was trying to taste test too 😂😂😂
He’s not shy when it comes to food. 😄
Thumper….😂😂😂
(Did I get his name right?)
This looks soooo good!!
That’s his name; video bombing is his game.
Did I just hear you and the wife eat the shrimp tails? There was crunching... I didn't even know that could be done? Next time I'll give it a try? Maybe?
My wife will eat the tails. These didn't have tails on them, so I'm not sure what you heard.
Great vid. How’s the smoke from Canada? Hope it doesn’t damper any plans-
Not hitting us here, east of the Great Lakes
yummy yummy thanks and LOL
Erbs Herb. What if you clarify the butter first? Or just mash it together first and put pats on your hot food?
This looks yummy to be sure. When you grill does the rec tec use pellets for the heat source just like when you use it to smoke or is there a second fuel source? Thanks, Steve.
I'm not sure the exact form of witchcraft it uses, but it does require electricity for the burn pot. The auger then feeds the pellets into the burn pot either slower (for less heat and more smoke) or faster (for higher temps and very little smoke).
You would think the lecithin in the mustard would keep the sauce emulsified. Is it getting denatured when you cook it? No experience with heating mustard in sauces... Would adding some mustard after the sauce has cooled help to re-emulsify?
I think the temp just got too high, being on the stove too long.
Love the word...."muciousy" 😜😜😆😆😂😂
When I saw the title my brain read Serious Cowboy and I thought of the truths and lies thing. 😂💋🧚🏻♀️❤️🇺🇸
that made me chuckle
@@SeriousKeto 🤣
My Asian grocer sells Lecithin powder. Perhaps that will work?
I needed something to dip the steak in for Father’s Day think I just found it, thanks Steve! I was thinking of rolling it in parchment and refrigerating it to put it on top of the steak. I am making a grilled shrimp cocktail for appetizer. Do you have a recipe for sugar-free cocktail sauce??
I'd probably just use some no sugar added ketchup and horseradish, maybe with a dash of lemon juice and Worcestershire.
Great video! Where did you get those searing plates? Did it come with your rec teq?
I bought them from RecTeq.
Yee haw, Steve.
Thumper is worse than my dogs 🤣 when you said “excuse me”, I said “excuse you” lol
I saw butter and came right in lol!
mission accomplished
Would adding a touch of sodium citrate help the broken sauce? I'm going to try this this evening with our NY strip steaks!
Given how well it works with cheese, it might work with butter.
The cats 😂
A little sodium citrate might also stop the splitting.
Possibly, given that it works so well with cheese.
So... how essential are the mustard and horseradish?? (Yuck)
It would be nice if you provided the recipe in the transcript or comments please.
There's a link to the printable recipe in the description.