Elevate your dinner game with this show-stopping Cowboy Butter Steak Toast. It’s a quick, incredibly flavorful, and delicious open-faced sandwich that combines a perfectly pan-seared filet mignon with thick, buttery French toast, all crowned with a slice of zesty, herb-packed cowboy butter. This is a steak-eating experience that’s truly hard to beat.
Table of Contents
Why You Will Love This Recipe
I created this recipe for a special date night at home, wanting to recreate the magic of a high-end steakhouse without the fuss. The moment the warm, melting cowboy butter hit the juicy steak and crispy toast, I knew it was a winner. It’s become my signature dish for celebrations, turning a simple steak into an unforgettable, restaurant-quality meal.
Ingredients
Cowboy Butter:
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon fresh thyme leaves
- 1 tablespoon thinly sliced fresh chives
- 2 tablespoons chopped Italian parsley
- 2 teaspoons lemon juice
Steak Toast:
- 2 thick slices French bread
- 1 (8 ounce) beef filet mignon steak
- salt to taste
- 2 teaspoons avocado oil
- 1/3 cup beef bone broth
Step-by-step instructions for making the recipe
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone liner.
- Make the Cowboy Butter: In a medium bowl, combine the softened butter, minced garlic, lemon zest, Dijon mustard, salt, red pepper flakes, smoked paprika, black pepper, cayenne, thyme, chives, and parsley. Mash and mix everything together until well combined.
- Stir in the lemon juice until fully incorporated into the butter.
- Generously spread the cowboy butter onto both sides of each slice of French bread. Place the bread on the prepared baking sheet.
- Bake for 10 minutes. Carefully flip the bread over and continue baking for another 7 to 10 minutes, until the toast is golden brown and crisp around the edges. Set aside.
- Take the remaining cowboy butter and place it on a sheet of plastic wrap. Shape it into a 2-inch diameter log, wrap it tightly, and refrigerate until firm.
- Prepare the Steak: Stand the filet mignon on its side and slice it directly down the middle to create two equal 4-ounce steaks. Season both sides generously with salt.
- Place a skillet over high heat and add the avocado oil. Once the oil is shimmering, carefully add the steaks.
- Sear the steaks for about 2 minutes per side for medium-rare, or until cooked to your desired doneness.
- Turn off the heat and transfer the steaks to a plate to rest for 3 to 4 minutes.
- Deglaze the Pan: Pour the beef bone broth into the still-hot skillet. Use a spoon or spatula to scrape up all the browned, caramelized bits from the bottom of the pan. Allow the liquid to reduce by about half, to roughly 2 tablespoons.
- To Assemble: Place one piece of the toasted French bread on each plate. Slice the rested steaks and place them on top of the toast.
- Drizzle the reduced pan drippings over the steak and toast.
- Slice the chilled cowboy butter log into medallions and place one on top of each steak. Serve immediately.
Cowboy Butter Steak Toast
Elevate your dinner game with this show-stopping Cowboy Butter Steak Toast. It’s a quick, incredibly flavorful, and delicious open-faced sandwich that combines a perfectly pan-seared filet mignon with thick, buttery French toast, all crowned with a slice of zesty, herb-packed cowboy butter.
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone liner.
- Make the Cowboy Butter: In a medium bowl, combine the softened butter, minced garlic, lemon zest, Dijon mustard, salt, red pepper flakes, smoked paprika, black pepper, cayenne, thyme, chives, and parsley. Mash and mix everything together until well combined.8 tablespoons unsalted butter, at room temperature, 4 cloves garlic, minced, 1 teaspoon lemon zest, 1 teaspoon Dijon-style mustard, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes, 1/2 teaspoon smoked paprika, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper, 1 teaspoon fresh thyme leaves, 1 tablespoon thinly sliced fresh chives, 2 tablespoons chopped Italian parsley
- Stir in the lemon juice until fully incorporated into the butter.2 teaspoons lemon juice
- Generously spread the cowboy butter onto both sides of each slice of French bread. Place the bread on the prepared baking sheet.2 thick slices French bread
- Bake for 10 minutes. Carefully flip the bread over and continue baking for another 7 to 10 minutes, until the toast is golden brown and crisp around the edges. Set aside.
- Take the remaining cowboy butter and place it on a sheet of plastic wrap. Shape it into a 2-inch diameter log, wrap it tightly, and refrigerate until firm.
- Prepare the Steak: Stand the filet mignon on its side and slice it directly down the middle to create two equal 4-ounce steaks. Season both sides generously with salt.1 (8 ounce) beef filet mignon steak, to taste salt
- Place a skillet over high heat and add the avocado oil. Once the oil is shimmering, carefully add the steaks.2 teaspoons avocado oil
- Sear the steaks for about 2 minutes per side for medium-rare, or until cooked to your desired doneness.
- Turn off the heat and transfer the steaks to a plate to rest for 3 to 4 minutes.
- Deglaze the Pan: Pour the beef bone broth into the still-hot skillet. Use a spoon or spatula to scrape up all the browned, caramelized bits from the bottom of the pan. Allow the liquid to reduce by about half, to roughly 2 tablespoons.1/3 cup beef bone broth
- To Assemble: Place one piece of the toasted French bread on each plate. Slice the rested steaks and place them on top of the toast.
- Drizzle the reduced pan drippings over the steak and toast.
- Slice the chilled cowboy butter log into medallions and place one on top of each steak. Serve immediately.
Notes
For the best results, ensure your steak is at room temperature before searing for even cooking. The cowboy butter can be made ahead of time and stored in the refrigerator, making this an impressive yet manageable meal for a special occasion. Letting the steak rest is crucial for a juicy result.
FAQ
Can I use a different cut of steak?
Yes, you can. While filet mignon is incredibly tender, a New York strip or ribeye steak would also work beautifully. Just be sure to adjust the cooking time based on the thickness of your steak.
What can I use instead of beef bone broth?
You can use regular beef broth or even a rich chicken broth. The goal is to add a savory, liquid component to create the pan sauce.
Do I have to make the toast in the oven?
The oven gives an even, all-over crispness. For a quicker method, you can toast the buttered bread in a skillet over medium heat until golden brown on both sides.
How long will the cowboy butter last?
The cowboy butter log can be stored wrapped in plastic in the refrigerator for up to 2 weeks, or frozen for up to 3 months. It’s fantastic on grilled meats, seafood, or even melted over vegetables.