Honey Aleppo Cowboy Steak with Smoky Butter

Honey Aleppo Cowboy Steak with Smoky Butter

Ingredients:

For the Steak:

2 bone-in ribeye steaks (about 1.5 inches thick)

2 tbsp Rollicking Buckaroo Honey Aleppo Pepper Seasoning

1 tbsp olive oil

1 tsp kosher salt

1 tsp cracked black pepper

For the Smoky Butter:

4 tbsp unsalted butter, softened

1 tsp smoked paprika

½ tsp garlic powder

1 tbsp fresh parsley, chopped

1 tsp honey

For Serving:

Grilled asparagus or roasted potatoes

Crusty bread

Instructions:

Season the Steaks – Pat the steaks dry and rub them with olive oil. Generously coat with Rollicking Buckaroo Honey Aleppo Pepper Seasoning, salt, and black pepper. Let them sit at room temperature for 30 minutes.

Prepare the Smoky Butter – Mix softened butter with smoked paprika, garlic powder, honey, and fresh parsley. Set aside.

Grill the Steaks – Heat a grill or cast-iron skillet over high heat. Sear the steaks for 4-5 minutes per side for medium-rare, or until desired doneness.

Rest & Serve – Let the steaks rest for 5 minutes, then top with a generous dollop of smoky butter. Serve with your favorite sides.