Close-up of Chili Herb Cowboy Butter, as seen on The Pioneer Woman, Season 34.
Recipe courtesy of Ree Drummond

Chile Herb Cowboy Butter

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  • Level: Easy
  • Total: 2 hr 25 min (includes chilling time)
  • Active: 20 min
  • Yield: 6 to 8 servings
Butter requires very little to make it taste delicious, but in this recipe, the herbs, garlic and chile take it over the top. You can use Ree’s Cowboy Butter for mashed potatoes, or spread it on freshly baked bread.



  1. Add the olive oil to a skillet over a medium-low heat. Add the garlic, sage, thyme and chile flakes. Season with the salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from the skillet to a bowl to cool, about 5 minutes.
  2. To the bowl, add the butter, garlic powder, onion powder, the flavored oil and the chives, then mix to combine.
  3. Lay out a long piece of plastic wrap and scoop the butter mixture into a strip down the middle. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log, rolling as needed. When it is all rolled, twist the ends (like a candy wrapper) until they are taut. Place the roll of butter in the fridge so it will harden, about 2 hours, or put it in the freezer for 1 hour if you need to speed the process along.
  4. Serve on top of steak, chicken or potatoes, or smear on crusty bread.