Italian Cowboy Butter with Anchovy and Grilled Lemon

Italian cowboy butter started as a simple experiment. However, it quickly became a staple at my table. I wanted something bold but balanced. More importantly, I wanted a sauce that elevated steak without hiding it.

This version leans Italian at heart. First, it starts with real butter melted low and slow. Add anchovies and break them down completely. Because they dissolve, they bring umami without any fishiness. That step alone is what sets this butter apart.

Next come the aromatics. Shallots and garlic soften gently in the butter. As a result, the base becomes rich and savory without bitterness. Slice the lemons in half and grill until lightly charred. That small step matters. Grilled lemons add depth and tame the acidity.

Once the butter comes off the heat, the fresh elements go in. Parsley, basil, and chives bring brightness. At the same time, finely chopped capers add a briny pop. Together, they create contrast. Because of that balance, the sauce stays lively instead of heavy.

Laddle the Italian cowboy butter over American Wagyu hanger steak. The steak was sliced and arranged on a platter with roasted potatoes, blistered cherry tomatoes, and grilled broccolini were added alongside. Finally, the warm butter sauce was spooned generously over the top.

Family style serving is key here. Not only does it look impressive, but it also invites everyone in. The butter runs into the sliced steak and vegetables. Nothing on the platter is left untouched.

This sauce works because it respects the beef. Instead of masking flavor, it enhances it. The anchovies deepen the meatiness. The herbs lift everything back up. Meanwhile, the grilled lemon ties it all together.

If you cook over live fire, this belongs in your rotation. Likewise, if you love simple food done well, this delivers. It’s bold, rustic, and confident. Most importantly, it tastes as good as it looks.

Try this recipe at your next gathering or for a weeknight treat, and watch as your guests keep coming back for more. Give it a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!

Make with these cuts of steak:

• New York Strip Steak
• Flank Steak

Italian Cowboy Butter with Anchovy & Grilled Lemon

Recipe by That Griller GuyCourse: Sauces, SteakCuisine: Italian

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 
  1 stick unsalted butter

• 2–3 oil-packed anchovy fillets, finely chopped

• 3 cloves garlic, finely minced

• 1 small shallot, very finely minced

• 1 tbsp capers, finely chopped

• Zest of 1 lemon

• Juice from half of a grilled lemon

• 2 tbsp fresh flat-leaf parsley, finely chopped

• 1 tbsp fresh basil, chiffonade

• 1 tbsp fresh chives, finely chopped

• ½–1 tsp red pepper flakes

• Fresh cracked black pepper to taste

• Salt to taste

Directions

• Heat a small saucepan over low heat.
• Add butter and allow it to melt gently.
• Stir in anchovies and mash until they fully dissolve.
• Add shallot and garlic, then sweat until soft and fragrant.
• Stir in capers, red pepper flakes, lemon zest, and black pepper.
• Remove from heat and stir in parsley, basil, and chives.
• Squeeze in grilled lemon juice to taste.
• Adjust seasoning lightly and keep warm.
• Ladle generously over sliced steak just before serving.