Ingredients

• 0.25 cups salted butter
• 2 teaspoons fresh parsley
• 1 teaspoon stone ground Dijon mustard
• 1 teaspoon fresh rosemary
• 0.5 teaspoons smoked paprika
• 1 clove garlic
• 1 pinch cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 For compound butter, combine butter, parsley, mustard, rosemary, smoked paprika, garlic, and cayenne pepper in a small bowl. Spoon onto a sheet of waxed paper. Roll into a log. Wrap in the waxed paper. Chill in the refrigerator until firm, 30 minutes or up to 1 week.
3. 3 For steak, let steak stand at room temperature for 45 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack in a foil-lined rimmed baking sheet.
5. 5 Heat oil in a 12-inch cast iron skillet over medium-high until it starts to smoke. Season steak generously with salt and pepper.
6. 6 Sear steak in the skillet until well-browned, 5 minutes per side, then 2 minutes on the fat cap side. Place steak on the rack in the prepared baking sheet.
7. 7 Roast 45 minutes or until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium rare, or 150 degrees F (65 degrees C) for medium.
8. 8 Place steak on a cutting board. Tent loosely with foil. Let rest 10 minutes. Temperature will continue to rise as steak rests.
9. 9 Slice between meat and bone to separate. Thinly slice steak across the grain. Top sliced steak with Cowboy Compound Butter.

Nutrition per serving