Begin by allowing 1 stick of unsalted butter to sit at room temperature for about 30 minutes, until it’s soft but not melted.

In a medium-sized mixing bowl, add the softened butter, along with 2 teaspoons of finely minced garlic, 1 tablespoon each of chopped parsley and chives, and 2 teaspoons of chopped thyme.

Next, incorporate 1 tablespoon of coarse Dijon mustard, ½ teaspoon of smoked paprika, and ⅛ teaspoon each of cayenne pepper and red pepper flakes into the mixture.

Squeeze in 1 teaspoon of fresh lemon juice to the butter mixture, enhancing the flavors with a bright note that cuts through the richness.

Sprinkle in ¼ teaspoon of sea salt and ⅛ teaspoon of freshly ground black pepper, adjusting the seasoning according to your taste preferences.

Transfer the Cowboy Butter mixture onto a sheet of parchment paper. Shape it into a log by rolling the paper around the mixture and twisting the ends tightly.

Once the Cowboy Butter has chilled and set, unwrap it from the parchment and slice it into rounds.