Step 1: Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and black pepper.
Step 2: In a medium bowl, combine the softened butter, minced garlic, Dijon mustard, lemon juice, lemon zest, parsley, chives, red pepper flakes, and smoked paprika. Whisk until the Cowboy Butter Steak & Dipping Sauce is well combined.
Step 3: Heat a cast-iron skillet over high heat with a tablespoon of oil. Once smoking, place the steaks in the pan and sear for 4 minutes without moving them to develop a crust.
Step 4: Flip the steaks and cook for another 3-4 minutes for medium-rare, or until they reach your desired internal temperature. During the last 2 minutes, add a tablespoon of the prepared butter to the pan and baste the steaks.
Step 5: Remove steaks from the pan and let them rest for at least 5-10 minutes. Serve the steaks sliced with the remaining Cowboy Butter Steak & Dipping Sauce on the side for dipping.