For Cowboy Butter: Place 2 sticks softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butt er until it's fluffy. Add 2 Tbsp chopped parsley, .5 tsp red pepper flakes, .5 tsp salt, .5 tsp black pepper, .25 tsp granulated garlic, minced shallot, 1 Tbsp lemon zest, 1 Tbsp lemon juice, and 1 Tbsp horseradish. Mix it until it's totally combined, scraping the sides as needed. Once mixed, Place on a sheet of plastic wrap and wrap up in a log. Refrigerate for at least 45 minutes or into the freezer if you need to speed along the process. To serve, top each steak with 2 tablespoons cowboy butter.

For Cowboy Ribeyes: Combine 4 tsp Texas Style BBQ Rub, 1 tsp salt, 2 tsp pepper, and 2 tsp granulated garlic. Bring steaks to room temperature for 30 minutes – 1 hour. Pat steaks dry with a paper towel. Season both sides of steak with Texas Style BBQ Rub mixture. Preheat a charcoal or gas grill with one side over direct high heat and the other side over indirect heat. Place steak on grill over direct heat and sear 2 minutes or until charred on each side Place steaks on indirect heat for an additional 8-10 minutes or until desired doneness. 130° internal temperature for medium-rare, 145-155°F for medium doneness. Loosely cover with foil and let rest for 5 minutes.

For Smashed Potatoes: Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 10 minutes. Strain potatoes and let sit until cool enough to handle. Alternatively, steam or microwave them. Spread potatoes out on a rimmed baking pan. Gently smash each potato with a glass measuring cup until potatoes split open but don’t break apart. Brush with olive oil and season to taste with .5tsp salt, .5 tsp pepper, and .5 tsp onion powder. Flip potatoes, oil and season the other side. While steak is resting grill Smashed Potatoes over direct heat for 5 minutes or until lightly charred and crispy, turning once halfway through. Melt 4 Tbsp prepared Cowboy Butter (see instructions above), drizzle over grilled smashed potatoes. Garnish with chopped parsley, sour cream, green onions, and cheddar cheese, as desired.