Cowboy Butter Steak Tacos

Name: Cowboy Butter Steak Tacos
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb thick-cut ribeye steak; steak rub, to taste; 12 corn tortillas; 2 cups shredded Monterey Jack cheese; 1/2 cup cowboy butter

Cowboy Butter Steak Tacos feature smoked and grilled thick-cut ribeye diced and served on crispy, cheese-loaded corn tortillas, then drizzled with savory cowboy butter for a rich, indulgent taco experience.

🌍American 🏷️Steak tacos 🏷️Cowboy butter 🏷️Grilled steak 🏷️Smoked steak Tacos

🏷️

🏷️Cheese

-0:00

thegoldenbalanceonTikTok

Total

1h

Servings

4

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

2 lb thick-cut ribeye steak
steak rub, to taste
12 corn tortillas
2 cups shredded Monterey Jack cheese
1/2 cup cowboy butter

5 Ingredients

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Instructions

1
Generously season the steak on all sides with your favorite steak rub.
2
Place the steak on a grill set to a smoker setting at 250°F and smoke for about 30 minutes, or until the internal temperature reaches 125°F.
3
Remove the steak from the smoker. Switch the grill to a high-heat grill setting.
4
Sear the steak on the hot grill for a minute or two per side to develop a crust.
5
Let the steak rest for 10 minutes, then dice into bite-sized pieces.
6
Switch your grill to the flat top setting. Place corn tortillas on the flat top.
7
Top each tortilla with a generous amount of shredded cheese and allow it to melt and get crispy around the edges.
8
Add the diced steak to the cheesy tortillas and drizzle with cowboy butter.
9
Using a spatula, fold each tortilla in half to create a taco and continue to toast until golden brown.
10
Serve immediately.

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Tips & Notes

Pro tips

Use a meat thermometer to hit medium-rare (130–135°F) for optimal tenderness and juiciness when dicing.
Toast tortillas on the grill immediately before assembly to keep them crispy and warm the cheese.
Dice the steak into bite-sized pieces after resting; this makes it easier to eat and distributes cowboy butter evenly.
Apply steak rub generously before smoking and grilling to build a flavorful crust that complements the rich cowboy butter.

Substitutions

Monterey Jack → sharp cheddar or Oaxaca (varies melt and salt profile)
Thick-cut ribeye → strip steak or brisket (adjust smoking time)
Corn tortillas → flour tortillas (less traditional; won't crisp the same way)

Storage & make-ahead

Store leftover steak and cowboy butter separately in airtight containers for up to 3 days; reheat steak gently on the grill or skillet, and warm cowboy butter in a small saucepan before reassembling.

Equipment

smoker or grill · meat thermometer · cast-iron skillet (optional, for charring tortillas)

Common Questions

What cut of steak is best for these tacos?

Thick-cut ribeye is ideal—it has marbling that keeps the meat juicy when smoked and grilled, and holds up well when diced.

Can I make cowboy butter ahead of time?

Yes. Prepare cowboy butter up to 3 days ahead, store covered in the refrigerator, and rewarm gently before drizzling over tacos.

How do I crisp the corn tortillas?

Char tortillas directly over grill grates or on a cast-iron skillet over medium-high heat for 20–30 seconds per side until crispy and lightly browned.