Step 1

In a medium skillet, heat the olive oil over medium-low heat. Add the garlic, green onion, rosemary, and red pepper flakes and cook, stirring regularly, until the garlic is very fragrant and softened, 2 to 3 minutes. Remove from the heat and let cool completely, about 15 minutes.

Step 2

To a medium bowl, add the butter, lemon zest, and black pepper. Top with the cooled olive oil mixture and mix until well combined.

Step 3

Lay out a long piece of plastic wrap and spoon the butter mixture in a line down the center. Carefully pull one side of the plastic wrap over the butter, squeezing it gently and rolling up the plastic wrap as needed, to form a log about 6 inches long. Twist the ends closed and refrigerate until firm, about 2 hours. Use the cowboy butter to top a seared steak or grilled chicken breast. Or try it stirred into pasta, spread on crusty bread, or as a topping for a baked potato.