Add the butter to a small saucepan or a heatproof bowl. Warm it over low heat on the stove or in the microwave in 15–20 second bursts until just melted. Do not let it bubble, as this can separate the milk solids and create a greasy texture.

While the butter is still warm but not scorching hot, stir in the minced garlic, smoked paprika, cayenne pepper, crushed red pepper flakes, black pepper, and salt. Let the mixture sit for 2–3 minutes to soften the garlic and bloom the spices without burning them.

Stir in the lemon juice, lemon zest, and Dijon mustard until fully combined. The sauce will begin to thicken slightly and turn a bit opaque as the mustard helps emulsify the butter and lemon.

Add the chopped parsley, chives or green onion, thyme, Worcestershire sauce, and honey or maple syrup if using. Stir well so the butter is evenly speckled with herbs. Taste and adjust seasoning with more salt, lemon, or heat as desired.

Transfer the cowboy butter to a small serving bowl or a small cast-iron skillet and keep it warm. Serve as a dipping sauce or drizzle for grilled steak, steak bites, chicken, shrimp, or roasted vegetables. Stir occasionally if it begins to firm up.

For a sliceable compound butter, let the mixture cool at room temperature for 10–15 minutes. Pour it onto a piece of parchment paper or plastic wrap, shape into a log, roll tightly, and twist the ends. Chill in the refrigerator for at least 2 hours, then slice and serve over hot steak, baked potatoes, fish, or roasted chicken.