Make the cowboy butter

• Melt the butter in a stainless steel pan over low heat.
• Add the paprika, cayenne, chilli flakes, crushed garlic, Dijon mustard, chives, parsley, lemon zest and juice, salt and black pepper.
• Whisk well to combine, then remove from the heat and set aside at room temperature.

Roast the garlic and boil the potatoes

• Roast the garlic head until soft and golden.
• Meanwhile, boil the potatoes in salted water until tender.

Mash the potatoes

• Drain the potatoes and mash them with the roasted garlic, butter and warm milk.
• Season with salt and pepper to taste.

Caramelize the onions

• Cook the sliced onions in olive oil over medium-low heat, stirring occasionally, until deeply golden and caramelized.

Sear the steak bites

• Slice the ribeye into large bite-sized pieces.
• Season heavily with salt and pepper, then sear on all sides in a hot stainless steel pan.

Coat and serve

• Remove the meat from the pan and coat with the cowboy butter.
• Serve with the roasted garlic mashed potatoes and caramelized onions.