In a medium bowl, mix softened unsalted butter, Dijon mustard, chopped chives, fresh parsley, fresh thyme, minced garlic, lemon juice, paprika, kosher salt, black pepper, cayenne pepper, and crushed red pepper flakes until well blended.

For a more homogeneous texture, consider using a food processor to blend the mixture smoothly.

Scoop the butter mixture onto a piece of plastic wrap, shaping it into a log. Roll it up carefully, twist the ends, and refrigerate until firm—about 2 hours to overnight is ideal.

If you're in the mood for a dipping sauce, melt the Cowboy Butter in a microwave at 20-second intervals until fully melted.

Place any leftover Cowboy Butter in an airtight container in the refrigerator for up to 5 days, or freeze it for longer-lasting enjoyment.