Cowboy Butter Steak Bites (Printable View)
Tender seared steak bites coated in zesty garlic-herb cowboy butter, perfect for sharing or as a hearty main.
# What You Need:
→ Meats
01 - 1 1/2 pounds sirloin steak, cut into 1-inch cubes
→ Cowboy Butter Sauce
02 - 8 tablespoons unsalted butter, softened
03 - 4 garlic cloves, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon hot sauce
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon crushed red pepper flakes
11 - Zest of 1/2 lemon
12 - Juice of 1/2 lemon
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ For Cooking
15 - 1 tablespoon olive oil
# How-To Steps:
01 - Pat steak cubes dry thoroughly with paper towels and season lightly with salt and black pepper on all sides.
02 - In a medium mixing bowl, blend softened butter, minced garlic, chopped parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, crushed red pepper flakes, lemon zest, lemon juice, salt, and black pepper until fully incorporated. Reserve at room temperature.
03 - Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, arrange steak cubes in a single layer; avoid overcrowding. Sear for 2 minutes on each side until dark golden brown. Sear in batches if necessary to maintain high heat.
04 - Reduce heat to medium. Return all steak bites to the skillet. Add the cowboy butter sauce and toss thoroughly to coat. Continue cooking for 1 to 2 minutes, stirring gently, until butter is melted and meat reaches the desired doneness.
05 - Transfer steak bites to a platter and garnish with extra fresh herbs if desired. Serve immediately.
# Expert Advice:
01 -
- This sauce is so good, you&ll catch yourself wiping the pan clean with a piece of bread.
- Every bite is perfectly charred and dripping with bold, buttery flavor—it never lasts long at parties.
02 -
- If your skillet&s crowded, the steak will steam instead of sear—work in batches or you&ll miss that craveable crust.
- Letting the butter sit out until soft makes it meld much smoother and avoids those cold, unmixed chunks.
03 -
- Don&t be afraid to taste and tweak the cowboy butter before tossing with the steak—the sauce can handle extra personality.
- Pull the skillet off the heat just before the steak&s done to keep the bites juicy—carryover cooking will finish them perfectly.