Cowboy Butter Steak Bites (Printable)
Seared sirloin cubes coated in a garlicky, herbed cowboy butter—zesty, buttery, and ready in 25 minutes.
# 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, such as Tabasco
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon crushed red pepper flakes
11 - Zest and juice of 1/2 lemon
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ For Cooking
14 - 1 tablespoon olive oil
# Directions:
01 - Pat steak cubes dry with paper towels and lightly season with salt and black pepper.
02 - In a mixing bowl, combine the softened butter, minced garlic, parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, red pepper flakes, lemon zest, lemon juice, salt, and black pepper. Mix until fully incorporated. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Once hot, arrange steak cubes in a single layer and sear for 2 minutes per side until deeply browned. Work in batches if necessary for optimal caramelization.
04 - Reduce heat to medium. Return all steak pieces to the skillet, then add cowboy butter mixture. Toss well to coat and cook for 1 to 2 minutes, allowing the butter to melt and steak to reach desired doneness.
05 - Transfer steak bites to a serving dish and garnish with additional fresh herbs if desired. Serve immediately.
# Expert Suggestions:
01 -
- The luscious cowboy butter clings to each steak bite like a secret flavor handshake only true steak lovers know.
- You’ll never believe how quickly it impresses—minimal effort with huge payoff, which is just the kind of magic we all need.
02 -
- If you don’t dry the steak, it steams instead of crisping and the caramelization never happens.
- Tossing the steak with the cowboy butter off the direct heat prevents burning the herbs and keeps the sauce bright.
03 -
- A cast iron pan gives unbeatable sear and heat retention for steak bites.
- Room temperature steak cooks more evenly and stays tender.