Cowboy Butter Steak Bites (Printable)
Succulent steak cubes pan-seared then tossed in a rich, zesty garlic-herb butter sauce with hints of lemon and spice.
# What You Need:
→ Steak
01 - 1 ½ lbs sirloin steak or ribeye, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 1 tbsp olive oil
→ Cowboy Butter Sauce
05 - 6 tbsp unsalted butter
06 - 4 garlic cloves, minced
07 - 1 tbsp Dijon mustard
08 - 1 tbsp fresh lemon juice
09 - 1 tsp smoked paprika
10 - ½ tsp crushed red pepper flakes
11 - 2 tbsp fresh parsley, finely chopped
12 - 1 tbsp fresh chives, finely chopped
13 - 1 tbsp fresh dill, finely chopped
14 - ½ tsp sea salt
15 - ¼ tsp ground black pepper
# How to Make It:
01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over high heat.
03 - Add steak cubes in a single layer, working in batches if necessary. Sear for 1-2 minutes per side until browned and medium-rare to medium inside. Remove steak bites to a plate and tent with foil.
04 - Reduce heat to medium. In the same skillet, add butter and let it melt. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Stir in Dijon mustard, lemon juice, smoked paprika, red pepper flakes, parsley, chives, dill, sea salt, and black pepper. Simmer for 1 minute until sauce is cohesive.
06 - Return steak bites to the skillet, tossing to coat thoroughly in cowboy butter sauce. Serve immediately, spooning extra sauce over the steak bites.
# Expert Tips:
01 -
- The steak stays impossibly tender while developing that restaurant quality sear
- Cowboy butter transforms simple ingredients into something dinner party worthy
02 -
- Crowding the pan will steam the steak instead of searing it, so work in two batches if needed
- Letting the steak rest off the heat for even 5 minutes makes a huge difference in juiciness
03 -
- Room temperature steak sears more evenly than cold from the fridge
- Dont move the steak around once it hits the pan—let it develop that crust undisturbed