Cowboy Butter Steak Bites (Printable)
Seared steak bites coated in garlic-herb cowboy butter with lemon and a hint of heat—quick, bold, and shareable.
# What You’ll 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 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 using paper towels and season lightly with salt and black pepper.
02 - In a mixing bowl, combine softened unsalted butter, minced garlic, chopped parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, red pepper flakes, lemon zest and juice, salt, and black pepper. Mix until thoroughly blended and reserve.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange steak cubes in a single layer and sear for approximately 2 minutes on each side until deeply browned. Work in batches if necessary to avoid crowding.
04 - Reduce skillet heat to medium. Return all steak bites to the pan. Add cowboy butter sauce and toss to coat, cooking for an additional 1 to 2 minutes until the butter is fully melted and steak is cooked to preferred doneness.
05 - Serve immediately, garnished with additional fresh herbs if desired.
# Expert Tips:
01 -
- This sauce is the kind of savory magic that makes you want to lick your fingers when nobody is looking.
- I realized after a few tries that you can prep everything in advance, then bring the wow factor to the table in minutes.
02 -
- If the pan isn’t hot enough, you’ll miss out on the golden crust that makes these bites irresistible.
- Letting the butter sauce coat the steak briefly—rather than simmering—keeps the herbs bright and the meat tender.
03 -
- Take the steak out of the fridge 20 minutes before cooking to avoid a gray interior.
- Use a splatter guard if you don’t want to be cleaning the stove afterward—the sauce goes everywhere when you swirl it in.