Cowboy Butter Steak Bites (Printer-friendly)
Seared steak bites coated in zesty garlic-herb cowboy butter with lemon and a hint of heat—perfect for sharing.
# 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 ground black pepper
→ For Cooking
14 - 1 tablespoon olive oil
# How To Make It:
01 - Pat steak cubes dry thoroughly with paper towels and season lightly with salt and black pepper.
02 - In a medium mixing bowl, blend softened butter with garlic, parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, red pepper flakes, lemon zest, lemon juice, salt, and black pepper until evenly combined. Set aside.
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 per side until well browned. Sear in batches for optimal caramelization if needed.
04 - Reduce heat to medium, return all steak bites to the pan, and add the prepared cowboy butter sauce. Stir to evenly coat the steak, cooking for 1–2 minutes until the butter is melted and steak reaches preferred doneness.
05 - Serve steak bites immediately, garnishing with additional fresh herbs if desired.
# Expert Tips:
01 -
- This sauce will have everyone dipping bread and sneaking extra tastes when you're not looking.
- It's a steakhouse experience at home, but takes less time than deciding where to order takeout.
02 -
- If you overcrowd the pan, the steak steams instead of sears, leaving you with pale, tough bites—learned this the disastrous way.
- Softening the butter fully is a tiny step but makes blending the cowboy butter a breeze instead of a battle.
03 -
- Don't flip the steak bites too soon; let a deep brown crust form before turning.
- Finishing with a burst of lemon juice at the end is the chef's kiss.