Go Back
Cowboy Butter Steak Bites
Laura

Cowboy Butter Steak Bites

Tender sirloin steak bites seared to perfection and tossed in a rich, garlicky herb butter. Perfect for quick weeknight dinners or impressive appetizers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds sirloin or ribeye steak cut into 1-inch cubes
  • 2 tablespoons olive oil for searing
  • 1 teaspoon salt plus extra for seasoning
  • 0.5 teaspoon black pepper freshly ground
  • 0.5 cup unsalted butter softened to room temperature
  • 4 cloves garlic minced fine
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives finely sliced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice freshly squeezed
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon cayenne pepper or red pepper flakes

Equipment

  • Large cast iron or stainless steel skillet
  • Mixing bowl
  • Chef's knife
  • Cutting board

Method
 

  1. Prepare the cowboy butter: In a medium bowl, combine softened butter, minced garlic, chopped parsley, chives, Dijon mustard, lemon juice, smoked paprika, and cayenne. Mix thoroughly until well incorporated. Set aside at room temperature.
  2. Season the steak: Pat steak cubes dry with paper towels. Season generously with salt and pepper on all sides.
  3. Heat the pan: Heat olive oil in a large cast iron or stainless steel skillet over high heat until shimmering and just starting to smoke.
  4. Sear the steak bites: Add steak in a single layer (work in batches if needed). Sear undisturbed for 2 minutes until golden crust forms. Flip and cook 1-2 minutes more for medium-rare.
  5. Rest the steak: Transfer steak bites to a plate and let rest for 3-5 minutes.
  6. Coat with butter: Return skillet to medium heat. Add half the cowboy butter. Once melted and fragrant, toss steak bites back in, coating thoroughly.
  7. Serve immediately: Plate the steak bites and serve with remaining cowboy butter on the side for extra drizzling.

Notes

  • For best results, use well-marbled sirloin or ribeye steak
  • Don't overcrowd the pan when searing to ensure proper browning
  • Let steak rest before tossing in butter for juicier results
  • Cowboy butter can be made up to 3 days ahead and refrigerated