Cowboy Butter Steak Bites (Printable)

Tender steak cubes seared until golden and tossed in a zesty garlic-herb butter sauce with hints of citrus and spice.

# What You'll 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

# Directions:

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. 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.
03 - Reduce heat to medium. In the same skillet, add butter and let it melt. Add minced garlic and sauté for 30 seconds until fragrant.
04 - 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.
05 - 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 cowboy butter sauce creates an instant flavor explosion that makes weeknight dinners feel special
  • These steak bites cook in under ten minutes but taste like they came from a steakhouse
  • Perfect for feeding a crowd or just treating yourself to something extraordinary
02 -
  • Never crowd the pan when searing or you will end up with gray steamed meat instead of beautifully browned bites
  • Let the steak come to room temperature for twenty minutes before cooking for more even results
  • The sauce continues to thicken as it cools so serve it right off the heat for the best texture
03 -
  • Use a cast iron skillet for the best heat retention and most even searing results
  • Leftovers reheat beautifully in a warm oven though they rarely last that long

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