Cowboy Butter Steak Bites (Printable View)

Succulent steak cubes seared then tossed in a rich, zesty garlic-herb butter sauce with lemon, mustard, and fresh parsley, chives, and dill.

# Ingredient List:

→ 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. Add steak cubes in a single layer and sear for 1–2 minutes per side until browned and medium-rare to medium inside. Work in batches if necessary. 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 Suggestions:

01 -
  • The cowboy butter sauce is the kind of thing you want to put on everything, and you probably will.
  • These cook in about ten minutes flat but taste like something youd pay way too much for at a steakhouse.
  • The recipe scales beautifully for a crowd, making it perfect for game day or last minute dinner guests.
02 -
  • Crowding the pan is the fastest way to ruin this dish, so cook in batches and resist the urge to squeeze everything in at once.
  • Letting the steak rest on a plate while you make the sauce keeps it from overcooking and allows the juices to redistribute evenly.
  • The sauce will separate if it sits too long, so have your serving platter ready and toss everything together at the very last moment.
03 -
  • Cutting the steak when it is slightly chilled gives you cleaner edges and more uniform pieces than trying to slice room temperature meat.
  • If the sauce breaks or looks greasy, whisk in a teaspoon of cold water and it will emulsify back together instantly.

Go Back