Cowboy Butter Steak Bites (Printable)
Seared sirloin cubes coated in garlicky, herbed cowboy butter with lemon and smoky heat—perfect for sharing.
# What You 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
# How-To Steps:
01 - Pat the steak cubes dry using paper towels, then season lightly with salt and black pepper.
02 - In a mixing bowl, combine softened butter, minced garlic, parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, crushed red pepper flakes, lemon zest, lemon juice, salt, and black pepper until fully blended. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange steak cubes in a single layer and sear for 2 minutes per side until well browned, working in batches if needed.
04 - Lower heat to medium, return all steak cubes to the pan, and add the cowboy butter sauce. Toss thoroughly to coat, cooking for 1 to 2 minutes until the butter is melted and steak is cooked to preferred doneness.
05 - Serve immediately, garnished with additional fresh herbs if desired.
# Helpful Tips:
01 -
- This sauce will have everyone dipping and scraping every last drop off their plate—trust me, it's dangerously good.
- I thought it might be a show-off party dish but now I whip it up just for myself on lazy nights.
02 -
- If you overcrowd the pan, the steak steams instead of searing and you lose the crispy edges—trust me, patience pays off.
- Letting the steak bites rest just a minute before tossing with all the butter gives you juicier, tastier chunks.
03 -
- Letting butter come to room temperature before mixing in the herbs makes the whole sauce come together silkily.
- Searing in small batches makes all the difference for bite-sized caramelization—resist the urge to rush it along.