Cowboy Butter Steak Bites (Print Version)
Seared sirloin cubes coated in garlicky, herbaceous cowboy butter with a citrusy kick.
# Ingredient List:
→ 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
# Directions:
01 - Pat steak cubes dry with paper towels and season lightly with salt and black pepper.
02 - In a mixing bowl, combine softened butter, minced garlic, chopped parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, red pepper flakes, lemon zest, lemon juice, salt, and black pepper. Blend thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Once hot, arrange steak cubes in a single layer and sear for 2 minutes on each side until well browned. Work in batches as needed for best results.
04 - Lower heat to medium and return all steak bites to the skillet. Add cowboy butter mixture and toss to coat, cooking for 1 to 2 minutes until butter is melted and steak achieves desired doneness.
05 - Transfer steak bites to a serving platter and garnish with additional fresh herbs as desired. Serve immediately.
# Expert Advice:
01 -
- The butter-soaked steak bites are dazzlingly bold and require almost no prep fuss—perfect for low-key gatherings or spontaneous cravings.
- That bright, herby kick in the cowboy butter turns even simple steak into something crave-worthy every single time.
02 -
- If your steak isn’t dry before searing, you’ll miss out on those deeply golden edges that make each bite irresistible.
- Piling too many cubes in the pan at once causes steaming and makes the steak chewy—one extra batch is worth the patience.
03 -
- Don’t crowd your pan, even if you’re tempted to speed things up—a little patience gives steak its signature crust.
- A microplane makes grating lemon zest and garlic a breeze for ultra-fine texture and flavor.