Cowboy Butter Steak Bites (Printer-friendly)

Seared sirloin bites coated in garlicky, herb-packed cowboy butter with lemon and smoky heat.

# 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 Make It:

01 - Pat steak cubes dry using paper towels and season lightly with salt and black pepper.
02 - In a mixing bowl, combine softened unsalted butter, minced garlic, parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, crushed red pepper flakes, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly until evenly blended. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. When oil is hot, arrange steak cubes in a single layer. Sear undisturbed for about 2 minutes per side, or until browned. Work in batches to avoid overcrowding if needed.
04 - Reduce skillet heat to medium. Return all seared steak bites to the pan, then add prepared cowboy butter sauce. Quickly toss to coat and cook for an additional 1 to 2 minutes, allowing the butter to melt and flavors to meld. Adjust doneness as desired.
05 - Transfer steak bites to a serving dish. Garnish with additional fresh herbs if desired and serve immediately.

# Expert Tips:

01 -
  • This cowboy butter is the kind of secret weapon that will have everyone sneaking extra bites straight from the skillet.
  • I love that you can serve this as an appetizer or a weeknight main, and it always feels like something special for so little work.
02 -
  • Crowding the pan nearly always means the steak will steam instead of sear—I learned to work in batches the messy way.
  • Making the butter sauce ahead and letting it come to room temperature makes the final toss way easier and silkier.
03 -
  • Slice the steak evenly for uniform cooking—uneven cubes will always lead to some being overdone.
  • A sprinkle of flaky salt right as you serve adds crunch and makes the meaty flavors pop.

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