Cowboy Butter Steak Bites (Printable version)
Seared sirloin bites coated in garlicky, herby cowboy butter with lemon and smoked paprika, great for sharing.
# What You’ll 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 ground black pepper
→ For Cooking
14 - 1 tablespoon olive oil
# How to Make It:
01 - Pat steak cubes dry thoroughly with paper towels and season lightly with salt and black pepper.
02 - In a medium mixing bowl, blend softened butter with garlic, parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, red pepper flakes, lemon zest, lemon juice, salt, and black pepper until evenly combined. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange steak cubes in a single layer and sear for approximately 2 minutes per side until well browned. Sear in batches for optimal caramelization if needed.
04 - Reduce heat to medium, return all steak bites to the pan, and add the prepared cowboy butter sauce. Stir to evenly coat the steak, cooking for 1–2 minutes until the butter is melted and steak reaches preferred doneness.
05 - Serve steak bites immediately, garnishing with additional fresh herbs if desired.
# Expert tips:
01 -
- That zesty, herby cowboy butter transforms even everyday steak into a flavor bomb you’ll want to mop up with everything.
- You can have it on the table in under half an hour and it’s as much a hit at game night as it is for a casual dinner.
02 -
- If you crowd the pan, the steak will steam instead of getting that crispy browned edge—work in batches, even if it takes longer.
- I used to forget to zest the lemon before juicing and it was messier than it needed to be; zest first, juice second for sanity’s sake!
03 -
- A metal spatula helps you scrape up every last bit of cowboy butter from the pan for drizzling over the final dish.
- If you want to impress, preheat your plates so the butter doesn’t harden before serving.