Cowboy Butter Steak Bites (Printable)

Tender seared steak cubes coated in a zesty garlic-herb butter sauce with Dijon mustard and citrus, ready in 25 minutes for an impressive main or appetizer.

# What you'll need:

→ 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

# Directions:

01 - Pat steak cubes dry with paper towels and season evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over high heat.
03 - Add steak cubes in a single layer, working in batches if necessary. Sear for 1-2 minutes per side until browned and medium-rare to medium inside. Remove steak bites to a plate and tent with foil.
04 - Reduce heat to medium. In the same skillet, add butter and let it melt. Add minced garlic and sauté for 30 seconds until fragrant.
05 - 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.
06 - 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 -
  • Every single bite hits you with that restaurant-quality sear while staying impossibly tender inside
  • The cowboy butter sauce is the kind of thing youll want to drizzle on everything else in your life
  • These disappear faster than you can plate them, so consider doubling for a crowd
02 -
  • Patting the steak completely dry before seasoning is the difference between a proper sear and steamed meat
  • Don't crowd the pan or you'll lose that sizzle and end up boiling the steak instead
  • The sauce comes together fast, so have all your herbs measured and ready before you start cooking
03 -
  • Let the skillet come back up to temperature between batches if you're cooking in multiple rounds
  • If the sauce starts to separate, remove it from heat immediately and whisk vigorously to bring it back together

Return