Cowboy Butter Steak Bites (Printable)
Seared sirloin cubes coated in a zesty garlic-herb cowboy butter—smoky, tangy, and quick to prepare 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, such as Tabasco
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 medium mixing bowl, blend 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 combined. Reserve the sauce.
03 - Heat olive oil in a large skillet over medium-high heat. Add steak cubes in a single layer, searing for 2 minutes per side until deeply browned. Sear in batches if necessary for optimal caramelization.
04 - Reduce skillet heat to medium. Return all steak bites to the pan, add prepared cowboy butter sauce, and toss to coat. Cook an additional 1 to 2 minutes until butter is melted and steak reaches preferred doneness.
05 - Transfer steak bites to a platter, garnish with extra fresh herbs if desired, and serve immediately.
# Expert Tips:
01 -
- You get a bold, herby steakhouse flavor in minutes—no fancy techniques required.
- It's just as perfect for casual snacking as it is for impressing your guests at dinner.
02 -
- If the butter gets too hot, it can split—so lower the heat before adding it for a smooth, glossy sauce.
- Adding the herbs at the last minute means they're fresher and brighter on the plate.
03 -
- Work in batches to avoid crowding the pan—otherwise, you lose that crave-worthy sear.
- Taste your cowboy butter before adding it to the steak; you can always bump up the heat or acid to suit your mood.