Cowboy Butter Steak Bites (Printable version)
Seared sirloin bites tossed in zesty garlic-herb butter with smoked paprika and lemon.
# List of ingredients:
→ 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 Advice:
01 -
- The sauce soaks into every morsel, making every bite burst with garlicky, herby flavor.
- It’s impressively quick but always feels like a special treat, especially when you’re craving restaurant-level steak at home.
02 -
- I once crowded my pan and every bite steamed instead of seared—always work in batches for that golden crust.
- Letting the butter come up to room temperature means it melts smoothly, coating the steak instead of clumping.
03 -
- Let the steak rest out of the fridge for at least 20 minutes before cooking for juicier bites.
- Finishing with a last squeeze of lemon straight from the pan brightens the flavors beautifully.