Cowboy Butter Steak Bites (Printable)
Seared sirloin cubes coated in zesty garlic-herb cowboy butter—bold, shareable, and low-carb.
# 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 black pepper
→ For Cooking
14 - 1 tablespoon olive oil
# How to Prepare:
01 - Pat steak cubes dry using paper towels and season lightly with salt and black pepper.
02 - Combine softened butter, garlic, parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, crushed red pepper flakes, lemon zest, lemon juice, salt, and black pepper in a mixing bowl. Mix until thoroughly blended and creamy. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange steak cubes in a single layer and sear for 2 minutes per side until browned. Sear in batches if necessary to avoid overcrowding.
04 - Lower the heat to medium. Return all seared steak bites to the skillet. Add cowboy butter sauce and toss to coat, cooking for 1–2 minutes until butter melts and steak is cooked as desired.
05 - Serve immediately, garnished with additional fresh herbs if desired.
# Expert Advice:
01 -
- The steak stays incredibly juicy and each bite is coated in a flavor-packed, zesty butter sauce.
- It’s the kind of recipe that gets passed around the table with everyone reaching for just one more piece.
02 -
- If the pan is too crowded, the meat will steam and you’ll lose that golden crust—always work in batches if needed.
- Letting the butter fully melt and bubble with the steak at the end creates a glossy, deeply flavored finish you don’t want to skip.
03 -
- Never skip drying the steak—wet meat will never brown properly, no matter how hot your pan.
- Adding a squeeze of lemon right at the end brightens everything and balances the richness of the sauce.