Cowboy Butter Steak Bites (Printable version)
Succulent steak cubes seared until golden, then tossed in a rich garlic-herb butter sauce with Dijon mustard and citrus.
# Ingredient List:
→ 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
# How to Make It:
01 - Pat steak cubes completely dry with paper towels. Season evenly on all sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over high heat until shimmering. Add steak cubes in a single layer without overcrowding. Sear for 1–2 minutes per side until well-browned and cooked to medium-rare or medium. Remove to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add butter to the same skillet and let melt. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
04 - 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 comes together.
05 - Return steak bites to the skillet. Toss gently to coat thoroughly in the cowboy butter sauce. Serve immediately, spooning extra sauce over each portion.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but transforms basic steak into something that feels restaurant special
- Leftovers reheat beautifully, making it excellent for meal prep or easy next-day lunches
02 -
- Crowding the pan will steam the steak instead of searing it, so work in batches if your skillet is not large enough
- The sauce continues thickening off heat, so remove it from the stove while it still looks slightly thinner than you want
03 -
- Room temperature steak sears more evenly, so take it out of the fridge 30 minutes before cooking
- A cast iron skillet holds heat better than stainless steel, giving you that restaurant-quality crust