Cowboy Butter Steak Bites
These Cowboy Butter Steak Bites are juicy, garlicky, and full of rich buttery flavor. Each bite is seared to perfection and coated in a zesty cowboy butter sauce with lemon, herbs, and a hint of spice. Perfect for dinner or as a crowd-pleasing appetizer.
Servings: 4
Calories: 410kcal
Equipment
- Cast iron skillet or heavy pan
- Tongs
- Mixing bowl
- Measuring spoons and cups
- Cutting board and knife
- Small whisk or spoon
Ingredients
- For The Steak Bites:
- 1 ½ lbs sirloin or ribeye steak cut into bite-sized cubes
- 1 tbsp olive oil
- Salt and black pepper to taste
- ½ tsp smoked paprika optional
- For The Cowboy Butter Sauce:
- ½ cup unsalted butter melted
- 2 garlic cloves minced
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp red pepper flakes adjust to spice preference
- 1 tsp honey
- 2 tbsp fresh parsley finely chopped
- 1 tsp chopped chives optional
- ½ tsp paprika or cayenne pepper
- Salt and pepper to taste
Instructions
- Prep The Steak:
- Pat steak cubes dry with paper towels. Season with salt, black pepper, and smoked paprika.
- Sear The Steak:
- Heat olive oil in a cast iron skillet over medium-high heat. Add steak in a single layer (in batches if needed).
- Sear each side for 2–3 minutes until golden brown and caramelized. Remove from the pan and set aside.
- Make The Cowboy Butter:
- Lower the heat to medium. Add butter to the same pan. Stir in garlic and cook for 30 seconds.
- Whisk in Dijon mustard, lemon juice, honey, red pepper flakes, and paprika.
- Toss Everything Together:
- Return the cooked steak to the skillet and toss well in the butter sauce. Add parsley and chives, stirring to coat evenly.
- Serve:
- Transfer to a serving bowl and drizzle extra cowboy butter on top. Garnish with herbs or a squeeze of lemon.
Notes
Use unsalted butter to control seasoning.
Don’t overcrowd the pan — sear in batches for perfect browning.
Add extra red pepper flakes for more heat or honey for balance.
Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
Store leftovers in the fridge for up to 3 days; reheat with a little butter or broth.