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Cowboy Butter Steak Bites

Cowboy butter steak bites with a quick garlic-herb sauce are seared golden-brown and finished in a bubbling skillet. High-heat, single-layer searing plus a Dijon-lemon butter reduction gives steak cubes big flavor and a glossy coat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Steak bites
  • 2 lb sirloin or ribeye steak cut into 1.5-inch cubes
  • 0.5 salt and pepper to taste
Cowboy butter
  • 6 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 shallot minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp red pepper flakes
  • 0.5 tsp smoked paprika

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the steak
  1. Season the steak cubes with salt and pepper.
  2. Heat a cast iron skillet over high heat until smoking, then sear the steak bites in a single layer without touching for 2 minutes per side until well browned.
  3. Work in batches and set the seared steak aside.
Make the cowboy butter and finish
  1. Reduce the heat to medium and add the butter to the skillet.
  2. Sauté the garlic and shallot for 1 minute, stirring often.
  3. Stir in the parsley, chives, Dijon mustard, lemon juice, red pepper flakes, and smoked paprika, then cook until fragrant and bubbling.
  4. Return the steak bites to the skillet and toss in the cowboy butter until coated, then serve immediately.

Notes

Pro tip: keep the skillet truly smoking for the first sear and don’t crowd the pan—browning happens faster when the cubes have contact. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over low heat to avoid overcooking. Freezing is not recommended because steak texture can soften after thawing. For a lighter option, use half butter plus olive oil, then finish with the same garlic-herb mixture.