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Cowboy Butter Steak Bites

Cowboy butter steak bites feature quick, high-heat searing followed by a bubbling garlic-herb butter sauce with red pepper and smoked paprika. Expect golden-brown, tender 1.5-inch steak cubes coated right before serving.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Steak bites
  • 2 lb sirloin or ribeye steak
Cowboy butter
  • 6 tbsp unsalted butter
  • 4 garlic 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
  • 1 salt to taste
  • 1 pepper to taste

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 steak bites in a single layer without touching for 2 minutes per side, until deeply browned.
  3. Work in batches and set the seared steak aside.
Make cowboy butter and toss
  1. Reduce heat to medium and add the butter to the skillet.
  2. Sauté the garlic and shallot for 1 minute, stirring so the butter foams but doesn’t brown.
  3. Stir in parsley, chives, Dijon mustard, lemon juice, red pepper flakes, and smoked paprika, then cook just until fragrant, with active bubbling around the edges.
  4. Return the steak bites to the skillet and toss until coated in the cowboy butter sauce and glossy, about 30 to 60 seconds.
  5. Serve immediately.

Notes

Pro tip: keep the skillet smoking hot for the initial sear and avoid crowding so you get crisp browning instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing is not recommended due to texture changes. Dietary swap: use dairy-free butter for a dairy-free version (the sauce won’t be as rich, but it still coats the steak well).