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Cowboy Butter Steak Bites

Cowboy butter steak bites with quick searing and a bubbling herb garlic sauce. Golden-brown 1.5-inch steak cubes get tossed in Dijon, lemon, and red pepper for a rich, savory finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2 lb sirloin or ribeye steak Cut into 1.5-inch cubes.
  • salt To taste.
  • black pepper To taste.
Cowboy butter
  • 6 tbsp unsalted butter
  • 4 clove garlic Minced.
  • 1 shallot 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 black pepper. Make sure all surfaces are coated.
  2. Heat a cast iron skillet over high heat until smoking. Sear the steak bites in a single layer without touching, for 2 minutes per side.
  3. Work in batches and set the seared steak aside. Keep it warm while you cook the rest.
Make the cowboy butter and finish
  1. Reduce heat to medium and add the butter to the skillet. Let it melt and start to foam.
  2. Sauté the garlic and shallot for 1 minute, stirring as needed. Cook just until fragrant, not browned.
  3. Stir in the parsley, chives, Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. Cook briefly until the sauce is bubbling.
  4. Return the steak bites to the skillet and toss them in the cowboy butter. Serve immediately.

Notes

For best browning, keep the steak in a single layer and avoid moving the cubes too early; batch if your skillet is small. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in a skillet over low heat. Freezing isn’t recommended because the steak can lose tenderness after thawing. Dietary swap: use plant-based butter in the cowboy butter for a dairy-free version.