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Cowboy Butter Steak Bites

Cowboy butter steak bites are seared golden-brown and tossed in a bubbling garlic-herb butter with Dijon, lemon juice, and red pepper flakes. This quick skillet method keeps the steak cubes juicy while the sauce turns glossy and fragrant.
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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
Cowboy butter
  • 6 tbsp unsalted butter
  • 4 cloves 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
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Sear the steak
  1. Season the steak cubes with salt and pepper. Coat evenly and set aside while you heat the skillet.
  2. Heat a cast iron skillet over high heat until smoking. Add steak cubes in a single layer without touching.
  3. Sear the steak bites for 2 minutes per side. Look for deep golden-brown edges and a firm sear.
  4. Work in batches and set the seared steak aside. Keep them warm while you sear the rest.
Make cowboy butter and finish
  1. Reduce heat to medium and add the butter to the skillet. Let it melt until foaming.
  2. Sauté the garlic and shallot for 1 minute. Stir until fragrant but not browned.
  3. Stir in the parsley, chives, Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. Cook just until combined and bubbling.
  4. Return the steak bites to the skillet and toss to coat in the cowboy butter. Serve immediately while the sauce is bubbling and glossy.

Notes

For best searing, let the skillet fully reach a smoking-hot stage before adding steak, and avoid overcrowding by using batches. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat to prevent toughness. Freezing is not recommended for the best texture. Dietary swap: use ghee instead of butter for a dairy-free option (it will still form a similar glossy coating).