Cowboy Butter Steak Bites (Printable)

Seared sirloin bites coated in a garlicky, herb-packed cowboy butter—zesty, buttery, and ready fast.

# What You'll Need:

→ Meats

01 - 1 1/2 pounds sirloin steak, cut into 1-inch cubes

→ Cowboy Butter Sauce

02 - 8 tablespoons unsalted butter, softened
03 - 4 garlic cloves, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon hot sauce (such as Tabasco)
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon crushed red pepper flakes
11 - Zest and juice of 1/2 lemon
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ For Cooking

14 - 1 tablespoon olive oil

# How to Make It:

01 - Pat the steak cubes dry with paper towels and season lightly with salt and black pepper.
02 - Combine softened unsalted butter, minced garlic, chopped parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, crushed red pepper flakes, lemon zest, lemon juice, salt, and black pepper in a medium mixing bowl. Blend thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Once hot, add steak cubes in a single layer and sear for 2 minutes per side until well browned. Cook in batches if necessary to avoid crowding.
04 - Reduce heat to medium. Return all steak bites to the skillet and add the cowboy butter sauce. Toss to coat the steak evenly, cooking for 1–2 minutes until the butter has melted and steak reaches the desired doneness.
05 - Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • That cowboy butter sauce is like a flavor bomb—herby, garlicky, and perfectly tangy—making each bite of steak hard to resist.
  • You’ll have dinner (or a killer appetizer) on the table in under half an hour, with just one pan to clean.
02 -
  • If you crowd the pan, the steak will steam instead of sear—and lose that irresistible crust.
  • I once forgot to soften the butter, and it never mixed smoothly—room temperature butter saves frustration.
03 -
  • Use a cast iron skillet for unbeatable caramelization—it changes everything.
  • A microplane grater makes zesting lemon and mincing garlic effortless and quick.

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