Cowboy Butter Steak Bites (Print Version)
Seared sirloin cubes tossed in a zesty garlic-herb butter with smoked paprika and lemon—bold, shareable, low-carb.
# What You’ll Need:
→ Meat
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
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
# Steps:
01 - Pat the steak cubes dry thoroughly with paper towels and season all sides lightly with salt and black pepper.
02 - In a mixing bowl, blend softened butter with minced garlic, parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, crushed red pepper flakes, lemon zest, lemon juice, salt, and black pepper until the mixture is uniform.
03 - Heat olive oil in a large skillet over medium-high heat. Once hot, arrange steak cubes in a single layer and sear for approximately 2 minutes per side until well-browned. Cook in batches if necessary to maintain even browning.
04 - Reduce heat to medium. Return all steak cubes to the skillet and add the prepared cowboy butter sauce. Toss thoroughly to coat, continuing to cook for 1 to 2 minutes until butter is fully melted and steak reaches preferred doneness.
05 - Transfer steak bites to a serving platter. Garnish with additional fresh herbs if desired and serve immediately.
# Expert Tips:
01 -
- The zippy cowboy butter makes each steak chunk taste indulgent and a bit mischievous.
- I cant remember a party where these steak bites disappeared slowly—theyre always the first plate emptied.
02 -
- If you skip drying the steak cubes, theyll steam instead of sear and miss out on the crispy edges.
- Smoked paprika can scorch if the pans too hot; add it with the butter to get the flavor without burning.
03 -
- Work in batches to avoid overcrowding and guarantee a bold sear on each piece.
- A pinch of flaky salt scattered over right before serving makes every bite pop.