Cowboy Butter Steak Bites (Printable View)
Seared sirloin bites coated in a garlic-herb cowboy butter with lemon zest and a hint of smoky heat.
# Ingredient List:
→ 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
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon crushed red pepper flakes
11 - Zest of 1/2 lemon
12 - Juice of 1/2 lemon
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ For Cooking
15 - 1 tablespoon olive oil
# How to Prepare:
01 - Pat steak cubes dry with paper towels and season lightly with salt and black pepper.
02 - Combine softened butter, minced garlic, parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, crushed red pepper flakes, lemon zest, lemon juice, salt, and black pepper in a medium bowl. Blend thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add steak cubes in a single layer and sear for about 2 minutes per side until well browned. Sear in batches if needed for best caramelization.
04 - Reduce heat to medium, return all steak bites to skillet, add cowboy butter sauce, and toss to coat. Cook 1 to 2 minutes until butter is melted and steak reaches desired doneness.
05 - Transfer steak bites to a serving dish and garnish with additional fresh herbs if desired. Serve immediately.
# Expert Suggestions:
01 -
- This cowboy butter sauce feels like a chef's secret nobody ever told you about.
- The steak bites are quick enough for weeknights but have a way of impressing everyone who tries them.
02 -
- If the skillet is overcrowded, the bites steam instead of sear and you miss that magical crust.
- Let the steak rest out of the fridge for about 15 minutes first for juicier, more tender results.
03 -
- Don’t walk away while searing; those two minutes are everything.
- Letting the sauce finish with the steak in the pan helps coat each piece perfectly instead of pooling at the bottom.