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Cowboy Butter Steak Bites

Cowboy butter steak bites feature quick high-heat searing for browned edges and a fast herb-garlic cowboy butter sauce with Dijon, lemon, and red pepper flakes. Tossed together right in a hot cast iron skillet, the steak stays juicy while the butter bubbles around the cubes.
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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.
  • 1 salt and pepper to taste Use for seasoning the steak cubes.
Cowboy butter
  • 6 tbsp unsalted butter
  • 4 garlic Minced.
  • 1 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 the steak
  1. Season the steak cubes with salt and pepper until evenly coated. The surface should look speckled, ready for searing.
Sear the steak bites
  1. Heat a cast iron skillet over high heat until smoking. You should see faint wisps of smoke rising from the pan.
  2. Place the steak bites in a single layer without touching and sear for 2 minutes per side. When done, the cubes should be deep golden-brown with crisp edges.
  3. Work in batches and set the seared steak aside. Keep it warm while you repeat to avoid steaming.
Make cowboy butter and finish
  1. Reduce the heat to medium and add the butter to the skillet. It should melt and begin to bubble gently.
  2. Sauté the garlic and shallot for 1 minute, stirring as they soften. The mixture should smell fragrant without browning.
  3. Stir in the parsley, chives, Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. The sauce should turn glossy and speckled with herbs and spices.
  4. Return the steak bites to the skillet and toss in the cowboy butter. Serve immediately as soon as the sauce clings to the meat.

Notes

For maximum browning, only sear a single layer of steak and don’t move the cubes for the first 2 minutes per side—steam prevents crust. Refrigerate leftovers in an airtight container for up to 3 days; reheat briefly until warmed (a quick skillet toss works best). Freezing is not recommended because the butter sauce can split when thawed. For a lower-fat option, use half butter and half olive oil, keeping the same herbs and seasonings.