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Cowboy Butter Steak Bites

Cowboy butter steak bites with a fast garlic-herb sauce are seared until golden-brown, then tossed in bubbling butter with Dijon, lemon, and red pepper. The cast iron method keeps the cubes crisp on the outside while coating them in a rich, savory finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

steak
  • 2 lb sirloin or ribeye steak cut into 1.5-inch cubes
  • salt and pepper to taste for seasoning
cowboy butter
  • 6 tbsp unsalted butter
  • 4 cloves 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 and sear the steak
  1. Season the steak cubes with salt and pepper to taste, ensuring all sides are coated. The surface should look lightly speckled with seasoning.
  2. Heat a cast iron skillet over high heat until smoking, then sear the steak bites in a single layer without touching for 2 minutes per side. Look for golden-brown crust and sizzling bubbles around the edges.
  3. Work in batches and set the seared steak aside. Keep the steak crust visible and avoid stacking while it rests.
Make cowboy butter and toss
  1. Reduce the heat to medium, then add butter to the skillet. The butter should melt and start to foam gently.
  2. Sauté the garlic and shallot for 1 minute, stirring to prevent browning. The mixture should smell fragrant and look slightly softened.
  3. Stir in parsley, chives, Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. The sauce should turn glossy and bubbling throughout as the flavors combine.
  4. Return the steak bites to the skillet and toss in the cowboy butter. Serve immediately when the steak is fully coated and the sauce is still bubbling.

Notes

Pro tip: sear in a single layer and don’t crowd the pan—give the steak cubes room for strong browning before you make the cowboy butter. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to avoid overcooking the meat. Freezing is not recommended for best texture. For a lower-sodium option, use reduced-sodium butter (or slightly less salt) while keeping the peppery seasoning balance.