Cowboy Butter Steak Bites (Printable Version)
Seared sirloin bites tossed in a zesty garlic-herb cowboy butter, ready in 25 minutes; low-carb and shareable.
# 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 and juice of 1/2 lemon
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ For Cooking
14 - 1 tablespoon olive oil
# Step-by-Step Instructions:
01 - Pat steak cubes thoroughly dry with paper towels and season lightly with salt and black pepper.
02 - In a medium mixing bowl, blend the softened butter with minced garlic, parsley, chives, dill, Dijon mustard, hot sauce, smoked paprika, red pepper flakes, lemon zest, lemon juice, salt, and black pepper until smooth. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. When hot, sear steak cubes in a single layer for 2 minutes per side, working in batches for optimal browning if needed.
04 - Lower heat to medium. Return all steak bites to the skillet and add Cowboy Butter Sauce. Toss well to coat, cooking 1 to 2 minutes until butter is infused and steak reaches preferred doneness.
05 - Transfer steak bites to a platter and garnish with additional fresh herbs if desired. Serve immediately.
# Tips from hearthlykitchen:
01 -
- The compound butter does all the heavy lifting so you get restaurant-level flavor with almost no effort.
- It works as an appetizer that disappears in minutes or a low carb main that actually satisfies.
- Every single bite picks up garlic, herbs, and just enough heat to keep things interesting.
02 -
- Crowding the skillet steams the steak instead of searing it, so always work in batches.
- Adding the butter off high heat prevents it from burning and turning bitter.
- Letting the steak rest at room temperature for 10 minutes before cooking gives you a more even sear.
03 -
- Make the compound butter a day ahead and refrigerate it so the flavors have time to meld together.
- A cast iron skillet gives you the best crust because it holds heat more evenly than stainless steel.