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A close-up shot of pan-seared steak bites, glistening with savory cowboy butter sauce and herbs.

Cowboy Butter Steak Bites: The Ultimate 20-Minute Dinner

Discover your new favorite 20-minute meal with these Cowboy Butter Steak Bites! Juicy, pan-seared sirloin steak cubes are tossed in a zesty, herbaceous garlic butter sauce for a dinner that's bursting with bold, irresistible flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Dinner, Main Course
Cuisine: American
Calories: 450
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Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Sirloin Steak cut into 1-inch cubes
  • 1 tbsp Avocado Oil or other high-smoke-point oil
  • 1 tsp Kosher Salt to taste
  • 1/2 tsp Black Pepper freshly ground
  • 1/2 cup Unsalted Butter
  • 4 cloves Garlic minced
  • 2 tbsp Fresh Parsley chopped
  • 1 tbsp Fresh Chives chopped
  • 1 tsp Dijon Mustard
  • 1 tbsp Lemon Juice freshly squeezed
  • 1/2 tsp Red Pepper Flakes or to taste
  • 1/2 tsp Smoked Paprika

Equipment

  • 1 Large Skillet (Cast-Iron Recommended)
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Pat the steak cubes completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
  2. Place a large cast iron skillet over medium-high heat. Once hot, add avocado oil. Add steak bites in a single layer, not overcrowding the pan. Sear for 2-3 minutes per side until a deep brown crust forms. Remove from the skillet and set aside.
  3. Reduce heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Stir in the Dijon mustard, lemon juice, red pepper flakes, and smoked paprika.
  4. Return the steak bites to the skillet. Add the fresh parsley and chives, and toss to coat everything in the sauce. Cook for 1-2 minutes until heated through. Serve immediately.

Notes

Tip 1: For the best sear, ensure your steak is completely dry and your pan is very hot.
Tip 2: Feel free to adjust the red pepper flakes to suit your preference for heat.
Tip 3: Don't overcrowd the pan when searing the steak; cook in batches if necessary for a perfect crust.