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Garlic Cowboy Butter Steak Bites

Garlic cowboy butter steak bites with a fast garlic-herb butter pan sauce—seared until browned, then tossed until glossy and well coated. Finish with lemon zest and red pepper flakes for bright, spicy flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Steak Bites
  • 2 lb sirloin steak
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 0.5 tsp garlic powder
For the Cowboy Butter
  • 6 tbsp unsalted butter
  • 4 garlic cloves
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp red pepper flakes
  • 1 tbsp fresh parsley
  • 1 tsp fresh thyme leaves
  • 0.5 tsp smoked paprika

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the sirloin steak dry with paper towels so it browns instead of steaming.
  2. Season the steak bites with kosher salt, black pepper, paprika, and garlic powder until evenly coated.
Sear and make cowboy butter
  1. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
  2. Add the steak bites in a single layer and let them sear for 2–3 minutes per side until browned.
  3. Remove the steak bites to a plate and set aside while you finish the sauce.
  4. Reduce heat to medium and melt unsalted butter in the skillet.
  5. Add garlic cloves and cook for 30 seconds until fragrant, not browned.
  6. Stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, fresh parsley, fresh thyme leaves, and smoked paprika to form a thick, glossy cowboy butter.
  7. Return the steak bites to the skillet and toss to fully coat in the butter sauce.
  8. Cook for 1 minute more on medium so the steak is warmed through and the sauce clings.
Serve
  1. Serve immediately with potatoes, vegetables, or crusty bread while the garlic cowboy butter is hot.

Notes

Pro tip: Patting the steak dry and using a single layer in the cast-iron skillet helps you get deep browning fast. Store leftovers in a sealed container in the fridge for up to 3 days; rewarm gently in a skillet over low heat to avoid tough meat. Freezing is not recommended due to texture changes. For a lower-sodium option, use reduced-sodium kosher salt and keep the rest the same.