Cowboy Butter Steak Bites with Garlic | CookOS

Cowboy Butter Steak Bites

Name: Cowboy Butter Steak Bites with Garlic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs sirloin steak, cut into 1-inch cubes; 1 tbsp olive oil; salt, to taste; black pepper, to taste; 1/2 cup unsalted butter; 4 cloves garlic, minced; 1 tsp paprika; 1/2 tsp red pepper flakes; 2 tbsp fresh parsley, chopped

Cowboy Butter Steak Bites are tender 1-inch sirloin cubes seared until golden, then tossed in a garlicky, paprika-spiced butter sauce with a kick of red pepper flakes. They're restaurant-quality but take just 20 minutes.

🌍American 🏷️Steak bites 🏷️Cowboy butter 🏷️Garlic butter steak 🏷️Sirloin steak Beef

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

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Ingredients

2 lbs sirloin steak, cut into 1-inch cubes
1 tbsp olive oil
salt, to taste
black pepper, to taste
1/2 cup unsalted butter
4 cloves garlic, minced
1 tsp paprika
1/2 tsp red pepper flakes
2 tbsp fresh parsley, chopped

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Instructions

1
Pat steak cubes dry and season generously with salt and pepper.
2
Heat olive oil in a large cast iron skillet over high heat.
3
Add the steak cubes in a single layer and sear on all sides until browned and cooked to your desired doneness, about 4-6 minutes.
4
Remove the steak from the skillet and set aside.
5
In a separate saucepan over medium heat, melt the butter. Add the minced garlic, paprika, and red pepper flakes, and cook for 1-2 minutes until fragrant. Stir in half of the chopped parsley.
6
Pour the cowboy butter sauce over the seared steak bites.
7
Garnish with the remaining fresh parsley and serve immediately.

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Tips & Notes

Pro tips

Pat steak cubes dry before searing—moisture prevents browning. Let them sit at room temperature for 10 minutes before cooking.
Don't move the steak around the pan while searing. Let each side sit untouched for 2–3 minutes to develop a golden crust.
Add butter and garlic only after steak is seared; raw garlic in a hot pan will taste bitter. Mince garlic finely for even flavor.
Red pepper flakes add heat—reduce to 1/4 tsp if serving to heat-sensitive diners. Taste and adjust salt after the butter emulsifies.

Substitutions

Sirloin → Ribeye or New York strip (richer flavor, slightly higher fat)
Unsalted butter → Clarified butter (higher smoke point, cleaner taste)
Red pepper flakes → Cayenne pepper or smoked paprika (adjust to 1/4 tsp for even heat distribution)
Fresh parsley → Fresh chives or cilantro (sharper or herbaceous finish)

Storage & make-ahead

Store cooled steak bites in an airtight container in the fridge for up to 3 days; reheat gently over medium heat in a skillet with a splash of butter for 2–3 minutes.

Common Questions

What cut of steak works best for this recipe?

Sirloin is ideal—it's tender when cut into cubes and sears beautifully. Ribeye or New York strip are premium alternatives; avoid overly lean cuts like filet mignon, which can dry out.

How do I know when the steak is cooked through?

For medium-rare, sear until the exterior is golden (2–3 minutes per side), then finish in the butter sauce for 1–2 minutes. Use a meat thermometer: aim for 130–135°F internal temperature.

Can I make this ahead?

Sear the steak ahead and refrigerate it. Reheat gently in the butter sauce over medium heat for 2–3 minutes just before serving to preserve tenderness.