Cowboy Butter Steak Bites

Cowboy Butter Steak Bites deliver restaurant‑level flavor in minutes, pairing juicy sirloin cubes with a garlicky, herb‑laden butter that caramelizes quickly for a satisfying crust and melt‑in‑your‑mouth interior—perfect for a quick dinner or game‑day snack.

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Ingredients

Steak and Seasoning

• 1 lb sirloin steak, cut into 1‑inch cubes
• 1 tsp flaky sea salt
• 1/2 tsp coarsely cracked black pepper

Cowboy Butter

• 4 tbsp unsalted butter, cold and cubed
• 4 garlic cloves, minced
• 2 tsp fresh thyme leaves
• 2 tsp fresh rosemary leaves, finely chopped
• 2 tbsp olive oil

Step-by-Step Instructions

1. Pat the steak cubes dry with paper towels; this ensures a good sear.
2. Heat a large cast‑iron skillet over medium‑high heat and add olive oil, swirling to coat the surface.
3. Add the steak cubes in a single layer, season with salt and pepper, and sear without moving for 2 minutes until a deep brown crust forms.
4. Flip the cubes, add the cold butter cubes, minced garlic, thyme, and rosemary; continue cooking, stirring constantly, until the butter melts and the garlic turns fragrant, about 2‑3 minutes.
5. Tilt the pan and spoon the bubbling butter over the steak repeatedly to baste, achieving an even glaze and glossy finish.
6. Remove from heat, transfer to a serving dish, and let rest 2 minutes; the residual butter will coat each bite perfectly.

Tips for Success

• Dry the steak thoroughly; moisture creates steam and prevents browning.
• Do not overcrowd the pan; work in batches if necessary to maintain high heat.
• Add the butter after the initial sear so it doesn’t burn.
• Use fresh herbs for maximum aroma; dried herbs can become bitter under high heat.
• Baste continuously for a glossy, flavor‑rich coating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat, adding a splash of butter to revive the sauce. Freeze in a freezer‑safe bag for up to 2 months; thaw overnight in the fridge and re‑sear briefly before serving.

Notes

Dry steak and high heat create the best crust. Baste with butter for maximum flavor and a beautiful sheen.

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