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This Cowboy Butter Steak and Potatoes is easy enough to be a weeknight dinner but sophisticated enough to serve to company. Tender cajun garlic butter steak bites are piled on top of decadent cheesy mashed potatoes and then it all gets smothered in lemon-garlic cowboy butter.
Cowboy butter is a delicious butter sauce that’s full of seasonings, fresh lemon zest and juice, a little dijon mustard, a kick of heat, and fresh herbs. It pairs well on just about everything from steak like these Cowboy Butter Steak Sliders to chicken like in these Cowboy Butter Chicken Tenders.
Whatever your use, you’ll be hard pressed to find a food where slathering it in a butter sauce doesn’t work.
Why You’ll Love Cowboy Butter Steak and Potatoes
I think it’s safe to say that steak and potatoes have been winning the hearts of men since the beginning of time. But then you smother it in the most luscious butter sauce it just amps up a regular steak and potatoes dinner by 10 times!
As my husband said it best, move over “marry me chicken“, this is “get me pregnant steak and potatoes”. HA! I can neither confirm nor deny that my cooking is the reason I am married and currently pregnant. Yes, this meal WILL win the hearts of your lover.
Comforting and easy to make, this recipe was done in less than an hour from start to finish and that’s even with me adding corn and asparagus as a side dish.
Key Ingredients
Here are the ingredients you’ll need to make this incredible cowboy butter steak and potatoes. Please be sure to review the recipe card below for the measurements.
Avocado oil – this is needed for cooking steak as it won’t smoke at a higher heat like olive oil.
Steak – a quality cut of steak is best for a tender, melt-in-your-mouth juicy steak.
Potatoes – Russet potatoes are my preference for mashed potatoes. I add cream or half and half, parmesan, Monterey jack, salt/pepper and butter to my potatoes.
Butter – this is the base for the cowboy butter and also used in the potatoes.
Garlic – fresh garlic is always best as the jarred kind doesn’t have the same potency and flavor.
Seasonings – paprika, thyme, and red pepper flakes. Plus we’ll use a homemade cajun seasoning for the steak bites.
Herbs – fresh parsley and green onions are the herby elements on the cowboy butter.
Dijon Mustard – a little goes a long way in this butter sauce.
Lemon – the zest and juice is used for a tangy lemon kick.
How to Make Cowboy Butter Steak and Potatoes
Make the Potatoes
Peel and quarter potatoes. Add to a pot of cold water and bring to a boil, add salt, then boil until fork tender. Drain then add back into the pot and mash with warmed cream, butter, salt and pepper to taste and cheese.
Cook the Steak
While potatoes are boiling, make the steak. Cut them into 2″ bite-sized pieces, drizzle with avocado oil then season liberally. Add 2-3 tablespoons of avocado oil into a large skillet over medium-high heat.
Add steak, being careful not to overcrowd pan. Cook 2-3 minutes per side, flipping just once. Reduce heat to low, scoot steak to the side of the pan and drain off excess oil if needed.
Add 2 tablespoons of butter into the pan along with 1 tablespoon minced garlic. Saute steak with the garlic and butter for 1 minute, tossing frequently. Transfer steak into a bowl tented with foil to keep warm.
Corn and Asparagus
In the same buttery skillet over medium-low heat, add asparagus in an even layer and cook for 10 minutes, turning frequently for even cooking. Remove and set aside. Add in 1 tablespoon more butter and add in the corn and cook for 4-5 minutes, tossing frequently. Add salt and pepper to taste.
Make Cowboy Butter and Assemble
While asparagus and corn are cooking make the cowboy butter. Add 6 tablespoons softened butter into a bowl followed by 4 minced garlic cloves, dijon, lemon zest and juice, seasonings and herbs. Heat in the microwave about 7-10 seconds until barely melted.
To assemble, serve steak bites on top of mashed potatoes and drizzle cowboy butter over everything.
Tips and Modifications
Here are some time saving tips and modifications for this delicious Cowboy Butter Steak and Potatoes recipe.
- Selecting a quality steak is so important in this recipe. We don’t cook steak often so when we do, we prefer to splurge on a quality cut and make it worthy.
- Make the cowboy butter ahead of time and place in a well-sealed container in the fridge. It will solidify but just microwave it for 5-7 second bursts until it’s almost melted.
- The butter can separate if it’s over-heated. Be careful not to overheat, but if you do, simply add 1-2 teaspoons of solid butter into the melted butter and it will come back together.
- Use chicken or shrimp instead of steak. If you want to change things up or just have a preference for chicken or shrimp, they make fantastic substitutes for steak in this recipe. They both pair very well with cowboy butter. All the steps remain the same, just adjust the cooking time.
- Time-Saving Tips:
- Dice and season steak, place in a ziptop bag and refrigerate. This will save you the extra step when you’re ready to make this recipe.
- Mince your garlic ahead. Not too much ahead so you can keep the potency of the garlic, but I’ll mince mine earlier in the day to give myself a head start. Just seal it well in the fridge so it doesn’t make everything smell like garlic.
- Make cowboy butter ahead of time. Then just pop in the microwave before using.
- Prep your asparagus ahead of time. I like to trim off any nubs with a peeler then slice off the thick/tough part of the stalk (about 1 inch off the bottom).
- Use canned corn. I am not one for canned veggies but corn is one that I prefer over frozen corn. But of course fresh is best if it’s in season.
FAQ’s
A tangy and spicy butter mixture full of fresh herbs and seasonings. The main ingredients added to the butter are garlic, dijon mustard, lemon juice and zest, parsley and green onions, paprika, thyme, and red pepper flakes.
Choose a quality tender cut of steak such as tenderloin/filet mignon or ribeye. NY strip or top sirloin also work but they will be a chewier cut.
I cook my steak chunks over medium heat for about 2-3 minutes per side for medium doneness. Use this chart for your desired doneness:
Rare: 120–125°F
Medium rare: 130–135°F
Medium: 140–145°F
Medium well: 150–155°F
Well done: 160–165°F
Looking for More Hearty Comfort Food?
I hope you enjoyed this recipe for my Cowboy Butter Steak and Potatoes. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Cowboy Butter Steak and Potatoes
Ingredients
- 2 lbs steak filet cut into 2-3" pieces ribeye, NY strip, or top sirloin also work
- 4-5 tablespoons avocado oil this has a higher smoke point than olive oil
- 2 tablespoons blackened cajun seasonings store-bought or see notes for my recipe
- 3 tablespoons butter divided
- 1 tablespoon garlic cloves, minced about 2-3 cloves
- 1 lb asparagus cleaned and trimmed
- 2 – 15.25 cans sweet corn drained (or use fresh or frozen/thawed corn)
Cheesy Mashed Potatoes
- 4 lbs russet potatoes
- 1 cup half and half warmed
- 6 tablespoons salted butter melted
- 2/3 cup Monterey jack cheese, shredded or mozzarella, pepper jack, etc.
- 1/3 cup grated parmesan
- 1/2 tsp garlic powder
- 1/2 tsp salt or to taste
- 1/2 freshly cracked pepper
Cowboy Butter
- 6 tablespoons salted butter, softened
- 4 cloves garlic minced
- 1/2 lemon, zest of + 2 teaspoons lemon juice
- 2 teaspoons dijon mustard
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/4 tsp dried thyme
- 1 tablespoon chives or green onions sliced
- 1-2 tablespoons fresh parsley minced
- salt and pepper to taste
Instructions
Make the Potatoes
- Peel and quarter potatoes. Add to a pot of cold water and bring to a boil, add salt, then boil until fork tender. Prepare steak while potatoes cook.
Cook the Steak
- Drizzle steak bites with a little avocado oil then season liberally with cajun seasoning. Add 2-3 tablespoons of avocado oil into a large skillet over medium-high heat.
- Add steak to the hot pan, being careful not to overcrowd pan. Cook 2-3 minutes per side, flipping just once. Reduce heat to low, scoot steak to the side of the pan and drain off excess oil if needed.
- Add 2 tablespoons of butter into the pan along with 1 tablespoon minced garlic. Saute steak with the garlic and butter for 1 minute, tossing frequently. Transfer steak into a bowl tented with foil to keep warm.
Mash the Potatoes
- Drain potatoes then add back into the pot and mash with warmed half and half, butter, cheeses, garlic powder, and salt and pepper to taste.
Make Asparagus and Corn
- In the same buttery skillet leftover from the steak, turn it to medium-low heat, add asparagus in an even layer and cook for 10 minutes, turning frequently for even cooking. Remove and set aside.
- Still over medium-low heat add in 1 tablespoon more butter and add in the corn. Cook for 4-5 minutes, tossing frequently. Add salt and pepper to taste.
Make Cowboy Butter and Assemble
- While asparagus and corn are cooking make the cowboy butter. Add 6 tablespoons softened butter into a bowl followed by 4 minced garlic cloves, dijon, lemon zest and juice, seasonings and herbs. Heat in the microwave about 7-10 seconds until barely melted.
- To assemble, serve steak bites on top of mashed potatoes and drizzle cowboy butter over everything (corn and asparagus included).
Notes
Rare: 120–125°F
Medium rare: 130–135°F
Medium: 140–145°F
Medium well: 150–155°F
Well done: 160–165°F Homemade Blackened Seasoning
2 tablespoons smoked paprika regular paprika works too
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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