Cowboy Butter Steak
This Cowboy Butter Steak is my idea of the ultimate comfort dinner. Juicy steak tips, buttery smashed potatoes, and a spicy cowboy butter make every bite unforgettable.
Ingredients
Smashed Potatoes
- 3 pounds Yukon gold potatoes cut into 2-inch pieces
- 1 cup heavy cream
- 1/4 cup salted butter
- Salt and pepper to taste
Steak Tips
- 1 1/2 pounds tenderloin or sirloin cut into 2-inch chunks
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Cherry Tomato & Burrata Salad
- 2 cups cherry tomatoes sliced in half
- 8 ounces burrata roughly 4 individual balls, or substitute fresh mozzarella
- 1 tablespoon olive oil
- Salt and pepper to taste
Cowboy Butter
- 1 cup salted butter
- 1 teaspoon paprika
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes
- Salt to taste
- 3 cloves finely chopped garlic
- 1 bunch green onions diced (reserve 2-3 tablespoons for garnish)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown or dijon mustard
Instructions
- In a large pot, cover chopped potatoes with water by 1 inch, then bring to a boil until fork tender.3 pounds Yukon gold potatoes
- Meanwhile, heat a skillet over medium-high heat and season steak tips with salt and pepper. Melt butter in the skillet, then add olive oil. Brown meat on all sides, roughly 5 minutes total for medium rare. Set aside.1 1/2 pounds tenderloin or sirloin, Salt and pepper, 2 tablespoons butter, 1 tablespoon olive oil
- Assemble the tomato burrata salad. Place sliced tomatoes in a bowl, then gently tear the burrata in half and add to the tomatoes. Drizzle with olive oil and set aside.2 cups cherry tomatoes, 8 ounces burrata, 1 tablespoon olive oil
- By the time you’ve finished with the steak and salad, the potatoes should be tender. Drain. Using a handheld potato smasher, smash potatoes with butter and heavy cream. Season with salt and pepper to taste.1 cup heavy cream, 1/4 cup salted butter, Salt and pepper
- Finally, to make the cowboy butter, in a small saucepan melt butter until foamy and add all ingredients, saving mustard for last. As butter cools slightly it will begin to thicken a touch and emulsify. Serve very warm and pour over the steak and hot potatoes. Drizzle butter over the tomato salad as well—it’s incredible! Enjoy!1 cup salted butter, 1 teaspoon paprika, 1/2 teaspoon cracked black pepper, 1/2 teaspoon red pepper flakes, 3 cloves finely chopped garlic, 1 bunch green onions, 1 tablespoon Worcestershire sauce, 1 tablespoon brown or dijon mustard, Salt to taste
Video
Notes
- Let your steak tips come to room temperature for about 20 minutes before cooking. This helps them sear evenly and stay tender inside.
- Don’t overcrowd the skillet when browning the steak. Give each piece space so it gets a proper crust instead of steaming.
- Smash the potatoes while they’re still hot. This makes it easier to blend in the butter and cream, giving you rich, fluffy potatoes.
- Make sure your cowboy butter is very warm when you pour it over the steak and potatoes. This way it soaks into every nook and makes each bite extra flavorful.
- For the salad, gently tear the burrata instead of slicing it. This keeps the creamy center intact and makes the dish look rustic and inviting.
- Save a little of the diced green onion to sprinkle on top right before serving. It adds a pop of color and a fresh, mild bite.