Ribeye Steak Bites with Cowboy Butter

These cowboy butter steak bites flat-out slap. We’re taking a ribeye (cut straight off a standing rib roast), giving it a hard sear on the griddle, then finishing it the right way—with a rich, herby cowboy butter loaded with garlic, herbs, Dijon, and a splash of Worcestershire. The key here is cooking the steaks whole first to build crust, then cubing them up so every bite stays juicy and gets coated in that butter sauce. This is the kind of recipe that works as an appetizer, a main dish, or just something you hover over the cutting board eating before it ever hits the table. Simple technique, big flavor, and some real good groceries from start to finish.

Ingredients:

•             2–2.5 lb ribeye steaks or standing rib roast, cut into thick steaks

•             Avocado oil, as needed

•             Hungry Hussey’s Heifer Dust

•             2–3 tbsp unsalted butter

•             4–5 garlic cloves, roughly chopped

•             1 sprig rosemary

•             1–2 sprigs fresh thyme

•             1–2 tbsp fresh parsley, roughly torn

•             1–1½ tbsp Worcestershire sauce

•             1 tsp Dijon mustard

•             Fresh lime wedges, for finishing

•             Optional: charred green onions or pickled Fresno peppers for garnish

Hussey's Heifer Dust

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Instructions:

1.            If using a standing rib roast, carefully cut along the bones to remove thick ribeye steaks. Cut steaks about two finger-widths thick. Reserve extra steaks for later use.

2.            Season steaks liberally on all sides with Hussey’s Heifer Dust. Let rest at room temperature while preheating the griddle.

3.            Preheat griddle to high heat (450–500°F). Lightly oil the surface with avocado oil.

4.            Place steaks on the griddle and sear for about 30 seconds per side, flipping frequently and moving to different hot spots to build crust while avoiding banding. Continue until a deep crust forms on all sides.

5.            Remove steaks to a cutting board and let rest.

6.            While steaks rest, place a small griddle-safe pan or insert on low heat. Add butter, garlic, rosemary, thyme, and parsley. Add a small splash of avocado oil. Let butter melt gently and garlic lightly confit without browning.

7.            Stir in Worcestershire sauce and Dijon mustard. Taste and adjust seasoning if needed. Keep warm.

8.            Cut rested steaks into large bite-sized cubes. Season lightly again if desired.

9.            Return steak bites to the hot griddle with no added oil. Sear quickly, tossing for 1–2 minutes.

10.         Pour herb butter sauce over the steak bites, add a squeeze of fresh lime, and toss to coat evenly.

11.         Optional: Toss in charred green onions or top with pickled Fresno peppers.

12.         Transfer to a serving plate and spoon remaining cowboy butter over the top. Serve immediately.

Notes & Tips

•             Frequent flipping helps build crust while keeping the interior tender and evenly cooked.

•             This method works best with well-marbled cuts like ribeye.

•             Cook steak bites to your preferred doneness during the final toss on the griddle.

•             Leftovers reheat well in a hot skillet or on the griddle.