Description

Juicy steak bites paired with crispy air fryer baby potatoes are finished with a rich cowboy butter sauce packed with garlic, herbs, and bold seasonings. This easy, restaurant-quality meal comes together quickly for a satisfying family dinner.

Ingredients

2 lbs ribeye, sirloin, or strip steak, cut into cubes

Montreal steak seasoning, to taste

1 tablespoon oil

Parsley, dried or fresh, for garnish

6 tablespoons butter

2 tablespoons minced garlic

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon thyme

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon dried parsley

1/4 teaspoon red pepper flakes

1 teaspoon lemon juice

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 bag baby potatoes, quartered

Olive oil, as needed

Spice House Lakeshore Shallot and Herb seasoning, to taste

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Instructions

Quarter the baby potatoes and place them in a large bowl. Drizzle with olive oil, season with the shallot and herb seasoning, and toss to coat evenly.
Air fry the potatoes at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through, until golden brown and crispy.
Pat the steak cubes dry with paper towels and season generously with Montreal steak seasoning.
Heat the oil in a large skillet over medium-high heat. Sear the steak bites in a single layer, working in batches if needed, for 3–4 minutes per side or until your preferred doneness.
In a small saucepan, melt the butter over medium heat. Stir in the garlic, salt, black pepper, thyme, smoked paprika, onion powder, dried parsley, and red pepper flakes until fragrant.
Add the Dijon mustard, lemon juice, and Worcestershire sauce to the butter mixture and stir until fully combined and heated through.
Remove the steak from the skillet and garnish with parsley.
Serve the steak bites with the crispy air fryer potatoes and drizzle with cowboy butter or serve the butter on the side for dipping.

Notes

Use ribeye for maximum flavor, sirloin for a leaner option, or strip steak for a balance of tenderness and flavor.

Top the hot potatoes with freshly grated Parmesan for extra richness.

Add extra red pepper flakes or cayenne for more heat.

Mushrooms or asparagus can be cooked alongside the steak for an easy vegetable side.

Finish with extra fresh parsley and a squeeze of lemon for added brightness.

Store leftovers separately in airtight containers in the refrigerator for up to 3 days.

Reheat potatoes in the air fryer at 375°F for 4–6 minutes and warm steak gently in a skillet.

Cowboy butter can be made up to 3 days ahead and reheated before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Air Fry, Pan Sear
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 2 g
Sodium: 980 mg
Fat: 42 g
Saturated Fat: 18 g
Unsaturated Fat: 21 g
Trans Fat: 1 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 37 g
Cholesterol: 145 mg