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Loaded Southwest Ribeye Rice Bowls
Chile-lime ribeye over rice with corn, black beans, avocado, salsa, cheese, and smoky chipotle ranch.
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Cowboy-Butter Ribeye Bites with Crispy Smashed Potatoes
Crunchy smashed potatoes and seared ribeye bites drenched in zippy garlic-herb cowboy butter.
Directions
Boil the potatoes
Heat the oven to 450°F. Cover potatoes with cold salted water, bring to a boil, and cook for 15 to 18 minutes until easily pierced. Drain and let them steam dry for 5 minutes.
Smash and roast
Arrange potatoes on a rimmed pan and flatten each to about 1/2 inch with the bottom of a glass. Drizzle with 2 tablespoons oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 22 to 28 minutes until deeply crisp.
Mix the cowboy butter
Stir butter, garlic, Dijon, lemon juice, paprika, red-pepper flakes, parsley, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.
Sear the ribeye bites
Pat the beef dry and season with the remaining salt and pepper. Heat the remaining oil in a large skillet over high. Sear the beef in two batches, about 60 to 90 seconds per side, until browned and at your preferred doneness.
Butter and serve
Return all beef to the skillet over low heat. Add half the cowboy butter and toss for 20 seconds. Spoon the steak bites beside the crispy potatoes and serve the remaining cowboy butter on top.
Why this works
Why it worksBoiling before roasting makes potato centers fluffy while the rough smashed edges turn crisp.
Why it worksSearing ribeye in batches preserves browning and tenderness.
Why it worksAdding cowboy butter over low heat keeps its garlic and herbs fresh instead of scorched.
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Swaps & notes
Easy swaps
- Use fingerling potatoes, halved after boiling if they are large.
- Replace parsley and chives with cilantro and scallions for a brighter variation.
- Omit red-pepper flakes for a completely mild butter.
Cook notes
- Let potatoes steam dry before smashing so their surfaces crisp rather than steam.
- Use two skillets or two batches; crowding is the enemy of browned steak bites.
- USDA guidance for whole beef steak pieces is a minimum 145°F followed by a 3-minute rest.
Storage
Refrigerate steak, potatoes, and extra butter separately for up to 4 days. Re-crisp potatoes in a 425°F oven; gently reheat steak to 165°F and finish with fresh cowboy butter.
Questions
Can I make the cowboy butter ahead?
Yes. Refrigerate it for up to 5 days, then soften at room temperature before using.
Why did my potatoes fall apart?
They were likely overboiled. Cook only until a knife slides in with little resistance, then smash gently while still whole.
Can I air-fry the potatoes?
Yes. Air-fry the smashed potatoes at 400°F in a single layer for 12 to 16 minutes, turning once.
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Cowboy-Butter Ribeye Bites with Crispy Smashed Potatoes
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1. Boil the potatoesHeat the oven to 450°F. Cover potatoes with cold salted water, bring to a boil, and cook for 15 to 18 minutes until easily pierced. Drain and let them steam dry for 5 minutes.
2. Smash and roastArrange potatoes on a rimmed pan and flatten each to about 1/2 inch with the bottom of a glass. Drizzle with 2 tablespoons oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 22 to 28 minutes until deeply crisp.
3. Mix the cowboy butterStir butter, garlic, Dijon, lemon juice, paprika, red-pepper flakes, parsley, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.
4. Sear the ribeye bitesPat the beef dry and season with the remaining salt and pepper. Heat the remaining oil in a large skillet over high. Sear the beef in two batches, about 60 to 90 seconds per side, until browned and at your preferred doneness.
5. Butter and serveReturn all beef to the skillet over low heat. Add half the cowboy butter and toss for 20 seconds. Spoon the steak bites beside the crispy potatoes and serve the remaining cowboy butter on top.