Cowboy Butter Garlic Potato Ribeye Bites Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose a well-marbled ribeye and cut it into uniform 1-inch cubes. If you prefer larger bites, cut 1 1/2-inch cubes and increase the cooking time by 30 minutes.

Always let the beef rest after cooking—this allows the juices to redistribute, keeping the meat moist.

To make your own cowboy butter, combine 1 cup softened butter with 2 tablespoons minced garlic, 1 tablespoon chopped parsley, 1 teaspoon smoked paprika, and a pinch of salt.

Roll into a log, chill, and slice as needed. This can be made days ahead and stored in the refrigerator or freezer.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the potatoes. They’ll absorb the buttery sauce and add an earthy depth. Cook as directed, no adjustments needed.
• Spicy Kick: Stir 1-2 teaspoons of crushed red pepper flakes or a diced jalapeño into the butter before adding. The heat balances the richness and adds a subtle warmth.
• Use Chicken: Substitute boneless, skinless chicken thighs for the ribeye. Cook on LOW for 3-4 hours until the chicken reaches 165°F (74°C). The butter and au jus will keep it moist and flavorful.
• Add Onions: Layer 1 large sliced yellow onion at the bottom of the slow cooker before adding the beef. The onions caramelize in the butter and add a sweet, savory note.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until heated through. Add a splash of beef broth if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

Reheat gently on the stove or in the microwave, adding a splash of beef broth if the sauce has thickened too much.

You can assemble the entire dish in the slow cooker insert up to 24 hours ahead. Cover and refrigerate, then place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the ribeye bites and potatoes over creamy mashed potatoes to soak up the buttery au jus.

A side of crusty bread or a simple green salad balances the richness. For a low-carb option, serve over cauliflower mash or with roasted vegetables.

This dish is hearty enough to be a standalone meal, but it also pairs well with steamed green beans or a crisp coleslaw. Garnish with fresh parsley and cracked black pepper for a bright finish.

Frequently asked questions

Recipe card

Cowboy Butter Garlic Potato Ribeye Bites

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb ribeye steak, cut into 1-inch cubes
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 2 tbsp minced garlic
• 2 sticks garlic-herb cowboy butter, sliced
• 1 oz au jus mix

Instructions

1. Place the cubed ribeye in the bottom of a 6-quart slow cooker. Scatter the halved baby potatoes and minced garlic over the beef. Lay the sliced garlic-herb cowboy butter on top, then sprinkle with the au jus mix.
2. Cover and cook on LOW for 4 to 5 hours, or until the beef is fork-tender and the potatoes are easily pierced with a knife. Do not lift the lid during the first 3 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
3. Turn off the slow cooker and let the beef rest for at least 3 minutes before serving. Spoon the beef, potatoes, and buttery au jus over whipped mashed potatoes or serve directly from the crock.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

20 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.