Cowboy Butter Steak and Lobster Slow Cooker Feast Step-by-step instructions

Before you start

Before starting, cut the steak into 1 1/2-inch cubes and season with salt and pepper. Split the lobster tails lengthwise and peel the shrimp. Cut the corn into 2-inch pieces.

Melt the butter and mix with the garlic, Worcestershire, hot sauce, paprika, salt, and pepper. Have all ingredients ready to go so the slow cooker assembly is quick.

Instructions

Prep and Sear

1. 1Prepare the Ingredients
   Place the baby potatoes and corn pieces in the bottom of a 6-quart slow cooker. Season the steak cubes generously with salt and pepper. Heat a large skillet over high heat and sear the steak cubes in batches until browned on all sides, about 2 minutes per side. Transfer the seared steak to the slow cooker, arranging it over the vegetables. Let it rest for 3 minutes before slicing.
   Look for The steak should have a deep brown crust but remain rare inside.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the skillet; sear in batches to get a good crust.
2. 2Add the Seafood
   Split the lobster tails lengthwise and place them on top of the steak. Add the peeled and deveined shrimp around the lobster tails, tucking them into the mixture so they are partially submerged.
   Look for The seafood should be nestled among the steak and vegetables.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If the shrimp are large, they will take the full cooking time.
3. 3Make the Cowboy Butter
   In a small bowl, combine the melted butter, minced garlic, Worcestershire sauce, hot sauce, smoked paprika, and the remaining salt and pepper. Stir until well blended.
   Look for The butter should be smooth and fragrant with garlic and spice.
   Tip Use unsalted butter so you control the salt level.

The slow cooker should be filled with potatoes, corn, seared steak, and seafood. The steak cubes have a brown crust, and the butter mixture is ready to pour.

The kitchen smells of garlic and butter. Everything is arranged in layers, with the seafood on top for even cooking.

Slow Cook

4. 4Pour and Cook
   Pour the cowboy butter evenly over the meat, seafood, and vegetables in the slow cooker. Cover and cook on low for 4 hours, or until the steak is tender and the lobster and shrimp are opaque and cooked through.
   Look for The butter will melt and create a bubbling, fragrant sauce.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Resist the urge to lift the lid during cooking to keep the heat steady.
5. 5Check for Doneness
   After 4 hours, check that the steak pieces are fork-tender and the shrimp and lobster are opaque and firm. The internal temperature of the steak should reach at least 145°F (63°C), and the shellfish should reach 145°F (63°C). If not done, continue cooking in 30-minute increments.
   Look for The lobster shells will be bright red and the shrimp pink and curled.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use an instant-read thermometer for accuracy.

After 4 hours on low, the butter has melted and formed a rich, bubbling sauce. The lobster shells are vibrant red, and the shrimp are pink and opaque. The steak is visibly tender and easily pulls apart. The potatoes are soft and have absorbed the buttery flavors.

Rest and Serve

6. 6Rest and Serve
   Turn off the slow cooker and let the dish rest for at least 3 minutes before serving. This allows the meat to reabsorb its juices. Use a slotted spoon to transfer the steak, seafood, and vegetables to a serving board or platter. Drizzle with a little of the warm butter sauce from the slow cooker and sprinkle with fresh parsley.
   Look for The butter sauce will be rich and slightly thickened.
   Tip Serve with crusty bread to soak up every drop of the sauce.

The dish has rested, and the sauce has slightly thickened. The steak, seafood, and vegetables are piled on a board, glistening with butter. A final drizzle of warm sauce and a sprinkle of parsley add color and freshness. The aroma is rich, savory, and inviting.

Common mistakes

One common mistake is overcooking the seafood, which can make it rubbery. Start checking at the 3-hour mark if using smaller shrimp. Another pitfall is skipping the searing step, which adds essential flavor.

Also, avoid lifting the lid too often, as this releases heat and extends cooking time. Finally, do not add extra liquid; the butter and juices from the meat and seafood are enough.

How to tell it’s done

The dish is done when the steak is fork-tender and the internal temperature reaches at least 145°F (63°C) for the steak and 145°F (63°C) for the seafood.

The lobster shells will be bright red, and the shrimp will be pink and opaque. The potatoes should be easily pierced with a fork. Let the dish rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Shellfish: 145°F (63°C) in the thickest part