Cowboy Butter Steak and Lobster Slow Cooker Feast Tips, FAQ & printable recipe

Tips for success

For the best sear, pat the steak cubes dry before seasoning and searing. Use a heavy skillet and do not overcrowd the pan; cook in batches to get a nice crust.

If you prefer a thicker sauce, remove the solids from the slow cooker and simmer the remaining liquid on the stovetop for a few minutes to reduce.

To keep the seafood from overcooking, you can add the shrimp and lobster tails about 30 minutes before the end of the cooking time.

This is especially helpful if using smaller shrimp or if you prefer a firmer texture. The recipe is forgiving, so adjust the timing based on your slow cooker's heat.

Variations

• Spicy Version: Increase the hot sauce to 2 tablespoons or add a finely chopped jalapeño to the butter mixture. For extra heat, sprinkle with red pepper flakes before serving.
• Herb Butter: Add 1 tablespoon each of fresh thyme and rosemary to the butter mixture. These herbs complement the steak and seafood beautifully.
• Cajun Style: Replace the smoked paprika with Cajun seasoning and add a pinch of cayenne. This gives the dish a Southern twist.
• Vegetable Additions: Add sliced mushrooms or bell peppers along with the potatoes and corn. They will absorb the buttery sauce and become tender.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the seafood.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce, until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the dish even more delicious the next day. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the sauce.

The cowboy butter can be made up to 3 days ahead and stored in the refrigerator. Let it come to room temperature before using, or melt it gently.

The steak can be seared a day in advance and refrigerated. Assemble the slow cooker with the potatoes, corn, and steak, then add the seafood and butter just before cooking.

Serving ideas

Serve the steak, lobster, and shrimp on a large wooden board or platter, surrounded by the potatoes and corn. Drizzle with extra warm butter sauce and garnish with fresh parsley.

This dish pairs well with crusty bread to soak up the sauce and a simple green salad to balance the richness.

For a more formal presentation, arrange the lobster tails on top of the steak and shrimp, and spoon the sauce over everything. This is a celebratory meal that feels special for holidays, birthdays, or any occasion. The leftovers are just as good, so make plenty.

Frequently asked questions

Recipe card

Cowboy Butter Steak and Lobster Slow Cooker Feast

Prep 20 minCook 4 hRest 10 minTotal 4 h 30 minServes 6

Ingredients

• 1 1/2 lb baby potatoes
• 3 ears corn on the cob, cut into 2-inch pieces
• 2 lb beef sirloin steak, cut into 1 1/2-inch cubes
• 4 lobster tails, split lengthwise
• 1 lb large shrimp, peeled and deveined
• 1 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: crustaceans, milk, fish, sulfites

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

35 g

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