Ingredients:

For Steak Bites:
● 2 (12- to 16-oz) New York strip steaks, at least 1-inch-thick, cut into 1-inch cubes
● 2 tsp kosher salt
● 2 tsp Worcestershire sauce
● 1 1/2 tsp coarsely ground black pepper
● 1/2 tsp paprika
● 3 cloves garlic, minced
● South Chicago Packing Angus Beef Tallow Spray, for coating air fryer and steak

For Tallow Cowboy “Butter”:
● 1 cup South Chicago Packing Angus Beef Tallow, melted
● 2 tbsp minced fresh parsley, plus chopped fresh parsley, for garnish
● 1 shallot, minced
● 1 tbsp minced fresh chives
● 1 tsp lemon zest
● 2 cloves garlic, finely grated
● 2 1/2 tsp Dijon mustard
● 2 tsp lemon juice
● 3/4 tsp smoked paprika
● 1/2 tsp Worcestershire sauce
● Kosher salt and freshly ground black pepper, to taste

Directions:

1. For steak bites: Coat air fryer basket with tallow spray and preheat to 400°F. Pat steaks dry with paper towels. Toss steak, salt, Worcestershire sauce, pepper, paprika and garlic together until combined. Coat evenly with tallow spray.

2. Working in batches if necessary, arrange steak cubes in air fryer basket in a single layer, ensuring they do not touch. Air fry for 4 to 6 minutes, until golden-brown and internal temperature reaches 140° to 145°F for medium.

3. For tallow cowboy “butter”: While steak is cooking, combine melted tallow, parsley, shallot, chives, lemon zest, garlic, mustard, lemon juice, paprika and Worcestershire sauce in a small bowl. Season with salt and pepper, to taste. Garnish steak bites with parsley and serve.

Tip: Serve the tallow cowboy “butter” at room temperature for spreading, or melt it slightly for dipping the steak bites.