Description
Garlic Butter Steak Bites are tender, juicy cubes of seared steak cooked in a rich garlic butter sauce. Perfect for a quick, flavorful meal or appetizer, these bites are seasoned generously, pan-seared for a beautiful crust, and finished with fragrant garlic butter and fresh parsley.
Ingredients
Scale
Steak Bites
- 2 pounds steak, cut into bite-sized cubes
- Salt, to taste (season generously)
- Ground black pepper, to taste (season generously)
- 1 tablespoon oil (vegetable or canola oil recommended)
Garlic Butter Sauce
- 4 tablespoons butter
- 2 cloves garlic, minced or sliced (more to taste)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
- Prep steak: Remove the steak from the fridge at least 30 minutes before cooking to bring it to room temperature. Unwrap the steak and cut it into bite-sized cubes, about 1 to 1.5 inches each. Season generously with salt and freshly ground black pepper. Let it sit on a plate at room temperature for 30 minutes to ensure even cooking and better flavor absorption.
- Sear steak: Heat a large skillet, preferably cast iron, over high heat until very hot. Add 1 tablespoon of oil to the pan. Add the steak bites in a single layer, ensuring not to overcrowd the pan (work in batches if necessary). Sear each side for approximately 2 minutes until a brown crust forms, but the centers remain tender. Remove the cooked steak bites and set aside on a plate covered loosely with foil to keep warm.
- Make garlic butter: Reduce the heat to medium. Using the same skillet, add 4 tablespoons of butter and the minced garlic. Cook for about 2 minutes until the garlic is fragrant and the butter is melted and bubbling, but do not let the garlic burn. Remove the skillet from heat.
- Finish: Return the seared steak bites to the skillet with the garlic butter. Toss gently to coat all the pieces evenly in the butter and garlic. Serve immediately, garnished with chopped parsley if desired for a fresh herbal note.
Notes
- Bringing the steak to room temperature before cooking helps with even searing and prevents the steak from being cold inside.
- Cut steak bites uniformly for consistent cooking.
- Do not overcrowd the pan during searing, as it can cause the steak to steam rather than brown.
- Use a high heat oil with a high smoke point for searing.
- Adjust garlic quantity to taste if you prefer stronger or milder garlic flavor.
- Cast iron skillet is recommended for best sear but any heavy skillet will work.
