There’s something undeniably satisfying about a perfectly cooked steak, but sometimes you want that steakhouse experience without the fuss. Enter these Garlic Butter Steak Bites – tender morsels of beef seared to perfection and bathed in a rich, aromatic garlic butter sauce that melts in your mouth with every bite.
This recipe transforms an ordinary weeknight dinner into something special in just minutes. The combination of sizzling steak with the nutty aroma of browned butter and fragrant garlic creates an irresistible dish that feels indulgent yet comes together faster than you can set the table.
Why You’ll Love This
- Ready in under 20 minutes, perfect for busy weeknights when you crave something special
- Bite-sized pieces cook quickly and evenly, eliminating guesswork about doneness
- The garlic butter sauce creates restaurant-quality flavor with minimal ingredients
- Versatile recipe that works with different cuts of steak based on your budget
- Impressive enough for guests but simple enough for beginners
Ingredients
- 1 pound sirloin steak, cut into 1-inch bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- Fresh parsley, chopped, for garnish
Instructions
- Pat the steak pieces dry with paper towels (this helps with browning). Season generously with salt and freshly ground black pepper on all sides.
- In a large skillet, melt the butter over medium-high heat until it begins to sizzle. Add the steak bites in a single layer, being careful not to overcrowd the pan (work in batches if needed). Cook for 3-4 minutes, turning occasionally, until browned on all sides but still pink in the center. Transfer to a plate and cover loosely with foil.
- In the same skillet with the remaining butter and steak juices, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the beef broth, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let it simmer for about 2 minutes until slightly reduced.
- Reduce heat to medium-low. Slowly pour in the heavy cream while stirring continuously. Add the grated Parmesan cheese and stir until the sauce is smooth and begins to thicken, about 2-3 minutes.
- Return the steak bites and any accumulated juices to the skillet. Gently stir to coat the steak in the sauce and cook for another minute to warm through. Garnish with freshly chopped parsley and serve immediately.
Tips & Variations
- For extra tenderness, let steak sit at room temperature for 30 minutes before cooking
- Substitute ribeye or New York strip for sirloin if you prefer a more marbled, richer flavor
- Add sliced mushrooms to the pan after searing the steak for an earthy variation
- For a creamy finish, stir in 2 tablespoons of heavy cream at the end
- Make it spicy by doubling the red pepper flakes or adding a dash of hot sauce
- Swap fresh herbs for 1 teaspoon each of dried rosemary and thyme if fresh aren’t available
Serving Suggestions
These garlic butter steak bites are incredibly versatile when it comes to serving options. Pair them with creamy mashed potatoes or buttered egg noodles to soak up all that delicious sauce. For a lighter meal, serve alongside roasted vegetables or a crisp green salad.
For an impressive appetizer, serve the bites on small skewers with a side of the garlic butter sauce for dipping. They’re also excellent over rice or quinoa for a complete one-bowl meal.
Notes
- Steak bites cook very quickly – about 1-2 minutes per side for medium-rare
- For best results, use a very hot pan to get a good sear without overcooking
- Leftovers can be stored in an airtight container for up to 3 days but are best enjoyed fresh
- The butter may separate if reheated too aggressively – warm gently on low heat
FAQs
Can I use a different cut of meat?
Yes! While sirloin offers a good balance of tenderness and flavor, you can use ribeye, strip steak, or tenderloin. Just adjust cooking time slightly for very lean cuts.
How do I know when the steak bites are done?
For medium-rare (recommended), the steak should be seared on the outside with a pinkish-red center. Internal temperature should reach 135°F before resting.
Can I make this ahead of time?
This dish is best served immediately after cooking. If needed, you can prep the ingredients ahead of time, but cook just before serving for optimal texture and flavor.
What can I substitute for fresh herbs?
Use 1 teaspoon each of dried rosemary and thyme instead of fresh. The flavor will be slightly different but still delicious.
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