Garlic Butter Steak Bites (25 Minutes, One Pan)
Garlic Butter Steak Bites are a modern twist on the classic steak dinner, offering a bite-sized version that is both rich and straightforward. Inspired by the simplicity and indulgence of French cuisine, these succulent steak bites are infused with buttery garlic aroma, perfect for a delightful dining experience. Ideal for a quick dinner or a sophisticated appetizer.
Equipment
- Large cast-iron or heavy-bottomed skillet (12-inch / 30cm)
- Tongs
- Paper towels
- Cutting board
- Sharp chef’s knife
Ingredients
- 1.1 lbs beef sirloin cut into 1-inch (2.5cm) cubes, about 500g
- 2 tablespoons olive oil 30ml
- 4 cloves garlic minced
- 3 tablespoons unsalted butter preferably grass-fed, 42g
- 2 tablespoons fresh parsley chopped
- 1 teaspoon sea salt 6g
- 1 teaspoon black pepper freshly ground, 2g
Instructions
- Heat the olive oil in a large skillet over medium-high heat until the oil shimmers and just begins to smoke.2 tablespoons olive oil
- Season the beef sirloin cubes generously with sea salt and freshly ground black pepper.1.1 lbs beef sirloin, 1 teaspoon sea salt, 1 teaspoon black pepper
- Add the seasoned steak bites to the hot skillet in a single layer, cooking in batches if needed. Sear for 2-3 minutes on each side until deeply golden brown. For medium, the cubes should feel firm at the edges but still have a little give in the centre. Do not move the pieces while each side sears — let the crust develop. Avoid overcrowding to ensure a perfect sear.1.1 lbs beef sirloin
- Once seared, remove the steak bites from the skillet and set them aside. Reduce the heat to medium.
- In the same skillet, add the minced garlic. Stir continuously for 30-45 seconds until the garlic is fragrant and just turning golden. If it starts to darken, immediately add the butter to cool the pan.4 cloves garlic
- Add the butter to the skillet and swirl until melted and foamy. Use a spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan — this is where most of the flavour lives.3 tablespoons unsalted butter
- Return the steak bites to the skillet and toss to coat evenly in the garlic butter sauce. Cook for 1 minute, spooning the butter over the top of each piece. Remove from heat immediately to prevent overcooking.1.1 lbs beef sirloin, 4 cloves garlic, 3 tablespoons unsalted butter
- Garnish with freshly chopped parsley before serving.2 tablespoons fresh parsley
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes — avoid the microwave, which makes the beef rubbery.
Freezing: Cooked steak bites freeze for up to 2 months. Thaw overnight in the fridge before reheating in a skillet.
Make-Ahead: Cut and season the raw steak cubes up to 24 hours ahead and store uncovered on a plate in the fridge — the drier surface actually improves the sear.
Pro Tip: Pat the steak cubes completely dry with paper towels before seasoning. Surface moisture is the enemy of a good sear — it creates steam instead of browning.
Substitutions: Swap sirloin for ribeye or New York strip for more tenderness and marbling. For a leaner option, use chicken thigh cut into similar-sized pieces.
Nutrition
Serving: 1servingCalories: 296kcalCarbohydrates: 1gProtein: 27gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 91mgSodium: 657mgPotassium: 453mgFiber: 0.3gSugar: 0.1gVitamin A: 434IUVitamin C: 4mgCalcium: 38mgIron: 2mg
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