Garlic Butter Steak Bites (Printable Version)

Tender steak cubes seared and coated in a savory garlic butter sauce with parsley.

# What You Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Garlic Butter Sauce

04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 1 tbsp fresh parsley, chopped
07 - 1/2 tsp crushed red pepper flakes (optional)

→ For Cooking

08 - 1 tbsp olive oil

# Steps:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt and black pepper.
02 - Heat a large skillet over high heat. Add olive oil and swirl to coat the surface.
03 - Place steak cubes in a single layer without overcrowding. Sear undisturbed for 2 minutes, then turn to brown all sides for an additional 2 to 3 minutes for medium-rare. Remove to a plate and cover loosely to rest.
04 - Reduce heat to medium-low. Add unsalted butter to the skillet and melt. Stir in minced garlic and sauté for 30 seconds until fragrant, taking care not to brown the garlic.
05 - Return steak bites to the skillet and toss to coat thoroughly with the garlic butter sauce. Sprinkle with chopped parsley and crushed red pepper flakes if desired.
06 - Serve immediately, spooning the pan sauce over the steak bites.

# Expert Pointers:

01 -
  • Fancy enough to impress but honest enough that you won't stress making it on a random Tuesday.
  • The garlic butter sauce is so good you'll find yourself spooning extra over everything on your plate.
  • Ready faster than takeout, which means more time for enjoying actual food with people you like.
02 -
  • Overcrowding the pan drops the temperature and you'll end up steaming instead of searing—work in batches if you have to, it takes an extra minute and changes the whole outcome.
  • Don't brown the garlic; there's a three-second window between fragrant and burnt, and burnt garlic will ruin a tablespoon of beautiful butter.
03 -
  • Bring your steak to room temperature before cooking if you have 15 minutes; it sears faster and more evenly than cold steak straight from the fridge.
  • Save a spoonful of the pan sauce to drizzle over your plate at the end—it looks generous and tastes incredible.
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