Garlic Butter Steak Bites
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Serves: 4 – 6
Let’s be real… if I wrote this recipe using 1 pound of sirloin steak, we know that special someone (the die-hard carnivore) who would eat it all themselves. That’s why I have listed 2 pounds of beef steak. My husband can enjoy a whole pound, so I’ve allowed for myself, plus leftovers for a steak and eggs breakfast. However, portion as you would like. Halve the recipe if so desired.
The first time I made this recipe, my chunks of beef were about 2” inches cubed. Heavenly. But, even my husband thought smaller pieces would be ideal. Party pooper.
Sirloin is certainly more affordable than other cuts of steak, but feel free to use ribeye, NY strip, filet, etc.
I highly suggest mincing your own raw garlic instead of using the jar of convenience. It most assuredly is handy, but since garlic is a star in this dish, peeling and mincing your own cloves brings a sense of accomplishment (that you conquered all those peels) and the flavor and aroma is just downright incredible.
A cast iron skillet is ideal here, with its ability to maintain a very high heat without ruining the surface. It will produce an aesthetically appealing and super-flavorful sear on the beef. A braiser would be another good option. Be sure to turn that exhaust fan on or open a window as needed. It can get smoky.
Salting meat is just one of those things that you learn as you go. You learn by doing. Salt generously, more than you might think. You can add salt later to the beef while still in the pan, so not all hope is lost if the beef tastes bland. Then you’ll know better for next time.
Enjoy!
Garlic Butter Steak Bites
Ingredients
- 2 pounds beef sirloin, or ribeye, strip steak, or filet
- kosher salt, to taste
- freshly-cracked black pepper, to taste
- 2 tablespoons olive oil, or avocado oil, see Notes
- 6 tablespoons unsalted butter, see Notes
- 3 tablespoons garlic, minced
- 2 tablespoons Italian parsley, chopped
Instructions
- Cut the beef into 1 to 1 ½” cubes. Sprinkle all sides of the beef with the kosher salt and black pepper. Allow it to sit for at least 30 minutes. If necessary, refrigerate the beef until ready to use, up to 1 day in advance.
- Heat the cast iron skillet over medium heat. Once hot, add 1 tablespoon of the oil.
- Add enough of the beef into the skillet to leave about an inch in between the pieces, not crowding them together. You will most likely have to do this in batches, unless you are cooking only about a pound of beef. (My 2 pounds of sirloin took 3 batches.)
- The beef should seriously sizzle when coming in contact with the hot oil. Turn up the heat to medium-high if necessary. Adjust the heat so that your beef is nicely seared through the cooking process. (My largest burner does very well on a medium flame in my cast iron.)
- Sear the beef on all sides. You want nice browning all over. Remove the beef to a plate as you continue searing the remaining beef. Add more oil as needed throughout cooking.
- Once all the beef has been seared and removed to a plate, turn off the heat. (If your pan is so hot it could burn the butter, remove it to an unused burner.)
- Add the 6 tablespoons of butter and allow it to melt.
- Add the garlic and stir. Immediately, add the beef back to the pan and toss to coat all the beef. This will keep the garlic from burning and tasting bitter, and the residual heat from the pan should warm the beef.
- Transfer the steak bites to a serving platter. Sprinkle with the parsley and serve while still warm.
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