Description
These Savory Garlic Butter Steak Bites are tender sirloin steak cubes seared to perfection and tossed in a rich garlic butter sauce. Perfect for a quick, flavorful dinner, they’re garnished with fresh parsley for an aromatic finish.
Ingredients
Scale
Steak Bites
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Season the Steak: Pat the steak cubes dry with paper towels to ensure a good sear. Season them generously with salt and freshly ground black pepper for optimal flavor.
- Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil. Heat until the oil is hot and shimmering, signaling it’s ready for searing.
- Sear the Steak Bites: Add the steak cubes in a single layer, working in batches if needed to avoid overcrowding. Sear each side for 2-3 minutes until browned and cooked to your preferred doneness.
- Set Aside Steak: Remove the cooked steak bites from the skillet and set them aside on a plate to keep warm.
- Melt Butter: Lower the heat to medium and add the butter to the skillet, allowing it to melt fully.
- Cook Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn to maintain a smooth, aromatic flavor.
- Toss Steak in Garlic Butter: Return the steak bites to the skillet and toss well to coat them evenly with the garlic butter sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the steak bites for a pop of color and freshness, then serve immediately while hot.
Notes
- Patting the steak dry before seasoning helps achieve a better sear.
- Cooking steak in batches prevents steaming and ensures a crispy crust.
- Adjust the garlic amount to your taste for milder or stronger garlic flavor.
- The dish pairs well with mashed potatoes, rice, or steamed vegetables.
- Use fresh parsley to enhance flavor; dried parsley can be used but with less intensity.
