This will become your new go-to steak recipe. Small, juicy cubes of steak are grilled until crispy and tossed with warm garlic butter and fresh herbs for a flavorful twist with simple ingredients.
Flavor: Grilled over high heat, these steaks develop a golden, caramelized skin, and finished with garlic-herb butter, making each bite rich and flavorful. Skill Level: This is a beginner’s method that delivers steakhouse results. Recommended tools: A large, heavy skillet will give your steak the best sear and help prevent overcrowding. Technique: Cooking the steak over high heat in an unattended skillet and letting it sit is the key to browning the meat rather than steaming it.
choose the best ingredients
Steak: I usually use sirloin, sirloin strips, or rib roast. If you are using a tough cut, you can soften it by pounding it with a meat mallet before cutting into bite-sized pieces. Seasoning: Keep it simple with salt and black pepper, or switch to steak spice. Rosemary adds a bright aroma and earthy flavor that works especially well in this recipe. Sauce: Once the steak is cooked, melt the butter, add the garlic and let it sit for a minute or so, so it’s sweet and flavorful without any bitterness.
variations
Swap the rosemary for thyme or Italian seasoning for a warmer flavor. Adding a pinch of red pepper flakes adds a mild kick without overpowering the dish. You can enjoy a deeper flavor by adding Worcestershire sauce, soy sauce, or tamari at the end.
How to make garlic butter steak bites
Cut the steak, dry it, and toss with the seasonings (full recipe below). Sear the steak and remove from the pan. Melt the butter and garlic and add the steak back to coat. Serve immediately.
love leftovers
Steak meat can be stored in an airtight container for up to 4 days. Add a little butter to a frying pan and gently reheat over medium heat. Warm the meat gently, being careful not to reheat it.
Easy side dishes to accompany steak
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Cut the steak into bite-sized pieces. Add salt, pepper and fresh rosemary.
Preheat a large skillet over medium-high heat. Add vegetable oil.
Add the steaks in a single layer and cook, without stirring, for 2 to 3 minutes to create a crust on one side. Stir and cook for another minute. Do not overcook.
Remove from heat and place on a plate. Reduce heat to medium.
Add butter and garlic and sauté for 1 minute, until fragrant. Add steak and parsley. Throw and combine.
Remove from the pan immediately, season with salt if desired, and serve hot.
Pat the raw steak with a paper towel to help it sear better in the skillet. If necessary, cook the steak in batches. If the pan is too clogged, you won’t get a good dough. Vegetable oil is used in place of olive oil due to its high smoke point.
calorie: 313 | carbohydrates: 1g | protein: 37g | fat: 17g | Saturated fat: 7g | Polyunsaturated fats: 3g | Monounsaturated fats: 5g | Trans fat: 0.3g | cholesterol: 119mg | sodium: 143mg | potassium: 595mg | fiber: 0.1g | sugar: 0.03g | Vitamin A: 260IU | Vitamin C: 2mg | calcium: 53mg | iron: 3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
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