steak-bites-garlic-butter

Steak Bites with Sizzling Garlic Butter

TOTAL
25min
PREP
15min
COOK
10min
Easy

Indulge in these incredibly tender steak bites, seared to perfection and coated in a rich, bubbling garlic butter sauce. They're incredibly quick to make and perfect as an appetizer, a quick lunch, or a satisfying dinner.

350 Calories
28g Protein
2g Carbs
25g Fats

*Nutrition per serving

Steak
Garlic Butter
Appetizer
Dinner

Ingredients

Servings: 4
500g (1 lb) Beef Sirloin Steak
2 tbsp (30ml) Olive Oil
4 tbsp (57g) Unsalted Butter
4 cloves (12g) Garlic
2 tbsp (4g) Fresh Parsley
1 tsp (6g) Salt
0.5 tsp (1g) Black Pepper
1 tbsp (15ml) Soy Sauce
1 tsp (5ml) Worcestershire Sauce

Steps

1

Prepare the steak: Trim any excess fat from the beef sirloin steak. Cut the steak into uniform bite-sized cubes, approximately 2.5cm (1 inch) in size. This ensures even cooking.

2

Season the steak: In a medium bowl, toss the steak cubes with 1 teaspoon (6g) of salt and 0.5 teaspoon (1g) of freshly ground black pepper. Ensure each piece is evenly coated. If using, add the soy sauce and Worcestershire sauce and toss to combine.

3

Heat the pan: Place a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add 2 tablespoons (30ml) of olive oil. Allow the oil to heat until it shimmers, but not smoking.

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Using a hot pan is crucial for achieving a good sear on the steak. If the pan isn't hot enough, the steak will steam instead of sear, resulting in a less desirable texture.

4

Sear the steak: Carefully add the seasoned steak cubes to the hot skillet in a single layer, ensuring not to overcrowd the pan. You may need to cook the steak in batches to achieve a proper sear. Sear for approximately 1-2 minutes per side, until a deep brown crust forms. Avoid moving the steak too much during this initial searing phase to allow for optimal crust development.

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Overcrowding the pan will lower the temperature, causing the steak to release its juices and steam rather than sear. Cook in batches if necessary, removing each batch to a plate before searing the next.

5

Remove and set aside: Once seared, remove the steak bites from the skillet and place them on a clean plate. Set aside. This prevents them from overcooking while you prepare the garlic butter sauce.

6

Melt the butter and sauté garlic: Reduce the heat to medium. Add 4 tablespoons (57g) of unsalted butter to the same skillet. Once melted, add the 4 cloves (12g) of minced garlic. Sauté the garlic for about 30-60 seconds, until fragrant and lightly golden. Be careful not to burn the garlic, as this will make it bitter.

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Stir the garlic constantly to prevent burning. If the pan is too hot, the garlic will brown too quickly.

7

Combine and toss: Return the seared steak bites (and any accumulated juices from the plate) to the skillet with the garlic butter. Toss the steak bites gently to coat them evenly in the sizzling garlic butter sauce. Cook for an additional 1-2 minutes, just until the steak is heated through and coated.

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The goal here is to coat and warm the steak, not to cook it further. Overcooking will make the steak tough.

8

Garnish and serve: Remove the skillet from the heat. Garnish generously with 2 tablespoons (4g) of freshly chopped parsley. Serve the steak bites immediately while they are hot and the garlic butter is still sizzling.

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