Description
Garlic Butter Steak Bites are a quick and flavorful dish made by sautéing bite-sized pieces of sirloin steak in olive oil and finishing them with a delicious garlic butter sauce. Perfect for a hearty appetizer or a main dish, these steak bites are cooked to medium perfection and garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Steak and Seasoning
- 2 pounds sirloin steak (or your favorite cut of steak), cut into bite-size pieces
- Salt and pepper, to taste
Garlic Butter Mixture
- 1/2 cup salted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon freshly chopped parsley
Cooking Oil
- 1 tablespoon olive oil
Instructions
- Prepare the Steak and Garlic Butter: Cut the sirloin steak into bite-sized pieces. Season generously with salt and pepper. In a small bowl, combine the softened butter and minced garlic, mixing well. Set this garlic butter mixture aside for later use.
- Heat the Skillet: Place a large cast iron skillet (or a regular large skillet if cast iron is unavailable) on the stovetop over high heat. Add the olive oil and allow the pan to become hot and shimmering.
- Cook the Steak Bites in Batches: Place the steak pieces in a single layer in the hot pan, cooking in two batches to avoid overcrowding. Stir and cook the steak pieces for about 4 minutes for medium doneness, or until they reach your preferred level of doneness. During the last minute of cooking each batch, add half of the prepared garlic butter to the pan and stir continuously until the butter melts and coats the steak bites evenly.
- Finish and Garnish: Remove the cooked steak bites from the pan immediately to stop cooking. Sprinkle half of the chopped parsley over the first batch of steak bites. Repeat the cooking process with the remaining steak pieces, garlic butter, and parsley.
- Serve Warm: Serve the garlic butter steak bites immediately while warm. Enjoy them as a savory appetizer or main course alongside your favorite sides.
Notes
- Cooking steak in batches prevents overcrowding and ensures a good sear.
- Adjust the cooking time if you prefer steak cooked to rare or well-done rather than medium.
- If you don’t have cast iron cookware, a heavy-bottomed skillet will work well.
- Fresh parsley adds color and freshness but can be substituted with dried parsley if needed (use less).
- This recipe pairs well with mashed potatoes, steamed vegetables, or a fresh salad.
