Garlic Butter Steak Bites

My roommate walked in while I was searing these steak bites and literally stopped in her tracks. The smell of garlic butter hitting hot steak is something that demands attention. Now whenever friends come over for game night, this is the first thing they ask about before they even take their coats off.

I made these for my dads birthday last year and he kept sneaking bites straight from the platter while I was trying to get everything to the table. Thats when I knew this recipe was a keeper. The way the garlic butter clings to each crispy edged piece of steak is absolutely addictive.

Ingredients

• 1.5 lbs sirloin steak: Cut into uniform 1 inch cubes so they cook evenly and everyone gets the same perfect bite
• 1 tsp kosher salt: Season generously because steak needs salt to shine and this is your main flavor base
• 1/2 tsp freshly ground black pepper: Grind it right before you season for the best aromatic punch
• 3 tbsp unsalted butter: Divided use so you can sear in batches and still have enough for that garlic finish
• 4 cloves garlic: Minced fresh because garlic powder just cant give you that same fragrant sizzle
• 1 tbsp fresh parsley: Chopped for that pop of color and fresh contrast to all the rich flavors
• 1/2 cup sour cream: Full fat gives you the creamiest most luxurious sauce texture
• 2 tbsp prepared horseradish: Adjust up or down depending on how much kick you like
• 1 tsp Dijon mustard: This emulsifies everything together and adds subtle depth
• 1 tsp lemon juice: Fresh squeezed brightens the whole cream sauce

Instructions

Get the sauce ready first:

Whisk together sour cream horseradish Dijon lemon juice and a pinch of salt and pepper. Pop it in the fridge to let flavors meld while you cook the steak.

Prep your steak:

Pat those cubes completely dry with paper towels then season all over with salt and pepper. Do not skip the drying step or you will not get that gorgeous crust.

Sear in batches:

Get your skillet ripping hot over high heat. Add 1 tbsp butter and when it foams add half the steak in one layer. Let it sear undisturbed for 1 to 2 minutes per side until deeply browned. Remove and repeat with the rest.

Make the garlic butter:

Turn heat to medium and add remaining butter and garlic to the skillet. Cook for just 30 seconds until fragrant but not burned.

Bring it all together:

Toss all the steak bites back in the pan and stir to coat in that garlic butter. Sprinkle with parsley and serve immediately with the horseradish cream alongside.

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Last summer we served these at a rooftop gathering and people were literally hovering around the platter. The combination of that hit of horseradish followed by the buttery garlic steak just works on every level. Now it is my go to whenever I want to make people feel special without spending hours in the kitchen.

Choosing The Right Cut

Sirloin is perfect here because it is affordable but still tender enough for quick cooking. Ribeye will give you more marbling and richness while New York strip offers a slightly firmer bite. Whatever you choose look for even marbling and trim away any excess fat before cubing.

Getting That Perfect Sear

High heat and a dry surface are your best friends. Listen for that satisfying sizzle when the steak hits the pan and do not touch it. Letting each side develop that dark crust creates the texture contrast that makes these irresistible.

Make Ahead Tips

The horseradish cream actually gets better after a few hours in the fridge so mix it up to a day ahead. You can also cut the steak cubes and store them in the fridge but pat them extra dry before cooking. Never freeze the cubed steak or you will lose that beautiful sear.

• Let the steak come to room temperature for 20 minutes before cooking
• Keep the cream sauce cold until the moment you serve
• Have everything prepped before you turn on the heat because this moves fast

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These steak bites have become my secret weapon for making any gathering feel like a celebration. Something about steak served this way just makes people relax and settle in.

Recipe Questions & Answers

→ What cut of steak works best for this dish?

Sirloin is ideal due to its tenderness and flavor, but ribeye or New York strip can also be used for a richer taste.

→ How do I achieve medium-rare steak bites?

Sear the steak cubes quickly on high heat for 1–2 minutes per side until browned but still pink inside.

→ Can I adjust the spiciness of the horseradish cream?

Yes, modify the amount of prepared horseradish to make the cream milder or spicier according to your preference.

→ What sides pair well with garlic butter steak bites?

Crusty bread, roasted potatoes, or fresh salad greens complement the flavors and textures nicely.

→ How should I store leftovers?

Keep steak bites and horseradish cream separate in airtight containers refrigerated up to 2 days for best quality.