Garlic Butter Steak Bites

The smell of garlic hitting hot butter still makes me pause whatever I'm doing and drift toward the kitchen. These steak bites started as a desperate attempt to use up a random piece of sirloin I'd bought on sale, and now they're the most requested dish at every gathering. Something about that combination of seared meat and creamy sauce makes people forget their manners and reach across the table.

I first made these for a Friday night dinner with friends when I was too tired to attempt anything complicated. The way everyone went quiet after the first bite, then immediately started asking for the recipe, told me I'd stumbled onto something special. Now they're my go-to when I want to impress without actually working that hard.

Ingredients

• 1½ lbs sirloin steak: Cut into uniform cubes so everything sears evenly—sirloin has the perfect balance of flavor and tenderness for quick cooking
• 1 tsp kosher salt and ½ tsp black pepper: Season the meat generously before it hits the pan, because steak needs salt to really sing
• 2 tbsp olive oil: Use this to get the pan ripping hot since butter would burn at high searing temperatures
• 3 tbsp unsalted butter: This creates that luxurious garlic coating in the final minute of cooking
• 4 garlic cloves, minced: Fresh garlic is non-negotiable here—jarred garlic has a weird aftertaste when it hits high heat
• 1 tbsp fresh parsley, chopped: Adds a fresh brightness that cuts through all that rich butter and cream
• ½ cup sour cream: Full-fat sour cream creates the silkiest base for the sauce
• 2 tbsp prepared horseradish: This is the secret weapon that makes the cream sauce unforgettable
• 1 tsp Dijon mustard: Adds depth and helps emulsify the sauce
• 1 tsp lemon juice: A splash of acid brightens everything and balances the richness

Instructions

Whisk together the sauce first:

In a small bowl, combine sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper until smooth. Refrigerate this while you cook the steak—it tastes better cold and gives the flavors time to marry.

Get your meat ready:

Sprinkle the steak cubes all over with salt and pepper, then let them sit at room temperature for about 15 minutes. Cold steak seizes up when it hits hot pan and ends up tough.

Sear like you mean it:

Heat that olive oil in a large skillet over high heat until it's shimmering like crazy. Add steak in a single layer—crowding the pan drops the temperature and you'll end up steaming instead of searing. Let them cook undisturbed for 2 minutes per side until they're deeply browned.

Make the garlic butter moment:

Pull the steak out and tent it with foil. Drop the heat to medium, melt the butter in the same pan, and toss in the garlic. Cook for just 30 seconds until it's fragrant but not burned—garlic turns bitter fast.

Bring it all home:

Toss the steak back in the pan, flip it around in that garlicky butter for one glorious minute, and hit it with the parsley. Serve immediately with that cold horseradish cream on the side.

Pin

Last summer, I served these at a backyard party and watched my brother-in-law hover by the platter until he'd eaten about three servings worth, claiming he was just 'testing the temperature.' That's when I knew this wasn't just a recipe—it was a crowd-pleasing weapon.

Choosing the Right Cut

I've tried this with ribeye, strip steak, and even filet, but sirloin remains my favorite. It has enough fat to stay juicy during high-heat cooking but isn't so rich that the butter sauce feels overwhelming. Ribeye works beautifully if you want to splurge, and the extra marbling makes every bite feel luxurious.

Getting the Sear Right

The most common mistake I see with this recipe is not letting the pan get hot enough. You want that oil shimmering and almost smoking before the meat touches it. Also, resist the urge to move the steak around—let it develop that crust undisturbed, and only flip once you see a deep golden-brown edge creeping up the sides of each cube.

Serving Ideas

These steak bites work as an appetizer, a main course, or even late-night comfort food. I love serving them with roasted baby potatoes or a simple arugula salad dressed in lemon vinaigrette. The peppery greens cut right through the richness and make the whole meal feel balanced.

• For a party vibe, serve with toothpicks and let everyone help themselves
• If you're feeling fancy, a drizzle of balsamic glaze over the finished steak adds incredible depth
• The sauce doubles as a dip for roasted vegetables or even fries the next day

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There's something deeply satisfying about a recipe that looks impressive but comes together this easily. Make these once and they'll become your own secret weapon.

Recipe Questions & Answers

→ What cut of steak works best for this dish?

Sirloin steak cut into bite-sized cubes offers a tender texture and rich flavor ideal for quick searing. Ribeye or strip steak can be substituted for a more marbled, juicy experience.

→ How do I avoid overcooking the steak bites?

Sear the steak bites quickly over high heat—about two minutes per side—to achieve a browned exterior while maintaining juiciness inside. Avoid overcrowding the pan to ensure even cooking.

→ Can I prepare the horseradish cream ahead of time?

Yes, the horseradish cream can be chilled in the refrigerator until ready to serve, which helps the flavors meld and intensify.

→ What pairs well with garlic butter steak bites?

Complement this dish with roasted potatoes, a fresh green salad, or steamed vegetables for a satisfying meal.

→ How can I add a spicy kick to the horseradish cream?

Mix a pinch of cayenne pepper or freshly ground black pepper into the horseradish cream to boost the heat according to your preference.