Garlic Butter Steak Bites (Print)
Juicy steak cubes cooked in garlic butter with creamy horseradish sauce for dipping.
# What You Need:
→ Steak Bites
01 - 1½ lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter
06 - 4 garlic cloves, minced
07 - 1 tbsp fresh parsley, chopped
→ Horseradish Cream
08 - ½ cup sour cream
09 - 2 tbsp prepared horseradish
10 - 1 tsp Dijon mustard
11 - 1 tsp lemon juice
12 - ¼ tsp salt
13 - ¼ tsp black pepper
# How To Make It:
01 - Combine sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until serving.
02 - Season steak cubes evenly with kosher salt and black pepper on all sides.
03 - Heat olive oil in a large skillet over high heat until shimmering.
04 - Add steak cubes in a single layer, working in batches if needed to avoid overcrowding. Sear for 2 minutes per side until well-browned and cooked through. Transfer to a plate and cover loosely with foil.
05 - Reduce heat to medium. Add butter to the skillet and melt. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
06 - Return steak bites to the skillet and toss to coat thoroughly in garlic butter. Cook for 1 minute. Add chopped parsley and toss to combine.
07 - Transfer steak bites to a serving platter. Serve with chilled horseradish cream for dipping. Garnish with additional fresh parsley if desired.
# Expert Advice:
01 -
- The horseradish cream balances the rich steak with just enough kick to keep you coming back for more
- Everything comes together in under 30 minutes but tastes like a restaurant spent hours on it
02 -
- Don't skip the step of patting your steak cubes dry with paper towels before seasoning—wet meat steams instead of getting that crispy crust
- The horseradish cream can be made up to 2 days ahead, and it actually tastes better after the flavors meld together
03 -
- If your horseradish cream tastes too sharp initially, give it 10 minutes in the fridge—the flavors mellow and harmonize beautifully
- A pinch of cayenne in the cream sauce creates this amazing background heat that people notice but can't quite place