Garlic Butter Steak Bites (Print)
Juicy steak bites cooked in garlic butter, served with a tangy horseradish cream sauce.
# What You Need:
→ Steak
01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Garlic Butter
04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, minced
06 - 1 tbsp fresh parsley, chopped
→ Horseradish Cream
07 - 1/2 cup sour cream
08 - 2 tbsp prepared horseradish
09 - 1 tsp Dijon mustard
10 - 1 tsp lemon juice
11 - Salt and pepper, to taste
→ For Serving
12 - Extra chopped parsley (optional)
# How To Make It:
01 - Pat steak cubes dry with paper towels. Season evenly with salt and pepper.
02 - In a small bowl, mix sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper. Chill until ready to serve.
03 - Heat a large skillet over high heat. Add 1 tbsp butter and swirl to coat. Add half the steak cubes in a single layer. Sear for 1–2 minutes per side until browned but still medium-rare inside. Remove to a plate.
04 - Repeat with remaining steak cubes, adding another tablespoon of butter if needed. Remove to plate.
05 - Reduce heat to medium. Add remaining butter and garlic to the skillet. Sauté 30 seconds until fragrant.
06 - Return all steak bites to the skillet, toss to coat with garlic butter, and sprinkle with chopped parsley. Serve immediately with horseradish cream and extra parsley if desired.
# Expert Advice:
01 -
- Ready in 25 minutes but tastes like something from a steakhouse
- The horseradish cream cuts through the rich butter perfectly
- Easy to double for a crowd without any extra work
02 -
- Crowding the pan is the fastest way to ruin the crust so work in two batches
- Let the pan get fully hot again between batches or the second batch will steam instead of sear
- The steak continues cooking after you remove it so aim for slightly underdone
03 -
- Cast iron gives the best crust but any heavy bottomed skillet works
- If your butter starts browning too fast pull the pan off heat for a moment