Garlic Butter Steak Bites
These juicy garlic butter steak bites are an easy, fancy dinner for special occasions or quick weeknight meals.
Servings: 4 servings
Equipment
Ingredients
- 1 pound ribeye steak pounded to 1/2" thickness and cut into 1.5" cubes
- salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 5 tablespoons unsalted butter
- 6 cloves garlic minced
- ½ teaspoon dried rosemary
- chopped fresh parsley, for garnish
Instructions
- Season the steak. Sprinkle the cubed steak with salt and pepper to taste on all sides.
- Heat up the skillet and cooking oil. Place a large pan or a cast iron skillet over high heat. Let it heat for 2 to 3 minutes or until hot. Add the olive oil and let it heat for another minute.
- Cook. Add the steak pieces and cook for 3 to 4 minutes, occasionally stirring, until browned on all sides. Remove the steak from the pan and set it aside.
- Make the garlic butter sauce. Add the butter to the same pan and let it melt completely. Gently scrape the bottom of the pan with a wooden spoon. Reduce the heat to medium. Add the garlic and dried rosemary. Stir constantly and cook the mixture for 30 seconds or until nice and fragrant. Don't burn the garlic.
- Combine. Return the cooked steak bites to the pan and baste them in the garlic butter for 1 to 2 minutes for a medium-rare steak. Please feel free to baste for an additional minute or so if you like your steak a little more cooked.
- Serve. Remove the skillet from the heat. Taste the steak bites for salt and pepper and adjust. Garnish them with fresh parsley; serve.
Notes
- Steak: I used rib eye steak for this recipe, but you could also use a sirloin, a new york strip, or a tenderloin.
- Butter: Feel free to use salted butter if that is what you have, but remember to use less salt on the steak tips.
- Garlic: Use fresh garlic cloves and not garlic powder. You can also try this recipe with finely minced shallots.
- Herbs: We like dried rosemary in this recipe, but you can use whatever you prefer, including a blend of your favorite dried herbs and spices.
- Skillet: I use my cast iron skillet for all-things-steak. If you don't have one, use a nonstick pan.
- Don't overcook the steak tips. Use an instant-read meat thermometer to check for doneness; 130˚F for medium-rare and 150˚F for well done.
Nutrition
Serving: 4ounces | Calories: 461kcal | Carbohydrates: 2g | Protein: 23g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 62mg | Potassium: 326mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg
