Garlic Butter Steak Bites

Choose your favorite cut of steak for these garlic butter steak bites. Just a quick sear in a hot skillet then tossed in garlic butter produces tender, juicy steak bites. Serve with your favorite sides or as an appetizer.

4.75 from 4 votes

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Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Calories: 529kcal

Author: Pat Nyswonger

Ingredients

2 pounds beef steak trimmed and cut into 1-inch cubes
1 tablespoon oil high smoke point
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons butter
4 garlic cloves minced
1 teaspoon thyme leaves
½ cup white wine
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley

For the Sauce (optional)

1 tablespoon olive oil
2 garlic cloves minced
2 cups beef broth
1 tablespoon Dijon mustard
2 tablespoons butter softened
2 tablespoons flour
Salt/Pepper to taste

Instructions

Set a large heavy-bottomed skillet over high heat, and when it is screaming hot, brush it with 1 tablespoon of oil and add ⅓ of the beef cubes. Sear for about 1 to 1-½ minutes on each side or until a rich brown crust is visible.
Do not crowd the pan. They will be easier to manage in small batches.
Transfer to a plate and repeat until all the beef cubes are seared.
Add the butter, garlic, and thyme to the skillet and cook until the garlic is fragrant about 30 seconds. Stir in the wine and Worcestershire sauce. Stir to deglaze the skillet and cook until the wine has reduced slightly.
Return the beef cubes to the skillet and toss with the garlic butter to coat.
Transfer the garlic butter-coated steak bites to a plate and cover to keep warm while you make the sauce.

For the Sauce: (Optional)

Do not clean the skillet after you cook the steak bites. Use the same skillet to heat the olive oil, then saute the garlic for 30 seconds.
Add the beef broth to the skillet stirring to loosen the bits in the bottom of the pan. Whisk in the mustard. Bring to a boil and cook for 2-3 minutes to reduce slightly.
Combine the butter and flour in a small dish and mash into a paste with the back of a tablespoon.
Reduce the heat under the skillet to medium-low and whisk the butter/flour paste into the liquid, stirring to make a light sauce. Taste and season with salt and pepper if needed.
Transfer the sauce to a pitcher and serve with the garlic butter steak.

Notes

Choose a good cut of beef that you know will be tender and juicy. We used NY steaks for these steak bites., other choices would be ribeye, T-bone, porterhouse, or tenderloin.
Since these steak bites will be searing in a super-hot skillet, you will need a high-smoke point oil such as avocado, grapeseed, or canola oil.
Be sure to turn on the vent fan while searing the steak bites.
These steak bites will cook very quickly, and it is easy to overcook. Once removed from the skillet, they will continue to cook about another 5° from residual heat. We suggest removing the steak bites at a target of 5° below your desired doneness. Example: For medium rare of 130°F, remove the steak bites from the skillet at 125°F.

Cooking temperatures:

Rare: very red center—120-130°F
Medium Rare: red center— 130-135°F
Medium: pink center—135-145°F
Medium Well—slightly pink center—145-155°F
Well done 155-165°F

Nutrition