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Garlic Butter Steak Bites

These Garlic Butter Steak Bites are a quick and easy dish that combines succulent steak with aromatic garlic and herbs, perfect for impressing family and friends.
Imprimer la recette Pin Recipe
Temps de préparation 10 minutes
Temps de cuisson 10 minutes
Temps total 20 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 1.5 pounds sirloin steak (or ribeye, cut into 1-inch cubes) Cut into uniform cubes for even cooking.
  • 1 tablespoon olive oil For searing the steak.
  • 4 tablespoons unsalted butter (divided) Use 2 tablespoons for the garlic butter and 2 for finishing.
  • 4 cloves garlic (minced) Essential for the garlic butter flavor.
  • 1 teaspoon fresh thyme (or ½ teaspoon dried) Adds an aromatic touch.
  • 1 teaspoon fresh rosemary (or ½ teaspoon dried) Adds an aromatic touch.
  • 1 teaspoon salt (or to taste) Season to your preference.
  • 0.5 teaspoon black pepper Adjust according to taste.
  • 1 tablespoon fresh parsley (chopped for garnish) For garnishing before serving.

Method
 

Preparation
  1. Pat steak cubes dry with paper towels, then season generously with salt and pepper.
Cooking
  1. In a large skillet over medium-high heat, add olive oil. Once hot, add half of the steak cubes in a single layer.
  2. Cook for 2 minutes without moving, flip, then cook another 1–2 minutes until browned. Remove to a plate and repeat with the remaining steak.
  3. Reduce heat to medium. Add 2 tablespoons butter to the skillet, then stir in garlic, thyme, and rosemary. Cook for 30 seconds until fragrant.
  4. Return all steak bites to the pan, toss with the garlic butter, and add the remaining 2 tablespoons butter. Stir until the steak is coated and glossy.
Serving
  1. Garnish with fresh parsley and serve immediately with mashed potatoes, rice, or roasted veggies.

Notes

Store leftovers in an airtight container in the fridge for about 3–4 days. For longer storage, freeze for up to 3 months. Reheat slowly in a skillet over low heat for best results.