Description
Tender and flavorful garlic butter steak bites seared to perfection, enhanced with aromatic garlic, shallots, and fresh herbs. This quick and easy recipe delivers juicy beef cubes infused with buttery goodness, perfect for a delicious appetizer or main dish.
Ingredients
Beef
- 2 pounds beef tenderloin, cut into 1″ cubes (can also use sirloin or ribeye)
- 1 tablespoon Diamond Crystal Kosher salt (or 1 1/2 teaspoons fine sea salt)
- 1 teaspoon crushed hot red pepper flakes (optional)
Cooking Base
- 2 tablespoons neutral oil (avocado, vegetable, canola, etc.)
- 1 stick (8 tablespoons) unsalted butter
Aromatics & Herbs
- 8 cloves garlic, minced
- 1 large shallot, finely minced
- 3 large green onions, minced
- 1/4 cup fresh parsley, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Steak: Cut the beef tenderloin into 1-inch cubes. Pat the pieces dry thoroughly with paper towels to ensure a good sear, then season evenly with salt.
- Heat the Pan: Preheat a large cast iron skillet over medium-high heat until hot. This helps achieve a nice crust on the steak.
- Sear the Steak: Add the neutral oil to the pan and once it shimmers, place one layer of steak cubes. Avoid overcrowding to allow proper browning. Sear each side for about 2 minutes, then transfer the seared pieces to a plate and tent with foil to keep warm. Repeat this process with remaining steak cubes.
- Make Garlic Butter Sauce: Reduce the heat to low and remove excess oil from the pan using paper towels. Add the unsalted butter and minced shallot to the pan and cook for 2 minutes to soften the shallot. Then add the minced garlic, cooking until golden and fragrant, about 1 minute. Add the crushed red pepper flakes in the last 30 seconds if using for a spicy kick.
- Combine and Finish: Increase heat to medium and return all steak bites to the pan. Toss gently and warm through for about 2 minutes so the flavors meld. Taste and adjust seasoning with more salt and freshly cracked pepper if needed. Finally, stir in the minced green onions and parsley, then serve immediately while hot and buttery.
Notes
- For best results, use a heavy skillet such as cast iron for even heat distribution.
- Patting the steak dry before searing is crucial to develop a good crust.
- You can substitute other tender cuts like sirloin or ribeye if preferred.
- Use unsalted butter to control the salt level in the dish better.
- The crushed red pepper flakes are optional but add a nice subtle heat.
- Serve steak bites as an appetizer with dipping sauces or over mashed potatoes for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 6 oz beef with sauce)
- Calories: 450 kcal
- Sugar: 1.5 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 120 mg
