PERFECT BUTTER STEAK BITES

I can almost smell the sizzle just thinking about it – back when I first started experimenting in the kitchen, nothing felt quite as fancy (or tasted quite as amazing) as a plate of perfectly seared steak. That’s why I’m thrilled to share my go-to recipe for Butter Steak Bites; they’re simple enough for a weeknight, but impressive enough for company. Get ready to sink your teeth into tender, juicy, flavor-packed bites that will have everyone begging for more!

Why You’ll Love These Butter Steak Bites

Okay, let’s get real. Why wouldn’t you love these? Seriously, though, here’s the breakdown:

• Quick & Easy: From prep to plate, you’re looking at maybe 20 minutes, tops. Perfect for busy weeknights or impromptu gatherings.
• Incredibly Flavorful: The combination of butter, garlic, herbs, and perfectly seared steak is simply irresistible.
• Versatile: Serve them as an appetizer, a main course, or even as a topping for salads or rice bowls.
• Crowd-Pleasing: I’ve never met anyone who doesn’t love a good steak bite. They’re always a hit!

What You’ll Need: Ingredients Breakdown

Here’s what you’ll need to create these little bites of heaven:

• Steak: The star of the show! I recommend sirloin, ribeye, or New York strip. Aim for about 1.5 pounds. You want a cut that’s relatively tender and has good marbling. Marbling equals flavor!
• Butter: Unsalted butter is best, as you’ll be adding salt later. About 4 tablespoons will do the trick.
• Garlic: Freshly minced garlic is a must. Trust me, it makes a huge difference. 3-4 cloves, depending on your love for garlic.
• Fresh Herbs: I love using a combination of fresh thyme and rosemary, but you can also use parsley, oregano, or even a pinch of dried Italian seasoning if you’re in a pinch. About 1-2 tablespoons, chopped.
• Olive Oil: For searing the steak. About 1-2 tablespoons.
• Salt & Pepper: To taste, of course! Don’t be shy with the salt – it really brings out the flavor of the steak.
• Optional: A squeeze of lemon juice at the end adds a bright, zesty finish. Red pepper flakes for a touch of heat. Worcestershire sauce for added depth.

Step-by-Step Instructions: Making Perfect Butter Steak Bites

Alright, let’s get cooking! Follow these steps for guaranteed deliciousness:

Step 1: Prep the Steak

First, pat the steak dry with paper towels. This is crucial for getting a good sear. Then, cut the steak into 1-inch cubes. Season generously with salt and pepper. Don’t be afraid to really coat those cubes! The seasoning is key to flavorful bites.

Step 2: Sear the Steak

Heat the olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over high heat. You want the pan to be screaming hot! Once the oil is shimmering and almost smoking, add the steak cubes in a single layer. Don’t overcrowd the pan, or the steak will steam instead of sear. If necessary, work in batches.

Sear the steak for about 2-3 minutes per side, until nicely browned and cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F. Remember, the steak will continue to cook slightly after you remove it from the pan.

Step 3: Make the Butter Sauce

Remove the steak from the pan and set aside. Reduce the heat to medium. Add the butter to the skillet and let it melt. Once melted, add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic! Burnt garlic is bitter and will ruin the sauce.

Step 4: Add Herbs and Combine

Stir in the fresh herbs and cook for another 30 seconds. If using, add a splash of Worcestershire sauce and a pinch of red pepper flakes at this point. Return the steak bites to the skillet and toss to coat them in the butter sauce. Cook for another minute or two, until heated through.

Step 5: Serve and Enjoy!

Remove the skillet from the heat and, if desired, squeeze a little lemon juice over the steak bites. Serve immediately and enjoy! Garnish with extra fresh herbs, if desired.

Tips and Tricks for the Best Steak Bites

Here are a few extra tips to ensure your Butter Steak Bites are absolutely perfect:

• Use the Right Cut of Steak: As mentioned earlier, sirloin, ribeye, or New York strip are all great choices. Avoid tougher cuts like flank steak or skirt steak, as they can be chewy.
• Don’t Overcrowd the Pan: This is probably the most important tip. Overcrowding the pan will lower the temperature and cause the steak to steam instead of sear. Work in batches for best results.
• Don’t Overcook the Steak: Steak bites cook quickly, so keep a close eye on them. Overcooked steak will be tough and dry. Use a meat thermometer to ensure accurate doneness.
• Let the Steak Rest: While not strictly necessary for steak bites, letting the cooked steak rest for a few minutes before tossing it in the butter sauce will allow the juices to redistribute, resulting in a more tender and flavorful bite.
• Get Creative with the Herbs: Feel free to experiment with different herbs to find your favorite combination.
• Add a Little Heat: A pinch of red pepper flakes or a dash of hot sauce can add a nice kick to these steak bites.
• Serve with Dipping Sauces: While they’re delicious on their own, Butter Steak Bites are also great with dipping sauces. Try a creamy horseradish sauce, a tangy barbecue sauce, or even a simple aioli.

Variations and Add-Ins

Want to mix things up a bit? Here are some ideas for variations and add-ins:

• Mushroom Butter Steak Bites: Add sliced mushrooms to the skillet after cooking the garlic. Sauté until softened and browned, then proceed with the recipe as written.
• Onion Butter Steak Bites: Add sliced onions to the skillet along with the garlic. Sauté until softened and caramelized.
• Spicy Butter Steak Bites: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the butter sauce.
• Teriyaki Butter Steak Bites: Replace the herbs with a tablespoon of teriyaki sauce for an Asian-inspired flavor.
• Balsamic Glazed Butter Steak Bites: Drizzle a tablespoon of balsamic glaze over the steak bites after tossing them in the butter sauce.

Serving Suggestions

These Butter Steak Bites are incredibly versatile and can be served in a variety of ways:

• Appetizer: Serve them on a platter with toothpicks for easy snacking.
• Main Course: Serve them with a side of mashed potatoes, rice, or roasted vegetables.
• Salad Topping: Top a bed of mixed greens with Butter Steak Bites for a hearty and flavorful salad.
• Taco Filling: Use them as a filling for tacos or burritos.
• Rice Bowl: Serve them over rice with your favorite toppings, such as avocado, salsa, and sour cream.

If you’re looking for other delicious meal ideas, you might enjoy some Cilantro Lime Steak Bowls for a fresh and vibrant option. Or perhaps you’re in the mood for something comforting like Salisbury Steak with mashed potatoes? For an easy weeknight dinner, Chicken Tortellini cooked in a slow cooker is always a winner. If you love steak, be sure to try out Chinese Beef And Broccoli or even Pepper Steak, both are classic favorites. For a simple side, why not whip up some Garlic Parmesan Spaghetti? It pairs well with so many dishes!

Make-Ahead and Storage Instructions

Good news! You can prep some of the ingredients ahead of time to save time later.

• Prep Ahead: You can cut the steak into cubes and season it up to 24 hours in advance. Store it in an airtight container in the refrigerator. You can also mince the garlic and chop the herbs ahead of time.
• Storage: Leftover Butter Steak Bites can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the steak bites in a skillet over medium heat until heated through. Be careful not to overcook them, or they will become tough. You can also reheat them in the microwave, but they may not be as tender.

Recipe

Here’s the complete recipe for your convenience:

Butter Steak Bites

Yields: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:

• 1.5 pounds sirloin, ribeye, or New York strip steak, cut into 1-inch cubes
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3-4 cloves garlic, minced
• 1-2 tablespoons fresh thyme and rosemary, chopped (or other herbs of your choice)
• Salt and pepper to taste
• Optional: Lemon wedges for serving
• Optional: Pinch of red pepper flakes
• Optional: Splash of Worcestershire sauce

Instructions:

1. Pat the steak dry with paper towels and cut into 1-inch cubes. Season generously with salt and pepper.
2. Heat the olive oil in a large, heavy-bottomed skillet over high heat.
3. Add the steak cubes in a single layer and sear for 2-3 minutes per side, until browned and cooked to your desired level of doneness. Work in batches if necessary.
4. Remove the steak from the pan and set aside.
5. Reduce the heat to medium. Add the butter to the skillet and let it melt.
6. Add the minced garlic and cook for about 30 seconds, until fragrant.
7. Stir in the fresh herbs and cook for another 30 seconds. Add red pepper flakes and Worcestershire sauce if using.
8. Return the steak bites to the skillet and toss to coat them in the butter sauce. Cook for another minute or two, until heated through.
9. Remove the skillet from the heat and squeeze a little lemon juice over the steak bites, if desired.
10. Serve immediately and enjoy!

Nutritional Information (Approximate)

Note: Nutritional information is approximate and may vary depending on the specific ingredients used.

• Calories: 400-500 per serving
• Protein: 30-40 grams
• Fat: 25-35 grams
• Carbohydrates: 5-10 grams

Enjoy every single bite of these amazing Butter Steak Bites! Let me know how they turn out for you.

Perfect Butter Steak Bites

These Butter Steak Bites are incredibly tender, juicy, and bursting with flavor. Ready in just 20 minutes, they’re perfect as an appetizer, main course, or topping for salads and rice bowls. The combination of perfectly seared steak, garlic, herbs, and butter creates an irresistible dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Appetizer, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds sirloin, ribeye, or New York strip steak, cut into 1-inch cubes
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3-4 cloves garlic, minced
• 1-2 tablespoons fresh thyme and rosemary, chopped
• Salt to taste
• Pepper to taste
• Lemon wedges for serving optional
• Pinch of red pepper flakes optional
• Splash of Worcestershire sauce optional

Equipment

• cutting board
• knife
• paper towels
• Large, heavy-bottomed skillet (cast iron recommended)
• Spatula or tongs
• Measuring spoons
• Measuring cups
• Meat thermometer (optional)

Method

 

1. Pat the steak dry with paper towels and cut into 1-inch cubes. Season generously with salt and pepper.
2. Heat the olive oil in a large, heavy-bottomed skillet over high heat.
3. Add the steak cubes in a single layer and sear for 2-3 minutes per side, until browned and cooked to your desired level of doneness. Work in batches if necessary.
4. Remove the steak from the pan and set aside.
5. Reduce the heat to medium. Add the butter to the skillet and let it melt.
6. Add the minced garlic and cook for about 30 seconds, until fragrant.
7. Stir in the fresh herbs and cook for another 30 seconds. Add red pepper flakes and Worcestershire sauce if using.
8. Return the steak bites to the skillet and toss to coat them in the butter sauce. Cook for another minute or two, until heated through.
9. Remove the skillet from the heat and squeeze a little lemon juice over the steak bites, if desired.
10. Serve immediately and enjoy!

Notes

For the best results, use sirloin, ribeye, or New York strip steak. Avoid overcrowding the pan to ensure a good sear. Don’t overcook the steak. Let the steak rest for a few minutes before tossing it in the butter sauce for a more tender bite. Experiment with different herbs to find your favorite combination. Add a pinch of red pepper flakes or a dash of hot sauce for a little heat. Serve with dipping sauces like creamy horseradish sauce, tangy barbecue sauce, or aioli. To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.