Garlic Butter Steak Bites with Sirloin and Fresh Garlic
By Noah Bennett
Prep
5 min
Cook
10 min
Total
15 min
Servings
4
Level
Easy
Sirloin steak ensures these garlic butter steak bites become a quick 15-minute dinner‚ and I purchase pieces measuring 1 to 1․5 inches thick featuring fine streaks of fat․ Once cubed as well as seared‚ the beef develops a deep brown crust while the center remains tender‚ with garlic butter surrounding the edges․
A large cast-iron skillet is used for this (it's the pan that is typically reached for)․ I get it very hot‚ while I work in batches if the pan won't hold the cubes in a single layer․ First‚ dry the steak‚ and then cut it against the grain into cubes before cubing it․ Wet meat along with a packed skillet leads to steamed beef․ This leads to the loss of browned edges from the dish․
After the steak comes out‚ it is important for the chef to lower the heat down․ Then‚ add the butter along with the garlic‚ while continuously stirring the garlic for 30 to 60 seconds because it can transition quickly from being fragrant to burnt․ Return the beef once the sauce distinctly relays the rich smell of warm garlic butter‚ and then finish with freshly chopped parsley․
I genuinely prefer mincing garlic freshly in this place‚ honestly․ It smells of plus tastes sharper than jarred garlic․ Once the cubes are thoroughly coated‚ proceed to remove the skillet from the heat․ Serve the dish with at once․ These small pieces may turn tough if they remain over the heat for too long․
Why you'll love this recipe
- Sirloin has enough marbling for juicy pieces․ It costs lower than the price of ribeye․
- Six cloves of fresh garlic provide the butter with an authentic garlic punch‚ especially when the cloves are minced just prior to cooking․
- Unsalted butter allows the beef and sea salt to stand out without rendering the sauce excessively salty․
- A thick steak provides you with beautifully browned edges․ It also offers a tender middle during the short sear itself․
- Fresh parsley leaves green flecks in the buttery skillet sauce․ They also seem to appear on the plate of the platter․
- Olive oil operates in the hot skillet in an effective manner․ The butter is added at a later time‚ after the beef has been removed from the pan․
Ingredients
- •1 ½ lb sirloin steak (cut into 1-inch cubes)
- •2 tbsp olive oil
- •1 tsp sea salt (or to taste)
- •1 tsp black pepper (freshly ground)
- •6 tbsp unsalted butter
- •6 cloves garlic (minced)
- •1 tbsp fresh parsley (chopped, for garnish)
Instructions
- 1
Pat the steak dry with paper towels. Cut it into 1-inch cubes, then season all over with sea salt and black pepper.
- 2
Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the steak in a single layer without crowding the pan, working in batches if needed, and sear for 2-3 minutes per side until a deep brown crust forms.
- 3
Remove the steak from the skillet and set it aside. Reduce the heat to medium-low, add the butter, then stir in the minced garlic once the butter melts. Cook for 30-60 seconds until fragrant, stirring constantly.
- 4
Return the steak bites to the skillet and toss them in the garlic butter sauce. Garnish with chopped fresh parsley and serve immediately.
FAQ
Nutrition (per serving)
Calories
550
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