GARLIC BUTTER STEAK BITES
Quick & Easy One-Pan Dinner Ready in 30 Minutes
KEY INFO
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4-6
- Difficulty: Easy
- Dietary: Gluten-free (with GF seasonings), Low-carb
EQUIPMENT NEEDED
- Large cast-iron skillet or heavy-bottomed pan
- Sharp knife and cutting board
- Measuring spoons
- Tongs
- Alternative: Regular non-stick pan will work, but won’t achieve the same sear
INGREDIENTS
For the Steak:
- 1.5 lbs (680g) sirloin steak, cut into 1-inch cubes
[Substitute: ribeye or tenderloin] - 1 tsp (5g) sea salt
- 1/2 tsp (2.5g) black pepper
- 2 tbsp (30ml) olive oil
For the Garlic Butter Sauce:
- 4 tbsp (60g) butter
[Substitute: ghee for dairy-free] - 6 garlic cloves, minced
- 1 shallot, finely diced (optional)
- 1 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
METHOD
- Pat steak cubes completely dry with paper towels
- Season steak with salt and pepper, tossing to coat evenly
- Heat oil in skillet over high heat until smoking
- Add steak in batches (don’t overcrowd!) and sear for 2-3 minutes until browned
Visual cue: Rich golden-brown crust - Remove steak to a plate and lower heat to medium
- Add butter and garlic to pan, cook for 30 seconds until fragrant
Warning: Watch carefully – garlic burns quickly! - Return steak to pan, add parsley and pepper flakes
- Toss everything together for 1 minute to coat and warm through
CRUCIAL TIPS
- Room temperature steak sears better
- Don’t move steak pieces during initial sear
- Keep garlic moving to prevent burning
STORAGE & VARIATIONS
Store:
- Refrigerate up to 2 days
Reheat:
- Briefly in hot pan to avoid overcooking
Common Mistakes:
- Overcrowding the pan
- Oversalting (the butter sauce concentrates flavors)
- Overcooking the garlic
Variations:
- Add mushrooms for extra umami
- Finish with blue cheese crumbles
- Deglaze pan with red wine before adding butter
Internal Temperature Guide:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
Perfect as a main dish with roasted vegetables or atop a salad. Double the recipe for larger gatherings – just cook in more batches to maintain proper searing.
