Garlic Butter Steak Bites

Tender cubes of steak bathed in garlicky herb butter and finished with a silky Parmesan cream sauce are the kind of dinner that feels indulgent but takes almost no time to make. When I want something that tastes like a steakhouse treat but is weeknight easy this is my go-to. The creamy sauce and juicy steak bites are an unbeatable pair for anything from fancy date night to a cozy family meal.

I created this while craving restaurant steak during lockdown and it instantly made my family feel like we were out for a gourmet meal. Now it is requested every time a special dinner or celebration rolls around.

Ingredients

• Sirloin steak: cut into one-inch cubes for the nicest mix of flavor and tenderness without breaking the bank. Look for even marbling and a bright red color for maximum juiciness
• Unsalted butter: lets you fine-tune the seasoning and adds rich flavor to both steak and sauce. Choose high-quality butter for the best result
• Fresh herbs: such as thyme rosemary and parsley infuse brightness and complex aroma. Always use fresh for this dish as dried herbs do not have the same impact
• Heavy cream: makes the Parmesan sauce ultra luxurious. Go for full-fat cream for the smoothest texture
• Parmesan cheese: finely grated gives deep savory flavor. Freshly grated melts best so avoid the pre-shredded tubs
• Italian seasoning: rounds out the sauce with herb notes. A quality blend or homemade is best

Step-by-Step Instructions

Season the Steak:

Pat steak cubes incredibly dry with paper towels so you get a golden crust. Sprinkle generously with salt and pepper coating each piece on all sides. Let them rest at room temperature for ten to fifteen minutes for more even cooking and juiciness.

Sear the Steak:

Get your skillet hot over medium-high before adding a mix of olive oil and some butter. When the butter starts to foam add steak cubes in one uncrowded layer. Sear three to four minutes, turning to make sure all sides brown deeply. This develops big flavor and that steakhouse finish.

Create the Garlic Herb Butter:

Remove steak to a plate and lower the heat to medium. Add more butter to the same pan scraping up the browned bits. Toss in fresh minced garlic along with thyme rosemary and parsley. Let them sizzle for just about a minute for max aroma without burning.

Coat the Steak:

Return the browned steak bites to the skillet with garlic herb butter. Toss gently just for a minute or two so the butter coats every piece and the flavors soak in. Do not overcook as you want the centers still pink.

Make the Parmesan Cream Sauce:

In a separate small skillet melt a bit of butter with more minced garlic. Once fragrant pour in the heavy cream. Simmer gently stirring the whole time so it never boils too hard. Add in Parmesan and Italian seasoning and keep stirring until it is smooth and thickened.

Serve and Enjoy:

You can pour the hot sauce over the steak right in the skillet or serve it on the side for dipping. Either way get the steak and sauce to the table while they are piping hot for the best texture and flavor.

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Freshly grated Parmesan is the real hero in this sauce. I tried pre-shredded once and the texture just did not melt right. On our wedding anniversary I made this for my husband and he now swears it is better than any steakhouse meal we have ever had especially when I use hand-grated cheese.

Perfect Doneness Guide

Temperature makes all the difference. For steak that is juicy and pink inside remove the bites when they are at about one hundred thirty to one hundred thirty five degrees for medium-rare. As they rest the temperature will rise slightly so undercooking by a minute is better than overcooking. Use a thermometer if you are nervous since small cubes finish quickly. For a bit less pink go to one hundred forty to one hundred forty five for medium.

Creative Serving Ideas

Steak bites on skewers make a fun appetizer for parties and are easy to dip. For dinner I love piling them onto a bed of garlicky mashed potatoes or roasted vegetables to soak up the sauce. Another favorite is tucking these into mini slider rolls with a spoonful of cream sauce for a crowd-pleasing sandwich. When company is over I offer a fresh salad or some crusty bread to round things out. For anyone eating low-carb try serving over cauliflower mash or spiralized vegetable noodles.

Make Ahead Options

You can prep most parts in advance for an even faster meal. Cut and season the steak up to a day ahead and store tightly sealed in the fridge. The cream sauce can be made two days ahead and gently reheated over low heat with a splash more cream stirred in if needed. Always do the final steak sear and combine with butter just before serving for best results.

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Recipe FAQs

→ What cut of steak works best for steak bites?

Sirloin steak cut into 1-inch cubes balances tenderness and flavor well while being budget-friendly for searing.

→ How do I get a perfect sear on steak bites?

Use a hot skillet with oil and butter, avoid overcrowding, and cook until a rich brown crust forms, about 3-4 minutes per side.

→ Can I prepare the cream sauce ahead of time?

Yes, the Parmesan cream sauce can be made up to two days ahead and gently reheated, adding a splash of cream if it thickens too much.

→ How should I season the steak for best flavor?

Generously season all sides with salt and pepper, letting it rest at room temperature to enhance crust development during searing.

→ What is the recommended doneness for steak bites?

Medium-rare doneness (130-135°F internal) is ideal to maintain tenderness with a pink center while retaining juiciness.

→ Which herbs can I use for the garlic herb butter?

Fresh thyme, rosemary, and parsley create an aromatic butter that complements the steak’s rich flavor.