Garlic Butter Steak Bites (Printable View)

Tender steak cubes cooked in garlic butter with a tangy horseradish cream accompaniment.

# Ingredient List:

→ Steak Bites

01 - 1½ lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter
06 - 4 garlic cloves, minced
07 - 1 tbsp fresh parsley, chopped

→ Horseradish Cream

08 - ½ cup sour cream
09 - 2 tbsp prepared horseradish
10 - 1 tsp Dijon mustard
11 - 1 tsp lemon juice
12 - ¼ tsp salt
13 - ¼ tsp black pepper

# How to Prepare:

01 - Combine sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until serving.
02 - Season steak cubes generously with salt and pepper on all sides.
03 - Heat olive oil in a large skillet over high heat until shimmering.
04 - Add steak cubes in a single layer, working in batches if needed. Sear for 2 minutes per side until browned and just cooked through. Remove to a plate and cover loosely with foil.
05 - Reduce heat to medium. Add butter to the pan and melt completely. Stir in minced garlic and cook for 30 seconds until fragrant.
06 - Return steak bites to the skillet and toss to coat in garlic butter. Cook for 1 minute. Stir in chopped parsley.
07 - Transfer steak bites to a serving platter. Serve with horseradish cream in a small bowl for dipping. Garnish with additional fresh parsley if desired.

# Expert Suggestions:

01 -
  • The steak bites stay incredibly tender while developing a gorgeous crust that locks in all those juices
  • That horseradish cream hits the perfect balance of creamy heat and bright tang
  • Everything comes together in under thirty minutes but tastes like a restaurant quality appetizer
02 -
  • Pat the steak completely dry with paper towels before seasoning or it will steam instead of sear
  • Do not overload the pan or the temperature will drop and you will lose that gorgeous crust
  • Let the steak rest for a few minutes after cooking so those juices redistribute
03 -
  • Freeze the steak for thirty minutes before cutting to get perfectly even cubes
  • Double the horseradish cream recipe and use the extra as a dip for roasted vegetables

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