Garlic Butter Steak Bites (Printable View)
Tender steak cubes cooked in garlic butter with a zesty horseradish cream accompaniment.
# Ingredient List:
→ Steak
01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Garlic Butter
04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, minced
06 - 1 tbsp fresh parsley, chopped
→ Horseradish Cream
07 - 1/2 cup sour cream
08 - 2 tbsp prepared horseradish
09 - 1 tsp Dijon mustard
10 - 1 tsp lemon juice
11 - Salt and pepper, to taste
→ For Serving
12 - Extra chopped parsley (optional)
# How to Prepare:
01 - Pat steak cubes dry with paper towels. Season evenly with salt and pepper.
02 - In a small bowl, mix sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper. Chill until ready to serve.
03 - Heat a large skillet over high heat. Add 1 tbsp butter and swirl to coat. Add half the steak cubes in a single layer. Sear for 1-2 minutes per side until browned but still medium-rare inside. Remove to a plate. Repeat with remaining steak cubes, adding another tablespoon of butter if needed.
04 - Reduce heat to medium. Add remaining butter and garlic to the skillet. Sauté 30 seconds until fragrant.
05 - Return all steak bites to the skillet, toss to coat with garlic butter, and sprinkle with chopped parsley. Serve immediately with horseradish cream and extra parsley if desired.
# Expert Suggestions:
01 -
- Everything happens in one skillet and comes together in under 30 minutes
- The horseradish cream cuts through the rich butter like it was always meant to be there
02 -
- Crowding the pan causes steaming instead of searing, so work in two batches
- The steak keeps cooking after you pull it, so err on the side of underdone
03 -
- Let the steak sit at room temperature for 20 minutes before cooking for more even results
- Double the horseradish cream and keep it in the fridge for sandwiches the next day