Mini Garlic Butter Steak Bites
Equipment
- 1 large heavy skillet cast iron preferred
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Tongs
- 1 Small saucepan optional, for extra butter
- 1 instant-read thermometer optional
- 1 paper towel roll
Ingredients
- 1 1/2 pound sirloin steak trimmed and cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon smoked paprika
- 2 tablespoon olive oil
- 3 tablespoon unsalted butter divided
- 4 clove garlic minced
- 1/2 teaspoon crushed red pepper flakes optional
- 1 tablespoon fresh lemon juice
- 2 tablespoon fresh parsley chopped
Instructions
- Pat the steak cubes very dry with paper towels and toss in a bowl with salt, pepper, and smoked paprika.
- Heat the skillet over medium-high until very hot, then add olive oil and 1 tablespoon butter.
- Arrange half the steak bites in a single layer and sear without moving for 60–90 seconds until a deep crust forms.
- Flip the steak bites and sear another 45–60 seconds until medium-rare or desired doneness, then transfer to a plate.
- Repeat with remaining steak bites, adding a little oil if the pan looks dry.
- Reduce heat to medium, add remaining 2 tablespoons butter to the skillet, and melt.
- Stir in garlic and red pepper flakes and cook 20–30 seconds until fragrant without browning.
- Return steak bites and any juices to the skillet, toss in the garlic butter, and cook 15–30 seconds to coat.
- Remove from heat, stir in lemon juice and parsley, and transfer to a serving platter.
- Rest 5 minutes before serving to retain juices.
Notes
Cube steaks evenly for consistent cooking, and ensure they are very dry to promote browning instead of steaming. Work in batches to avoid overcrowding; the pan should stay hot enough to sear quickly. Adjust doneness by shortening or extending the second-side sear, and use an instant-read thermometer if needed (125–130°F for medium-rare). Clarified butter or high-heat oil can help reduce smoking if your skillet runs hot. Finish with extra butter and lemon to balance richness, and consider adding a splash of Worcestershire or soy for umami. Serve immediately over mashed potatoes, rice, or with toothpicks as an appetizer.
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