Garlic Butter Steak Bites
These tender, juicy and very tasty garlic butter steak bites are quick and easy to make. If you like steak, you're definitely going to enjoy these steak bites.
Servings: 2
Ingredients
- 1 Tablespoon olive oil
- 2 Pounds steak cut into bite-size pieces
- 4 Cloves garlic minced
- 1 Teaspoon salt
- 1 Teaspoon black pepper freshly ground
- 1 Teaspoon Italian seasoning
- ½ Teaspoon red pepper flakes optional
- ½ Tablespoon Worcestershire sauce
- 3 Tablespoons unsalted butter
- fresh parsley chopped, for optional garnish
Instructions
- Heat the olive oil in a large skillet over a medium-high heat until hot.
- Add the steak to the skillet in a single layer.
- Sear for 2 to 4 minutes on all sides until brown. You might need to work in batches to avoid overcrowding.
- Drain any excess oil from the pan.
- Add the garlic and sauté for 1 minute, or until fragrant. Reduce the heat to medium.
- Add salt, pepper, Italian seasoning, red pepper flakes, Worcestershire sauce, and butter.
- Toss to coat the steak in the garlic butter sauce.
- Garnish with chopped parsley, if liked, and serve immediately.
Notes
Chill the steak before cutting: Place the steak in the freezer for 30 minutes before slicing it up (it is easier to slice this way).
Bring the steak cubes to room temperature: Adding them to the skillet too cold can make them "seize up" and not get as tender.
Use a sharp knife: A sharp knife achieves nice, tidy steak cubes.
The best skillet: Using a stainless steel or cast iron skillet will give a nice sear on the steak.
Get the oil hot: The oil must be hot before adding the meat, to ensure it doesn't overcook and to get a head start on that wonderfully crisp sear.
Don't crowd the pan: Cook steak in batches. Overcrowding the pan will make the steak steam rather than sear (and you won't get that wonderful crispy crust!)
Bring the steak cubes to room temperature: Adding them to the skillet too cold can make them "seize up" and not get as tender.
Use a sharp knife: A sharp knife achieves nice, tidy steak cubes.
The best skillet: Using a stainless steel or cast iron skillet will give a nice sear on the steak.
Get the oil hot: The oil must be hot before adding the meat, to ensure it doesn't overcook and to get a head start on that wonderfully crisp sear.
Don't crowd the pan: Cook steak in batches. Overcrowding the pan will make the steak steam rather than sear (and you won't get that wonderful crispy crust!)
Nutrition
Calories: 1175kcal | Carbohydrates: 4g | Protein: 92g | Fat: 88g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 322mg | Sodium: 1466mg | Potassium: 1315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 767IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 9mg
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