Garlic Butter Steak Bites (Printable Version)
Tender steak cubes seared in garlic butter, finished with a creamy horseradish sauce for bold flavor.
# What You'll Need:
→ For the Steak Bites
01 - 1 1/4 lbs sirloin steak, cut into 1-inch cubes
02 - 1/2 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh parsley, finely chopped
→ For the Horseradish Sauce
08 - 1/2 cup sour cream
09 - 2 tbsp prepared horseradish
10 - 1 tsp Dijon mustard
11 - 1 tsp lemon juice
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper
# Step-by-Step:
01 - In a small bowl, whisk together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper. Cover and refrigerate until ready to serve.
02 - Pat steak cubes dry with paper towels. Season evenly with kosher salt and black pepper.
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 1-2 minutes per side until browned and just cooked through. Remove steak to a plate and tent with foil.
05 - Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
06 - Return steak bites to the skillet and toss to coat in the garlic butter for about 1 minute. Sprinkle with chopped parsley and serve immediately with the chilled horseradish sauce on the side.
# Expert Advice:
01 -
- These come together in under 30 minutes but taste like something from a steakhouse
- The horseradish sauce cuts through the richness with just the right amount of heat
02 -
- Damp steak will steam instead of sear, so pat those cubes dry like your life depends on it
- Let the pan get properly hot between batches or you'll lose that beautiful crust
03 -
- A cast iron skillet holds heat better than stainless steel for superior searing
- Room temperature steak cooks more evenly than cold from the fridge