Garlic Butter Steak Bites

The smell of searing steak always pulls everyone into the kitchen, forks already in hand. I started making these bites during busy weeknights when I wanted something restaurant-worthy but fast. My husband actually stood by the stove the first time, stealing pieces straight from the pan because he couldn't wait for plating.

Last summer I served these at a rooftop gathering with friends, and honestly, the platter was empty within minutes. Someone asked for the sauce recipe before even trying the steak. Now it's become our go-to whenever we need something that feels special but doesn't require hours of prep work.

Ingredients

• 1 1/4 lbs sirloin steak: Cut into uniform cubes so everything sears evenly and finishes cooking at the same time
• 1/2 tsp kosher salt and 1/2 tsp black pepper: Season generously before cooking since this creates that beautiful crust
• 2 tbsp olive oil: Needed for high-heat searing without burning like butter would
• 3 tbsp unsalted butter: Creates the luxurious garlic butter coating at the end
• 4 cloves garlic, minced: Fresh garlic makes all the difference here, don't use jarred
• 1 tbsp fresh parsley: Adds a bright finish and makes everything look restaurant-ready
• 1/2 cup sour cream: Full-fat works best for that silky sauce consistency
• 2 tbsp prepared horseradish: Adjust to your heat tolerance, but this amount gives a nice kick
• 1 tsp Dijon mustard: Adds depth and helps emulsify the sauce
• 1 tsp lemon juice: Cuts through the rich cream and brightens everything

Instructions

Mix the horseradish sauce first:

Whisk together sour cream, horseradish, Dijon, lemon juice, salt, and pepper in a small bowl until smooth, then pop it in the fridge to let flavors meld.

Prep your steak:

Pat those cubes completely dry with paper towels and season them well with salt and pepper on all sides.

Get the pan screaming hot:

Heat that olive oil over high heat until it's shimmering and you can feel the heat rising from the pan.

Sear in batches:

Add steak cubes in a single layer, don't crowd them, and let them develop a deep brown crust for 1 to 2 minutes per side before removing to a plate.

Make the garlic butter:

Turn heat down to medium, melt the butter, and toss in the garlic for just 30 seconds until fragrant but not brown.

Bring it all together:

Return the steak to the pan and toss it in that buttery garlic goodness for about a minute, then finish with parsley.

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My sister claimed she didn't like horseradish until she tried this sauce, dipping one bite skeptically and then immediately reaching for more. Now she requests these every time she visits.

Making The Perfect Sauce

The secret is letting the horseradish sauce hang out in the fridge for at least 15 minutes before serving. I've made it rushed before, and something about that chill time mellows the sharpness into this creamy, tangy perfection. If you want it extra spicy, add another teaspoon of horseradish after tasting.

Choosing The Right Cut

Sirloin is perfect here because it's tender enough for quick cooking but won't break the bank like ribeye would. I've used strip steak too and it's fantastic, just pricier. The key is trimming away any excess fat before cutting into cubes so you get mostly meat in every bite.

Serving Suggestions That Work

These disappear fastest when served with toothpicks for easy grabbing, but they're hearty enough to be dinner with some roasted vegetables on the side. Sometimes I'll double the recipe and serve over garlic mashed potatoes when we want something more substantial.

• Set out the sauce in a small bowl with a tiny spoon for easy dipping
• Keep the steak bites warm in a 200°F oven if you're cooking for a crowd
• Offer flaky sea salt at the table for that final restaurant touch

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Hope these bring as many happy moments to your table as they have to mine.

Common Questions

→ What cut of steak works best for bites?

Sirloin steak is ideal due to its tenderness and flavor, but ribeye or strip steak can also be used for richer taste.

→ How do I get a perfect sear on the steak bites?

Dry steak cubes thoroughly and sear in hot olive oil over high heat, avoiding overcrowding the pan to maintain a good crust.

→ Can I adjust the horseradish sauce's heat level?

Yes, increase or decrease horseradish quantity to tailor the sauce's spiciness to your preference.

→ What herbs complement the dish best?

Fresh parsley is commonly sprinkled on top for color and brightness, enhancing the overall flavor profile.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients used are gluten-free, but always check horseradish and mustard labels for hidden gluten.

→ How can I serve these steak bites?

Serve them as a quick main course with roasted potatoes and green beans, or as an appetizer with toothpicks for easy eating.