Garlic Butter Steak Bites (Printable)
Tender steak cubes seared in garlic butter with a creamy horseradish sauce. Perfect for quick indulgence.
# 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
# How-To Steps:
01 - Whisk together sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl until smooth and well combined. Cover and refrigerate until serving time to allow flavors to meld.
02 - Pat steak cubes completely dry with paper towels to ensure proper searing. Season all sides evenly with kosher salt and freshly ground black pepper, pressing gently to help the seasoning adhere.
03 - Heat olive oil in a large skillet over high heat until the surface shimmers and the oil just begins to smoke slightly, indicating proper temperature for searing.
04 - Add seasoned steak cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until deeply browned and just cooked through to medium-rare. Transfer to a plate and tent loosely with foil.
05 - Reduce heat to medium. Add butter to the skillet and let melt completely. Add minced garlic and sauté for 30 seconds until fragrant and lightly golden, being careful not to burn.
06 - Return seared steak bites to the skillet and toss gently to coat evenly in the garlic butter for about 1 minute. Sprinkle with chopped parsley and serve immediately with the chilled horseradish sauce alongside.
# Expert Advice:
01 -
- The horseradish sauce hits that perfect creamy-spicy balance that keeps people coming back for seconds
- Everything comes together in under 30 minutes but tastes like you spent all day cooking
- These work as both an impressive party appetizer and a satisfying main course
02 -
- Crowding the pan will steam the meat instead of searing it, so work in two batches if your skillet isn't large enough
- Letting the steak rest on the plate while you make the garlic butter keeps it juicy
- The sauce needs at least 15 minutes in the fridge for the flavors to really come together
03 -
- Dry your steak thoroughly with paper towels, any moisture will prevent proper searing
- Don't move the steak around in the pan, let it develop that crust undisturbed