Garlic Butter Steak Bites
User Reviews
5
Garlic Butter Steak Bites
Description
This recipe uses steak cuts like beef tenderloin, cut into small pieces and seasoned with smoked paprika, salt, and black pepper. Cooked in a hot cast iron skillet with olive oil, the steak pieces develop a seared crust while remaining juicy inside, with the recommended internal temperature at medium-rare (125°F). Avoid overcrowding the pan to prevent steaming.
After removing the steak, minced garlic is briefly sautéed to release aroma without browning, then the pan is deglazed with white wine, scraping up browned bits for flavor. Butter is added to enrich the sauce, which is then combined with the steak bites before garnishing with fresh parsley.
The dish serves well as an appetizer, snack, or part of a meal. Leftovers can be stored in the refrigerator or frozen and reheated later.
White wine can be replaced with beef or chicken stock if preferred. Cooking temperatures for desired doneness are indicated to help achieve preferred steak texture.
Ingredients
- 2 pounds of steak I used beef tenderloin, cut into bite size pieces
- 4 cloves garlic minced
- ¼ cup butter
- ¼ cup white wine
- 1 tablespoon olive oil
- 1 tablespoon parsley chopped, fresh
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.
- Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.
- Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.
- Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow ⅓ of the wine to evaporate as you’re scraping up the brown bits of flavor.
- Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.
- Store leftovers in the fridge for a few days or freeze in an airtight container.
Notes
- Use beef tenderloin for tender steak bites, or substitute with ribeye or NY strip for different flavor and texture.
- If you prefer not to use white wine in the sauce, substitute with beef or chicken stock.
- Refer to doneness temperatures: rare (120-130°F), medium rare (130-135°F), medium (135-145°F), medium well (145-155°F), well done (155-165°F) to cook steak to your liking.
- Avoid overcrowding the skillet when searing to ensure proper browning rather than steaming.
- Steak bites can be refrigerated for a few days or frozen in airtight containers for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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