Save These tender steak bites are seared to perfection in a rich garlic butter, bringing out deep, savory flavors. Paired with a tangy horseradish cream, they create a perfect balance of creamy and zesty notes. Ready in under 30 minutes, this dish suits both appetizers and main courses, offering a gluten-free option that’s easy to prepare and satisfying to serve.
My husband stumbled into the kitchen one Friday evening looking absolutely defeated after a brutal week at work. I had some sirloin in the fridge and half a jar of horseradish lurking in the door, so I started cubing the steak while he leaned against the counter recounting his day. The sizzle of meat hitting a screaming hot skillet somehow made everything better, and that creamy sauce came together in thirty seconds flat. We ate them standing up, right from the platter, dipping each bite into that zesty cream.
Last summer we had friends over for what was supposed to be a proper sit down dinner. I made a triple batch of these steak bites as an appetizer, but everyone crowded around the stove with forks, picking at the platter as fast as I could finish searing. We ended up ordering pizza for the main course because nobody wanted to move on from those garlicky bites.
Ingredients
- 1½ lbs sirloin steak: Cut into uniform cubes so everything sears evenly, though ribeye works if you are feeling extravagant
- Kosher salt and black pepper: Generous seasoning here is what makes the steak taste like steak house quality
- 2 tbsp olive oil: High smoke point matters since you are cranking the heat to maximum
- 3 tbsp unsalted butter: This becomes your garlicky finish, so use the good stuff
- 4 garlic cloves: Freshly minced, not the jar stuff, because it blooms beautifully in hot butter
- Fresh parsley: Adds that little pop of color that makes people think you tried harder than you actually did
- ½ cup sour cream: Full fat is the way to go here, nobody needs low fat disappointment
- 2 tbsp prepared horseradish: Adjust this up or down depending on how much of a kick you want
- 1 tsp Dijon mustard: This is the secret ingredient that pulls the sauce together
- 1 tsp lemon juice: Just enough bright acid to cut through all that richness
Instructions
- Whip up the horseradish cream first:
- Combine sour cream, horseradish, Dijon, lemon juice, salt, and pepper in a small bowl. Pop it in the fridge to let the flavors hang out together while you work on the steak.
- Get your steak ready for the heat:
- Pat those cubes dry with paper towels, then season generously with salt and pepper. Do not skip the drying step or you will boil instead of sear.
- Crank up the heat:
- Heat olive oil in your largest skillet over high heat until it is shimmering like a mirage. You want the pan scary hot.
- Sear in batches:
- Add steak in a single layer, working in batches if your pan is crowded. Let them develop a deep brown crust for about 2 minutes per side, then remove to a plate and tent with foil.
- Make the garlic butter magic:
- Reduce heat to medium, add butter to the pan, and stir in minced garlic. Cook for just 30 seconds until fragrant but not burned.
- Bring it all together:
- Toss the steak bites back in the skillet, coating them in that garlicky butter for 1 minute. Finish with chopped parsley and transfer to your serving platter.
- Service time:
- Serve the steak bites alongside the horseradish cream for dipping, and scatter a little extra parsley on top because it looks nice.
Save These have become my go to when someone says they are coming over and I have not planned anything. There is something about food you can eat with your hands that makes people relax and conversation flow easier.
Making It Ahead
The horseradish cream actually gets better after a day in the fridge, so I often double it and keep the extra around for dipping roasted vegetables. The steak itself wants to be eaten immediately though.
What To Serve With It
A crisp green salad with a vinaigrette cuts through the richness beautifully. Roasted potatoes or crusty bread to soak up extra sauce never hurts either.
Scaling For A Crowd
I have made these for parties of twenty and they disappear faster than anything else on the menu. Set up a station with toothpicks and let guests help themselves.
- Keep the first batch warm in a 200 degree oven while you finish the rest
- Double the horseradish cream because people will go heavy on the dipping
- Consider making half the steak plain if you have kids or spice averse guests
Save These little bites of heaven have saved more weeknight dinners than I can count.
Recipe FAQs
- → What cut of steak works best for steak bites?
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Sirloin is ideal for steak bites due to its balance of tenderness and flavor, but ribeye or strip steak can be used for a richer taste.
- → How do you achieve a perfect sear on the steak bites?
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Use a hot skillet with olive oil, searing steak cubes in a single layer without overcrowding, about 2 minutes per side to get a browned crust.
- → Can I prepare the horseradish cream in advance?
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Yes, the horseradish cream can be mixed ahead and refrigerated, allowing flavors to meld before serving.
- → What can I serve alongside these steak bites?
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Roasted potatoes or a crisp green salad complement the savory and creamy flavors perfectly.
- → Is this dish suitable for gluten-free diets?
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Yes, all ingredients used are naturally gluten-free, making this a safe choice for gluten-sensitive diners.
