Garlic Butter Steak Bites (Printable Version)

Juicy steak cubes seared in garlic butter served with a creamy horseradish sauce.

# What You'll Need:

→ Steak Bites

01 - 1½ lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter
06 - 4 garlic cloves, minced
07 - 1 tbsp fresh parsley, chopped (plus extra for garnish)

→ Horseradish Cream

08 - ½ cup sour cream
09 - 2 tbsp prepared horseradish
10 - 1 tsp Dijon mustard
11 - 1 tsp lemon juice
12 - ¼ tsp salt
13 - ¼ tsp black pepper

# How to Make It:

01 - Combine sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Mix thoroughly until smooth and refrigerate until serving.
02 - Evenly coat steak cubes with 1 teaspoon kosher salt and ½ teaspoon black pepper on all sides.
03 - Heat olive oil in a large skillet over high heat until shimmering and lightly smoking.
04 - Add seasoned steak cubes in a single layer, cooking in batches if necessary to avoid overcrowding. Sear for 2 minutes per side until deeply browned and cooked through. Transfer to a plate and tent loosely with foil.
05 - Reduce heat to medium. Add butter to the skillet and let melt. Stir in minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
06 - Return seared steak bites to the skillet. Toss vigorously to coat evenly in garlic butter and cook for 1 minute. Sprinkle with chopped parsley and toss again.
07 - Arrange steak bites on a serving platter. Place horseradish cream in a small bowl for dipping. Garnish with additional fresh parsley.

# Expert Tips:

01 -
  • Twenty five minutes from start to finish means dinner happens even on chaotic nights
  • The horseradish cream hits that perfect sweet spot between tangy and indulgent
  • Steak bites feel fancier than they really are, which is my favorite kind of cooking trick
02 -
  • Crowding the pan is the enemy of a good crust, so resist the urge to dump all the steak in at once
  • Hot pan plus cold meat equals sticking, so let your steak come to room temperature for twenty minutes before cooking
  • The garlic burns faster than you think, so stand right there and do not walk away once it hits the butter
03 -
  • Pat the steak completely dry before seasoning or you will never get that restaurant quality sear
  • Let the steak rest for a couple minutes after searing so the juices redistribute

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