Garlic Butter Steak Bites
Juicy, perfectly cooked Garlic Butter Steak Bites can be served as an appetizer or as an entrée. Irresistibly garlicky and tender, they are easy to make and on the table in less than 20 minutes!
- 2 pounds thick ribeye steaks, cut into 1-inch cubes (see notes)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
- 8 tablespoons (1 stick) unsalted butter
- 5 cloves garlic, minced
- ½ teaspoon red pepper flakes, optional
- ⅓ cup chopped parsley
Season the steak cubes generously with salt and pepper.
Heat the oil in a large skillet, over medium-high heat, until almost smoking.
Working in batches if needed, add the steak bites and cook for 3 minutes without flipping or stirring, so they develop a nice crust. Then, start flipping with tongs, cooking for about 1-2 minutes per side. Don't overcook them!
Remove the steaks to a plate and reserve.
Reduce heat to medium. Add the butter and, once melted, the garlic, cooking for 1-2 minutes or until the garlic is fragrant. Add the red pepper flakes, if using.
Remove the pan from the heat and add the chopped parsley. Then, add the steak bites, swirling the pan so they get coated with the delicious garlic butter.
You can also use NY strip steak (also known as Porterhouse), top sirloin, tenderloin and flat iron.
Because the steak bites will continue cooking as they rest, it's important to get them off the heat before they reach the desired temperature.
The USDA recommends bringing beef steak up to at least 145 degrees and letting it rest for at least three minutes. However, that will bring the steak bites to medium well and they won't be as juicy as they can be. Use your own judgement!
- Rare - 120 to 130 degrees F
- Medium Rare (recommended) - 130 to 135 degrees F
- Medium - 135 to 145 degrees F
- Medium Well (why?!?) - 145 to 155 degrees F
- Well Done (please don't!) - 155 degrees F and up
Got leftovers? You can keep them in the fridge for up to 4-5 days.
When ready to eat, warm them in a 250 degrees F oven for 25-30 minutes or until a meat thermometer registers 110 degrees F.
Then, heat 1 tablespoon of vegetable oil in a large skillet, over medium high heat, and sear them for about 60 seconds on all sides, until crispy again.
Calories: 681kcal, Carbohydrates: 2g, Protein: 46g, Fat: 55g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 199mg, Sodium: 325mg, Potassium: 662mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1229IU, Vitamin C: 8mg, Calcium: 37mg, Iron: 4mg