Garlic Butter Steak Bites

The smell of garlic hitting hot butter still takes me back to my first apartment kitchen, where I learned that steak bites could be dinner in under twenty minutes. My roommate wandered in, drawn by the sizzling, and we ended up eating them straight from the pan with forks. That impromptu dinner became our go-to for celebrating small victories after long days.

I made these for a Super Bowl party once, and the platter vanished before I could even set down the sauce. People kept asking what I put in the butter, as if I had some secret ingredient beyond garlic and patience. Now they are my emergency appetizer whenever unexpected guests show up hungry.

Ingredients

• Sirloin steak: Cut into uniform cubes so everything cooks at the same speed, preventing some pieces from turning tough while others stay rare
• Kosher salt and black pepper: Season generously before cooking because steak bites lose their appeal without proper seasoning upfront
• Olive oil: Use this for the initial sear since it can handle high heat without burning like butter would
• Unsalted butter: This creates that luscious garlic coating in the final minute and lets you control the salt level
• Fresh garlic: Mince it yourself instead of using pre-minced jar garlic for a punchier, fresher flavor
• Fresh parsley: Adds a bright pop of color and a fresh contrast to all that rich butter
• Sour cream: The base of the sauce needs to be full fat for the creamiest texture possible
• Prepared horseradish: This provides the signature kick that makes the sauce unforgettable
• Dijon mustard: Just enough to bind the flavors together without overwhelming the horseradish

Instructions

Make the sauce first:

Whisk together the sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Pop it in the fridge to let the flavors meld while you cook the steak.

Prep the steak:

Pat those cubes completely dry with paper towels, then season them all over with salt and pepper. Moisture is the enemy of a good sear.

Get the pan hot:

Heat that olive oil in a large skillet over high heat until it shimmers and dances across the surface.

Sear the bites:

Add the steak in a single layer and let them develop a crust for 1 to 2 minutes per side. Work in batches if your pan is crowded.

Rest the meat:

Move the seared steak to a plate and cover loosely with foil while you make the garlic butter.

Build the butter base:

Turn the heat down to medium and melt the butter in the same skillet. Toss in the garlic and stir for 30 seconds until it smells amazing.

Bring it together:

Return the steak to the pan and toss everything to coat in the garlic butter for about 1 minute. Sprinkle with parsley and serve alongside that chilled sauce.

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My dad now requests these every time he visits, claiming they are better than anything he has ordered at restaurants. There is something satisfying about watching people crowd around the platter, double dipping into that horseradish sauce and reaching for just one more bite.

Choosing the Right Cut

Sirloin works beautifully here because it is tender enough to cube but still has enough marbling to stay juicy. Ribeye or strip steak are excellent upgrades if you want to splurge a little. Whatever you choose, look for meat with good fat distribution and cut against the grain when cubing.

Getting That Perfect Sear

Pat the meat completely dry before it hits the pan, and do not be afraid of high heat. Listen for that satisfying sizzle when the steak makes contact. Resist the urge to move them around, and let them develop a deep golden crust on each side.

Serving Ideas

These steak bites work as an elegant appetizer or a casual weeknight dinner with roasted potatoes on the side. I have served them on wooden boards for cocktail hour and over rice for a quick supper. The horseradish sauce also pairs beautifully with roasted vegetables or spread on a burger.

• Set out toothpicks for easy grabbing if serving as an appetizer
• Double the sauce recipe because guests always want extra
• Keep the steak bites warm in a 200°F oven if cooking in batches

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Hope these become your new favorite way to satisfy a steak craving without all the fuss.

Recipe FAQs

→ What cut of steak works best for tender bites?

Sirloin steak is ideal due to its balance of tenderness and flavor, but ribeye or strip steak can be used as alternatives.

→ How do I achieve a perfect sear on the steak cubes?

Pat the steak dry and cook in a hot skillet with olive oil, searing each side 1–2 minutes until browned without overcooking.

→ Can I prepare the horseradish sauce in advance?

Yes, the sauce can be mixed and refrigerated ahead to let flavors meld, improving its creamy and tangy profile.

→ What’s the purpose of adding garlic butter after searing?

Adding garlic butter after searing coats the steak bites in rich, aromatic flavor and keeps them moist.

→ How can I adjust the heat level in the sauce?

Increase or reduce the amount of prepared horseradish to suit your preferred spice intensity.