Garlic Butter Steak Bites (Printable)

Juicy steak cubes cooked in garlicky butter paired with a tangy horseradish cream dip.

# What's Needed:

→ 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 blended. Refrigerate until serving time.
02 - Pat steak cubes dry with paper towels, then season evenly on all sides with 1 teaspoon kosher salt and ½ teaspoon black pepper.
03 - Pour olive oil into a large skillet and heat over high heat until the oil shimmers and just begins to smoke.
04 - Arrange steak cubes in a single layer without crowding. Cook in batches if necessary. Sear for 2 minutes per side until well-browned and cooked through. Transfer to a plate and cover 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. Continue cooking for 1 minute while stirring. Add chopped parsley and toss once more.
07 - Transfer steak bites to a serving platter. Place chilled horseradish cream in a small bowl for dipping. Garnish with additional fresh chopped parsley.

# Tips for Success:

01 -
  • Restaurant-quality sear at home in under 30 minutes
  • The horseradish cream cuts through the richness perfectly
  • Bite-sized pieces mean everyone gets evenly cooked, tender meat
02 -
  • Do not overcrowd the pan or the steak will steam instead of sear
  • Let the pan get properly hot before adding the meat
  • The horseradish cream tastes better after sitting for at least 15 minutes
03 -
  • Cooking in batches is worth the extra effort for that restaurant-quality sear
  • A cast iron skillet holds heat better and gives superior browning
  • Add a pinch of cayenne to the horseradish cream if your crowd likes heat

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