Garlic Butter Steak Bites (Printable)

Juicy steak bites tossed in garlic butter, served alongside a tangy horseradish cream sauce.

# What's Needed:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Garlic Butter

04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, minced
06 - 1 tbsp fresh parsley, chopped

→ Horseradish Cream

07 - 1/2 cup sour cream
08 - 2 tbsp prepared horseradish
09 - 1 tsp Dijon mustard
10 - 1 tsp lemon juice
11 - Salt and pepper, to taste

→ For Serving

12 - Extra chopped parsley (optional)

# How to Make It:

01 - Pat steak cubes dry with paper towels. Season evenly with salt and pepper.
02 - In a small bowl, mix sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper. Chill until ready to serve.
03 - Heat a large skillet over high heat. Add 1 tbsp butter and swirl to coat. Add half the steak cubes in a single layer. Sear for 1-2 minutes per side until browned but still medium-rare inside. Remove to a plate. Repeat with remaining steak cubes, adding another tablespoon of butter if needed.
04 - Reduce heat to medium. Add remaining butter and garlic to the skillet. Sauté 30 seconds until fragrant.
05 - Return all steak bites to the skillet, toss to coat with garlic butter, and sprinkle with chopped parsley. Serve immediately with horseradish cream and extra parsley if desired.

# Tips for Success:

01 -
  • The horseradish cream cuts through the richness of the buttery steak like a boss, creating that perfect bite every time
  • You get restaurant quality results in 25 minutes flat without any fancy techniques or equipment
  • These disappear faster than any appetizer I have ever served, seriously make double if you have a crowd
02 -
  • Do not crowd the pan or the steak will steam instead of sear, work in two batches no matter how tempting it is to dump it all in at once
  • Let the pan get properly hot before adding the first steak cube, otherwise you will not get that restaurant quality crust
  • The horseradish cream needs at least 15 minutes in the fridge to let flavors meld, so make it first
03 -
  • Take the cream sauce out of the fridge 10 minutes before serving so it is not ice cold on the hot steak
  • If your horseradish has been in the fridge forever, give it a taste before adding, it loses punch over time

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