Garlic Butter Steak Bites
Sear bite-sized pieces of well-marbled beef in a screaming hot cast iron pan, finishing with a generous knob of butter and minced garlic just before removing from the heat.
Control the moisture for a better crust
Pat the beef cubes completely dry with paper towels before seasoning. Moisture is the enemy of a proper sear.
- Cast iron skillet
- Tongs
- Paper towels
What goes in.
- 1.5 lbsirloin or ribeye, cut into 1-inch cubes
- 3 tbsphigh smoke point oil, such as grapeseed or avocado
- 4 tbspunsalted butter
- 4 clovesgarlic, minced
- 1 tspkosher salt
- 1/2 tspblack pepper, coarsely ground
- 1 tbspfresh parsley, chopped
Crowd control
Cook in two batches. Overcrowding the pan causes the beef to steam in its own juices instead of developing a dark, crusty exterior.
The method.
Prep the meat
Pat the beef cubes dry. Toss them with salt and pepper just before they hit the pan.
Heat the oil
Place the cast iron over medium-high heat. Add the oil and wait until it shimmers and just begins to smoke.
First sear
Drop in half the steak cubes. Let them sit undisturbed for 60 seconds until a deep brown crust forms. Flip and sear for another 30 seconds.
Finish the batch
Remove the first batch to a plate. Repeat with the second batch.
Aromatize
Lower heat to medium. Add the butter to the pan. Once melted and bubbling, stir in the garlic. Move it around for 30 seconds until fragrant—do not let the garlic burn.
Toss and serve
Return all cooked steak to the pan. Toss quickly to coat in the foaming garlic butter. Remove from heat immediately, sprinkle with parsley, and serve.
Other turns to take.
Spicy Kick
Add a half-teaspoon of crushed red pepper flakes when you add the garlic to the butter.
Herb-Infused
Toss in a sprig of fresh rosemary or thyme during the final minute of butter basting.
When it doesn't go to plan.
Use a thermometer to check the center of the largest cube if you are unsure; 130°F is a solid medium-rare.
If the pan looks dry before the second batch, add a teaspoon more oil.
Serve immediately while the butter sauce is hot and thin.
The ones that keep coming up.
Can I use butter to sear the steak?
No. Butter will burn at the high temperatures needed for a proper sear. Use oil for the searing process and butter for the flavor finish.
Why did my steak come out chewy?
You likely overcooked it or used a cut with too much connective tissue. Stick to tender, well-marbled cuts like ribeye or sirloin.
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