Garlic Butter Steak Bites with Parmesan
These Garlic Butter Steak Bites with Parmesan are incredibly tender, juicy, and packed with flavor. They're perfect as an appetizer, a quick dinner, or even a satisfying snack. The combination of garlic, butter, Parmesan, and perfectly seared steak is a match made in culinary heaven.
Equipment
- Large skillet (cast iron recommended)
- Paper towels
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Meat thermometer (optional)
- Spatula or tongs
Ingredients
- 1.5 lbs sirloin, ribeye, or New York strip steak, cut into 1-inch cubes
- 6 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley, for garnish
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, optional
Instructions
- Pat the steak cubes dry with paper towels. Season generously with salt and pepper.
- In a large skillet (cast iron is ideal) over medium heat, melt 2 tablespoons of butter with the olive oil.
- Once melted and shimmering, add the minced garlic. Cook for about 30 seconds, or until fragrant, but be careful not to burn it.
- Add the steak cubes to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, work in batches.
- Sear for 2-3 minutes per side, until nicely browned and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
- Once the steak is seared, remove the skillet from the heat.
- Add the remaining 4 tablespoons of butter to the skillet. The residual heat will melt the butter, creating a luscious sauce.
- Toss the steak bites in the melted garlic butter until they are evenly coated.
- Sprinkle the grated Parmesan cheese over the steak bites and toss gently to coat.
- Garnish with fresh parsley and red pepper flakes (if using).
- Serve immediately and enjoy!
Notes
For best results, use high-quality steak and fresh ingredients. To prevent the garlic from burning, add it to the skillet after the butter and oil have melted. Don't overcrowd the pan when searing the steak; work in batches if necessary. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave. For a spicier kick, add a pinch of red pepper flakes to the garlic butter or marinate the steak with your favorite hot sauce.