Garlic Butter Steak Bites

The first time I made these steak bites was during a frantic weeknight when my partner announced we were hosting unexpected guests in exactly thirty minutes. I grabbed a sirloin from the freezer, hacked it into cubes, and threw together whatever I had on hand. Everyone stood around the stove eating them straight from the pan with forks, and I realized the desperate improvisation was actually better than any planned dinner I had ever made.

Last winter my cousin came over crying after a terrible breakup, and I made a double batch of these while she talked. She stopped mid sentence when she took the first bite, looked at me with wide eyes, and said this was the first thing that actually made her feel something besides sadness. Now she requests them every time she visits, calling them her healing food.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes: Sirloin stays tender while developing a beautiful crust, but ribeye works if you want extra luxury
• 1 tsp kosher salt and 1/2 tsp black pepper: Generous seasoning is crucial since the cubes have more surface area than a whole steak
• 3 tbsp unsalted butter: Unsalted lets you control the sodium level, and the butter solids create that gorgeous golden coating
• 4 cloves garlic, minced: Fresh garlic burns easily, so keep it moving in the pan for just thirty seconds
• 1 tbsp fresh parsley, chopped: This adds brightness and makes everything look restaurant worthy
• 1/2 cup sour cream: Full fat sour cream creates the silkiest sauce that wont separate
• 2 tbsp prepared horseradish: Start here and adjust more or less depending on your spice tolerance
• 1 tsp Dijon mustard: This adds complexity and helps emulsify the cream sauce
• 1 tsp lemon juice: Acid cuts the richness and brings all the flavors together

Instructions

Season the steak:

Pat those cubes completely dry with paper towels, then sprinkle with salt and pepper, turning to coat every side evenly

Make the sauce:

Whisk together sour cream, horseradish, Dijon, lemon juice, and a pinch each of salt and pepper, then stash it in the fridge to let flavors meld

Sear the first batch:

Get a large skillet screaming hot over high heat, add 1 tablespoon butter, and sear half the steak cubes in a single layer for 1 to 2 minutes per side until deeply browned

Repeat and rest:

Remove the first batch to a plate, add another tablespoon of butter if the pan looks dry, and repeat with the remaining steak

Build the garlic butter:

Drop the heat to medium, melt the remaining butter, and toss in the garlic, stirring constantly for just 30 seconds until fragrant but not brown

Bring it together:

Toss all the steak bites back into the skillet, turn to coat in that garlic butter, and sprinkle with parsley

Serve immediately:

Plate the steak bites while they are sizzling hot, with the chilled horseradish cream alongside for dipping

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My teenage son who survived on chicken nuggets for years finally tried steak for the first time through this recipe. Something about the bite size pieces and the dip on the side made it approachable, and now he requests these for his birthday dinner every year.

The Secret to the Perfect Sear

Dry meat equals brown meat, and wet meat equals gray meat. Take those extra thirty seconds to really pat the steak cubes dry before they hit the pan, and do not move them around once they are searing. Let them develop that crust undisturbed.

Making Ahead

You can cube the steak and make the horseradish cream up to a day in advance, storing them separately in the refrigerator. The cream actually gets better as it sits, giving the flavors time to deepen and meld together beautifully.

Serving Ideas That Work

These steak bites are incredibly versatile and work as appetizers, a main course, or even late night snacks. They are the kind of food that makes people gather around the platter.

• Toasted baguette slices smeared with extra horseradish cream
• Roasted baby potatoes tossed in the same garlic butter
• Simple arugula salad with lemon vinaigrette to cut the richness

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These have become my go to for everything from game day to fancy dinner parties, and honestly, they might just be the perfect food.

Recipe FAQs

→ What cut of beef is best for steak bites?

Sirloin works great for steak bites due to its balance of tenderness and flavor. Alternatives like ribeye or New York strip can offer richer taste and texture.

→ How do you achieve a tender texture without overcooking?

Cooking steak cubes quickly over high heat for 1–2 minutes per side allows them to brown outside while remaining tender and medium-rare inside.

→ What gives the creamy sauce its tangy flavor?

The horseradish combined with sour cream and lemon juice creates a zesty, tangy cream sauce that complements the savory steak bites beautifully.

→ Can I prepare the sauce ahead of time?

Yes, mixing the horseradish cream sauce and chilling it beforehand enhances the flavors and makes serving easier.

→ Are there any recommended side dishes to accompany this?

Roasted potatoes, crusty bread, or a fresh salad complement these savory bites well, adding texture and balance to the meal.