Garlic Butter Steak Bites (Printable)

Juicy steak cubes seared in garlic butter, served alongside a zesty horseradish cream sauce.

# What You'll Need:

→ 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

→ 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 - Whisk together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl until smooth. Refrigerate until serving.
02 - Pat steak cubes dry with paper towels, then season evenly with kosher salt and black pepper.
03 - Heat olive oil in a large skillet over high heat until shimmering and just beginning to smoke.
04 - Add seasoned steak cubes in a single layer without crowding (work 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 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 thoroughly to coat in garlic butter and cook for 1 minute. Sprinkle with chopped parsley and toss again.
07 - Transfer steak bites to a serving platter. Serve with chilled horseradish cream alongside for dipping. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The horseradish cream adds this incredible kick that cuts through the rich buttery steak in the most perfect way
  • You get restaurant-quality sear marks and flavor in about 15 minutes of actual cooking time
  • These disappear faster than any other appetizer I've ever served, guaranteed
02 -
  • Crowding the pan is the quickest way to ruin this dish, so work in batches if your steak pieces are touching each other
  • The steak continues cooking after you remove it from the pan, so pull it when it's just barely done to your liking
  • That horseradish cream actually tastes better after sitting for 20 minutes, so make it first if you can plan ahead
03 -
  • Dry your steak cubes thoroughly with paper towels before seasoning, any surface moisture will steam instead of sear
  • Let the finished steak rest on the plate tented with foil while you make the garlic butter, those final minutes make a difference in juiciness

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