Garlic Butter Steak Bites (Printable)

Tender steak bites cooked in garlic butter paired with zesty horseradish cream sauce.

# What You 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 - Combine sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Mix thoroughly until smooth and refrigerate until serving.
02 - Evenly coat steak cubes with 1 teaspoon kosher salt and ½ teaspoon black pepper on all sides.
03 - Heat olive oil in a large skillet over high heat until shimmering and slightly smoking.
04 - Arrange steak cubes in a single layer without overcrowding. Sear for 2 minutes per side until deeply browned and cooked through. Work in batches if necessary. Transfer to a plate and cover loosely with foil.
05 - Reduce heat to medium. Add butter to the skillet and melt completely. 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 vigorously to coat evenly with garlic butter. Cook for 1 minute while stirring. Sprinkle with chopped parsley and toss to combine.
07 - Transfer steak bites to a serving platter. Place horseradish cream in a small bowl for dipping. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The steak cubes cook in minutes but taste like they've been tended to for hours, with that perfect sear that only high heat and a hot pan can deliver
  • That horseradish cream hits your tongue with a gentle heat that balances the rich buttery beef without overwhelming it
  • Everything happens in one skillet and one small bowl, meaning less cleanup and more time actually eating
02 -
  • Trying to sear all the steak at once will drop your pan temperature and you'll end up steaming instead of searing
  • That final minute in the garlic butter is crucial because it lets the flavor cling to every surface of the beef
03 -
  • Let the steak cubes come to room temperature for about 20 minutes before cooking for more even searing
  • Serve the cream right from the refrigerator so the contrast between hot beef and cold sauce really sings

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