By Mandy Tanner
Quick and easy garlic butter steak bites cook in just a few minutes then get bathed in a garlic butter sauce that cooks alongside. We love a thick-cut marbled ribeye, but New York strip, sirloin, or even tenderloin also works well. Serve them with toothpicks for a fun party snack. Or serve them over baked potato as a main course being sure to include any of that butter sauce.
6Activating this element will cause content on the page to be updated.
|3 Pound||thick-cut ribeye steaks, or other tender beefy steak, cut into 1-inch (2.5 cm) cubes|
|1 Tablespoon||kosher salt|
|1 Teaspoon||Freshly ground black pepper|
|4 Ounce||unsalted butter|
|1/4 Cup||garlic, minced|
FLAT TOP GARLIC-BUTTER STEAK BITES
Pat the steak pieces dry with a paper towel. Toss with the salt and pepper to season on all sides.
3 Pound thick-cut ribeye steaks, or other tender beefy steak, cut into 1-inch (2.5 cm) cubes
1 Tablespoon kosher salt
1 Teaspoon Freshly ground black pepper
Preheat 1 zone of the cooktop on medium-high for 10 minutes and another zone on low.
Put the butter in a saucepan just large enough to hold the steak. Place the saucepan on the low zone. When the butter melts, add the garlic and cook, stirring occasionally. If it starts to color, take if off the heat.
4 Ounce unsalted butter
1/4 Cup garlic, minced
Meanwhile, drizzle or squirt the canola oil over the other hotter zone and spread with a spatula to coat the surface. Add the steak in a single layer and cook undisturbed, until nicely browned on one side, 1 to 2 minutes. Continue cooking, tossing occasionally, until brown on all sides, another 2 to 3 minutes.
Add the cooked steak to the saucepan with the garlic butter and toss to coat. Add the parsley, toss, then transfer to a serving dish. Enjoy!
In order to add notes for this recipe, you must log in or create an account.