Garlic butter steak bites recipe

5 from 1 vote

These garlic butter steak bites come with a quick steak marinade and takes only 4 mins. to sear, and smothered in extra garlicky butter sauce.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Main Course

Cuisine: American

Keyword: Garlic butter steak bites, Steak bites with garlic butter

Servings: servings

1.2 oz garlic cloves 6 large, finely minced
2 tsp finely chopped fresh rosemary divided, plus a few rosemary sprigs for garnish
2 tbsp unsalted butter
¼ cup beef stock or chicken stock
2 tbsp worcestershire sauce
¼ tsp coarse salt plus more for serving

Trim the steak: Remove the strip of fat along the side of the steak. Slice the steak against the grain into 1-inch (2.5 cm) bite-sized pieces. Make sure they are similar in size for even cooking. Transfer to a large bowl.
Quick marinate the steak: Season the steak with ingredients from soy sauce to salt, and 0.5 tbsp (7.5 ml) olive oil. Set the steak aside to marinate while you prepare the remaining ingredients.
Prepare the sauce: Finely mince the garlic and chop the rosemary. In a cup, combine the stock with Worcestershire sauce. Set aside.

Preheat a large 12-inch (30 cm) sauté pan over medium heat until hot. Add 1 tbsp (15 ml) olive oil and swirl it around to evenly coat the pan.
Add the beef cubes one by one, leaving any marinade behind. You should hear a sizzle immediately; if not, increase the heat to medium-high.
Cook the beef on the first side until it becomes crisp and brown on the bottom, about 2 minutes. Flip and cook the other side for 2 more minutes for medium to medium-rare. Adjust time based on steak thickness, pan temperature, and your preference.
Transfer the beef to a serving plate and keep warm in the oven drawer while preparing the sauce.

Spray the air fryer basket with a thin layer of oil. Place the beef cubes in the basket with space between each piece.
Air fry at 400°F (200°C) for 2 minutes. Open the basket, flip the steak, and cook for another 2 minutes.

If there’s enough oil left in the pan from frying, no need to add more. If not, add 0.5 to 1 tbsp oil.
Over medium heat, sauté the garlic for about 10 seconds until fragrant. Add 1 tsp rosemary and sauté for another 10 seconds, then add the butter.
Keep the heat steady to avoid burning the butter or aromatics. As soon as the butter melts, pour in the stock and Worcestershire sauce mixture. Stir and allow the sauce to reduce until it thickens slightly and you can see a line form when dragging a wooden spoon through the sauce, about 4 minutes. Be careful not to over-reduce it.

Pour the garlic sauce directly over the beef. Season with more salt and freshly ground black pepper, if needed. Garnish with the remaining reserved chopped rosemary and add a few sprigs to the plate for presentation. Serve hot.

Choose a thicker cut: It's important to select a thicker cut of steak for tender, juicy beef bites.
Types of steak: Use sirloin or sirloin tip for great flavor, ribeye or New York Strip for extra juiciness, filet mignon for tenderness, or chuck steak as a budget-friendly option.
Get the pan hot: Make sure the pan is hot for perfect searing, and use a large sauté pan. A cast iron skillet works great.
Sear properly: When searing, add the marinated steak bites to the pan one by one, leaving the marinade behind. This helps the beef char properly instead of steaming in excess liquid.
Adjust searing time: Steak cuts vary in thickness. If your steak is thinner, about ½ inch (1.25 cm) thick, reduce the searing time by about 1 minute.
Make-ahead, store, reheat: Can slice and marinate the steak up to 1-2 days in advance. Store in an airtight container in the refrigerator. Once cooked, it should last 2-3 days in the fridge. To reheat, a quick sear in a hot pan will be the best way to warm up the beef cubes.