Photo by Joe Lingeman/Kitchn
Garlic butter steak bites are everything you love about a steakhouse steak, with none of the work. Instead of cooking a whole steak, making a pan sauce, slicing the steak, and dipping into said sauce, these pieces of New York strip steak get cooked in a gorgeous garlic butter that’s built in the same pan the steak is cooked in. Pretty ingenious, right? Here’s how you can have perfect steakhouse bites any night of the week.
Building a Better Garlic Butter for Steaks
These steak bites were built on the idea that with one garlic butter sauce formula in your back pocket, practically anything can get the garlic butter treatment. While the formula is universal, we’ve tweaked it slightly here to ensure the steak pieces brown but the garlic doesn’t burn.
Use the widest pan you’ve got to bring a stick of butter to a simmer, then add the steak bites — cubes of New York strip steak — to the hot butter. The garlic gets added after the steak is nicely seared so that it doesn’t burn. Serve these bites over mashed potatoes or buttered noodles, or alongside a simple arugula salad for dinner.
Garlic Butter Steak Bites
Yield: Serves 2 to 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
- 4 cloves garlic
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- 2 pounds thick-cut New York strip steaks
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter
Instructions
Mince 4 garlic cloves. Transfer to a bowl and add 1/2 teaspoon freshly ground black pepper. Chop until you have 1/4 cup fresh parsley leaves, then transfer to a small bowl. Cut 2 pounds New York strip steak into 1-inch cubes, then season it with 1/2 teaspoon kosher salt.
Melt 8 tablespoons (1 stick) unsalted butter in a large skillet over medium high-heat. Add the steak cubes and sear until browned, flipping them halfway through, 6 to 8 minutes total. Add the garlic and pepper and cook for 1 minute more. Remove from the heat and garnish with the parsley.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
Meghan Splawn is the Food Editor for Kitchn's Skills content. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.