Garlic Butter Steak Bites

Person stirring garlic steak bites in a large pan.

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These tender and savory garlic butter steak bites are seared and then simmered in rich brown gravy. With a 10 minutes to prep, these steak bites are restaurant quality and are perfect for any weeknight meal!

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: American

Servings:

Calories: 490kcal

Author: Amanda Mason

Equipment

Heavy Bottom Pan
mixing bowls
cutting board
Butcher Knife
measuring cups
Measuring Spoons

Ingredients

1 Tablespoon dark brown sugar
1 Tablespoon Cajun seasoning
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
¼ teaspoon cayenne pepper
4 (4-6 ounce) New York Strip Steaks
¼ cup olive oil
6 garlic cloves, chopped
1 Tablespoon butter, unsalted
¼ cup heavy whipping cream

Instructions

In a large bowl, combine 1 Tablespoon dark brown sugar, 1 Tablespoon Cajun seasoning, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons chili powder, and ¼ teaspoon cayenne pepper. Set aside.
Using a sharp knife, cut the steak into bite-size pieces, around 1.5-2 inches thick.
Add the cut steak to the bowl of seasoning and toss well to coat. Set aside.
In a large skillet, heat ¼ cup of olive oil over medium high heat. Add the 6 cloves of chopped garlic and sauté for 1 minute.
Working in batches, add the seasoned steak bites and sear for 3 to 4 minutes per side. Remove the steak bites and set aside.
Expert Tip: Add more olive oil if the skillet gets dry and smoky between batches.
Reduce the heat down to medium and add 1 Tablespoon of butter to the skillet to melt. Slowly whisk in ¼ cup of heavy whipping cream until slightly thick.
Add the steak bites back to the skillet and stir well to coat in the sauce.
Serve immediately over a bed of rice, egg noodles, or on their own.

Notes

If you don't want to use New York Strip, try substituting a ribeye, Porterhouse, or a T-bone cut. For best results, use a high quality steak when making this recipe. While choice and select cuts work ok in this recipe, a prime quality steak will provide the best results.
The cayenne pepper in the rub adds a bit of heat to this recipe. Feel free to leave it out or reduce it if you want the steak to be more on the milder side.
Make sure the pan is HOT before adding your steak.
Avoid crowding the pan. Cook the steak in batches so that each piece has space around it to cook evenly. Let the steak sit undisturbed until you're ready to flip it for the juiciest bites.
Store any leftovers in a covered container in the refrigerator for up to 3 days. To reheat the garlic steak bites, add them to a pan and heat on medium-low, covered, until warmed through.
If you don't want to use New York Strip, try substituting a ribeye, Porterhouse, or a T-bone cut. For best results, use a high quality steak when making this recipe. While choice and select cuts work ok in this recipe, a prime quality steak will provide the best results.

Nutrition