Garlic Butter Steak Bites (Print Version)

Tender steak cubes seared in garlic butter finished with a creamy horseradish sauce for bold flavor.

# What You’ll Need:

→ For the Steak Bites

01 - 1 1/4 lbs sirloin steak, cut into 1-inch cubes
02 - 1/2 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh parsley, finely chopped

→ For the Horseradish Sauce

08 - 1/2 cup sour cream
09 - 2 tbsp prepared horseradish
10 - 1 tsp Dijon mustard
11 - 1 tsp lemon juice
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper

# Steps:

01 - Whisk together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Cover and refrigerate until ready to serve.
02 - Pat steak cubes dry with paper towels. Season evenly with kosher salt and black pepper on all sides.
03 - Heat olive oil in a large skillet over high heat until shimmering.
04 - Add steak cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until browned and just cooked through. Remove steak to a plate and tent with foil.
05 - Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
06 - Return steak bites to the skillet and toss to coat in the garlic butter for about 1 minute. Sprinkle with chopped parsley and serve immediately with the chilled horseradish sauce on the side.

# Expert Tips:

01 -
  • The horseradish cream sauce cuts through the rich butter like a cool breeze on a hot day
  • You get that expensive steakhouse flavor without spending hours in the kitchen
  • They disappear faster than you can say please pass the platter
02 -
  • Crowding the pan will steam the meat instead of searing it, so resist the urge to cook everything at once
  • Let the pan come back to high heat between batches for consistent browning
  • Horseradish potency varies, so taste your sauce and adjust before serving
03 -
  • Finish with flaky sea salt for texture and little bursts of saliness
  • Double the sauce recipe because people always want extra for dipping

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