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Amazing Garlic Butter Beef Bites

These succulent garlic butter beef bites are perfectly seared and melt-in-your-mouth tender. This recipe ensures a foolproof method for achieving restaurant-quality results at home, with tips for choosing the right cut of beef and mastering the Maillard reaction.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin steak, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • cutting board
  • knife
  • paper towels
  • Large skillet (cast iron recommended)
  • spatula
  • Measuring spoons
  • Measuring cups

Method
 

  1. Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper.
  2. Heat the olive oil in a large skillet (cast iron is ideal) over high heat until shimmering.
  3. Add the beef cubes in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until deeply browned. Work in batches if necessary.
  4. Reduce the heat to medium. Add the butter to the skillet and let it melt.
  5. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  6. Toss the seared beef cubes in the garlic butter, ensuring they are evenly coated. Cook for another minute or two, until the beef is cooked to your desired doneness (medium-rare is recommended).
  7. Remove the skillet from the heat and stir in the fresh parsley.
  8. Serve immediately.

Notes

For the best results, use a tender cut of beef like sirloin or tenderloin with good marbling. Patting the beef dry is crucial for achieving a good sear. Adding the garlic towards the end of the cooking process prevents it from burning. Store leftovers in an airtight container in the refrigerator for up to 3 days.