Steak Bites
These juicy Steak Bites are easy to make and are served with the most amazing garlic butter sauce! Serve these as a main course with potatoes and vegetables, or as a fancy appetizer for guests!
Servings: 8 people
Calories: 246kcal
Ingredients
Steak & Seasonings
- 2 lbs. top sirloin steak see notes for other cut options
- salt to taste
- ¾ teaspoon EACH: garlic powder, onion powder, paprika, brown sugar
- ½ teaspoon EACH: pepper, chili powder, mustard powder
- 2-3 tablespoons olive oil plus more as needed
Garlic Butter Sauce
- ¾ cup dry white wine see notes
- 4 tablespoons butter
- 4 cloves garlic thinly sliced
- 4 sprigs fresh thyme
- 1 tablespoons fresh parsley finely chopped
Instructions
- Combine the seasonings for the steak and set aside. Measure out remaining ingredients before beginning. Pro Tip: Cover the steak with plastic wrap and gently tenderize each side of the steak with a meat mallet for more tender results.
- Cut the steak into 1-inch cubes and pat the surface dry. Sprinkle with salt, I use up to 1 ½ teaspoons, but season to taste. Sprinkle with the seasoning mixture and rub it over the surface of each side. *It seems like a lot of seasoning, but it really transfers a lot of flavor into the meat and into the sauce.
- Heat olive oil in a large skillet over medium-high heat. Sear the meat in batches for 1 minute on each side, about 4 minutes per batch. The steak should be medium-rare. Remove and set aside. Repeat until all the meat is seared.
- Turn the heat off and add the wine. Set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will incorporate the brown fond into the sauce, making it more flavorful. Bring to a gentle boil and reduce by half, about 6 minutes.
- Add the butter, sliced garlic, and thyme. Simmer gently for 3 minutes.
- Reduce heat to medium-low. Add the steak back along with any juices from the plate and spoon the sauce on top. Allow it to heat through for 2 to 3 minutes, or until the steak is cooked to your liking. Sprinkle with parsley.
- Serve as an appetizer with toothpicks, or as a main course with mashed potatoes and roasted green beans.
Notes
Pro Tips:
Storage:
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
- Best Cuts of Steak: Best cuts of steak of this recipe include Filet Mignon, Top Sirloin, Ribeye, Strip Steak, and Tenderloin Tips.
- Wine: Best dry varieties of white wine for this recipe include Chardonnay and Sauvignon Blanc. Pinot Grigio or even Sherry may be used as well. Chicken broth can be used if you don’t cook with wine.
- When Searing the Meat: Leave room around each piece of meat so that the edges can get a crisp sear. Overcrowding the skillet will cause the meat to steam instead of sear.
- Mushrooms make a great addition to this recipe. They can be added 3 minutes into reducing the wine.
- Serve these with a variety of my potato side dish recipes, roasted vegetables, buttermilk or cheddar bay biscuits, garlic butter pasta or another side dish of your choice!
- Chicken Version: Be sure to try my Chicken Bites recipe next for a more casual appetizer or dinner!
- 📘 Find this recipe on page 167 of my 2nd cookbook, Let’s Eat!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat leftovers in a skillet with a little oil over medium heat, until just heated through.
- You can also reheat them in a small, lightly greased baking dish. Cover and bake at 350° F for 10 minutes, or until heated through.
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
Nutrition
Calories: 246kcal | Carbohydrates: 1g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 110mg | Potassium: 432mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg