Garlic Butter Steak Bites
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”3_5,2_5″ admin_label=”row” _builder_version=”4.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”9px|||||” global_colors_info=”{}”][et_pb_column type=”3_5″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]- 2 lbs beef steak (tenderloin, NY Strip, or Ribeye), cut into bite-sized pieces
- 4 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup white wine (or sub beef broth)
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions:
1. Prep the steak -cut steak into bite-sized pieces. Season with smoked paprika, salt, and pepper.
2. Sear the Steakn – heat a cast iron skillet over medium-high heat. Add olive oil, then sear steak pieces in batches for even browning. Avoid overcrowding. Sear until browned and cooked to your preferred doneness (125°F for medium rare). Remove and set aside.
3. Make the Sauce – in the same skillet, add minced garlic and sauté for 10 seconds—don’t let it brown. Pour in the white wine (or broth) to deglaze, scraping up flavorful bits from the pan. Let it reduce by about 1/3.
4. Butter Time – add butter and cook for 2 more minutes until it melts and the sauce thickens slightly. Return steak to the skillet and toss in the garlic butter sauce.
5. Finish & Serve – sprinkle with chopped parsley and serve immediately.
– Stores great in the fridge for 3 days or freeze for later!