Garlic Butter Steak Bites

Ingredients

• 1.5 lb New York strip steak (Trimmed of excess fat, cut into 1‑inch cubes)
• 2 tbsp Olive oil (For coating the steak pieces)
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 4 tbsp Unsalted butter (Cut into pieces for quick melting)
• 4 cloves Garlic cloves (Pressed or minced)
• 1 small Shallot (Finely minced)
• 1 tsp Fresh rosemary (Finely chopped)
• 1 tsp Worcestershire sauce
• 1 tbsp Fresh parsley (Chopped, for garnish)

Instructions

1. Trim and cube the steak

   Remove excess fat from the New York strip, then cut the meat into roughly 1‑inch bite‑size cubes.

   Time: PT5M

2. Pat dry and season

   Place the steak cubes on a paper towel, pat them completely dry, drizzle with olive oil and toss to coat. Sprinkle onion powder, garlic powder, salt and black pepper over the meat and mix gently.

   Time: PT3M

3. Pre‑heat the skillet

   Put the cast‑iron skillet on the stove over high heat. Add a thin layer of olive oil and let it shimmer.

   Time: PT2M

   Temperature: high heat (≈450°F)

4. Sear the steak bites – first side

   Add the seasoned steak cubes in a single layer, giving each piece space. Let them sear without moving for about 1 minute.

   Time: PT1M

   Temperature: high heat (≈450°F)

5. Flip and finish searing

   Using tongs, flip the cubes and cook the other side for another 1–2 minutes, depending on desired doneness (1 minute for medium‑rare, up to 2 minutes for well‑done).

   Time: PT2M

   Temperature: high heat (≈450°F)

6. Remove steak and set aside

   Transfer the cooked steak bites to a plate and set aside while you make the sauce.

   Time: PT1M

7. Prepare garlic‑butter sauce

   Reduce heat to medium. Add the butter to the same skillet and melt. Stir in the pressed garlic, minced shallot, chopped rosemary, and Worcestershire sauce. Cook, stirring, until the shallot softens and the garlic is fragrant, about 2 minutes.

   Time: PT3M

   Temperature: medium heat (≈350°F)

8. Combine steak with sauce

   Return the steak bites and any accumulated juices to the skillet. Toss to coat evenly in the garlic‑butter sauce. Add chopped parsley, give a final stir, and remove from heat.

   Time: PT2M

9. Serve

   Plate the garlic butter steak bites immediately while hot. Optionally garnish with extra parsley.

   Time: PT1M

Nutrition Facts

Calories

570

Protein

23 g

Carbohydrates

5 g

Fat

23 g

Fiber

1 g

Ingredient Substitutions

• Instead of New York strip steak: ribeye steak, sirloin steak
• Instead of Olive oil: vegetable oil, canola oil
• Instead of Onion powder: granulated onion
• Instead of Garlic powder: fresh minced garlic (use 1 clove per tsp)
• Instead of Salt: kosher salt
• Instead of Ground black pepper: white pepper
• Instead of Unsalted butter: ghee, clarified butter
• Instead of Garlic cloves: garlic paste (1 tsp)
• Instead of Shallot: red onion (½ small)
• Instead of Fresh rosemary: dried rosemary (½ tsp)
• Instead of Worcestershire sauce: soy sauce (½ tsp), tamari
• Instead of Fresh parsley: cilantro

Equipment Needed

• Cast‑iron skillet
• Chef's knife
• Cutting board
• Tongs
• Garlic press (optional)
• Wooden spoon or silicone spatula
• Measuring spoons
• Small mixing bowl
• Plate for resting steak

Critical Steps — Do Not Skip

• Pat the steak cubes completely dry before searing.
• Do not overcrowd the skillet; give each bite space.
• Control the heat when melting butter to avoid burning.

Chef Tips from the Video

• Let the steak rest for a minute after searing; this locks in juices.
• Use fresh rosemary for a bright herb flavor; dried rosemary can be overpowering.
• Finish with a squeeze of fresh lemon juice for extra brightness, if desired.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Trim and cube the steak a few hours ahead; keep refrigerated in a sealed bag.
• Pre‑measure spices and store in a small bowl for quick seasoning.
• The garlic‑butter sauce can be made up to 30 minutes ahead; keep warm on low heat.