Garlic Butter Steak Bites

Preparing the Garlic Butter

Make the Garlic Butter: Start with softened, salted butter at room temperature for easy mixing. Smash the garlic cloves on a flat surface using the side of a wide blade, then peel and chop finely to a mince. Mix the minced garlic and softened butter together in a bowl until well combined. Set aside.

Preparing the Steak

Prep the Meat: Trim the excess fat off the steak and dice into 1.5-inch cubes. This size ensures even cooking and perfect bite-sized pieces. Season generously with salt and cracked black pepper on all sides.

Cooking the Steak Bites

Get That Pan Hot: Heat 2 tablespoons of the garlic butter in a large cast-iron skillet or heavy-bottomed pan over high heat. The pan should be hot enough that the butter melts quickly and a test piece of steak sizzles immediately when added.

Sear to Perfection: Add the steak cubes in a single layer, being careful not to overcrowd the pan. Overcrowding will steam the meat instead of searing it. Cook on high heat until browned, approximately 2 minutes per side. Resist the urge to move the steak around; let it develop that perfect crust before turning.

Work in Batches: Turn the steak bites until all sides are browned and cooked through to your desired doneness, approximately another 2 minutes total. Work in batches as needed, adding more garlic butter to the pan for each batch. This ensures every piece gets perfectly seared.

Finish with Herbs: Once all steak bites are cooked, return them all to the pan and toss with the remaining garlic butter and fresh parsley.

Serve It Up

Serve the steak bites hot with low-carb vegetables, salad, or cauliflower mash. The garlic butter in the pan makes an excellent dipping sauce.

Notes

• Best Cut of Beef: Choose sirloin or ribeye for optimal tenderness and flavour. Grass-fed beef from Hop Creek Farms provides superior taste and nutritional benefits.
• Cooking Temperature: The cooking time can be adjusted based on your preference for rare, medium, or well-done steak. For medium doneness, aim for an internal temperature of 135-145°F. Cut one piece in half to check!
• Cast Iron is Key: A cast iron skillet is ideal because it heats evenly and retains heat well, creating the perfect sear. If you don't have one, use a stainless steel skillet. Avoid non-stick pans as they won't achieve the same level of browning.
• Don't Skip the Sear: The key to perfect steak bites is a hot pan and not overcrowding. This creates that delicious caramelized crust while keeping the inside tender and juicy.
• Storage: Steak bites can be stored in an airtight container in the refrigerator for up to 2 days and reheated, but they're best enjoyed fresh for optimal texture and flavour.
• Serving Suggestions: These pair beautifully with mashed cauliflower, roasted garlic cauliflower rice, sautéed cabbage and onions, or a simple green salad.