Garlic Butter Steak Bites with Parmesan Cream Sauce: A Savory Delight

Garlic Butter Steak Bites with Parmesan Cream Sauce

INGREDIENTS

• For the Steak Bites:
• 1.5 lbs (680g) sirloin steak, cut into 1-inch cubes: Tender and juicy pieces of steak that cook quickly and evenly.
• Salt and pepper, to taste: Season the steak bites before cooking for enhanced flavor.
• 2 tablespoons olive oil: Helps sear the steak bites to a beautiful golden brown.
• 4 tablespoons unsalted butter, divided: Used in both cooking the steak and creating the garlic herb butter.
• 6 cloves garlic, minced: Adds aromatic and savory depth to the dish.
• 1 teaspoon fresh thyme leaves: Offers a subtle earthy flavor that pairs well with the steak.
• 1 teaspoon fresh rosemary leaves, chopped: Adds a fragrant, woodsy note to the steak bites.
• 1 teaspoon fresh parsley, chopped: A fresh herb that brightens up the flavor at the end.
• For the Parmesan Cream Sauce:
• 1 tablespoon butter: Creates the base for the cream sauce, adding richness.
• 3 cloves garlic, minced: Infuses the sauce with a savory aroma.
• 1 cup heavy cream: Forms the creamy foundation of the sauce.
• ½ cup grated Parmesan cheese: Adds sharp, salty richness to the sauce.
• Salt and pepper, to taste: Balances and enhances the flavors of the sauce.
• 1 teaspoon Italian seasoning: A mix of herbs that complements the creaminess of the sauce.

INSTRUCTIONS

Step 1:

Season the steak cubes with salt and pepper to taste.

Step 2:

In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the steak cubes in a single layer to the skillet.

Step 3:

Cook the steak bites for 3-4 minutes, turning them occasionally to ensure all sides are browned evenly. Remove the steak from the skillet and set aside.

Step 4:

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic, thyme, rosemary, and parsley. Sauté for about 1 minute until fragrant.

Step 5:

Return the steak bites to the skillet, tossing them in the garlic herb butter mixture to coat. Cook for an additional 1-2 minutes to warm the steak through and infuse it with the butter sauce. Remove from heat and set aside.

Step 6:

In a separate skillet, melt 1 tablespoon of butter over medium heat for the Parmesan cream sauce. Add the minced garlic and cook for 1 minute until fragrant.

Step 7:

Pour in the heavy cream and bring to a gentle simmer. Stir occasionally to prevent the cream from scorching.

Step 8:

Stir in the grated Parmesan cheese and Italian seasoning, allowing the cheese to melt and the sauce to thicken. Season with salt and pepper to taste.

Step 9:

Let the sauce simmer for 2-3 minutes until it has thickened slightly, then remove from heat.

Step 10:

Serve the steak bites either drizzled with the Parmesan cream sauce or with the sauce on the side for dipping. Garnish with additional parsley if desired and serve immediately.

Serving and Storage Tips

• Serve the Garlic Butter Steak Bites immediately for the best flavor and texture, paired with the Parmesan cream sauce for dipping or drizzling.
• This dish pairs well with mashed potatoes, roasted vegetables, or a simple side salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking the steak.
• If you plan to store the sauce separately, reheat it on low heat, adding a splash of cream or milk to maintain its creamy texture.

Helpful Notes

• For a spicier version, add red pepper flakes to the garlic herb butter mixture while cooking the steak bites.
• If you don’t have fresh herbs, you can use dried herbs, but reduce the quantity by half for a similar flavor intensity.
• The Parmesan cream sauce can also be used as a dipping sauce for crusty bread or served over pasta as a side dish.

Tips from well-known chefs

• Chef Gordon Ramsay recommends using a high-quality cut of beef, such as sirloin or ribeye, for tender and juicy steak bites.
• Chef Jamie Oliver suggests resting the steak bites for a minute or two before serving to let the juices redistribute and enhance the flavor.
• Chef Ina Garten suggests finishing the dish with a sprinkle of fresh parsley to brighten up the rich flavors of the garlic butter and Parmesan sauce.

Some more ideas