Garlic Butter Steak Bites with Herb Finish

Perfect Sear, Juicy Center, Restaurant-Level Flavor

This right here? Serious main-dish energy.

Deeply caramelized steak bites with a dark crust, pink juicy center, finished with garlic butter, flaky salt, and fresh herbs. Simple ingredients. Precise technique. Big results.

If cooked properly, this is:

• Crispy outside

• Tender and medium-rare inside

• Coated in glossy, flavorful pan juices

Let’s do it correctly.

---

---

Ingredients (Serves 3–4)

For the Steak

• 700g (1.5 lb) ribeye or sirloin steak

• Salt (generous)

• Freshly cracked black pepper

• 1 teaspoon garlic powder (optional)

• 2 tablespoons neutral oil (high smoke point)

For the Garlic Butter Finish

• 3 tablespoons unsalted butter

• 4 cloves garlic, smashed

• 1 tablespoon chopped fresh parsley

• Optional: thyme sprigs

For Garnish

• Flaky sea salt

• Extra chopped parsley

---

Step 1: Choose the Right Cut

Ribeye = richer, more marbling, more flavor.
Sirloin = leaner but still tender.

Pat the steak completely dry. Moisture kills crust.

Cut into large bite-sized cubes (not tiny — they shrink).

Season generously with salt and pepper at least 30 minutes before cooking. Let it sit at room temperature.

---

Step 2: High-Heat Sear (Critical Step)

Heat a heavy skillet (preferably cast iron) over high heat until smoking slightly.

Add oil. Swirl to coat.

Place steak bites in a single layer. Do NOT overcrowd.

Sear without touching for 1–2 minutes to develop crust.

Flip and sear another 1–2 minutes.

For medium-rare:
Internal temp should hit 130–135°F (54–57°C).

Remove from heat slightly before target temp — carryover cooking finishes it.

---

---

Step 3: Garlic Butter Baste

Reduce heat to medium.

Add butter, smashed garlic, and thyme to the pan.

Once butter melts and foams, tilt pan slightly and spoon butter repeatedly over the steak for 30–60 seconds.

This adds:

• Flavor

• Shine

• Aroma

Don’t overcook here. Quick baste only.

---

Step 4: Rest

Transfer steak bites to a plate.

Let rest 5 minutes.

This allows juices to redistribute so they stay inside the meat — not all over the plate.

---

---

Step 5: Finish & Serve

Sprinkle with:

• Fresh chopped parsley

• Flaky sea salt

• Optional cracked black pepper

Spoon extra garlic butter from pan over the top.

Serve immediately.

---

Texture & Flavor Breakdown

• Crust = deeply caramelized

• Inside = tender, juicy, pink

• Garlic butter = rich and aromatic

• Flaky salt = flavor pop

Each bite is savory, slightly smoky, and buttery.

---

Pro Tips (This Matters)

1. Dry steak thoroughly before searing.

2. Use high heat — medium won’t give crust.

3. Don’t overcrowd pan. Cook in batches if needed.

4. Don’t move steak too early — crust forms when left undisturbed.

5. Rest before cutting. Always.

---

What to Serve With

• Garlic mashed potatoes

• Roasted asparagus

• Crispy fries

• Creamy mushroom sauce

• Fresh salad for contrast

Or serve as appetizer with toothpicks and dipping sauce.

---

Upgrade Options

• Add splash of Worcestershire to butter

• Add chili flakes for heat

• Finish with squeeze of lemon for brightness

• Add crumbled blue cheese on top

---

Storage & Reheating

Best eaten fresh.

If storing:

• Keep airtight up to 2 days

• Reheat gently in skillet over medium heat

• Avoid microwave (it toughens meat)

---

Final Thoughts

Garlic Butter Steak Bites are simple but rely on technique.

High heat. Proper seasoning. Quick baste. Proper rest.

Master that — and you get steakhouse-level flavor at home.

Crispy outside. Juicy center. Garlic butter glaze.

Done right, this hits every time.