Garlic Butter Steak Bites (Printable)

Tender steak cubes seared in garlic butter with a creamy horseradish sauce bursting with bold flavor.

# What You'll Need:

→ For the Steak Bites

01 - 1 1/4 lbs sirloin steak, cut into 1-inch cubes
02 - 1/2 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh parsley, finely chopped

→ For the Horseradish Sauce

08 - 1/2 cup sour cream
09 - 2 tbsp prepared horseradish
10 - 1 tsp Dijon mustard
11 - 1 tsp lemon juice
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper

# Steps:

01 - Whisk together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Cover and refrigerate until ready to serve.
02 - Pat steak cubes dry with paper towels. Season evenly with kosher salt and black pepper on all sides.
03 - Heat olive oil in a large skillet over high heat until shimmering.
04 - Add steak cubes in a single layer, working in batches if necessary. Sear for 1–2 minutes per side until browned and just cooked through. Remove steak to a plate and tent with foil.
05 - Reduce heat to medium. Add butter to the skillet and let melt. Add minced garlic and sauté for 30 seconds until fragrant.
06 - Return steak bites to the skillet and toss to coat in the garlic butter for about 1 minute. Sprinkle with chopped parsley and serve immediately with the chilled horseradish sauce on the side.

# Expert Tips:

01 -
  • These come together in under 30 minutes but taste like they came from a steakhouse
  • The horseradish sauce adds this perfect creamy kick that cuts through the rich butter
  • Everything cooks in one pan so cleanup is almost nonexistent
02 -
  • Dry the steak cubes thoroughly with paper towels before seasoning so they develop a proper sear
  • Do not overcrowd the pan or the steak will steam instead of getting that caramelized crust
  • Let the pan get properly hot before adding the meat or you will not get good browning
03 -
  • Let the steak rest for 5 minutes after cutting into cubes so they sear more evenly
  • Double the horseradish sauce because everyone will want extra

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