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To make Garlic Herb Butter Steak Bites, gather these main ingredients: - 1 lb sirloin steak, cut into bite-sized pieces - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon fresh thyme, chopped - 1 teaspoon fresh rosemary, chopped - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil These ingredients come together for a simple yet delicious meal. The sirloin steak is tender and perfect for quick cooking. The butter and herbs add rich flavor. For extra flair, consider these optional garnishes and sides: - Fresh parsley, chopped (for garnish) - Mashed potatoes or rice - Steamed veggies like broccoli or green beans These additions can elevate your dish. They make it look beautiful and add nice texture. The key seasonings and herbs are crucial for great taste. - Salt and pepper enhance the natural flavor of the steak. - Smoked paprika gives a mild heat and a smoky flavor. - Fresh thyme and rosemary add a fresh, earthy taste. Using fresh herbs makes a big difference. They bring out the best flavors in the dish. Enjoy cooking! Start with 1 pound of sirloin steak. Cut it into bite-sized pieces. Use a paper towel to pat the steak dry. This helps create a nice sear. Next, season the steak well. Use salt, pepper, and 1 teaspoon of smoked paprika. Mix the seasonings evenly over the steak bites. Heat a large skillet on medium-high heat. Add 1 tablespoon of olive oil once the skillet is hot. Place the steak bites in a single layer. Avoid crowding the pan, or they won't cook well. Sear the steak for 2 to 3 minutes on each side. Cook until they reach your desired doneness. Once done, remove the steak bites and set them aside. Lower the heat to medium. In the same skillet, add 4 tablespoons of unsalted butter. Let the butter melt. Then, add 4 minced garlic cloves, 1 teaspoon of chopped thyme, and 1 teaspoon of chopped rosemary. Stir well and sauté for 1 to 2 minutes. You want the garlic to smell great but not burn. Return the steak bites to the skillet. Toss them in the garlic herb butter for 1 minute. This coats the steak well. Finally, remove from heat and garnish with fresh chopped parsley before serving. To get a great sear on steak bites, start by drying the meat. Use a paper towel to pat the sirloin pieces. This removes moisture. Moisture can lead to steaming, not searing. Next, heat the skillet on medium-high. Add olive oil once the skillet is hot. Place the steak bites in a single layer. This avoids crowding. Cook for 2-3 minutes on each side for a nice brown crust. Feel free to adjust the spices to fit your taste. If you love heat, add some cayenne pepper. Prefer a fresher taste? Consider using fresh basil or oregano. You can also swap smoked paprika for regular paprika if you like. Taste the steak bites before serving. Adjust salt and pepper if needed. You can make these steak bites in advance. Cook them fully and let them cool. Store them in an airtight container. They last in the fridge for three days. To reheat, use a skillet on medium heat. Add a little butter to keep them moist. Heat for a few minutes until warm. You can also microwave them but be careful not to overcook. {{image_2}} You can use many cuts for steak bites. Sirloin is great, but try flank or ribeye. Flank steak has a nice flavor. Ribeye is tender and juicy. Both cuts work well with the garlic herb butter. You can even use tenderloin if you want something fancy. Always cut the steak into bite-sized pieces for even cooking. You can switch up the herbs in this recipe. If you don’t have thyme, use oregano or basil. Both add a fresh taste. Dill also works well if you want a different flavor. Try adding a pinch of parsley for extra color. Mix and match herbs to fit your taste. Fresh herbs are best, but dried herbs can work too. Want to add a kick? You can include red pepper flakes for heat. Start with a small amount and add more if you like. If you're not a fan of spicy food, skip the flakes. You can also add smoked paprika for a smoky flavor. This gives the beef an extra depth without too much heat. Adjust spices to make the dish yours! To store your leftover garlic herb butter steak bites, place them in an airtight container. Make sure they cool down first. You can keep them in the fridge for up to three days. When you store them, try to layer the steak bites with some of the garlic herb butter. This keeps them moist. If you want to freeze the steak bites, wait until they cool. Place them in a freezer-safe bag or container. Remove as much air as you can before sealing. You can freeze them for up to three months. For best taste, eat them sooner rather than later. To reheat, use a skillet on low heat. Add a bit of butter or olive oil to keep the bites from drying out. Stir them gently for about five minutes until heated through. You can also use a microwave, but be careful not to overcook them. Heat for short bursts and check often. This way, they stay juicy and tasty! The best skillet for Garlic Herb Butter Steak Bites is a cast-iron skillet. It heats evenly and holds heat well. This helps sear the steak perfectly. If you don't have cast iron, a heavy stainless steel skillet works too. Avoid nonstick pans for this recipe since they don't get hot enough. A good skillet creates a nice crust on the steak bites. Yes, you can make this dish without butter. Use olive oil instead for cooking the steak. It adds flavor but won't be as rich. You can also use ghee or vegan butter if you prefer. Just know that the taste will change a bit. The garlic and herbs still give great flavor even without butter. To check doneness, use a meat thermometer. For medium-rare, aim for 130-135°F. For medium, look for 140-145°F. If you don’t have a thermometer, cut into a piece. The inside should be pink for medium-rare and light pink for medium. Remember, steak continues to cook after you remove it from the heat. Let it rest for a few minutes for the best results. In this blog post, we explored how to make delicious Garlic Herb Butter Steak Bites. We covered the main ingredients, step-by-step cooking instructions, and helpful tips. You can customize flavors and even store leftovers for later. Enjoy these tender bites as a main dish or appetizer. This dish is simple, tasty, and sure to impress. With practice, you will master the perfect steak every time. Happy cooking!

Garlic Herb Butter Steak Bites Skillet

Indulge in these mouthwatering Garlic Herb Butter Steak Bites that will elevate your dinner game! Made with tender sirloin steak, buttery garlic, and fresh herbs, this skillet recipe is quick and bursting with flavor. Perfect for weeknight dinners or special occasions, it takes just 20 minutes to prepare. Want to impress your family or guests? Click through to explore this delectable recipe and savor every bite!
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Ingredients
  

1 lb sirloin steak, cut into bite-sized pieces

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by patting the sirloin steak pieces dry with a paper towel. This helps achieve a nice sear on the steak.

    Season the steak bites generously with salt, pepper, and smoked paprika.

      In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak bites in a single layer, ensuring not to crowd the pan.

        Sear the steak bites for about 2-3 minutes on each side, or until they reach your desired level of doneness. Remove from the skillet and set aside.

          In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic, thyme, and rosemary, stirring to combine. Sauté for about 1-2 minutes, or until the garlic is fragrant but not burnt.

            Return the cooked steak bites to the skillet and toss them in the garlic herb butter until well coated. Cook for an additional 1 minute to heat through.

              Remove from heat and garnish with fresh chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4