Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce
Succulent steak bites smothered in a creamy garlic butter Parmesan sauce, perfect for any special occasion or family dinner.
Ingredients
For the steak bites
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes Choose high-quality steak for the best flavor.
- 2 tablespoons olive oil For searing the steak.
- 4 cloves garlic, minced For flavoring the steak.
- 3 tablespoons unsalted butter To create the garlic butter.
- Salt and pepper, to taste
- Optional chopped fresh parsley for garnish For presentation.
For the Parmesan cream sauce
- 1 tablespoon unsalted butter Used for making the sauce.
- 2 cloves garlic, finely minced Adds flavor to the sauce.
- 1 cup heavy cream Forms the base of the sauce.
- ½ cup freshly grated Parmesan cheese For richness and flavor in the sauce.
- Salt and black pepper, to taste
- Optional pinch of red pepper flakes For added spice.
Instructions
Preparation
- Pat the steak cubes dry and season them generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
Cooking the Steak
- In batches, add the steak cubes and sear for 2-3 minutes per side until browned. Remove and set aside.
- In the same skillet, reduce heat to medium, melt unsalted butter, and add minced garlic. Sauté until fragrant (around 30 seconds).
- Return the seared steak to the skillet and coat with the garlic butter.
Making the Parmesan Cream Sauce
- In a separate saucepan, melt the tablespoon of butter and sauté minced garlic for another 30 seconds.
- Pour in the heavy cream and bring to a gentle simmer. Gradually stir in grated Parmesan cheese until the sauce is smooth.
- Season the sauce with salt and black pepper to taste, and add red pepper flakes if desired.
Serving
- Pour the Parmesan cream sauce over the steak bites or serve it on the side for dipping. Garnish with chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a splash of cream or milk to revive the sauce if needed.