Garlic Butter Steak Bites Recipe: A Flavorful Delight in Every Bite

If you’re a steak enthusiast who loves the rich and irresistible combination of garlic and butter, then this Garlic Butter Steak Bites recipe is tailor-made for you. With tender and succulent pieces of steak cooked to perfection and coated in a luscious garlic butter sauce, this dish is a symphony of flavors that’s perfect for any occasion. Whether you’re planning a cozy dinner at home or entertaining guests, these steak bites are guaranteed to impress.

Table of Contents

1. Introduction
2. Ingredients You’ll Need
3. Step-by-Step Cooking Instructions
4. Tips for Perfect Garlic Butter Steak Bites
5. Customization and Serving Ideas
6. Conclusion
7. FAQs

Introduction

Garlic and butter are two culinary powerhouses that can transform any dish into a flavor-packed sensation. When combined with perfectly cooked steak bites, they create a delightful symphony for your taste buds. This Garlic Butter Steak Bites recipe takes just a few simple ingredients and turns them into a masterpiece that’s both easy to prepare and incredibly satisfying.

Ingredients You’ll Need

Gather the following ingredients to prepare this mouthwatering Garlic Butter Steak Bites dish:

• 1 pound of sirloin steak, cut into bite-sized pieces
• 3 tablespoons unsalted butter
• 4 cloves of garlic, minced
• 1 teaspoon fresh thyme leaves (optional)
• Salt and black pepper to taste
• Chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

Step-by-Step Cooking Instructions

1. Prepare the Steak: Pat the bite-sized steak pieces dry with paper towels. Season them with salt and black pepper, ensuring an even coating.
2. Sear the Steak Bites: In a large skillet over medium-high heat, melt 1 tablespoon of butter. Once the butter is hot and foamy, add the steak bites in a single layer. Sear for 2-3 minutes on each side until they develop a golden-brown crust. Remove the steak from the skillet and set aside.
3. Create the Garlic Butter Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and fresh thyme leaves (if using). Sauté for about 1-2 minutes until the garlic is fragrant and lightly golden.
4. Combine Steak and Sauce: Return the seared steak bites to the skillet, tossing them in the garlic butter sauce until they are well-coated and heated through.
5. Garnish and Serve: Remove the skillet from heat. Garnish the Garlic Butter Steak Bites with chopped fresh parsley for a burst of color and freshness.
6. Serve Immediately: Plate the steak bites and serve them hot with lemon wedges on the side for an extra zing of flavor.

Tips for Perfect Garlic Butter Steak Bites

• Let the Steak Rest: Allow the steak to rest for a few minutes after searing. This helps the juices redistribute, resulting in a juicier and more flavorful bite.
• Adjust Garlic Intensity: If you love a strong garlic flavor, you can increase the amount of minced garlic. For a milder taste, use less garlic.
• Use Fresh Herbs: Fresh thyme leaves add an aromatic dimension to the dish. However, you can omit them or substitute with other fresh herbs of your choice.

Customization and Serving Ideas

• Creamy Additions: For an even richer flavor, you can add a splash of heavy cream to the garlic butter sauce before tossing the steak bites.
• Pairing: Serve Garlic Butter Steak Bites with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a crisp salad.
• Appetizer Option: These steak bites also make a fantastic appetizer. Skewer them with toothpicks and serve them at parties or gatherings.

Conclusion

Garlic Butter Steak Bites elevate your steak experience to a whole new level by combining the succulence of perfectly cooked steak with the indulgent richness of garlic butter. This recipe proves that sometimes the simplest ingredients can yield the most extraordinary results. Whether you’re sharing these steak bites with loved ones or savoring them solo, each bite promises a burst of flavor that will leave you craving more.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While sirloin steak works well, you can also use ribeye, New York strip, or tenderloin.

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but be mindful of the overall salt content when seasoning the steak.

Can I substitute dried thyme for fresh thyme leaves?

While fresh thyme leaves offer the best flavor, you can use dried thyme as a substitute. Use about 1/2 teaspoon of dried thyme.

What’s the best way to store leftover Garlic Butter Steak Bites?

Store them in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.

What can I do if the steak is overcooked?

If the steak is overcooked, it may become tough. To salvage it, consider slicing it thinly and using it in salads or sandwiches.

Source: saltandlavender.com

Yield: 2

Creamy Lemon Lobster Fettuccine

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Imagine this: a cozy evening, a beautifully set table, and the aroma of a delightful dish wafting through the air. That's the magic of Creamy Lemon Lobster Fettuccine. This dish combines the richness of lobster with the tangy brightness of lemon and the comforting creaminess of a well-made sauce. It's a perfect meal for special occasions or when you just want to treat yourself to something extraordinary.

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

• For the lobster:
• 2 cups dry white wine (like a Chardonnay)
• 3-4 sprigs fresh thyme
• 3 (5 ounce) lobster tails
• For the pasta:
• 10 ounces fettuccine (about 2/3 of a box)
• 1 tablespoon olive oil
• 1 medium shallot, finely chopped (about 1/4 cup)
• 2 cloves garlic, finely chopped
• 1 cup heavy cream
• 2 tablespoons salted butter
• zest of 1 lemon, plus more for serving
• 1/3 cup grated parmesan cheese
• 1/4 teaspoon salt, plus more to taste
• freshly cracked black pepper, to taste
• 1/4-1/3 cup reserved pasta water
• juice of 1/2 a lemon
• fresh basil leaves, for serving
• lemon wedges, for serving

Instructions

1. Begin by poaching the lobster tails. Add the wine and thyme to a medium saucepan. Bring to a boil. Once boiling, add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes, or until they turn red and curl up into almost a ball. Remove from saucepan and let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks. Set aside.

2. Bring a large pot of water to a boil for the pasta, and season with a couple big pinches of salt. Cook pasta until al dente. (Don't forget to scoop out your pasta water before you drain it! I like to keep a mug or heat-safe measuring cup next to the stove so that I don't forget.)

3. Meanwhile, start the cream sauce. Heat the olive oil in a large, nonstick skillet over medium heat. Add the shallot and garlic and season with a pinch of salt and a few turns of freshly cracked black pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you're just starting to see some caramelization. Add the cream, raise heat slightly and bring to a slow simmer. (Be sure to not heat the cream too high or bring it to a boil, or else the cream can separate!)

4. Once cream is just bubbling, reduce heat and add the butter, lemon zest, parmesan, and salt. Stir until butter and parm are melted, and mixture is smooth and creamy. Start by adding 1/4 cup of the reserved pasta water and lemon juice and stir to combine. Add the chopped lobster into the sauce to heat through, for about 1 minute, stirring constantly. Season to taste with additional salt and pepper, if needed. Add the pasta and toss with tongs until the sauce coats the pasta. If the sauce seems like it's too thick and needs a little loosening up, add another splash of pasta water until the sauce coats the pasta to your liking.

5. Portion into bowls and garnish with fresh basil leaves, lemon zest, freshly cracked black pepper, and lemon wedges. Serve immediately.

Notes

*If you don't want to cook with wine, you can substitute water for the poaching liquid.