I’m eager to share my Garlic Butter Steak Bites With Parmesan Cream because the tender seared morsels and silky sauce hide a simple trick many home cooks often overlook.
I never thought steak bites could feel so fancy, but these Tender Steak Bites In Garlic Butter With Creamy Parmesan Sauce did it. I seared chunks of sirloin and hit them with plenty of garlic cloves, then spooned over a silky Garlic Butter Steak Bites With Parmesan Cream that stuck to every bite.
It’s loud with flavor, but not fussy, and makes you wonder why you ever ate plain steak. If you want a quick Sauce For Steak Bites that actually clings and tastes like you spent hours, this one nails it.
Try it and tell me if it ruined takeout for you.
Ingredients
- Steak: major protein source gives beefy flavor, iron rich, keeps it’s juices
- Garlic: pungent aromatic, adds savory bite and slight sweetness when roasted
- Butter: creamy fat that carries flavor makes steak juicy and sauce silky
- Parmesan: salty nutty cheese melts into sauce adds umami and richness
- Heavy cream: thick luxurious base for the sauce boosts creaminess and body
- Olive oil: helps sear adds fruitiness lighter fat than butter sometimes used for browning
- Parsley: fresh herb for bright color and mild grassy note it cuts richness
- Shallot: milder onion adds subtle sweetness and depth when softened in butter
- Black pepper: sharp warming spice lifts flavors and adds gentle heat to dish
Ingredient Quantities
- 1 1/2 lb sirloin or ribeye steak
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves
- 1 small shallot
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp smoked paprika optional
- 1/4 cup beef broth or low sodium chicken broth
- 1 cup heavy cream
- 1/2 to 3/4 cup freshly grated Parmesan cheese
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley
- Pinch red pepper flakes optional
How to Make this
1. Pat 1 1/2 lb sirloin or ribeye dry with paper towels, trim big fat bits if you want, then cut into roughly 1 inch cubes; toss with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp smoked paprika if using. Let sit at room temp 10 to 20 minutes while you heat the pan.
2. Heat a large heavy skillet over medium-high heat until very hot, then add 2 tbsp olive oil and 1 tbsp of the unsalted butter. The oil keeps the butter from burning.
3. Working in batches so you dont crowd the pan, add steak bites and sear 2 to 3 minutes per side until a deep brown crust forms. Dont try to move them too soon. Remove browned pieces to a plate and tent loosely.
4. Reduce heat to medium, add the remaining 2 tbsp butter to the skillet, then add 1 small minced shallot and 4 minced garlic cloves. Sauté about 30 to 45 seconds until fragrant, dont let them brown or theyll turn bitter. Scrape up all those browned bits with a wooden spoon.
5. Pour in 1/4 cup beef broth (or low sodium chicken broth) to deglaze, scraping the pan, and let it simmer 1 to 2 minutes to reduce slightly.
6. Stir in 1 cup heavy cream, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard and a pinch of red pepper flakes if you like heat. Bring to a gentle simmer, lower the heat and let the sauce thicken about 2 to 4 minutes while stirring occasionally.
7. Off the highest heat, slowly whisk in 1/2 to 3/4 cup freshly grated Parmesan cheese until smooth and melted. Taste and adjust seasoning with more salt or pepper if needed.
8. Return the steak bites and any resting juices to the skillet, toss to coat in the creamy Parmesan sauce and warm through 1 to 2 minutes. If sauce is too thick, loosen with a splash of broth or cream.
9. Stir in 2 tbsp chopped fresh parsley, sprinkle a little extra black pepper or red pepper flakes if you want, and serve right away. The sauce clings best when everything is hot, so dont let it sit too long.
Equipment Needed
1. Large heavy skillet (cast iron or stainless steel, gets very hot)
2. Chef knife
3. Cutting board
4. Tongs (or a sturdy spatula)
5. Wooden spoon for scraping browned bits
6. Whisk (for smoothing the sauce)
7. Box grater or microplane for freshly grated Parmesan
8. Measuring spoons and 1/4 cup measuring cup
9. Plate or shallow bowl to rest the seared steak bites
10. Paper towels to pat the steak dry, plus a small bowl for minced shallot and garlic if you like prepping ahead
FAQ
Tender Steak Bites In Garlic Butter With Creamy Parmesan Sauce Recipe Substitutions and Variations
- Sirloin or ribeye → Flank or skirt steak, sliced thin across the grain. They’re leaner and cook quick so dont overcook. Or use boneless chicken thighs if you want a different but tasty protein, just cook a bit longer.
- Heavy cream → 1 cup half and half plus 2 tbsp melted butter for similar richness, or 1 cup whole milk thickened with 1 tbsp cornstarch (whisk before adding). These make the sauce lighter but still creamy.
- Parmesan → Pecorino Romano for a saltier sharper bite, or Grana Padano/Asiago for a milder nutty flavor. Freshly grate from a wedge when you can, pre-shredded won’t melt as smooth.
- Beef broth → Dry red wine or white wine (use a splash to deglaze and add depth), or vegetable broth for a lighter, non-meat option. If nothing else, use water plus a splash of Worcestershire for extra umami.
Pro Tips
1) Get the pan screaming hot and use oil before adding butter so the butter doesnt burn. Pat the steak dry and let it sit at room temp a bit, and dont crowd the pan or youll steam instead of sear.
2) Freshly grate the Parmesan, dont use pre-grated stuff with anti-caking agents. Pull the pan off the hottest burner or lower the heat before adding the cheese so it melts smooth, if it starts to grain up add a splash of warm cream and whisk like mad.
3) Deglaze thoroughly and let that broth reduce a little, scraping up all the brown bits, thats where most of the flavor is. If the sauce is too thin reduce it more, if its too thick loosen with hot broth or cream or a tiny cornstarch slurry.
4) Return the steak just to warm through, dont keep cooking it, use an instant-read thermometer if you want exact doneness (about 125 to 130F for medium-rare). Add parsley at the end so it stays bright and not wilted.
Tender Steak Bites In Garlic Butter With Creamy Parmesan Sauce Recipe
I’m eager to share my Garlic Butter Steak Bites With Parmesan Cream because the tender seared morsels and silky sauce hide a simple trick many home cooks often overlook.
4
servings
769
kcal
Equipment: 1. Large heavy skillet (cast iron or stainless steel, gets very hot)
2. Chef knife
3. Cutting board
4. Tongs (or a sturdy spatula)
5. Wooden spoon for scraping browned bits
6. Whisk (for smoothing the sauce)
7. Box grater or microplane for freshly grated Parmesan
8. Measuring spoons and 1/4 cup measuring cup
9. Plate or shallow bowl to rest the seared steak bites
10. Paper towels to pat the steak dry, plus a small bowl for minced shallot and garlic if you like prepping ahead
Ingredients
-
1 1/2 lb sirloin or ribeye steak
-
2 tbsp olive oil
-
3 tbsp unsalted butter
-
4 garlic cloves
-
1 small shallot
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1/4 tsp smoked paprika optional
-
1/4 cup beef broth or low sodium chicken broth
-
1 cup heavy cream
-
1/2 to 3/4 cup freshly grated Parmesan cheese
-
1 tsp Worcestershire sauce
-
1 tsp Dijon mustard
-
2 tbsp fresh parsley
-
Pinch red pepper flakes optional
Directions
- Pat 1 1/2 lb sirloin or ribeye dry with paper towels, trim big fat bits if you want, then cut into roughly 1 inch cubes; toss with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp smoked paprika if using. Let sit at room temp 10 to 20 minutes while you heat the pan.
- Heat a large heavy skillet over medium-high heat until very hot, then add 2 tbsp olive oil and 1 tbsp of the unsalted butter. The oil keeps the butter from burning.
- Working in batches so you dont crowd the pan, add steak bites and sear 2 to 3 minutes per side until a deep brown crust forms. Dont try to move them too soon. Remove browned pieces to a plate and tent loosely.
- Reduce heat to medium, add the remaining 2 tbsp butter to the skillet, then add 1 small minced shallot and 4 minced garlic cloves. Sauté about 30 to 45 seconds until fragrant, dont let them brown or theyll turn bitter. Scrape up all those browned bits with a wooden spoon.
- Pour in 1/4 cup beef broth (or low sodium chicken broth) to deglaze, scraping the pan, and let it simmer 1 to 2 minutes to reduce slightly.
- Stir in 1 cup heavy cream, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard and a pinch of red pepper flakes if you like heat. Bring to a gentle simmer, lower the heat and let the sauce thicken about 2 to 4 minutes while stirring occasionally.
- Off the highest heat, slowly whisk in 1/2 to 3/4 cup freshly grated Parmesan cheese until smooth and melted. Taste and adjust seasoning with more salt or pepper if needed.
- Return the steak bites and any resting juices to the skillet, toss to coat in the creamy Parmesan sauce and warm through 1 to 2 minutes. If sauce is too thick, loosen with a splash of broth or cream.
- Stir in 2 tbsp chopped fresh parsley, sprinkle a little extra black pepper or red pepper flakes if you want, and serve right away. The sauce clings best when everything is hot, so dont let it sit too long.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 294g
- Total number of serves: 4
- Calories: 769kcal
- Fat: 77.5g
- Saturated Fat: 37.3g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 30g
- Cholesterol: 217mg
- Sodium: 650mg
- Potassium: 716mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Protein: 51g
- Vitamin A: 900IU
- Vitamin C: 3mg
- Calcium: 125mg
- Iron: 4.4mg