Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce
A flavorful combination of tender steak bites coated in garlic butter and topped with a rich Parmesan cream sauce, perfect for any occasion.
Ingredients
For the Steak Bites
- 1 lb 1 lb (450g) sirloin or ribeye steak, cut into bite-sized cubes Choose high-quality tender cuts.
- 2 tablespoons 2 tablespoons olive oil For searing the steak.
- 4 cloves 4 cloves garlic, minced Adds flavor to the steak.
- 3 tablespoons 3 tablespoons unsalted butter For the garlic butter.
- to taste Salt and pepper to taste For seasoning.
- optional Chopped fresh parsley for garnish For serving.
For the Parmesan Cream Sauce
- 1 tablespoon 1 tablespoon unsalted butter For sautéing garlic.
- 2 cloves 2 cloves garlic, finely minced Adds flavor to the sauce.
- 1 cup 1 cup heavy cream Main ingredient for the sauce.
- ½ cup ½ cup freshly grated Parmesan cheese For richness in flavor.
- to taste Salt and black pepper to taste For seasoning.
- optional Pinch of red pepper flakes For added heat.
Instructions
Preparation
- Pat your steak cubes dry and season them generously with salt and pepper.
Cooking the Steak
- Heat olive oil in a large skillet over medium-high heat.
- Add the steak in batches and sear for 2–3 minutes per side until browned.
- Remove the steak from the pan and set aside.
Making the Garlic Butter
- In the same skillet, reduce the heat to medium.
- Melt 3 tablespoons of butter, then add minced garlic and sauté until fragrant (about 30 seconds).
- Add the steak back in and toss to coat in the garlic butter.
Preparing the Parmesan Cream Sauce
- In a separate saucepan, melt 1 tablespoon of butter and sauté the minced garlic for 30 seconds.
- Add heavy cream, bring to a simmer, and stir in Parmesan cheese until smooth.
Serving
- Pour the Parmesan sauce over the steak bites or serve it on the side.
- Garnish with chopped parsley and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the cream from separating. Adjust the sauce's creaminess by simmering longer for thicker consistency.