Garlic Butter Steak Bites

By: Katy Osuna

This simple yet decadent dish is easy to pull together during a busy week. The key is to properly cook the steak cuts without overcrowding so you get a nice sear on the outside. Plus, a quick butter emulsion with aromatic garlic, rosemary, and thyme adds a rich and flavorful sauce. These steak bites are great served with your favorite roasted veggies, in a pasta dish or rice bowl, or just on their own. This recipe also works great with SRF tenderloin pieces. 

Ingredients

Garlic Butter Steak Bites

  • 2 packages of SRF Wagyu Steak Cuts Buy Now
  • 2 tablespoons of high smoke point fat (beef tallow, ghee, avocado oil, or other similar fat)
  • 6 cloves of garlic, finely minced
  • 1 teaspoon of fresh rosemary, finely minced
  • 1 teaspoon of fresh thyme leaves, finely minced
  • 1 tablespoon of Worcestershire sauce
  • 5 tablespoons of butter, cut into cubes and kept in refrigerator
  • 1 tablespoon of chopped parsley
  • Salt and pepper

Garlic Butter Steak Bites

At least 30 minutes before you’re ready to cook, take your steak cuts out of the refrigerator, season with salt and pepper, and let sit at room temperature. This will ensure they cook evenly. Pat dry with paper towels when you’re ready to start cooking.
Heat a cast iron skillet on high heat and add your high smoke-point fat. We used beef tallow. Heat until it is shimmering and just starting to smoke, and then add the steak bites in batches, making sure to leave at least half an inch between pieces to not overcrowd. Sear for a minute or two on each side until browned, setting aside the cooking pieces in a bowl while you cook the others.
Once all the meat is cooked, take the cast iron skillet off the heat and turn the burner to low. Let the skillet cool for a couple of minutes.
Get a ¼ cup of water ready and set aside. Put the skillet back on the heat and add the garlic, rosemary, and thyme. Saute for for 2-3 minutes until the garlic is fragrant and translucent, stirring to make sure it doesnt burn. Once it is fragrant and falling apart in the fat, add the water and Worcestershire sauce to the pan, scraping the bottom to loosen the browned bits from cooking the beef. Pour the drippings from the cooked Wagyu cuts in as well and reduce the liquid until it coats the back of a spoon. Turn off the heat, but leave the skillet on the heating element.
Take your butter out of the fridge and add a few cubes at a time to the pan, stirring to emulsify into a sauce.
Add the cooked steak bites to the pan and stir gently to coat them in the sauce.
Top the steak bites with parsley and serve immediately.