Juicy Garlic Steak

These juicy garlic butter steak chunks turn regular sirloin into tasty, flavorful bites that won't last long at the table. They've got that amazing combo of crispy outside and tender inside that makes everyone come back for more, whether it's just a regular Tuesday dinner or something fancy.

I came up with these steak chunks when I needed something quick that would make both my steak-crazy partner and garlic-loving friend happy. What began as just a simple fix has now turned into the #1 requested dish whenever we have people over.

What You'll Need

• Cubed sirloin steak: Gives you that sweet spot between tender and tasty without costing too much. Try to find pieces with good marbling for extra juiciness
• Black pepper and salt: Bring out the meat's own flavors. Kosher salt works best for better coverage and taste
• Flakes of red pepper: Give a nice little kick that goes well with the rich butter. Add more or less based on how spicy you like things
• Avocado oil: Has a high heat tolerance that's perfect for getting that nice brown crust without smoking up your kitchen
• Salted butter: Makes the base of our yummy sauce. Go for European-style if you want something extra rich
• Whole garlic cloves: Add that smell and taste you just can't get from the powdered stuff. Pick firm bulbs that don't feel loose
• Italian parsley: Adds fresh color and flavor that cuts through the richness. The flat-leaf kind tastes better than the curly stuff

Easy Cooking Steps

Set up your cooling spot:

Put a wire rack on a baking sheet so air can flow around your cooked steak bites. This keeps them from getting mushy while you finish cooking the rest.

Get the meat ready:

Put your steak cubes in a big bowl and sprinkle with salt, pepper, and red pepper flakes if you want. Mix well so all sides get covered. Let the meat sit out for 30 minutes. This important step brings the meat to the right temp and lets the seasonings sink in.

Add some oil:

Pour avocado oil over the meat and toss until every piece has a light coating. The oil helps form a nice crust while keeping the juices inside.

Cook in small batches:

Get a big cast-iron pan really hot over medium-high heat. It's ready when a water drop sizzles away instantly. Add half the meat in one layer, making sure they don't touch. Cook for 2-3 minutes until one side gets nicely browned, then flip and cook another 2-3 minutes. You want a dark crust outside but still pink inside. Move them to your wire rack and cover loosely with foil to stay warm.

Make your butter sauce:

Turn the heat down to low and throw the butter in the same pan, letting all those tasty meat bits mix into your sauce. Once it's melted, add your chopped garlic and stir non-stop for just 30 seconds. Take it off the heat right away so the garlic doesn't burn and get bitter.

Mix it all together:

Put all the meat back in the pan and gently toss so every piece gets coated in that amazing garlic butter. The warm sauce will stick to the meat, making it super tasty. Throw on the fresh parsley right before serving to add color and freshness.

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The real secret to this dish is in those browned bits stuck to the pan. They might look like something you'd want to scrub off, but they're packed with flavor that melts into the butter, making a sauce that's incredibly rich. My grandma showed me this trick ages ago, and it turns basic ingredients into something really special.

Foods That Go Well With It

These steak chunks go with all kinds of sides. For a full meal, I like to serve them with rosemary and garlic roasted potatoes. The crunchy outside of the potatoes matches the texture of the steak and soaks up any extra sauce. A simple arugula salad with lemon dressing gives a nice fresh contrast to the rich meat.

Keeping Leftovers Fresh

Though these steak bites taste best right away, you can keep leftovers in a sealed container in the fridge for up to three days. When reheating, use a pan on low heat instead of the microwave. Add a tiny bit of butter to bring back moisture and warm it gently just until it's hot. Too much heat will make the meat tough. You can also enjoy leftovers cold, thinly sliced on top of a salad for next day's lunch.

Getting The Temperature Just Right

The gap between amazing and just okay steak bites comes down to how you control the heat. For medium-rare with a warm red middle, cook until it's 130-135°F inside. Medium needs 140-145°F and will show a warm pink center. I really think it's worth getting a good instant-read thermometer for getting this right. Just remember that these small pieces cook faster than regular steaks, so timing really matters.

Swapping Out Ingredients

Can't find sirloin? Ribeye has more fat running through it and is more tender but costs extra, while strip steak gives great flavor with a bit more chew. If you're watching your budget, try chuck eye steak cut smaller and cooked a little longer. Olive oil can work instead of avocado oil if that's what you've got, but watch it carefully since it burns easier. Unsalted butter is fine too, just throw in a bit more salt to your sauce.

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Frequently Asked Questions

→ Which steak cut works the best?

Sirloin is great because it cooks evenly and is tender. Ribeye or tenderloin are tasty alternatives if you want bolder flavor.

→ How do I get a perfect crust on my steak pieces?

A hot skillet and a single layer of meat are key. Don’t overcrowd or they’ll steam instead of searing.

→ Should I let the steak sit out before cooking?

Definitely, leave the steak out for about 30 minutes. This helps it cook evenly and locks in flavor.

→ Can different oils be used for cooking?

Sure, try grapeseed or vegetable oil if avocado oil isn’t handy. Just make sure it’s a high-heat option.

→ What’s the best way to reheat without drying out?

Warm them in a skillet on low with a dab of butter. This keeps the meat juicy and tender.

→ What sides go well with these steak bites?

Crispy roasted potatoes, green beans dusted with Parmesan, or a fresh salad pair perfectly.