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Garlic Butter Steak Bites with Parmesan Cream Sauce

Garlic Butter Steak Bites with Parmesan Cream Sauce

Tender steak cubes seared in garlic butter and served with a rich, creamy Parmesan sauce. Ready in just 25 minutes for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin or ribeye steak cut into bite-sized cubes
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 3 tbsp unsalted butter
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • fresh parsley chopped, optional for garnish
  • 1 tbsp unsalted butter for sauce
  • 2 cloves garlic finely minced, for sauce
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp salt for sauce, or to taste
  • 0.25 tsp black pepper for sauce, or to taste
  • red pepper flakes pinch, optional

Equipment

  • Large skillet
  • Separate saucepan
  • Paper towels
  • Whisk

Method
 

  1. Pat steak cubes completely dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add steak cubes in a single layer, working in batches to avoid overcrowding. Sear for 2 to 3 minutes per side until golden-brown crust forms and internal temperature reaches 130-135°F for medium-rare. Remove from pan and set aside.
  3. Reduce heat to medium and melt 3 tablespoons butter in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant. Return steak bites to pan and toss gently to coat in garlic butter. Remove from heat.
  4. In a separate saucepan, melt 1 tablespoon butter over medium heat. Add garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer.
  5. Gradually stir in Parmesan cheese, whisking continuously until sauce becomes smooth and creamy. Season with salt, pepper, and optional red pepper flakes.
  6. Pour warm Parmesan cream sauce over steak bites or serve on the side. Garnish with fresh parsley and serve immediately.

Notes

Pat steak dry before seasoning for better searing. Work in batches to avoid overcrowding the pan. Use freshly grated Parmesan cheese for the smoothest sauce. Internal temperature of 130-135°F yields medium-rare steak. Store leftovers in an airtight container for up to 3 days and reheat gently over low heat.