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Garlic Steak Bites Recipe

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4.4 from 11 reviews

This Garlic Steak Bites recipe offers tender, flavorful cubes of ribeye steak pan-seared to medium-rare perfection and tossed in a rich, garlic-infused butter sauce with fresh herbs. Perfect as an appetizer or main dish, the steak bites are enhanced by cognac deglazing and a peppercorn kick, creating a decadent, savory experience.

  • Total Time: 30 to 34 minutes (including optional dry brining)
  • Yield: 5 servings

Ingredients

Steak

  • 2 ½ pounds ribeye steaks (sirloin, strip loin steaks, or filet mignon)
  • Salt, to season (optional, for dry brining)

Cooking Fat

  • 3 tablespoons beef tallow (or cooking oil)

Sauce and Aromatics

  • ¼ cup cognac (or beef stock)
  • ½ small shallot, peeled and diced
  • 2 teaspoons roughly cracked black peppercorns
  • 10 garlic cloves, finely minced
  • 2 teaspoons fresh thyme, finely minced
  • 8 tablespoons unsalted butter, cut into thick slices
  • 2 tablespoons fresh parsley, finely minced

Instructions

  1. Dry Brine the Steak (Optional): Season both sides of the steak generously with salt and place it uncovered on a rack over a sheet tray. Refrigerate for 4 to 24 hours to dry-brine, which enhances flavor and improves texture.
  2. Cube the Steak: When ready to cook, cut the steak into 1-inch cubes. If you skipped dry brining, season the cubes with salt now.
  3. Heat the Pan and Fat: Place an extra-large cast-iron or carbon-steel pan over high heat. Add the beef tallow and heat until it begins to smoke, ensuring a hot sear for the steak bites.
  4. Sear the Steak Bites: Add the steak cubes to the pan in a single layer, leaving space between them to avoid overcrowding. Cook for 90 seconds without moving, then flip and cook another 90 seconds. Sauté for an additional 30 to 60 seconds to lightly brown all sides. This process results in medium-rare doneness.
  5. Rest the Steak Bites: Transfer the seared steak cubes to a rack to drain excess fat and keep warm. If you have more steak cubes, repeat the searing process.
  6. Deglaze the Pan: Remove the pan from heat and pour in the cognac (or beef stock) to deglaze, scraping up any browned bits. Let stand for about 30 seconds.
  7. Sauté Shallots: Return the pan to low heat. Add the diced shallots and cook for 30 seconds until fragrant and translucent.
  8. Add Peppercorns and Garlic: Stir in cracked black peppercorns and minced garlic. Cook while stirring constantly for 30 to 45 seconds until aromatic but not burnt.
  9. Finish the Sauce: Add fresh thyme and butter slices to the pan. Cook gently until the butter melts and foams, blending all flavors into a rich sauce.
  10. Toss Steak Bites in Sauce and Garnish: Season the sauce with salt to taste. Return the steak bites to the pan and toss thoroughly to coat in the garlic butter sauce. Sprinkle with fresh parsley before serving.

Notes

  • Dry brining the steak is optional but highly recommended for enhanced flavor and tenderness.
  • Do not overcrowd the pan when searing to ensure a proper crust; cook in batches if needed.
  • If cognac is not available, beef stock can be used as a substitute for deglazing.
  • Adjust cooking time slightly if you prefer steaks more rare or well done.
  • This recipe is best cooked in a heavy skillet such as cast iron or carbon steel for optimal searing.
  • Author: Monica
  • Prep Time: 10 minutes (plus 4 to 24 hours if dry brining)
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://monicarecipes.com/garlic-steak-bites-recipe/