Garlic Herb Steak Bites with Creamy Dijon Butter SauceCategory: Steak Lovers’ Favorite 🥩🧄🧈🌿

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Absolutely! Here’s a long, indulgent, and flavor-packed recipe for Garlic Herb Steak Bites with Creamy Dijon Butter Sauce—perfect for steak lovers who crave a dish that’s bold, buttery, herbaceous, and downright mouthwatering. This recipe is ideal for a weeknight indulgence, date night, or even a party appetizer when served with toothpicks.

Garlic Herb Steak Bites with Creamy Dijon Butter Sauce

Category: Steak Lovers’ Favorite 🥩🧄🧈🌿

Serves: 3–4 as a main | 6 as an appetizer

Prep Time: 15 minutes

Cook Time: 15–20 minutes

Total Time: ~35 minutes

Difficulty: Easy to Moderate

Flavor Profile: Savory, buttery, herby with a punchy Dijon finish

Why You’ll Love It:

Tender cubes of juicy steak are quickly seared until golden-brown and caramelized, then tossed in a creamy, garlicky, herbed Dijon butter sauce that coats every bite. It’s the ultimate high-protein comfort food with restaurant-quality flavors—all made in one pan!

Ingredients:

For the Steak Bites:

  • 1½ lbs (680g) sirloin steak or ribeye, cut into 1-inch cubes
  • Salt and black pepper, to taste
  • 1 tsp garlic powder
  • 1 tbsp olive oil (or avocado oil)
  • 1 tbsp butter (for searing)
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme (or ½ tsp dried)
  • 1 tsp chopped fresh rosemary (or ½ tsp dried)
  • Optional: Pinch of red pepper flakes for heat

For the Creamy Dijon Butter Sauce:

  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced or grated
  • 1 tsp Dijon mustard (add more to taste)
  • ½ cup heavy cream (or half-and-half for lighter version)
  • 2 tsp Worcestershire sauce
  • 1 tbsp finely chopped parsley or chives
  • Salt & pepper to taste
  • Optional: 1–2 tsp lemon juice or white wine for acidity

Optional Add-ons:

  • Mushrooms, sautéed before adding steak
  • Baby spinach stirred into the sauce at the end
  • Crusty bread or mashed potatoes to soak up that sauce

Step-by-Step Instructions

Step 1: Prepare the Steak (10 minutes)

  1. Remove steak from the fridge and let it sit at room temperature for about 15–20 minutes (helps it cook evenly).
  2. Pat the steak cubes dry with paper towels—this is essential for good browning.
  3. In a mixing bowl, toss the steak with:
    • Salt, black pepper
    • Garlic powder
    • A light drizzle of olive oil

Let the seasoning absorb while you prep the other ingredients.

Step 2: Sear the Steak Bites (5–7 minutes)

  1. Heat a large heavy skillet (preferably cast iron or stainless steel) over medium-high heat.
  2. Add 1 tbsp olive oil and 1 tbsp butter.
  3. Once hot and shimmering, add steak cubes in a single layer, working in batches if needed. Don’t overcrowd the pan.
  4. Sear for 1–2 minutes per side, flipping only once for a nice crust. Cook to desired doneness (medium-rare: ~130–135°F).
  5. During the last 30 seconds of the final batch, toss in 2 cloves minced garlic and chopped herbs. Stir quickly to infuse.
  6. Transfer steak bites to a plate and tent with foil.

Step 3: Make the Creamy Dijon Butter Sauce (7–10 minutes)

  1. Reduce the heat to medium. In the same pan (don’t wipe it out!), add:
    • 3 tbsp butter
    • 2 cloves minced garlic
    • Sauté for 30–60 seconds until fragrant, but not browned.
  3. Stir in:
    • 1 tsp Dijon mustard
    • ½ cup heavy cream
    • 2 tsp Worcestershire sauce
  5. Let the sauce simmer gently for 2–4 minutes, stirring often. It should reduce slightly and thicken.
  6. Finish with:
    • A squeeze of lemon juice or splash of wine (optional)
    • Fresh herbs like parsley or chives
    • Salt and pepper to taste

Taste the sauce—add more Dijon if you like it tangier, or more cream to mellow it out.

Step 4: Combine & Serve (5 minutes)

  1. Return the seared steak bites to the pan and toss gently to coat in the creamy sauce.
  2. Let them warm through for 1–2 minutes on low heat, stirring so they’re fully coated in that buttery, garlicky goodness.
  3. Sprinkle extra herbs on top, and finish with a small pinch of sea salt or finishing salt.

Serving Suggestions:

Main Course Pairings:

  • Mashed potatoes, garlic mashed cauliflower, or herbed rice
  • Roasted vegetables like asparagus, green beans, or carrots
  • A simple arugula or mixed greens salad with lemon vinaigrette

Appetizer Style:

  • Serve on a platter with toothpicks and extra Dijon cream sauce in a bowl for dipping
  • Pair with toasted sourdough or crostini

Tips for Success:

  • Sear in batches for best caramelization.
  • Don’t overcook—steak bites cook very fast!
  • Let the sauce simmer gently, not boil, to prevent curdling.
  • For extra richness, add a spoonful of grated Parmesan to the sauce.

Make-Ahead & Storage:

  • Make Ahead: You can cut and season the steak 1 day in advance and refrigerate it.
  • Store: Keep leftovers in an airtight container for up to 3 days in the fridge.
  • Reheat gently on the stovetop or microwave in short bursts to avoid overcooking the steak.

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