Can you use stew meat for garlic butter steak bites?

Absolutely! The meat department at your local grocery store typically has stew meat available which would eliminate the cutting step. Making it even more simple to cook this easy recipe.

What does butter do to steak?

Besides adding the most amazing flavor, coating the outside of seared steak in butter gives you an even, golden brown crust. And it helps to distribute all those amazing flavors for a steak that is out of this world!

Garlic Butter Steak Bites

Name: Garlic Butter Steak Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ribeye steak, cut into 1 inch pieces (trim excess fat); kosher salt and ground black pepper; 2 teaspoons extra virgin olive oil; 2-3 tablespoons butter (sub ghee); 2-3 teaspoons garlic, minced; fresh parsley, roughly chopped

Description

A delicious and easy Garlic Butter Steak Bites recipe that is packed with flavor and comes together in just 30 minutes!

Ingredients

Scale

1 pound ribeye steak, cut into 1 inch pieces (trim excess fat)
kosher salt and ground black pepper
2 teaspoons extra virgin olive oil
2–3 tablespoons butter (sub ghee)
2–3 teaspoons garlic, minced
fresh parsley, roughly chopped

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Instructions

Prep Beef: Cut rib eye steak into 1 inch sized pieces. Pat dry with clean paper towels and season generously with salt and pepper.
Sear Beef: Bring a large cast iron skillet to medium-high heat. Add oil and swirl to coat the pan. When oil is nice and hot (pan should sizzle if you flick it with water) sear steak on both sides (approximately 30-60 seconds depending upon how thick the pieces are). Your goal is not to fully cook them, but just sear each side. Remove from the hot skillet and place on a nearby plate. Cook steak bites in batches, so you do not crowd the pan and add additional oil, as needed, if pan dries out.
Finish in Garlic + Butter: Once steak pieces are seared add butter and garlic to the large skillet and let melt. Add steak pieces back in (along with any juices that have settled on the plate) and toss in the the butter. Continue tossing the steak pieces until they have reached your desired doneness (use an instant-read meat thermometer to track). For a medium-rare finish you will want an internal temperature of 130-135 degrees F.
Serve: Serve with rice and sauteed zucchini for the perfect meal!

Notes

Steak: I highly recommend using high-quality cuts of meat, such as a ribeye (for the best flavor), but new york strip steak works well here too.
Paleo/Whole30: use ghee in place of butter to make this Whole30 compatible and/or paleo.
Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 4 oz
Calories: 262
Sugar: 0.1 g
Sodium: 83.6 mg
Fat: 17.6 g
Carbohydrates: 1.8 g
Protein: 25.1 g
Cholesterol: 72.3 mg