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–+ servings
Garlic Butter Steak

Garlic Butter Steak Bites in Creamy Parmesan Bliss

Indulge in Garlic Butter Steak Bites with creamy Parmesan sauce for a quick, customizable dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bites
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Sirloin or Ribeye Steak Tender and rich in flavor
  • 2 tablespoons Olive Oil For perfect searing
  • Salt and Pepper To taste
For the Garlic Butter
  • 4 cloves Garlic Minced
  • 3 tablespoons Unsalted Butter For the garlic butter base
For the Parmesan Cream Sauce
  • 1 tablespoon Unsalted Butter For richness
  • 1 cup Heavy Cream Base of the sauce
  • ½ cup Freshly Grated Parmesan Cheese Avoid pre-shredded for better melting
  • Salt and Black Pepper To taste
  • Red Pepper Flakes Optional, to taste
For Garnish
  • Fresh Parsley Chopped, optional

Equipment

  • Skillet
  • Saucepan
  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Pat the steak dry and cut into bite-sized cubes, seasoning with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat and sear steak cubes for 2-3 minutes per side.
  3. Lower heat, melt butter in the skillet, add minced garlic, and sauté until fragrant. Toss seared steak in garlic butter.
  4. In a separate saucepan, melt butter, sauté garlic, add heavy cream, and whisk in Parmesan until smooth.
  5. Serve Garlic Butter Steak Bites drizzled or with Parmesan sauce on the side and garnish with parsley.

Nutrition

Serving: 4bitesCalories: 320kcalCarbohydrates: 3gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 650mgPotassium: 450mgSugar: 1gVitamin A: 700IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

For best flavor, use fresh ingredients and adjust cooking times for different proteins. Serve with sides like salad or roasted veggies for a complete meal.

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