These savory steak bites deliver steakhouse flavor in an elegant one-bite appetizer. Our Creamy Garlic Sauce adds depth to the rich butter sauce, while a deep sear ensures these bites are tender and juicy.
Trim the steak of any excess fat and cut into 1-inch cubes.
Pat dry with a few paper towels, toss the steak with the salt and pepper to coat and let sit for 5 minutes.
Heat a large cast-iron or heavy skillet over medium-high (do not use a non-stick pan.)
Add the oil to skillet and heat until shimmering.
Add half of the steak pieces to skillet in a single layer, keeping space between each piece – do not crowd.
Cook, undisturbed, until browned and crispy on bottoms, about 1 minute.
Turn and continue cooking until browned on other side, about 1 minute.
Turn again and cook, turning occasionally, until all sides are browned and crispy and steak is medium-rare, 1-2 minutes more.
Transfer steak to a bowl and repeat the cooking process with remaining steak, transferring cooked steak to the bowl with the first batch. Set aside. Do not clean the skillet.
Reduce heat to medium; add the wine or vermouth and creamy garlic sauce to the skillet and scrape up the browned bits from the bottom of the pan.
Cook, stirring occasionally, until liquid is reduced by half and the spoon leaves a clear trail on the bottom of the pan, about 1 minute.
Remove from heat; add the cold butter and stir until melted and creamy.
Add the Worcestershire sauce, taste and add more salt and pepper if needed.
Add the steak back to the pan, stir to coat with the sauce and serve immediately directly from the skillet or from a serving dish garnished with parsley. Serve with bread on the side to soak up the sauce.
Chef’s Tips
This recipes uses wine or vermouth to deglaze the pan – the process of adding liquid to a hot pan and scraping up the browned bits from the steak to add flavor and color to the sauce. You can use vermouth, a fortified wine infused with herbs and botanicals, is recommend but a dry white or even red wine will work too. If you’d like to skip the alcohol, use beef broth instead.
Getting a good sear on the steak is important. To help, pat the steak cubes dry before cooking, season well with salt and pepper and make sure they’re in a single layer so they sear rather steam in the pan.
