Garlic Butter Steak Bites Recipe - Top Recipes (2024)

FAQs

What is the best cut of steak for steak bites? ›

My personal favorite cut of steak to use is top sirloin. The meat is tender, easy to cut into bites, and is not marbled with a lot of fat which makes it a great choice for this recipe. New York strip steak, tenderloin, or rib eye would be a few other great options.

Using a fork or a meat tenderizer with needle blades, probe the entire surface of steak on both sides two to three times. The steaks will flatten during tenderizing stage so you will have to reshape steak with the twine. Gather steaks with your hands and pull them in to reshape them.

Second, by the time your steak is ready the butter will have moved past browned and onto burnt, creating undesirable bitter flavors. Instead, start cooking your steak in the bare pan until it's about 20-30 degrees from your desired doneness, THEN add the butter.

Steak bites cook well in a non-stick skillet or a cast iron skillet, but I love the browning on steak when I use a stainless steel pan. Using high heat and cooking the steak undisturbed will allow it to release from the pan naturally once fully seared. The result is the most juicy, savory beef tips possible!

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Top sirloin

Despite being boneless, this cut, which comes from the cow's top rear end, is typically far more soft and tasty. It rarely becomes extremely chewy and rubbery when cooked properly. Even though it is less expensive than some of the more expensive steaks, this steak is still excellent.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.

It's as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

Why not to use butter on steak? ›

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

What are steak bites made of? Steak! They are just little cubes of your favorite cut of beef, I'm using Sirloin, seared to perfection and then finished in a garlic shallot butter sauce. They are best served over polenta or risotto or mashed potatoes.

Perhaps the best choice on this list is a cast-iron frying pan or skillet, as they have proven superior when cooking steak. It comes down to substance, and once iron is heated, it stays heated throughout, and its dense nature means it will warm your meat evenly.

That being said, we should mention that while a steak tip is typically cut from sirloin, it may also be cut from flank steak, tenderloin tips, and parts of the round. The type of cut may also depend on which region of the country you're visiting.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Cut Across the Grain

Slicing steak across the grain creates shorter meat fibers, making for a more tender, easier-to-chew piece of steak. Not sure what the grain means? Look for the long striations that run across the steak — usually from tip to tip — and cut across them.