Tender morsels of beef steak are seared and tossed with garlic, butter, shallots, a touch of wine and finished with parsley.

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These tasty bites are ready in less than 30 minutes!These quickly stir-fried beef bites deliver all the savory luxury of a steakhouse-caliber steak, without the stress of over cooking one at home. The buttery, velvety sauce coats every piece nicely, and the vermouth’s herbal richness pairs well with the savory Worcestershire. 

Cut your steak into one inch cubes. Heat a large cast iron pan to medium-high heat. While the pan is heating up, pat the steak cubes dry with paper towels and season with salt.

Add the oil to the pan and once shimmering add one layer of the steak.  Do not overcrowd the pan. Sear for 2 minutes per side then remove the pieces to a plate and tent with foil to keep warm. Repeat for the next batch.

Turn the heat to low and remove most of the oil from the pan. Place the butter and shallot into the pan and cook for 2 minutes. Next, add the garlic and continue to cook until it turns lightly golden and very fragrant. Then add the vermouth.

Turn the heat to medium, return the beef cubes to the pan, and toss until warmed through (about 2 minutes). Season with more salt and pepper if required. Mix in the parsley and serve immediately.

Recipe

Garlic Butter Steak Bites – Easy Recipe

1 lb. beef strip steak, cut into 1-inch pieces

1 teaspoons kosher salt

1/2 teaspoon black pepper

1 tablespoons Olive Oil

1 tablespoon shallot, minced

3 medium garlic cloves, finely chopped

1/4 cup dry vermouth

2 tablespoons unsalted butter, cubed

1 teaspoons Worcestershire sauce

1 tablespoon finely chopped fresh flat-leaf parsley

Cut steak into 1-inch cubes. Heat a large cast iron pan to medium-high heat. While the pan is heating up, pat the steak cubes dry with paper towels and season with salt.

Add the oil to the pan and once shimmering add one layer of the steak.  Do not overcrowd the pan. Sear for 2 minutes per side then remove the pieces to a plate and tent with foil to keep warm. Repeat for the next batch.

Turn the heat to low and remove most of the oil from the pan. Place the butter and shallot into the pan and cook for 2 minutes. Next, add the garlic and continue to cook until it turns lightly golden and very fragrant. Then add the vermouth.

Turn the heat to medium, return the beef cubes to the pan, and toss until warmed through (about 2 minutes). Season with more salt and pepper if required. Mix in the parsley and serve immediately.