Garlic Butter Steak Bites Recipe - Savory Nothings (2024)

FAQs

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

Beef tenderloin works best because it is so tender, but sirloin and ribeye work very well too. Cooking the steak. Searing the steak for 2 minutes per side will yield medium-rare steak bites, but if you prefer them to be more well-done, increase the cooking time to your liking.

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!

The easiest way to baste is to tilt your pan slightly so that hot butter collects near the handle, then use a spoon to pour it over the top of the steak. Did I say that that's all basting does? There's one more function: distributing flavor from your aromatics.

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.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

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.

Heat a very little oil in a frying pan (it should just barely cover the surface of the pan) until hot and almost smoking. Brown the steaks quickly on one side, then turn the heat down to medium and cook for the required length of time, determined by how you like your steak cooked (see above).

Sear Side 1: Cook for 2 – 2.5 minutes until you get a great crust, then turn. Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme. BE CAREFUL – the thyme will sputter!

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

Over time, the presence of oxygen eventually turns the meat to a greyish-brown color. This is due to the continued oxidation of the myoglobin, which becomes metmyoglobin. The New South Wales Food Authority explains that a larger surface area means minced meat is more likely to turn gray than whole cuts.

What steak to use for steak tips? ›

Steak tips are most often cut from the sirloin, but they can be cut from any part of the cow. These premium steak tips are robust and meaty thanks to the varied tender steaks they're cut from, like tri-tip, flank steak, coulotte, and, of course, sirloin.

IF steak cuts are called for, they are usually sliced thin into pieces (like Fajita slices). The best cuts I have found for slicing are usually Sirloins and Rib-eyes. They tend to be really tender cuts and thick enough to make good sliced meats.

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.

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.