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Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce

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Total Time: 35 minutes
Active Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Medium
Intensity: Fast-paced but straightforward; requires attention during the sauté and sauce reduction stages.
Servings: 4

A Restaurant-Quality Meal in Minutes

Tender, juicy pieces of steak seared to perfection in a sizzling garlic butter bath, then draped in a luxuriously rich and velvety parmesan cream sauce—this dish is the epitome of indulgent comfort food that feels special enough for a date night but comes together quickly enough for a weeknight victory. The contrast between the savory, caramelized steak bites and the decadent, nutty sauce is nothing short of spectacular. It’s a one-pan wonder that promises to deliver maximum flavor with minimal fuss.

Ingredients

For the Steak Bites:

  • 1.5 lbs (680g) sirloin or ribeye steak, cut into 1-inch cubes

  • 1 tsp kosher salt

  • ½ tsp freshly ground black pepper

  • 2 tbsp olive oil, divided

  • 4 tbsp unsalted butter

  • 6 cloves garlic, minced

  • 1 tbsp fresh thyme leaves (or 1 tsp dried)

  • 1 tbsp fresh parsley, chopped (for garnish)

For the Rich Parmesan Cream Sauce:

  • 1 cup heavy cream

  • 1 cup freshly grated Parmesan cheese (high-quality block preferred)

  • ½ cup low-sodium beef broth

  • 1 tsp Dijon mustard

  • ¼ tsp freshly grated nutmeg

  • Salt and white pepper to taste

Equipment

  • Large cast-iron skillet or heavy-bottomed pan

  • Tongs

  • Mixing bowls

  • Microplane or box grater

Instructions

Step 1: Prepare and Season

Pat the steak cubes completely dry with paper towels—this is crucial for a good sear. Place them in a bowl and toss with 1 tablespoon of olive oil, kosher salt, and black pepper. Let them sit at room temperature for 10-15 minutes while you mince the garlic and grate the Parmesan cheese. Freshly grated is non-negotiable for a smooth sauce.

Step 2: Sear the Steak Bites

  1. Heat your large skillet over medium-high heat until very hot, about 2 minutes.

  2. Add the remaining 1 tablespoon of olive oil. Working in batches to avoid overcrowding, add the steak bites in a single layer. Sear undisturbed for 2-3 minutes until a deep brown crust forms.

  3. Flip and cook for another 1-2 minutes for medium-rare, or to your desired doneness. Use tongs to remove the steak bites to a clean plate. They will finish cooking later in the sauce. Repeat with remaining steak.

Step 3: Create the Garlic Butter Base

Reduce the heat to medium-low. In the same skillet, add the butter. Once melted, add the minced garlic and thyme. Sauté for 1 minute only, until fragrant but not browned. The residual heat from the pan will cook it perfectly.

Step 4: Build the Parmesan Cream Sauce

  1. Pour in the beef broth to deglaze the pan, scraping up all the glorious browned bits (the fond) with a wooden spoon. Let it simmer for 2 minutes until slightly reduced.

  2. Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer over medium heat (do not boil vigorously), letting it thicken for 3-4 minutes.

  3. Reduce heat to low. Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and velvety. Season with nutmeg, and a pinch of salt and white pepper to taste. The sauce should coat the back of a spoon.

Step 5: Unite and Serve

Return the steak bites and any accumulated juices to the skillet with the sauce. Gently toss to coat and warm through for 1-2 minutes over low heat.

Serve immediately, garnished with a sprinkle of fresh parsley. This dish begs to be paired with something to soak up every drop of sauce: creamy mashed potatoes, buttered pasta like fettuccine or pappardelle, or a crusty loaf of bread. A simple side of roasted asparagus or a crisp green salad balances the richness perfectly.

Chef’s Notes & Success Tips

  • Steak Choice: Sirloin is excellent for value, while ribeye offers unparalleled richness from its marbling.

  • Don’t Crowd the Pan: Searing in batches prevents steaming and ensures a proper, flavorful crust on every bite.

  • Sauce Science: Keep the heat low when adding the cheese to prevent it from separating or becoming grainy. Freshly grated cheese melts seamlessly compared to pre-shredded (which contains anti-caking agents).

  • Make it Yours: Add a pinch of red pepper flakes with the garlic for heat. Stir in a handful of fresh baby spinach at the end until wilted for a pop of color and nutrients.

Nutritional Information (Per Serving)

  • Calories: ~720 kcal

  • Total Fat: 58g

  • Saturated Fat: 32g

  • Cholesterol: 235mg

  • Sodium: 950mg

  • Total Carbohydrates: 5g

  • Fiber: 0g

  • Sugars: 2g

  • Protein: 45g

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