Steak Bites Recipe

Prepare the steak

Pat the steak dry with paper towels. Trim any excess fat and cut into 1-inch cubes. Place cubes in a bowl and toss with 1 tablespoon olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder until evenly coated. Let sit at room temperature for 15–20 minutes while you prepare sauces.

Heat the pan

Heat a large heavy skillet (cast iron preferred) over medium-high to high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and swirl to coat. If using, add the smashed garlic cloves and herb sprigs to the pan for aroma for 30 seconds, then discard or tuck to the side.

Sear the steak bites

Add steak cubes in a single layer without overcrowding (work in two batches if needed). Let cook undisturbed 1.5–2 minutes to develop a deep brown crust, then flip and sear the other side 1–1.5 minutes for medium-rare (adjust time for desired doneness).

Finish with butter

Reduce heat to medium. Add 2 tablespoons unsalted butter to the pan. Spoon the melted butter over the steak bites for 30–45 seconds to glaze and finish cooking. Transfer steak bites to a warm plate and tent loosely with foil to rest 3–5 minutes. Discard garlic and herb sprigs if left in pan.

Season to taste

Taste one piece and adjust seasoning if necessary, adding a small pinch of salt and a grind of black pepper. Sprinkle chopped parsley over steak bites just before serving.

In a small bowl, whisk together 3 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tsp honey, 1 tsp apple cider vinegar, 1 tsp olive oil, a pinch of salt and a pinch of black pepper until smooth and glossy. Taste and adjust sweetness or acidity. Transfer to a small serving bowl and refrigerate briefly if making ahead.

In a medium bowl, combine 1 cup mayonnaise, 2 tbsp prepared horseradish, 1 tsp fresh lemon juice, 0.5 tsp grated garlic, 0.5 tsp Dijon mustard, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk until homogeneous. If the aioli is too thick, whisk in up to 1 tsp water, 1/4 tsp at a time, until a dipping consistency is reached. Taste and adjust horseradish for more heat or lemon for brightness. Chill at least 10 minutes to let flavors meld.

Arrange steak bites on a warm platter. Place small bowls of Golden Mustard and Horseradish Aioli alongside. Sprinkle 1 tbsp chopped parsley over the steak, and add lemon wedges if desired. Serve immediately so steak is hot and sauces are chilled or slightly cool.