Garlic Butter Steak Bites Recipe

Trim and cut

Pat the steak dry with paper towels. Trim any excess fat and cut into roughly 1-inch bite-size cubes. Drying the meat ensures better sear.

Season the cubes evenly with kosher salt, freshly ground black pepper and smoked paprika (if using). If you want a slightly extra-crisp exterior, toss the seasoned cubes with 1 tablespoon of flour until lightly dusted; shake off excess.

In a small blender or food processor, combine 1/4 cup packed cilantro, 2 tablespoons packed parsley, 1 garlic clove, 1 tablespoon fresh lime juice, 1 teaspoon white wine or sherry vinegar, 2 tablespoons olive oil, 1/8 teaspoon ground cumin, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pulse until mostly smooth, scraping down sides as needed. If the sauce is too thick, add up to 1 teaspoon of water to loosen to a drizzleable consistency. Taste and adjust salt, acid or oil. Transfer to a small bowl and set aside.

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Add the steak cubes in a single layer, leaving small gaps between pieces. Do not overcrowd the pan — cook in two quick batches if necessary. Let the first side sear undisturbed for 1.5–2 minutes to develop a brown crust.

Toss or turn the cubes to another side and continue searing for another 1.5–2 minutes until well-browned but still medium-rare to medium inside (adjust time for desired doneness). Remove seared cubes to a plate and keep warm while you cook any remaining batches.

If you cooked in batches, return all steak bites to the hot skillet. Reduce heat to medium. Add 2 tablespoons unsalted butter to the pan and let it melt and foam, scraping up any browned bits from the bottom with a spatula or wooden spoon.

Immediately add the garlic-and-herb butter (the separate compound butter made below) pieces to the pan along with the minced garlic (from the garlic & herb butter ingredient list) if not already mixed into the butter. Spoon the melted butter over the steak bites for about 30–45 seconds to coat and finish cooking. Taste a piece and adjust seasoning if needed.

While steak rests or right before finishing, make the compound garlic-herb butter: in a small bowl, combine 2 tablespoons room-temperature unsalted butter, 3 finely minced garlic cloves, 1 tablespoon finely chopped parsley, 1 teaspoon chopped chives, 1/2 teaspoon lemon zest and 1/8 teaspoon red pepper flakes (optional). Add a small pinch of salt to taste and stir until uniformly mixed.

You can form the butter into a small log or keep it loose. If formed, cut into 2 pats to add to the pan during the finishing step so the butter melts and coats the steak.

Once the butter has melted and the steak bites are well coated, remove the pan from heat. Drizzle 1–2 tablespoons of the prepared Mojo Verde evenly over the steak bites (reserve any extra sauce for serving).

Garnish with extra chopped parsley and serve immediately with a lemon or lime wedge on the side for squeezing, if desired.

Serve as an appetizer or small plate. Provide toothpicks or small forks for easier eating if serving as "Smaller Bites."