Perfectly Seared Brown-Butter Steak Bites—is there anything more delicious than the combination of butter and tender, medium-rare red meat? I’ve had steak bites at restaurants as an appetizer and I’ve always wanted to make them. The most popular version on the internet uses lots of sauteed garlic, and I’ve also had them sprinkled with Cajun seasonings. So, for something simple and easy, I made a steakhouse version using my Prime Rib Seasoning. They were mouthwatering good. These Perfectly Seared Brown-Butter Steak Bites make a great appetizer, main-course dinner, or in my case, a make-ahead meal prep recipe.

Secrets to Making the Perfect Brown-Butter Steak Bites

Choosing the right meat (top sirloin or strip steak)
Cutting the meat into the same size cubes (about 1 1/2 inches by 1 1/2 inches)
Using the proper high-heat pan like cast iron, carbon steel, or stainless steel
Blotting the meat dry with paper towel before searing
Heating the pan nice and hot and then adding the butter
Not overcrowding the pan with steak bites
Searinging evenly on four sides
Placing steak bites in an oven safe bowl in a warm oven until all the meat is cooked

How to Make Perfect Brown-Butter Steak Bites

Brown-Butter Steak Bites are relatively easy to make. Yet, even simple recipes have pitfalls to avoid. One of the most important secrets to a good steak bite is to cut the meat the same size. This helps the all the meat to cook evenly so that you don’t end up with pieces over done or under done. Choosing the right meat is important too. I found thick-cut ribeyes on sale, but steak bites are most commonly made from top sirloin or strip steak. These cuts are good for searing meat. Whereas stew meat would need to use another method called braising to make the it tender enough to eat.

Another important trick to a perfectly seared steak bite is using a pan that can hold and take high heat. That means a seasoned cast iron pan, a seasoned carbon steel pan (pictured), or a properly heated stainless steel pan (to the mercury ball point) is best. After the pan is hot add some butter. When the butter is melted and foamy, it’s time to sear the meat.

There are two more very important secrets to a perfectly seared steak bite. One, blot the meat dry with a paper towel. Two, do not over crowd the pan. If I would have dumped all the meat that I cut up in just one batch, I would not get the beautiful caramelization on each piece. Instead the meat would steam and just turn a grayish brown. Check to see if the meat has some nice browning before you flip it to another side. Two or three minutes should be enough for each side, otherwise the pan is not hot enough.

Continue cooking the meat only searing 4 of the 6 sides if you still want to have a little pink inside. Place the steak bites in a bowl in a warm oven until you are done browning all of the batches.

Melt any remaining butter, pour over the meat, and garnish with chopped parsley. I served these Perfectly Seared Brown-Butter Steak Bites with Smashed Cauliflower “Potatoes.”

Pan-Seared Oven-Finished Tri-Tip

Prime Rib Rub Seasoning

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