Description
This flavorful Steak Bites recipe features tender top sirloin steak cubes seared to medium-rare perfection and simmered in a rich garlic, thyme, and white wine butter sauce. Perfect as an appetizer or main dish, these juicy steak bites deliver a savory and slightly smoky taste with a hint of sweetness from brown sugar and depth from the seasoning blend.
Ingredients
Scale
Steak and Seasoning
- 2 lbs. top sirloin steak (alternative cuts: ribeye, filet, or flank steak)
- Salt, to taste (up to 1 ½ teaspoons recommended)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- ¾ teaspoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
Cooking Ingredients
- 2-3 tablespoons olive oil (plus more as needed for searing)
- ¾ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 tablespoons unsalted butter
- 4 cloves garlic, thinly sliced
- 4 sprigs fresh thyme
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- Prepare Seasoning and Steak: Combine garlic powder, onion powder, paprika, brown sugar, black pepper, chili powder, and mustard powder in a bowl and set aside. Measure out olive oil, white wine, butter, garlic, thyme, and parsley before starting. Optionally, cover the steak with plastic wrap and gently tenderize both sides with a meat mallet for enhanced tenderness.
- Cut and Season Steak: Cut the top sirloin steak into 1-inch cubes. Pat dry with paper towels to remove moisture. Sprinkle steak cubes with salt up to 1 ½ teaspoons or to taste. Rub the seasoning mixture evenly over all sides of each steak cube to ensure full flavor absorption.
- Sear the Steak Bites: Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the steak cubes for 1 minute on each side (approximately 4 minutes per batch) until a medium-rare crust forms. Remove cooked steak bites to a plate and set aside.
- Deglaze the Pan: Turn off the heat briefly, then add the dry white wine to the skillet. Set heat back to medium and use a silicone spatula to scrape up browned bits (fond) from the bottom and sides of the pan. Bring the wine to a gentle boil and reduce by half, about 6 minutes, to concentrate the flavors.
- Make the Sauce: Add the butter, thinly sliced garlic, and fresh thyme sprigs to the skillet. Simmer gently for 3 minutes, allowing the garlic to infuse the butter and thyme to release its aroma.
- Combine Steak and Sauce: Reduce heat to medium-low. Return the seared steak bites along with any accumulated juices back to the skillet. Spoon the sauce over the steak, heating through for 2-3 minutes or until cooked to the desired doneness. Remove thyme sprigs and sprinkle with freshly chopped parsley as a finishing touch.
- Serve: Serve the steak bites hot as an appetizer with toothpicks, or as a main course accompanied by mashed potatoes and roasted green beans for a complete meal.
Notes
- For more tender steak bites, tenderize the meat with a mallet before cutting.
- Dry white wine like Sauvignon Blanc or Pinot Grigio works best for deglazing and flavor.
- Feel free to use ribeye or filet mignon as alternative steak cuts for different textures.
- Adjust salt and seasoning amounts based on personal preference.
- To keep steak medium-rare, avoid overcooking during searing and reheating steps.
- If you prefer a thicker sauce, reduce the wine a bit longer before adding butter.
