Garlic Butter Steak Bites with Crispy Rosemary

This dish turns everyday sirloin into restaurant-quality steak bites. I cut the beef into one-inch cubes so every surface browns fast and stays juicy ...

4 servings
American Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
30 views

Ingredients

🥩

1.5 pounds

sirloin steak

cut into 1-inch cubes, patted absolutely dry

🥛

4 tablespoons

unsalted butter

cold, cut into pieces

🍎

0.5 piece

lemon

for squeezing

🫒

1 tablespoon

neutral oil

such as grapeseed or canola

🌶️

3 sprigs

fresh rosemary

leaves stripped from stems

🥬

4 cloves

garlic cloves

thinly sliced into coins

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0.5 teaspoon

freshly cracked black pepper

🌶️

1 teaspoon

coarse kosher salt

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Remove sirloin steak from refrigerator 30 minutes before cooking and pat completely dry with paper towels—any surface moisture will prevent proper browning. Season aggressively with coarse kosher salt and freshly cracked black pepper on all sides.
Step 2
Heat a heavy stainless steel or cast-iron skillet over high heat until a drop of water skitters across the surface like mercury—this indicates the pan has reached approximately 450°F. The pan must be ripping hot to achieve the crusty sear that defines restaurant-quality steak.
Step 3
Add neutral oil to the screaming-hot pan—it should shimmer instantly and begin to smoke lightly. Carefully add sirloin steak cubes in a single layer with space between each piece (work in batches if necessary). Do not move them for 90 seconds; this undisturbed contact creates the Maillard reaction that develops deep, complex flavor.
Step 4
Using tongs, flip each steak cube to reveal mahogany-brown crusts. Continue searing the second side for 60-75 seconds for medium-rare (internal temperature 130-135°F). Transfer to a warm plate and tent loosely.
Step 5
Reduce heat to medium and immediately add unsalted butter to the same pan. As the butter melts, swirl constantly until the milk solids turn hazelnut brown and emit a nutty aroma—this takes 45-60 seconds. The transformation from yellow to amber signals the perfect moment.
Step 6
Add garlic cloves in a single layer and fry for 30 seconds until edges turn golden. Add fresh rosemary leaves—they will sputter and crisp almost instantly, becoming herb chips that release their essential oils into the butter.
Step 7
Return seared steak bites to the pan and toss vigorously for 30 seconds to coat each piece in the fragrant brown butter. The goal is to glaze the meat, not cook it further.
Step 8
Immediately transfer to a warm serving platter. Squeeze lemon over the top—the acid brightens the rich butter and creates a perfect flavor balance. Serve sizzling hot with crusty bread to mop up the pan juices.

✨Chef's Tips

  • ★Professional secret: Place steak cubes on a wire rack set over a sheet pan and refrigerate uncovered for 2-4 hours. The dry air circulation creates a pellicle—a tacky surface that develops an even deeper crust when seared.
  • ★Temperature precision matters: Use an instant-read thermometer inserted horizontally into the center of a cube. Remove from heat at 125°F for perfect medium-rare after resting, as carryover cooking will raise the temperature 5-7°F.
  • ★For maximum rosemary crispiness, ensure leaves are completely dry. Any residual moisture will cause them to steam rather than fry, resulting in soggy herbs instead of the desired herb-chip texture.
  • ★The brown butter can go from perfect to burnt in seconds. Watch for the color change from golden to chestnut brown, and immediately proceed to the next step. If it turns dark brown, start over—burnt butter tastes bitter and acrid.
  • ★Restaurant plating trick: Reserve a few crispy rosemary leaves and place them on top just before serving. This maintains their texture and creates visual appeal against the rich brown steak.
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