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 ...

3-4 servings
American Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
18 views

Ingredients

🥩

1.5 lb

Sirloin steak

trimmed, cut into 1-inch cubes at 45°F for clean cuts

🥛

4 tbsp

Unsalted butter

cold European-style preferred for higher fat content

🍎

1/2 piece

Lemon

for squeezing

🥬

4 cloves

Garlic

peeled and sliced paper-thin on mandoline

🌶️

2 sprigs

Fresh rosemary

needles stripped off stems, about 2 tbsp total

🥬

1/2 tsp

Freshly ground black pepper

🫒

1 tbsp

Canola oil

high-smoke-point oil for searing

🌶️

1 tsp

Kosher salt

plus more for finishing

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

Instructions

Step 1
Pat sirloin steak cubes completely dry with paper towels—moisture is the enemy of a proper sear. Season aggressively with kosher salt and freshly ground black pepper on all sides, then let rest at room temperature for 10 minutes while the pan heats.
Step 2
Heat a heavy 12-inch cast-iron skillet over high heat for 3 full minutes until a drop of water skitters across the surface. Add canola oil and swirl to coat—when the oil shimmers and just begins to smoke, you're ready to sear.
Step 3
Working in two batches to avoid crowding, add sirloin steak cubes in a single layer with 1/2-inch space between pieces. Do not move them for 90 seconds while the Maillard reaction creates a mahogany crust. Flip with tongs and sear another 60-75 seconds for medium-rare. Transfer to a warm plate and tent loosely.
Step 4
Reduce heat to medium-high and add unsalted butter. Swirl constantly as the butter foams, then turns golden, then nut-brown with a hazelnut aroma—about 90 seconds total. The milk solids should be deep amber, not black.
Step 5
Add sliced garlic in a single layer and fry 30-40 seconds until edges turn golden and centers remain slightly translucent. They'll continue cooking in residual heat.
Step 6
Scatter fresh rosemary needles across the pan—they'll sputter and crisp within 15-20 seconds. The herb oils will perfume the butter instantly.
Step 7
Return all sirloin steak cubes to the pan, tossing gently for 30 seconds to coat with the garlic butter and rewarm slightly. The butter should be thick enough to coat the back of a spoon.
Step 8
Remove from heat and squeeze fresh lemon juice over the top—just 2-3 drops per bite to brighten without overpowering. Finish with a pinch of flaky salt for crunch and serve immediately in the hot skillet.

✨Chef's Tips

  • ★For the ultimate crust, freeze your sirloin steak for exactly 15 minutes before cutting—this firms the meat for cleaner cuts and allows you to sear the exterior while the interior stays perfectly rare.
  • ★The garlic slices should be translucent enough to read text through—this ensures they crisp rather than burn. If they start browning too quickly, pull the pan off heat immediately; the residual heat will finish them.
  • ★Listen for the rosemary to make a gentle crackling sound like Rice Krispies in milk—this indicates the essential oils are releasing and the needles are crisping properly. Silence means they're steaming instead of frying.
  • ★Save the browned butter solids that stick to the pan—they're liquid gold. Deglaze the empty skillet with a splash of dry white wine, scrape up the fond, and pour over mashed potatoes or crusty bread.
  • ★For restaurant plating, serve directly from the cast-iron on a wooden board with a small ramekin of the pan juices on the side. The retained heat will keep the sirloin steak warm for 8-10 minutes while guests graze.
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