Garlic Butter Herb Steak Bites with Potatoes - The Recipe Critic (2024)

FAQs

What is the best cut of steak for steak bites? ›

My personal favorite cut of steak to use is top sirloin. The meat is tender, easy to cut into bites, and is not marbled with a lot of fat which makes it a great choice for this recipe. New York strip steak, tenderloin, or rib eye would be a few other great options.

Dried Herbs for Beef. Rosemary, Thyme, Oregano, Sage, and Bay leaves are the best dried herbs to use when cooking beef. To use dried herbs with beef, you should consider which ones you want to include in your recipe and when you should add them.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Top sirloin

Despite being boneless, this cut, which comes from the cow's top rear end, is typically far more soft and tasty. It rarely becomes extremely chewy and rubbery when cooked properly. Even though it is less expensive than some of the more expensive steaks, this steak is still excellent.

The Complementary Textures and Flavors of Steak and Potatoes

Perhaps it's the flavors that make steak and potatoes get along so perfectly. Relatively mild potatoes practically serve as a canvas for the savory meat.

Whereas steak tends to have strong savory flavor notes, the mildness of potatoes creates a sort of blank canvas. Rich steak juices and sauces can absorb into starchy potatoes, so flavors echo across a plate and create harmony.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Sear Side 1: Cook for 2 – 2.5 minutes until you get a great crust, then turn. Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme. BE CAREFUL – the thyme will sputter!

Rubbing a smashed garlic clove over the grilled meat's surface imparts a burst of flavor and aroma. Use the technique with any plain grilled or pan-seared steak.

Is it better to cook steak in butter or oil? ›

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.

Halfway through cooking, the steaks are basted with a mixture of butter, thyme, rosemary, and garlic, so they're crusty outside and richly flavored. There's no need to chop herbs here; make sure to use whole garlic cloves so that they don't burn.

What are steak bites made of? Steak! They are just little cubes of your favorite cut of beef, I'm using Sirloin, seared to perfection and then finished in a garlic shallot butter sauce. They are best served over polenta or risotto or mashed potatoes.

Cut the ribeye steak into small, 3/4-inch cubes. Thread the beef cubes onto the bamboo skewers, leaving enough space between each cube for them to cook evenly. Brush or dip the teriyaki sauce onto the beef skewers, making sure each cube is coated.

The tenderloin section is incredibly tender and has a melt-in-your-mouth texture, while the strip steak section provides a satisfying chew and a robust umami flavor.

While flank and skirt steak are great for grilling, you want beef tenderloin—home to prized cuts like filet mignon and chateaubriand—for tartare. Why? Because the tenderloin is home to the most tender meat on the animal (it's built right into the name, after all).