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EASY Weeknight Garlic Butter Steak Bites

Byamazingfoodstv


Today we’re making Garlic Butter Steak Bites. Though I used beef tenderloin, you can also sub top sirloin or ribeye if you like. Enjoy!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS
2 pounds (910g) beef tenderloin – cut into 1″ cubes (can also use sirloin or ribeye)
1 tablespoon (10g) Diamond Crystal kosher salt or 1 1/2 teaspoons fine sea salt
1 teaspoon hot red pepper flakes optional
2 tablespoons (26g) neutral oil avocado, vegetable, canola, etc
1 stick (113g) unsalted butter
8 cloves garlic – minced
1 large shallot finely – minced
3 large green onions – minced
1/4 cup parsley – minced
salt and pepper – to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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47 Comments

  2. We don't have Costco here. Besides, where does their beef come from?? That matters. Wagyu? Never have, never will. There are plenty cuts of beef that this dish would work well using. So very many people over cook (serving size) and over eat. And lastly, Finally a recipe that doesn't include Parsley, LOL. I never use it anyway.

  6. I shop at a small grocery store that has an old fashioned meat counter. They almost always have a budget cut available. Try hanger steak (sometimes called flat iron) or butter steak (terres major), those are flavorful, tender cuts that aren't as expensive.

  16. Great dish and great review James. You need your own show James. You could be the cook and Mom and Dad could be the taste testers until you get on the food network. lol But don't forget about Mom and Dad when you make it big. I'm sure you wouldn't do that.

  21. It’s very appealing especially bc it’s so simple, it’s not really even a recipe! Very good! I would add a veg like broccoli or green beans bc I like more veg. You could use red & green, orange or yellow bell peppers w/onion (sauté first, set aside), add a little soy sauce or drizzle w/ ponzu sauce just before serving time, maybe add grated ginger w/the garlic, less butter, more avocado or grape seed oil. Fresnos are my favorite- definitely use those!
    Or go with a pan sauce using Marsala, Madeira, sherry or cognac w/mushrooms and make a brown pan sauce….

  31. the honesty of how things are for the "normal" person is a good place to be because people need this, and more and more people WONT need cooking channels that cook Wagyu and rely on and learn from channels like yours. kudos man (and family) keep it up

  34. For cheaper cuts of meat this looks like it would be a good option for Ball Tip, aka "Petite Sirloin", it's like Tri Tip in that the grain changes throughout the cut but if you are doing bites that isn't an issue.

  36. I understand and support you not doing a video of wagyu However, if you haven't made it (you're a good enough cook you don't want to pay someone else to cook it), you really should. Once (I've done it twice, once for me, then I got some for my parents), it's a bucket list thing, it's amazing, but way too rich for most of the time.

  42. You don't have to explain anything about the meat. We ALL go through the same frustrations at the grocery store. We ALL pay far more for dwindling package sizes, quality and taste, no matter what part of the country we live in! The dish is perfect! Bravo! I love how your kitchen is like most of the kitchens in America…lol! You have your little fan set up so your kitchen doesn't get filled up with smoke. It's great to see such normalcy when so many other online chefs have a range/stove that mere mortals could NEVER afford! Very refreshing!

  46. The fact that you mentioned the cut of steak you’re using in addition to an alternative was FUCKING HUGE I get frustrated by recipes that don’t mention the cut. Thanks for not just saying use steak 🤡

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