Garlic Butter Steak Bites & Herb Rice Bowl
Seared sirloin cubes in garlic butter over long-grain parsley rice with green beans.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Makes
- 4 bowls
Steak bites cook in minutes, which makes them a weeknight luxury. The pan has to be very hot so each cube browns before the inside overcooks; the butter and garlic go in only at the end. This version uses long-grain rice with plenty of parsley and green beans; our Garlic Butter Steak Bites & Herb Jasmine Rice Bowl is a separate jasmine rice version with chives.
Why this recipe works
Small cubes have a lot of surface area, so a very hot pan browns them in two minutes before the centers overcook. Adding butter only after searing avoids burnt milk solids.
Ingredient notes
Top sirloin is lean, inexpensive and tender in small pieces. Drying the cubes with paper towels is the single most important step for a good sear.
Common mistakes
- Crowding the pan, which steams the meat gray.
- Adding the garlic too early, where it burns and turns bitter.
What to serve with it
A simple tomato salad or roasted mushrooms.
Meal prep
Steak bites reheat best gently, in a covered skillet with a splash of water, to avoid overcooking.
More bowls like this
Cooking tips
Let the pan heat fully before adding the steak. Pull the steak a little early; it keeps cooking in the butter.
Swaps and variations
Use ribeye for richer bites, or flank steak sliced into strips. Use olive oil instead of butter for a dairy-free version.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently until warmed through.
Recipe
Garlic Butter Steak Bites & Herb Rice Bowl
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Makes
- 4 bowls
Ingredients
You’ll need: large cast-iron skillet; medium saucepan with lid; small pot for blanching
Method
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, rest 5 minutes, then fluff in most of the parsley.
-
Boil the green beans in salted water 4 minutes, until bright and tender-crisp. Drain.
-
Season the steak with the salt and pepper. Heat a cast-iron skillet over high heat until it just begins to smoke, then add the oil.
-
Add the steak in a single layer (two batches if needed) and sear 2 minutes without moving, then turn and cook 1 to 2 minutes more, until browned on two sides and pink inside (130°F to 135°F / 54°C to 57°C for medium-rare).
-
Turn the heat to low, add the butter and garlic and toss for 30 to 45 seconds, until the garlic is fragrant and golden. Stir in the lemon juice.
-
Divide the rice and green beans among 4 bowls, spoon over the steak and garlic butter, and finish with the remaining parsley.
Questions
What doneness is safe for steak?
USDA recommends 145°F (63°C) with a 3-minute rest for whole cuts. Many cooks prefer medium-rare; choose what you're comfortable with.
Can I use frozen steak?
Thaw it fully in the fridge and pat very dry first.
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