An overcooked steak is a waste. These garlic butter bites give that ‘restaurant dish’ effect without using too many pans or spending the evening watching a finicky doneness.
Ingredients :
- Steak — It’s the base of the dish, so choose a cut that stands up to quick cooking: rump steak, sirloin, ribeye, or tenderloin if you want a more tender texture. Cut into regular cubes of about 2 to 3 cm so each piece browns at the same rate.
- Unsalted butter — It provides the fat, the shine, and that sauce that coats the meat. Unsalted butter lets you manage the salt yourself; for a lactose-free version, use ghee or a good olive oil, but the taste will be less round.
- Fresh garlic — It gives the main aroma, the one that rises as soon as it hits the hot butter. Mince it finely so it diffuses quickly, but lower the heat before adding it because burned garlic becomes bitter in seconds.
- Fresh parsley — It adds a fresh green note that balances the richness of the butter. Use flat-leaf parsley if possible, more aromatic, and add it off the heat to keep its color and fresh aroma.
