Cast-Iron Garlic Butter Ribeye Steak Bites Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider adding a pinch of crushed red pepper flakes to the butter sauce if a slight hint of heat is desired. The key to success is the preparation; having all ingredients measured and the meat cut beforehand allows you to focus entirely on the cooking technique. The high heat required means the process is fast, so stay attentive to the skillet at all times to avoid overcooking the steak.

If the garlic begins to brown too quickly during the basting phase, immediately remove the pan from the heat source and continue to baste using the residual heat of the butter.

The goal is to soften the garlic and infuse the butter with its flavor without turning the garlic dark brown or bitter. Using high-quality, fresh rosemary is essential for providing the aromatic balance that cuts through the richness of the beef fat.

Variations

• Spicy Steak Bites: Add 1/2 teaspoon of crushed red pepper flakes to the butter sauce for a subtle kick. The heat of the pepper complements the richness of the ribeye and the toasted garlic perfectly.
• Lemon Herb Finish: Squeeze a quarter of a fresh lemon over the steak bites right before serving. The brightness of the citrus cuts through the fat of the ribeye and balances the heavy garlic butter.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure the container is sealed tightly to prevent the steak from absorbing other odors.

Freezer

Freezing is not recommended as it will compromise the texture of the crust and the quality of the meat upon reheating.

Reheat

Gently reheat the steak bites in a skillet over medium-low heat until warmed through. Avoid using a microwave, as it will make the meat rubbery.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Properly sealed, the steak bites can be kept in the refrigerator for up to 3 days.

When storing, try to keep the meat in a single layer if possible, or use a container that allows the pieces to be stored without being crushed. This helps maintain the texture of the crust as much as possible during the storage period.

While this dish is best served immediately, you can prepare the steak cubes and season them up to 1 hour in advance. Keep the seasoned meat in the refrigerator until you are ready to cook.

Do not add the butter or aromatics until the final stage of cooking, as these must be fresh to provide the best flavor and aroma. Preparing the ingredients in advance is the best way to ensure the cooking process remains efficient and stress-free.

Serving ideas

Serve the steak bites immediately while the butter sauce is still warm and the crust is crisp. These bites are excellent when served alongside a simple side salad, crusty bread to soak up the remaining garlic butter, or roasted vegetables. For a more formal presentation, arrange the bites on a warm platter and drizzle the remaining butter sauce from the skillet over the top, ensuring each piece is glistening and flavorful.

The addition of flaky Maldon sea salt just before serving is not just for appearance; it provides a necessary crunch and a burst of salinity that enhances the natural flavor of the beef.

Ensure the serving plates are warmed if possible, as this will help keep the steak bites at the optimal temperature for a longer period. Encourage guests to enjoy them while the butter is still liquid and aromatic for the best possible experience.

Frequently asked questions

Recipe card

Cast-Iron Garlic Butter Ribeye Steak Bites

Prep 5 minCook 5 minRest 3 minTotal 13 minServes 4

Ingredients

• 1 1/2 lb ribeye steak, cut into 1.5-inch cubes
• 1 tbsp coarse kosher salt
• 1 tbsp cracked black pepper
• 2 tbsp beef tallow
• 4 tbsp unsalted butter
• 6 cloves garlic, smashed
• 1 sprig fresh rosemary
• flaky Maldon sea salt for serving

Instructions

1. Cut the ribeye steak into uniform 1.5-inch cubes. Pat the meat completely dry with paper towels to ensure a superior sear. Season the cubes generously on all sides with the coarse kosher salt and cracked black pepper.
2. Heat a heavy cast-iron skillet over high heat until it reaches 500°F. Add the beef tallow to the skillet. Once the fat is shimmering and smoking, carefully add the steak cubes in a single layer. Sear for 90 seconds without moving them to develop a mahogany crust. Flip each piece to sear the other side until the internal temperature reaches 145°F (63°C). Let the meat rest for at least 3 minutes.
3. Remove the skillet from the heat source. Immediately add the butter, smashed garlic cloves, and fresh rosemary to the pan. Toss the steak bites continuously in the foaming butter until the garlic is aromatic and the butter is golden brown. Serve immediately with a sprinkle of flaky Maldon sea salt.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

1.5 g

Fat

35 g

Fiber

0.5 g

Sugar

0.2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.