Garlic Butter Steak Bites In Roasted Red Pepper Parmesan Cream

Looking for a restaurant-quality meal you can whip up at home? These Garlic Butter Steak Bites in Roasted Red Pepper Parmesan Cream are an absolute showstopper! Tender, juicy steak bites are seared to perfection and then enveloped in a luxuriously creamy sauce bursting with the sweet smokiness of roasted red peppers, the sharpness of parmesan, and a hint of warming spice. This recipe is surprisingly easy to make and guaranteed to impress. Get ready for a flavor explosion that will leave you craving more!

What You’ll Need

• 500g (1.1lb) Beef Sirloin: We’re using sirloin for its fantastic balance of flavor and tenderness. Look for a well-marbled cut, as this will contribute to a juicier final result. Trimming away any excess fat is important, but leaving a little bit will add flavor. Cut into 2cm (¾ inch) cubes – consistent sizing ensures even cooking.
• 2 Tbsp (30g) Unsalted Butter, Divided: Butter is key for both searing the steak and enriching the sauce. Using unsalted butter allows you to control the overall saltiness of the dish. We’ll be using it in two stages, so keep that in mind.
• 1 Tbsp (15ml) Olive Oil: Olive oil has a higher smoke point than butter, making it ideal for the initial searing process. It helps to create a beautiful crust on the steak bites.
• 4 Cloves Garlic, Minced: Freshly minced garlic is essential for that classic garlic butter flavor. Don’t use pre-minced garlic, as it lacks the same potency. Mince finely to ensure the flavor infuses the butter beautifully.
• Sea Salt and Freshly Ground Black Pepper, to Taste: Seasoning is crucial! Use good quality sea salt and freshly ground black pepper for the best flavor. Don’t be shy – steak needs a generous amount of seasoning.
• 200ml (¾ cup) Heavy Cream: Heavy cream provides the rich, velvety base for our sauce. It’s important to use heavy cream (at least 36% fat) to achieve the desired thickness and texture.
• 50g (½ cup) Grated Parmesan Cheese (Microbial Rennet): Parmesan cheese adds a salty, umami-rich flavor to the sauce. Using a good quality, finely grated parmesan is best. We specify microbial rennet parmesan as it is suitable for those avoiding animal rennet.
• ½ cup (120ml) Roasted Red Bell Pepper Purée: This is where the vibrant color and sweet, smoky flavor come from. You can roast a pepper yourself (highly recommended!) and blend it, or use a good quality store-bought purée. About 1 medium pepper will yield this amount.
• ½ tsp Smoked Paprika: Smoked paprika adds a subtle smoky depth that complements the roasted red peppers and steak beautifully.
• ¼ tsp Ground Nutmeg: A pinch of nutmeg adds a warm, subtle spice that enhances the other flavors. Don’t skip it – it makes a big difference!
• 1 Tbsp (15g) Unsalted Butter, Melted: Used for drizzling over the finished dish, this adds a final touch of richness and shine.
• 1 Tbsp (5g) Fresh Chives, Finely Chopped: Fresh chives provide a bright, herbaceous garnish that adds a pop of color and freshness.
• Pinch of Smoked Paprika for Dusting (Optional): A light dusting of smoked paprika adds a visual appeal and reinforces the smoky flavor.

Step-by-Step Instructions for Perfect Garlic Butter Steak Bites

1. Prepare the Steak: Begin by patting the beef cubes completely dry with paper towels. This is crucial for achieving a good sear. Season generously with sea salt and freshly ground black pepper on all sides. Don’t be shy with the seasoning – it’s the foundation of the flavor!
2. Sear the Steak Bites: Heat a large cast-iron skillet (or a heavy-bottomed skillet) over medium-high heat. The pan needs to be *hot* – a drop of water should sizzle and evaporate almost immediately. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Swirl the pan to ensure the entire surface is coated.
3. Work in Batches: Add the steak bites to the hot skillet in a single layer, avoiding overcrowding. Overcrowding will lower the pan temperature and result in steamed, rather than seared, steak. Sear for approximately 2 minutes per side, until a deep brown crust develops. The goal is a beautiful sear on the outside while keeping the inside medium-rare. Transfer the seared steak bites to a plate and keep them warm. Repeat with remaining steak bites.
4. Sauté the Garlic: Reduce the heat to medium. Add the minced garlic to the same skillet (no need to clean it – all those browned bits are flavor!). Sauté for about 30 seconds, stirring constantly, until fragrant. Be extremely careful not to burn the garlic, as burnt garlic will impart a bitter taste.
5. Create the Cream Sauce: Pour in the heavy cream, stirring continuously to prevent scorching. Bring the cream to a gentle simmer. Gradually whisk in the grated parmesan cheese until it is fully melted and the sauce has thickened slightly. The sauce should coat the back of a spoon.
6. Infuse with Roasted Red Pepper: Stir in the roasted red pepper purée, smoked paprika, and ground nutmeg. Simmer for 2 minutes, allowing the flavors to meld and the vibrant orange color to swirl through the creamy base. Taste and adjust seasoning as needed.
7. Combine and Finish: Return the seared steak bites to the pan with the sauce. Toss gently to coat the steak bites evenly. Heat through for about 1 minute, allowing the sauce to adhere to the steak.
8. Plate and Garnish: Plate the steak bites on a dark slate or matte black plate to make the colors pop. Spoon the roasted red pepper parmesan cream generously around and over the steak bites. Drizzle with the remaining melted butter in a thin stream. Finish with a sprinkle of fresh chives and a light dusting of smoked paprika (optional) for visual appeal and a hint of smokiness.

Why Cast Iron is Key

Using a cast-iron skillet is highly recommended for this recipe. Cast iron retains heat exceptionally well, which is crucial for achieving a perfect sear on the steak bites. The even heat distribution prevents hot spots and ensures consistent cooking. If you don’t have cast iron, a heavy-bottomed stainless steel skillet is the next best option.

The Magic of Roasted Red Pepper Purée

The roasted red pepper purée isn’t just about color; it adds a subtle sweetness and smoky depth that complements the richness of the parmesan cream and the savory steak. Roasting the peppers yourself intensifies their flavor, but high-quality store-bought purée can be used in a pinch. Ensure the purée is smooth for the best sauce consistency.

Choosing the Right Cut of Beef

Sirloin is a great choice for steak bites because it’s relatively tender and flavorful. However, you can also use tenderloin or ribeye for an even more luxurious experience. Regardless of the cut, trimming excess fat is important for a clean sear and to prevent the sauce from becoming greasy. Cutting the beef into uniform cubes ensures even cooking.

Serving Suggestions & Wine Pairing

These Garlic Butter Steak Bites are fantastic served as an appetizer or a light main course. They pair beautifully with a side of creamy mashed potatoes, roasted asparagus, or a simple green salad. For a wine pairing, consider a medium-bodied red wine like Merlot or Pinot Noir, which will complement the richness of the sauce and the savory flavor of the steak.

Frequently Asked Questions (FAQ)

• Can I use pre-minced garlic? While convenient, pre-minced garlic often lacks the fresh, pungent flavor of freshly minced garlic. For the best results, use fresh garlic.
• Can I make the sauce ahead of time? Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before adding the steak bites.
• What if I don’t have smoked paprika? Regular paprika can be substituted, but you’ll miss out on the smoky flavor.

These Garlic Butter Steak Bites in Roasted Red Pepper Parmesan Cream are a guaranteed crowd-pleaser! The combination of tender steak, creamy sauce, and vibrant flavors is simply irresistible. Don’t forget to save this recipe to Pinterest for later!

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