Easy Cabernet Steakhouse Butter Steak Bites Recipe
- Rosemary Phillips
- 3 days ago
- 8 min read
Some dinners feel special without asking much from you. Steak bites are one of them.
They cook fast, use a short ingredient list, and still bring that steakhouse flavor people love. That is why Cabernet Steakhouse Butter Steak Bites make such a good farmstand recipe. They are simple enough for a weeknight, but flavorful enough to serve as an appetizer when friends stop by or when you want something a little extra with dinner.
At Hill Top Farmstead, this recipe is one of our favorite ways to use cabernet steakhouse finishing salt. If you picked up a jar and wondered what to make first, start here. The salt, butter, garlic, and seared steak work together in the best possible way.
Why this steak bites recipe works so well
Steak bites are one of those recipes that prove you do not need a complicated sauce or a long marinade to make a great meal. The key is high heat, dry steak, and seasoning that brings depth without covering up the flavor of the beef.
This recipe checks all three boxes.
The steak gets patted dry before it hits the pan, which helps it sear instead of steam. It cooks in a hot skillet, so the outside browns quickly while the inside stays tender. Then the bites get tossed in garlic butter and finished with one more light sprinkle of seasoned salt.
That final sprinkle matters. A finishing salt adds flavor at the end, when your taste buds notice it most. It gives the steak a little burst of savory, wine-inspired steakhouse flavor without needing a separate sauce.
These steak bites also fit into real life. They cook in about 10 minutes once the pan is hot. You can serve them with mashed potatoes, roasted vegetables, rice, crusty bread, a salad, or toothpicks for an easy appetizer.
What makes Cabernet Steakhouse Finishing Salt useful
Cabernet Steakhouse Finishing Salt is made for steak, but it is not limited to steak. Think of it as a savory finishing touch for rich, hearty foods.
It works especially well with:
Burgers
Roasted potatoes
Mushrooms
Grilled or roasted vegetables
Buttered corn
Scrambled eggs
Garlic bread
Compound butter
Pork chops
Stews and pan sauces
For this recipe, it seasons the steak in two stages. A light sprinkle before cooking helps flavor the meat. A second sprinkle at the end gives it that just-finished, steakhouse-style taste.
The butter helps carry the seasoning over every piece of steak. Garlic adds warmth, while cracked black pepper gives a little bite. Fresh parsley is optional, but it adds color and a fresh finish that balances the richness.
Ingredients you will need
This recipe serves 4 and comes together quickly, so it helps to prep everything before you turn on the stove.
Ingredient | Amount |
Sirloin steak, cut into bite-sized cubes | 1½ pounds |
Olive oil | 2 tablespoons |
Butter | 3 tablespoons |
Garlic, minced | 3 cloves |
Cabernet Steakhouse Finishing Salt | 1½ teaspoons, plus more to finish |
Cracked black pepper | ½ teaspoon |
Fresh parsley, chopped | For garnish |
Best steak to use
Sirloin is a great choice because it is flavorful, fairly lean, and easy to cut into bite-sized pieces. It also cooks quickly in a skillet.
You can use other tender cuts too, such as:
Ribeye
New York strip
Tenderloin
Flat iron steak
If you use a richer cut like ribeye, trim any large pieces of excess fat before cubing. A little fat is good, but large chunks can make the pan greasy and cause flare-ups if the heat is too high.
Cut the steak into even pieces
Try to cut the steak into cubes that are close to the same size. Pieces around 1 to 1½ inches cook quickly and brown well.
If the pieces are too small, they can overcook before they sear. If they are too large, the outside may brown while the inside stays too rare for your preference. Even pieces make the cooking process much easier.
How to make Cabernet Steakhouse Butter Steak Bites
This recipe moves fast once the steak hits the skillet. Have the butter, garlic, seasoning, and serving dish ready before you begin.
1. Pat the steak dry
Place the steak cubes on a plate or cutting board lined with paper towels. Pat them dry on all sides.
This small step makes a big difference. Moisture on the surface of the steak creates steam, and steam gets in the way of browning. Dry steak gives you a better sear.
Season the steak lightly with part of the Cabernet Steakhouse Finishing Salt and the cracked black pepper.
2. Heat the skillet
Add the olive oil to a large skillet and heat it over medium-high heat.
A cast iron skillet works beautifully here because it holds heat well. Stainless steel also works. Avoid a crowded or lightweight pan if you can, since the steak may steam instead of sear.
The oil should shimmer before you add the steak. If the pan is not hot enough, the meat will release juices too quickly and lose that browned crust.
3. Sear the steak in a single layer
Add the steak bites to the skillet in a single layer. Leave a little space between pieces.
Do not overcrowd the pan. If all the steak does not fit comfortably, cook it in two batches. This is one of the most important parts of the recipe. A crowded pan traps moisture and keeps the steak from browning.
Sear the steak for about 2 to 3 minutes per side, or until it is cooked to your liking.
For food safety and best results, use an instant-read thermometer if you want a precise doneness level. The USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest. Many people prefer steak at different doneness levels, so use your best judgment and follow safe cooking practices.
4. Remove the steak from the skillet
Once the steak bites are browned and cooked the way you like them, transfer them to a plate.
Do not wipe out the skillet. The browned bits left in the pan are full of flavor. They will mix into the butter and garlic in the next step.
5. Make the garlic butter
Reduce the heat to medium-low. Add the butter to the skillet.
Once it melts, add the minced garlic. Cook briefly, just until the garlic becomes fragrant. This usually takes less than a minute.
Watch the garlic closely. Garlic can burn fast in a hot pan, and burned garlic tastes bitter. You want it soft and fragrant, not dark brown.
6. Toss the steak in the butter
Return the steak bites to the skillet. Toss them in the garlic butter until every piece is coated.
Let them warm through for a short moment, then remove the skillet from the heat. Finish with another light sprinkle of Cabernet Steakhouse Finishing Salt and chopped fresh parsley.
Serve right away while the butter is glossy and the steak is hot.
Full recipe card
Cabernet Steakhouse Butter Steak Bites
Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
1½ pounds sirloin steak, cut into bite-sized cubes
2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
1½ teaspoons Cabernet Steakhouse Finishing Salt, plus more to finish
½ teaspoon cracked black pepper
Fresh parsley, chopped, for garnish
Directions
Pat the steak pieces dry with a paper towel.
Season lightly with Cabernet Steakhouse Finishing Salt and cracked black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the steak bites in a single layer. Cook in two batches if needed.
Sear for about 2 to 3 minutes per side, or until cooked to your liking.
Remove the steak from the skillet and set aside.
Reduce the heat to medium-low.
Add the butter and minced garlic to the same skillet. Cook briefly, just until fragrant.
Return the steak bites to the skillet and toss in the garlic butter.
10. Finish with another light sprinkle of seasoning and chopped parsley.
11. Serve warm.
Tips for the best steak bites
A recipe this simple depends on technique. These small details help you get tender, flavorful steak every time.
Let the steak sit briefly before cooking
You do not need to leave it out for a long time, but letting the steak sit for 10 to 15 minutes while you prep the garlic and parsley can help it cook more evenly.
Avoid leaving raw meat at room temperature for extended periods. Keep food safety in mind and cook it promptly.
Use a large skillet
A 12-inch skillet gives the steak more room to brown. If your skillet is smaller, cook the steak in batches.
The extra few minutes are worth it. Better browning means better flavor.
Do not stir too soon
Once the steak hits the pan, let it sit long enough to brown. If you move the pieces constantly, they will not develop a crust.
Place them in the pan, let them sear, then turn them.
Add garlic after the steak is cooked
Garlic tastes best here when it cooks gently in butter. If you add it at the beginning, it may burn before the steak is done.
This order keeps the garlic sweet, warm, and fragrant.
Finish lightly
Because this is a seasoned salt, a little goes a long way. Season lightly before cooking, then taste and finish with a small sprinkle at the end.
You can always add more, but you cannot take it away.
What to serve with steak bites
These steak bites can work as a main dish or appetizer. The garlic butter is rich, so they pair especially well with simple sides.
For an easy dinner, serve them with:
Mashed potatoes
Roasted baby potatoes
Buttered noodles
Rice pilaf
Steamed green beans
Roasted carrots
A crisp green salad
Sautéed mushrooms
For an appetizer, serve them with toothpicks and a small dish of extra garlic butter for spooning over the top. They are also good with toasted bread, which soaks up the butter from the plate.
If you want a farmstand-style meal, pair them with whatever vegetables are in season. Summer corn, ripe tomatoes, fresh greens, winter squash, or roasted root vegetables all work well.
Easy variations to try
Once you make the basic version, it is easy to adjust.
For mushrooms, add sliced mushrooms after removing the steak from the pan. Let them brown before adding the butter and garlic.
For a little heat, add a pinch of red pepper flakes to the butter with the garlic.
For extra herbs, stir in chopped thyme or rosemary near the end. Use a light hand, since stronger herbs can take over quickly.
For a heartier skillet meal, add cooked baby potatoes to the pan when you return the steak. Toss everything together in the garlic butter.
For a sandwich, pile the steak bites onto toasted rolls with melted provolone or sharp cheddar. Spoon a little garlic butter over the top before serving.
How to store and reheat leftovers
Steak bites are best right after cooking, but leftovers can still be delicious.
Store cooled steak bites in an airtight container in the refrigerator for up to 3 days. Spoon any leftover garlic butter into the container too, since it helps keep the steak flavorful.
To reheat, warm them gently in a skillet over low to medium-low heat. Add a small pat of butter if the pan looks dry. Heat just until warmed through.
Avoid microwaving too long, since steak can turn tough when overheated. Short bursts work better if the microwave is your only option.
A simple recipe worth keeping
Cabernet Steakhouse Butter Steak Bites are quick, rich, and easy to make with ingredients you can keep on hand. The steak sears in minutes, the garlic butter comes together in the same pan, and the seasoning gives the whole dish a bold steakhouse finish.
Keep this recipe close for busy nights, casual gatherings, or anytime you want a simple dinner that still feels like a treat. Start with good steak, give it room to brown, finish it with garlic butter, and serve it while it is hot.
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