Garlic Butter Herb Steak Bites with Potatoes - The Recipe Critic (2024)

FAQs

What is the best cut of steak for steak bites? ›

Beef tenderloin works best because it is so tender, but sirloin and ribeye work very well too. Cooking the steak. Searing the steak for 2 minutes per side will yield medium-rare steak bites, but if you prefer them to be more well-done, increase the cooking time to your liking.

The answer is that it genuinely does add a lot to your steak cooking. Though it's certainly going to make it taste even better (butter enhances everything, after all) the biggest effect butter-basting has is that it creates a perfect, crisp crust on your meat.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

When exposed to too much heat, the fat within the muscles gets rendered out completely, ridding the steak of the moisture that makes it tender. On the other hand, if that fat doesn't have enough time to break down, the resulting steak will be as tough as it would be if it were adequately cooked.

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.

Basting it with butter both deepens the crust on the outside and helps the steak cook more quickly.

Add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then. As the steak keeps cooking, it will absorb the flavors of the herbs and butter.

Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet. Sear Side 1: Cook for 2 – 2.5 minutes until you get a great crust, then turn. Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Why do chefs put butter on steak? ›

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

A useful guideline for resting a steak is to let it rest for approximately as long as you cooked it. Another guideline is to let it rest for 5 minutes for every inch of thickness. (The perfect steak is 1 1/2 inches thick.) Some cooks talk about resting meats 10 minutes for each pound of meat.

Once the steak is cooked to your desired doneness, reduce the heat to medium low and add your butter. You can also add garlic and other aromatics to amp up the flavor.

The Filet Mignon is the most tender cut of beef - known for its buttery-rich, melt-in-your-mouth texture and mild flavor.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Filet Mignon is one of the most tender cuts out there. It comes from the smaller section of the tenderloin and is a rarely used muscle.