Chef Marcus Sterling - Steakhouse Specialist
👨‍🍳 Steakhouse Chef & Meat Expert

Recipe by Mitchell

🎓 15+ years fine dining steakhouse experience ⏰ Certified in advanced meat preparation techniques 🍽️ Featured in Food & Wine Magazine

❤️ My Recipe Story

"I developed this recipe after years of working in high-end steakhouses where perfectly seared steak and rich sauces were our calling card. The secret is getting your pan screaming hot and not moving the meat once it hits the surface - that's how you achieve that gorgeous crust. The creamy garlic sauce is my own twist on classic steakhouse accompaniments, combining the richness of cream with the punch of garlic and the depth of Worcestershire. It's become my go-to when I want to impress without spending hours in the kitchen."

Chef Marcus Sterling spent over a decade mastering the art of steak preparation in award-winning steakhouses across the country before bringing his expertise to home cooks. He believes that restaurant-quality steak shouldn't be reserved for special occasions, and his techniques make it accessible to everyone. His philosophy centers on high heat, quality ingredients, and never overcooking great beef.

View All Mitchell's Recipes →
Golden-brown crispy steak bites on a cream plate, drizzled with thick creamy garlic sauce and topped with fresh green onions, one piece held with chopsticks showing sauce dripping

Why This Steak Bite Recipe Works

The key to exceptional steak bites lies in the contrast between the deeply caramelized, almost crispy exterior and the tender, juicy interior. By cutting the steak into uniform 1-inch cubes, we maximize the surface area for developing that gorgeous Maillard reaction crust while keeping the cooking time incredibly short. This method prevents overcooking, which is the number one mistake people make with quick-cooking beef. The high heat of a properly preheated skillet creates an instant sear that locks in moisture while building complex, savory flavors.

The creamy garlic sauce elevates these steak bites from simple to spectacular. Unlike traditional pan sauces that require deglazing with wine, this sauce comes together in the same pan using everyday ingredients you likely have on hand. The combination of heavy cream and mayonnaise creates an ultra-rich, velvety texture, while the Dijon mustard adds a subtle tang that cuts through the richness. The garlic, Worcestershire, and soy sauce build layers of umami that complement the beef perfectly without overpowering it. This sauce is so versatile, you'll find yourself making it for chicken, pork, and even vegetables.

💡 Professional Tip

Never crowd the pan when searing steak bites. Cook in two batches if necessary - overcrowding causes the meat to steam rather than sear, resulting in gray, tough beef instead of a beautiful caramelized crust. Your pan should be hot enough that the oil is shimmering but not smoking.

Frequently Asked Questions

While steak bites are best served immediately after cooking, you can prep components ahead. Cut the steak into cubes and season them up to 4 hours in advance, storing covered in the refrigerator. Bring to room temperature 30 minutes before cooking. You can also prepare the sauce ingredients (without cooking) and store them separately. However, I don't recommend fully cooking and reheating as the steak will continue to cook and may become tough. If you must reheat, do so gently in a skillet over low heat for just 1-2 minutes.

Ribeye is my top choice for steak bites because of its excellent marbling, which keeps the meat juicy and flavorful even with high-heat cooking. Sirloin is a close second - it's more budget-friendly and still very tender when cut into cubes and not overcooked. NY strip also works beautifully. Avoid leaner cuts like eye of round or bottom round, as they'll turn tough and chewy with this quick-cooking method. Whatever cut you choose, look for good marbling (thin white lines of fat throughout) and bring it to room temperature before cooking.

The secret is high heat and quick cooking. Remove your steak bites from the pan when they're slightly more rare than your target doneness - they'll continue cooking from residual heat while resting. For medium-rare, pull them at 2-3 minutes total cooking time. Use an instant-read thermometer if needed: 120-125°F for rare, 130-135°F for medium-rare. Also crucial: don't move the meat around while it's searing. Let each side develop a crust for a full 1-2 minutes before flipping. Finally, work in batches to avoid overcrowding, which drops the pan temperature and causes steaming instead of searing.

Heavy cream provides the best texture and richness, but you have options. Half-and-half works in a pinch, though the sauce will be slightly thinner - you may need to simmer it a bit longer to thicken. For a lighter version, you can use whole milk combined with 1 tablespoon of cornstarch mixed into the cold milk before adding it to the pan. Greek yogurt creates a tangy alternative, but add it off heat to prevent curdling. Avoid skim milk or low-fat alternatives as they won't create the proper creamy, luxurious texture that makes this sauce special.

Visual and tactile cues are your best friends. For medium-rare, look for a deep brown, caramelized crust on all sides with the meat still feeling springy when pressed with tongs - not soft (rare) or firm (well-done). The timing is quick: 2 minutes on the first side, then 1-2 minutes on the second side for 1-inch cubes. If you cut one open, you should see a warm pink center. An instant-read thermometer is foolproof: insert it into the thickest piece for 120-125°F (rare), 130-135°F (medium-rare), or 135-145°F (medium). Remember, the internal temperature will rise 5 degrees while resting.

These rich, savory steak bites pair beautifully with lighter sides that can soak up the delicious garlic sauce. Creamy mashed potatoes or garlic parmesan mashed cauliflower are classic choices. For vegetables, try roasted asparagus, sautéed green beans, or a crisp Caesar salad. Rice or pasta also work wonderfully - the sauce clings perfectly to fettuccine or penne. For a low-carb option, serve over cauliflower rice or with roasted Brussels sprouts. If serving as an appetizer, provide crusty bread slices or toasted baguette rounds for dipping in the sauce.

Absolutely! This recipe is incredibly versatile. Chicken breast or thigh, cut into 1-inch cubes, works wonderfully - cook for 3-4 minutes per side until internal temp reaches 165°F. Pork tenderloin cubes are excellent and cook in about the same time as beef. Large shrimp (16-20 count) are spectacular and only need 2-3 minutes total cooking time. Even firm fish like swordfish or tuna, cut into cubes, can be substituted - though reduce cooking time to just 1-2 minutes per side. The creamy garlic sauce complements all these proteins beautifully.

Store leftover steak bites and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, bring the steak to room temperature for 15 minutes, then warm gently in a skillet over medium-low heat for 2-3 minutes, just until heated through - overheating will make the meat tough. Reheat the sauce separately in a small saucepan over low heat, stirring constantly and adding a splash of cream if it's too thick. You can also gently reheat everything together in a skillet over low heat. Avoid the microwave if possible, as it tends to cook the steak unevenly and make it rubbery.

Recipe Troubleshooting Guide

✅

Steak Bites Are Tough or Chewy

Problem: The steak bites turned out tough and difficult to chew instead of tender and juicy.

Solution: This almost always means overcooking. Steak bites cook incredibly fast - we're talking 3-4 minutes total. Use high heat and remove them from the pan when they're still slightly more rare than your target doneness. Also ensure you're cutting against the grain of the meat when cubing your steak. If your steak is already cooked and tough, there's no way to reverse it, but you can slice the bites very thin and use them in tacos or sandwiches where they'll be less noticeable. Prevention is key: invest in an instant-read thermometer and pull the meat at 130-135°F for perfect medium-rare.

✅

No Brown Crust Formed

Problem: The steak bites are gray and steamed rather than beautifully browned and crispy.

Solution: This happens when the pan isn't hot enough or is overcrowded. Your skillet needs to be screaming hot - heat it for 3-5 minutes over high heat until the oil shimmers. Pat the steak cubes completely dry with paper towels before seasoning; moisture prevents browning. Most importantly, don't crowd the pan - leave at least 1 inch between each piece. Cook in two batches if necessary. Once the steak hits the pan, resist the urge to move it around. Let it sit undisturbed for a full 2 minutes to develop that caramelized crust. Using a cast-iron skillet helps maintain consistent high heat.

✅

Sauce Is Too Thin or Won't Thicken

Problem: The creamy garlic sauce remains watery and won't reach the proper thick, coating consistency.

Prevention: The sauce needs time and the right temperature to reduce and thicken. After adding all sauce ingredients, bring to a gentle simmer (not a rolling boil) and cook for 4-5 minutes, whisking frequently. The sauce should coat the back of a spoon when ready. If it's still thin after 5 minutes, make a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water, whisk it into the sauce, and simmer for 1-2 more minutes. The mayonnaise is crucial for thickening, so don't skip or reduce it. If you substituted light cream or milk, that's likely your problem - heavy cream is essential for proper thickness.

✅

Sauce Tastes Too Garlicky or Harsh

Problem: The garlic flavor is overpowering and bitter instead of mellow and savory.

Recovery: Raw or burned garlic tastes harsh and bitter. When you add the minced garlic to the butter, it should cook for only 30-45 seconds until fragrant - not until browned. If it browns, it will be bitter; start over with fresh butter and garlic. If the sauce already tastes too garlicky, balance it by adding an extra 1/4 cup of cream and 1 teaspoon of sugar to mellow the bite. Fresh garlic is much milder than jarred minced garlic, so if you used jarred, reduce the amount by half next time. You can also add a squeeze of fresh lemon juice to brighten and balance the flavor profile.

✅

Steak Bites Are Unevenly Cooked

Problem: Some steak bites are perfectly cooked while others are overcooked or undercooked.

Prevention: This indicates uneven cube sizes. Take the time to cut all steak cubes to a uniform 1-inch size - use a ruler if needed. Smaller pieces will overcook while larger ones stay raw. Also ensure your pan maintains consistent high heat throughout cooking; if it cools down between batches, let it reheat for 1-2 minutes before adding the next batch. Don't add the steak straight from the refrigerator; let it sit at room temperature for 15-20 minutes so the center and exterior cook at the same rate. Finally, use tongs to flip each piece individually rather than stirring them all at once, ensuring each side gets proper contact with the hot pan surface.

✅

Flavor Balance Issues

Too Sweet: If the sauce tastes unexpectedly sweet, you may have used a sweet Dijon variety or a sauce with added sugar. Balance it by adding an extra teaspoon of regular Dijon mustard and a splash of lemon juice or red wine vinegar. The acidity will cut the sweetness and restore savory balance.

Too Salty: If too salty, the culprit is likely the soy sauce or salted butter combined with seasoned steak. Dilute by adding another 1/4 cup of unsalted heavy cream. You can also add 1-2 teaspoons of honey or brown sugar to counteract saltiness. Next time, use unsalted butter and low-sodium soy sauce, and go lighter on the salt when seasoning the raw steak.

Bland: If the dish tastes flat, it needs acid and depth. Add freshly cracked black pepper, a squeeze of fresh lemon juice, and an extra splash of Worcestershire sauce. Make sure you didn't skip the Dijon mustard - it adds crucial tang. Finishing with flaky sea salt on top of the plated steak bites (not just during cooking) also brightens flavors. Fresh herbs like chopped parsley or thyme can add another dimension.

Flat-lay of raw marbled ribeye steak on wooden board surrounded by prep bowls containing minced garlic, heavy cream, mayonnaise, Dijon mustard, with bottles of Worcestershire and soy sauce, plus fresh green onions

Selecting the Perfect Steak for Steak Bites

The cut of beef you choose makes all the difference in this recipe. Ribeye is the gold standard for steak bites because of its generous marbling - those thin streaks of intramuscular fat that melt during cooking, creating unparalleled juiciness and flavor. The fat content in ribeye means you can cook it quickly over high heat without worrying about it drying out. Sirloin is an excellent budget-friendly alternative that's naturally tender and has enough marbling to stay moist. New York strip also performs beautifully, offering a good balance of tenderness and beefy flavor. Whatever cut you select, look for USDA Choice or Prime grade for best results, and aim for steaks that are at least 1 to 1.5 inches thick so you can cut proper cubes.

Freshness and proper handling are equally important. Choose steak with bright red color and firm texture - avoid any with brown spots or excessive liquid in the package. If possible, buy from a butcher who can cut your steak to order. Let your steak come to room temperature for 15-20 minutes before cutting and cooking; cold steak contracts when it hits the hot pan, becoming tough. When cutting into cubes, always slice against the grain of the meat (perpendicular to the muscle fibers) - this shortens the fibers and makes each bite more tender. Finally, pat the cubes completely dry before seasoning; surface moisture creates steam instead of a sear, preventing that essential caramelized crust from forming.

Essential Ingredient Notes

  • Ribeye or Sirloin Steak: Choose well-marbled ribeye for maximum flavor and tenderness, or opt for sirloin as a leaner, budget-friendly option. Look for steaks at least 1 inch thick for proper cubing. Bring to room temperature before cooking and always cut against the grain into uniform 1-inch cubes for even cooking.
  • Fresh Garlic: Use fresh garlic cloves, not jarred minced garlic, for the best flavor. Fresh garlic has a mellow, sweet quality when briefly sautéed, while jarred garlic can taste harsh and bitter. Mince finely so it distributes evenly throughout the sauce and doesn't burn in the hot pan.
  • Heavy Cream: Don't substitute with milk or half-and-half unless necessary - heavy cream's high fat content is what creates the luxuriously thick, velvety sauce. It also won't curdle or separate when simmered at high temperatures. Use full-fat heavy cream (not light or whipping cream) for best results.
Close-up of steak bites searing in a hot cast-iron skillet, showing deep caramelized crust forming with visible grill marks, steam rising, and golden brown edges

Mastering the Searing Technique

The secret to restaurant-quality steak bites lies in mastering the sear. Professional chefs know that high heat and patience are non-negotiable. Your pan - ideally a heavy cast-iron skillet - should be preheated for 3-5 minutes over high heat until a drop of water instantly sizzles and evaporates on contact. This extreme heat triggers the Maillard reaction, a chemical process that creates hundreds of new flavor compounds and that gorgeous brown crust we crave. When the steak hits the pan, you should hear an immediate, aggressive sizzle. If you don't, the pan isn't hot enough; remove the steak and let the pan heat longer. Once the meat is in the pan, resist all temptation to move, flip, or peek at it for a full 2 minutes. This patience allows a proper crust to form - moving too early will tear the meat and prevent caramelization.

The finishing technique is equally important. After both sides are beautifully browned, remove the steak bites immediately to a plate - they'll continue cooking from residual heat, so you want to pull them slightly before your target doneness. Never skip the resting period, even though we're talking about small pieces. Those 2-3 minutes allow the juices, which have been driven to the center by heat, to redistribute throughout the meat. If you cut or sauce them immediately, all those precious juices will run out onto the plate. When you return the rested steak to the sauce, toss gently and briefly - just 30-60 seconds to coat and warm through. Extended time in the sauce will continue cooking the meat and make it tough. The goal is barely warmed in sauce, not simmered or braised in it.

The Perfect Pan Temperature

Getting your pan to the right temperature is the single most important factor in achieving a proper sear. Heat a dry cast-iron or heavy stainless steel skillet over high heat for 3-5 minutes. To test readiness, flick a few drops of water into the pan - they should instantly form balls that skitter across the surface and evaporate within 1-2 seconds (this is called the 'mercury ball test'). Add oil only once the pan is fully heated; it should shimmer and ripple but not smoke. The pan is too hot if the oil smokes immediately. If your steak doesn't sizzle loudly when it hits the pan, remove it and let the pan reheat - a weak sizzle means you're steaming, not searing.

Crispy Steak Bites with Creamy Garlic Sauce

Prep 10 min
Cook 10 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Steak

  • 4 cloves garlic, minced
    Fresh garlic only - jarred will taste bitter
  • 1 cup heavy cream
    Essential for thick, velvety texture
  • 3 tablespoons mayonnaise
    Helps thicken and adds richness
  • 1 tablespoon Dijon mustard
    Adds tang and depth
  • 2 tablespoons beef broth
    Enhances savory beef flavor
  • 1 tablespoon Worcestershire sauce
    Adds umami complexity
  • 1 teaspoon soy sauce
    Deepens savory notes
  • 1 tablespoon butter
    For sautéing garlic

For the Creamy Garlic Sauce

  • 1.5 lbs ribeye or sirloin steak
    Cut into 1-inch cubes, room temperature
  • 2 tablespoons olive oil
    High smoke point for searing
  • 1/2 teaspoon kosher salt
    Season generously
  • 1/2 teaspoon black pepper
    Freshly cracked preferred
  • 1/4 teaspoon red pepper flakes
    Optional, for garnish
  • 2 tablespoons chopped green onions
    Fresh, for garnish

Instructions

  1. Prepare the Steak

    Pat steak cubes completely dry with paper towels - this is crucial for achieving a proper sear. Season generously with kosher salt and freshly cracked black pepper on all sides. Let the seasoned cubes sit at room temperature for 10-15 minutes while you prepare your other ingredients and get your pan heating.

  2. Sear the Steak Bites

    Heat olive oil in a large cast-iron skillet over high heat for 3-5 minutes until shimmering. Working in two batches to avoid overcrowding, add steak cubes in a single layer with space between each piece. Sear for 2 minutes without moving or touching them - this allows the crust to form. Flip each piece with tongs and sear the second side for 1-2 minutes for medium-rare. Remove to a plate, tent loosely with foil, and repeat with remaining steak.

  3. Make the Creamy Garlic Sauce

    Reduce heat to medium. Add butter to the same skillet (don't wipe it clean - those browned bits add flavor). Add minced garlic and stir constantly for 30-45 seconds until fragrant but not browned. Pour in heavy cream, mayonnaise, Dijon mustard, beef broth, Worcestershire sauce, and soy sauce. Whisk continuously for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. It should have a creamy, pourable consistency.

  4. Combine and Serve

    Return the rested steak bites to the skillet along with any accumulated juices from the plate. Toss gently to coat each piece in the creamy garlic sauce, cooking for just 30-60 seconds to warm through - don't let them simmer or they'll overcook. Transfer immediately to a serving platter, drizzle with extra sauce from the pan, and garnish with chopped green onions and a pinch of red pepper flakes. Serve hot with crusty bread or over mashed potatoes.

Recipe Notes & Tips

Storage

Store steak bites and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the meat from becoming tough. The sauce can be refrigerated for up to 5 days and reheated with a splash of cream to restore consistency. Not recommended for freezing as the texture of both the meat and cream sauce will be compromised.

Serving Suggestions

Serve over creamy mashed potatoes, garlic parmesan mashed cauliflower, or buttered egg noodles to soak up the delicious sauce. Pair with sautéed green beans, roasted asparagus, or a crisp Caesar salad. For appetizer presentation, serve with toothpicks and crusty bread slices for dipping. The dish pairs beautifully with a full-bodied red wine like Cabernet Sauvignon or Malbec.

Variations

Try different proteins: chicken breast cubes (cook 3-4 min per side), large shrimp (2-3 min total), or pork tenderloin. For flavor variations, add 2 tablespoons of cream cheese to the sauce for extra richness, or stir in 1/4 cup grated Parmesan. Make it spicy by doubling the red pepper flakes or adding 1 teaspoon of hot sauce. For a lighter version, substitute half the heavy cream with chicken broth (sauce will be thinner but still delicious).