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.

It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

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.

Much to our surprise steak cooked with olive oil brought out the natural flavors of meat and helped maintain a desirable texture much better than butter.

Instead, it's a classic pan-searing technique called butter-basting that, for my money, often gives me the kinds of steaks, chops, and fish I crave.

Best Oil for Steak

When cooking steak in cast iron skillets, you want to use oils with a high smoke point like peanut, canola, grapeseed, and avocado oil. These oils all have smoke points over 400 degrees Fahrenheit that can withstand the high heat needed to cook steak.

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.

It's as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

Why put rosemary on steak? ›

Fresh Rosemary and Thyme: Rosemary adds an earthy, minty flavor while thyme is sharp and peppery. Together, they make a winning aromatic combination.

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

Your steak probably tastes better at a steakhouse because we use lots (and lots) of butter. Bonus points when it's compound butter! Even the dishes that aren't served with a pat of butter on top are likely doused with a ladle of clarified butter to give the steak a glossy sheen and a rich finish.

Add 2 tbsp unsalted butter to the top of each steak during the last few minutes of cooking, spooning butter over steak as it melts. Remove the steaks from the skillet and let rest for 3 to 5 minutes.

Steak tips are most often cut from the sirloin, but they can be cut from any part of the cow. These premium steak tips are robust and meaty thanks to the varied tender steaks they're cut from, like tri-tip, flank steak, coulotte, and, of course, sirloin.

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.