Garlic Butter Steak Bites Recipe - Savory Nothings (2024)

FAQs

Is chuck roast good for steak bites? ›

Fatty and inexpensive cut of steak turned into mouth watering meals.

Ingredients You'll Need

Steak: Cut the steak into bite size pieces, roughly one-inch cubes. Try to cut the steak into even sized pieces so that they cook evenly. Butter or Ghee: If you are using butter for this recipe, I highly recommend using a pasture-raised butter like Kerrygold because it will have more flavor.

If you do decide to add some fat, stick with olive oil, not butter, says Angelo Auriana, executive chef at Factory Place Hospitality. "There is no real need for butter when cooking a steak because it already has plenty of fat and flavor in the meat itself," he says.

Texture. The texture of both cuts is the same before you cook them because they're the same type of meat. They're a little tougher than a beef rib roast or round roast, and nowhere near as delicate as filet mignon because they come from a very different part of the animal.

Cooking this cut to about 190 F to 200 F results in meat that is more tender. Like a pot roast, when properly cooked, a fork inserted into the steak should easily twist off a piece of meat.

Butter has a rich, creamy taste that, when melted over the hot surface of a perfectly cooked steak, creates a symphony of flavors. This combination doesn't just add fat; it introduces depth and complexity, enhancing the natural savoriness of the meat.

Now, before you accuse restaurants of butter sabotage, let's talk about the "tenderizer" effect. The fat in the butter can help soften the meats' protein fibers, resulting in a more tender steak.

Look for something with dried herbs like oregano, basil, thyme, and rosemary. Flaky Sea Salt: I LOVE Maldon sea salt in this steak blend. Cavender's Greek Seasoning or Generic All-Purpose Seasoning: Adds more flavor and a mix of aromatics. You can leave this out, but I genuinely love the extra flavor.

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 USDA also cautions against rinsing meat to cut down on the risk of cross contamination. "If you wash meat or poultry, some bacteria can be splashed on the surfaces of your kitchen.

Is beef stew meat the same as steak bites? ›

They come from two distinct areas! Stew Meat often originates from the end cuts of the animal, more suited for braising and longer cooking times, while steak tips come from the middle meats, making them the perfect grilling option! 🔥

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

The TL/DR version: start with a good, thick, well-marbled steak. Season it well. Sear it in hot oil in cast iron, flipping as often as you'd like. Add butter and aromatics.

Craving a grilled steak but don't have a grill, or can't fire it up during the winter months? Bring out the cast iron skillet and butter! By basting (spooning hot butter) your steak on a hot skillet, you'll get an evenly seared, golden-brown crust.

Cheesesteak meat

Obviously, ribeye steak is the best, but it can be a little pricey for a few sandwiches. Chuck could work for a budget approach, but you might get it cut just a little thinner than the ribeye. (Ribeye should be cut about 1/8″ thick, chuck almost shaved.)

So you can make a few chuck steaks out of chuck roasts. In fact, save money by buying a chuck roast, slicing it into steaks, and freezing it. Both meat cuts are tough, so we recommend to cook them slowly, by stewing or braising. Chuck roasts do well when you cook them in liquid.

chuck meat

The beef chuck cut comes from the animal's upper shoulder and lower neck. Steaks and roasts come from this area. Because the shape of the shoulder bone looks like a seven, chuck steaks are known as 7-bone steaks.

Beef tips generally refer to sirloin tips (sometimes labeled “bavette” or “flap meat”). This cut can be hard to find, and it's too easy to pick up similarly named roasts that end up tough because they have little fat or connective tissue. For the meatiest, most tender beef tips and gravy, opt for boneless beef chuck.