If you’re craving a dish that perfectly balances bold flavors with a touch of elegance, then this Sautéed Steak Bites in White Wine Garlic Butter Sauce Recipe is about to become your new favorite go-to. Imagine tender, juicy steak cubes kissed by a flavorful blend of spices, then bathed in a luscious white wine garlic butter sauce that makes every bite melt in your mouth. This recipe is wonderfully straightforward but delivers impressive results that are bound to wow anyone lucky enough to share your table.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building layers of flavor and richness. You’ll notice the harmony between the spices on the steak and the aromatic garlic and fresh herbs, all brought to life by the white wine and butter sauce.
- 2 lbs. top sirloin steak: Choose top sirloin for the perfect balance of tenderness and flavor, but you can also experiment with sirloin tip or ribeye for different textures.
- Salt to taste: Essential to enhance and bring out the natural flavors of the steak.
- ¾ teaspoon garlic powder: Adds a subtle garlicky background that compliments the fresh garlic in the sauce.
- ¾ teaspoon onion powder: Deepens the savory notes of the steak seasoning without overpowering.
- ¾ teaspoon paprika: Brings a hint of warmth and a beautiful color to the steak bites.
- ¾ teaspoon brown sugar: Balances the savory spices with a touch of sweetness.
- ½ teaspoon black pepper: Adds a gentle kick to the flavor profile.
- ½ teaspoon chili powder: Provides subtle smoky heat to keep things exciting.
- ½ teaspoon mustard powder: Delivers subtle sharpness that complements the beef.
- 2-3 tablespoons olive oil: For searing the steak to a perfect crust without sticking.
- ¾ cup dry white wine: A key ingredient to create a bright, slightly acidic sauce that counterbalances the richness of butter and steak.
- 4 tablespoons butter: Adds creaminess and richness to the sauce for that luxurious finish.
- 4 cloves garlic (thinly sliced): Infuses the butter sauce with aromatic, mellow garlic flavor.
- 4 sprigs fresh thyme: Bring an earthy, herby freshness to the sauce.
- 1 tablespoon fresh parsley (finely chopped): For a fresh, vibrant garnish that brightens the dish.
How to Make Sautéed Steak Bites in White Wine Garlic Butter Sauce Recipe
Step 1: Prepare Your Seasoning and Ingredients
Start by blending the garlic powder, onion powder, paprika, brown sugar, black pepper, chili powder, and mustard powder together. This seasoning mix is what gives the steak bites their irresistible depth of flavor. Don’t forget to measure all your other ingredients too – having everything ready makes the cooking process smooth and joyful. For extra tenderness, you can gently pound your steak cubes under plastic wrap with a meat mallet, which helps the steak soak up the seasoning even better.
Step 2: Cut and Season the Steak
Trim your top sirloin steak into 1-inch cubes and pat them dry. This step is super important to get a clean sear. Season the steak cubes generously with salt—about 1 ½ teaspoons or to your liking—and then coat them evenly with your homemade spice blend. It might seem like a lot, but it really infuses the meat and later enhances the sauce’s flavor beautifully.
Step 3: Sear the Steak Bites
Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the steak bites in batches, cooking each batch for about 1 minute per side. You want a beautiful brown crust while keeping the inside medium-rare and juicy. Don’t overcrowd the pan; that way, each piece gets perfectly caramelized. Once seared, transfer the steak bites to a plate and set aside.
Step 4: Create the White Wine Sauce
Lower the heat to medium and off the heat, add the dry white wine into the skillet. Use a silicone spatula to gently scrape up all the browned bits stuck to the bottom—this is where the magic happens, delivering tons of flavor into your sauce. Bring the wine up to a gentle boil and let it reduce by half, which takes around 6 minutes. This concentrates the flavor and gives the sauce a lovely body.
Step 5: Add Butter, Garlic, and Thyme
Once the wine has reduced, stir in the butter, sliced garlic, and fresh thyme sprigs. Let the sauce simmer gently for 3 minutes, allowing the garlic to soften and the herbs to infuse their delicate aroma into the buttery sauce. This step brings a beautiful richness that ties the dish together.
Step 6: Combine Steak and Sauce
Reduce the heat to medium-low and return the steak bites along with any juices from the plate back to the skillet. Spoon the luscious sauce over the steak and gently warm everything for 2 to 3 minutes until the steak is heated through and perfectly coated in the garlic butter sauce. Finish off by sprinkling freshly chopped parsley on top for a pop of color and freshness.
Step 7: Enjoy!
You’re now ready to enjoy your Sautéed Steak Bites in White Wine Garlic Butter Sauce Recipe. Serve the steak bites as a delightful appetizer with toothpicks or as a hearty main course alongside creamy mashed potatoes and crisp roasted green beans.
How to Serve Sautéed Steak Bites in White Wine Garlic Butter Sauce Recipe
Garnishes
Fresh parsley isn’t just for looks—it adds a subtle brightness that wakes up the rich sauce beautifully. Feel free to experiment with finely chopped chives or a sprinkle of crushed red pepper flakes for a slight twist and kick. A light drizzle of extra virgin olive oil before serving can also add a lovely sheen and richness.
Side Dishes
This recipe pairs wonderfully with creamy mashed potatoes, which soak up the decadent garlic butter sauce like a dream. Roasted or sautéed green beans provide a fresh, crisp contrast, but steamed asparagus or garlic butter mushrooms are fantastic alternatives. For something lighter, a simple crisp salad with a tangy vinaigrette works perfectly to balance the meal.
Creative Ways to Present
For a fun appetizer vibe, serve the steak bites with toothpicks on a rustic wooden platter alongside small bowls of sauces like horseradish cream or a spicy aioli. If serving as a main dish, plating the steak bites atop a soft polenta or creamy risotto elevates the experience. You can even transform leftovers into gourmet sliders or steak wraps for an exciting next-day meal.
Make Ahead and Storage
Storing Leftovers
Leftover steak bites can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to include some of the garlic butter sauce to keep the meat moist and flavorful during storage.
Freezing
If you want to freeze the steak bites, place them in a freezer-safe container and cover with the sauce to protect against freezer burn. They will keep well for about 2 months. For best texture, thaw overnight in the refrigerator before reheating.
Reheating
Reheat your steak bites gently in a skillet over low heat, adding a splash of water or extra butter if needed to loosen the sauce. Avoid microwaving if possible, as this can toughen the steak. Reheating slowly helps preserve the tender texture and rich flavors.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While top sirloin is ideal for tender, flavorful bites, you can also use ribeye, sirloin tip, or even filet mignon if you want something extra tender. Just remember that cooking times might vary slightly based on the cut’s thickness and fat content.
What kind of white wine works best?
Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work beautifully here. Avoid overly sweet wines as they can throw off the balance of the sauce. The goal is to add just a hint of acidity and fruitiness that complements the garlic butter and steak perfectly.
Can I make this recipe dairy-free?
Yes! You can substitute the butter with a high-quality dairy-free margarine or a flavorful olive oil. The sauce won’t be quite as rich and creamy, but it will still be delicious. Just be mindful that the flavor profile will change slightly without butter.
Is it better to cook steak bites rare, medium, or well done?
Medium-rare is ideal for steak bites to keep them juicy and tender. Cooking beyond medium can quickly dry out the small pieces. That said, you can adjust according to your preference, but watch closely as the small size means they cook fast.
Can I prepare the steak bites ahead of time and cook everything later?
You can season and even cut the steak bites a few hours ahead, but for best flavor and tenderness, cook the steak and sauce fresh. If pressed for time, sear the steak bites and store them separately from the sauce, then combine and reheat gently before serving.
Final Thoughts
This Sautéed Steak Bites in White Wine Garlic Butter Sauce Recipe is one of those dishes that feels luxurious but is surprisingly easy to make. Whether you’re treating yourself or impressing guests, the combination of tender steak, vibrant seasoning, and a velvety sauce is simply unbeatable. Give it a try—you might just discover your next signature recipe that everyone will ask for again and again!
Print
Sautéed Steak Bites in White Wine Garlic Butter Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This flavorful Steak Bites recipe features tender sirloin steak cubes perfectly seasoned and seared to medium-rare, then simmered in a rich garlic, thyme, and white wine butter sauce. Ideal as a savory appetizer or a satisfying main dish, these steak bites deliver bold tastes and a luscious sauce that pairs beautifully with mashed potatoes or roasted veggies.
Ingredients
Steak and Seasoning
- 2 lbs. top sirloin steak (see notes for other cut options)
- Salt (to taste, up to 1½ teaspoons)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- ¾ teaspoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
Cooking Ingredients
- 2–3 tablespoons olive oil (plus more as needed)
- ¾ cup dry white wine (e.g., Sauvignon Blanc or Chardonnay)
- 4 tablespoons butter
- 4 cloves garlic, thinly sliced
- 4 sprigs fresh thyme
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Prepare Seasoning and Tenderize: Combine garlic powder, onion powder, paprika, brown sugar, black pepper, chili powder, and mustard powder in a bowl and set aside. Cover the steak with plastic wrap and gently tenderize each side with a meat mallet to enhance tenderness.
- Cut and Season Steak: Cut the steak into 1-inch cubes, pat dry to remove moisture. Sprinkle with salt to taste (up to 1½ teaspoons). Rub the seasoning mixture evenly over all sides of the steak cubes, ensuring thorough coverage for maximum flavor.
- Sear Steak: Heat olive oil in a large skillet over medium-high heat. In batches, sear the steak bites for 1 minute per side, totaling about 4 minutes per batch, achieving a medium-rare cook. Remove and set aside each batch before continuing with the next.
- Deglaze with Wine: Turn off the heat momentarily, add dry white wine to the skillet. Turn heat back to medium and use a silicone spatula to scrape and incorporate the browned bits (fond) from the skillet into the sauce. Bring to a gentle boil and reduce the liquid by half over approximately 6 minutes.
- Add Butter and Aromatics: Stir in butter, thinly sliced garlic, and fresh thyme sprigs. Simmer gently for 3 minutes to infuse the sauce with garlic and herb flavors.
- Combine Steak and Sauce: Reduce heat to medium-low. Return the steak bites along with any accumulated juices back into the skillet. Spoon sauce over the meat and heat through for 2 to 3 minutes, adjusting cooking time if a different doneness is desired. Sprinkle with fresh parsley before serving.
- Serve: Present as an appetizer with toothpicks or elevate to a main course alongside mashed potatoes and roasted green beans for a complete meal.
Notes
- Top sirloin is preferred for tenderness and flavor, but ribeye or filet mignon can also be used.
- Dry white wine such as Sauvignon Blanc or Chardonnay works best for deglazing and sauce flavor.
- Adjust seasoning amounts to taste, particularly salt and spices.
- For more tender steak bites, gently tenderizing the meat with a mallet is recommended before cutting and seasoning.
- Ensure steak cubes are patted dry before seasoning to achieve a good sear.
