Knoblauch-Butter Steak Würfel

There's something magnetic about the smell of steak hitting hot oil—it fills the kitchen so completely that everything else fades away. I discovered these garlic butter steak cubes on a Tuesday night when I had exactly twenty minutes and a craving for something that felt fancy but didn't require fussing. The beauty of cutting steak into cubes is that they cook faster and somehow taste even better when they're tossed in that silky, golden garlic butter. It became my go-to when friends dropped by unexpectedly or when I needed dinner that felt more like celebration than obligation.

I made this for my sister last spring when she was going through a rough patch, and watching her face light up at that first bite told me everything. She came back to the kitchen three times asking for the recipe, and I realized it wasn't just delicious—it was the kind of dish that makes people feel cared for. Now whenever someone asks me for an easy dinner that impresses, this is what I make.

Ingredients

• Sirloin or ribeye steak, 1½ lbs cut into 1-inch cubes: The size matters—these chunks are big enough to get a gorgeous sear but small enough to cook through quickly.
• Salt and black pepper: Season boldly; you're creating a flavorful crust that'll hold up to the rich butter.
• Unsalted butter, 4 tbsp: Use real butter, not margarine—it's what transforms this from good to unforgettable.
• Fresh garlic, 5 cloves minced: Mince it fine so every piece gets coated and caramelizes slightly in that butter.
• Olive oil, 1 tbsp: High heat oil for searing; it gets the pan hot enough to develop that restaurant-quality crust.
• Fresh parsley, 1 tbsp chopped: Adds a bright, fresh note that balances all that richness—don't skip it.
• Crushed red pepper flakes, ½ tsp optional: A whisper of heat that makes everything taste more alive.

Instructions

Prep Your Steak:

Pat the cubes completely dry with paper towels—moisture is the enemy of a good sear. Season generously with salt and pepper, making sure every side gets coated.

Get Your Pan Screaming Hot:

Pour olive oil into a large skillet and let it heat over high heat until it shimmers and moves like water. You'll know it's ready when it almost smokes.

Sear Without Stirring:

Add steak cubes in a single layer and leave them alone for 2-3 minutes—this is where the magic happens, and moving them around ruins it. Flip each cube and cook another 2-3 minutes until browned all over.

Build the Garlic Butter Moment:

Turn heat to medium-low, add butter and minced garlic, and stir continuously for 1-2 minutes until the garlic becomes fragrant and the butter starts to foam slightly around the steak.

Finish and Serve:

Toss in fresh parsley and red pepper flakes if you're using them, give everything one final toss, and get it on a plate while it's still hot.

Merken

My favorite version of this happened on a random Friday when I added a splash of Worcestershire sauce to the butter at the last second. The transformation was instant—deeper, more complex, almost mysterious. That's when I realized these cubes are a canvas, and the butter is where you can make them entirely your own.

What Makes This Special

Most steak dishes ask you to choose between tenderness and flavor, but these cubes give you both. The high-heat sear creates a caramelized crust that locks in juices while the quick cooking keeps the inside tender and pink. The garlic butter isn't just a sauce—it's the connective tissue that pulls everything together into something greater than the sum of its parts.

How to Serve It

These steak cubes shine on their own as an elegant appetizer, but they're even better as a main dish served over something that catches that incredible butter. Mashed potatoes are my first instinct because they soak up every drop, but rice, polenta, or crusty bread all work beautifully. I've even served them over a simple green salad when I wanted something lighter but still decadent.

Small Changes, Big Flavor

The genius of this recipe is how flexible it is while remaining completely foolproof. Swap the parsley for fresh chives if you want something more delicate, or use thyme if you're craving something earthy and warm. A squeeze of fresh lemon juice brightens everything, while a dash of balsamic vinegar adds sophistication. The red pepper flakes are optional, but I've learned they're worth including—that tiny hint of heat makes people lean in and ask for the recipe.

• Always use high heat for searing; low heat means no crust, and the crust is everything.
• If you're cooking for a crowd, sear the steak in batches rather than overcrowding—it takes an extra two minutes but delivers infinitely better results.
• Serve immediately after tossing with the garlic butter; these are best when they're still hot and the butter is still silky.

Merken

This recipe taught me that sometimes the most impressive dishes are the simplest ones, made spectacular by technique and care. Every time I make it, I'm reminded that good food doesn't need to be complicated—it just needs to be made with attention.

Fragen & Antworten zum Rezept

→ Wie erziele ich zarte Steakwürfel?

Wichtig ist, das Fleisch vor dem Anbraten trocken zu tupfen und bei hoher Hitze zu braten, damit die Säfte eingeschlossen bleiben.

→ Kann ich andere Kräuter verwenden?

Ja, Schnittlauch oder Thymian lassen sich problemlos anstelle von Petersilie nutzen und bringen unterschiedliche Geschmacksnoten.

→ Wie lange sollten die Steakwürfel gebraten werden?

Je Seite 2-3 Minuten anbraten, bis sie schön gebräunt sind und den gewünschten Gargrad erreicht haben.

→ Gibt es eine vegane Alternative für die Butter?

Gemüseöl oder vegane Butter können als Ersatz verwendet werden, ohne den Geschmack zu stark zu verändern.

→ Wie kann ich die Schärfe anpassen?

Rote Pfefferflocken nach Geschmack hinzufügen oder weglassen, um Schärfe zu variieren.