Can I use ribeye instead of sirloin?

Absolutely! Ribeye makes incredibly flavorful steak bites with that gorgeous marbling. Just trim off excess fat before cubing - too much fat can make the sauce greasy. The good news? Ribeye's richness pairs beautifully with the garlic butter. You might need to cook it a minute less since it's more tender than sirloin. My butcher once talked me into trying filet mignon - delicious but honestly not worth the splurge for this recipe!

How do I prevent the sauce from curdling?

Ah, the heartbreak of a broken sauce! Here's how I keep mine silky smooth every time: Low and slow wins the race - Keep the heat at medium-low once you add the cream Stir like it's your job - Constant gentle whisking prevents hot spots Off-heat cheese melting - Take the pan off the burner before adding parmesan If disaster strikes, don't panic! A splash of hot water and vigorous whisking can often bring it back together. I've been there more times than I'd like to admit.

Can I make this dairy-free?

For my lactose-intolerant friends, yes! Swap butter for ghee or olive oil, and use full-fat coconut cream instead of dairy cream. The parmesan's trickier - I've had decent results with a mix of nutritional yeast and a pinch of salt, though it's not quite the same. A vegan parmesan alternative can work in a pinch too. The steak itself will still be fantastic, but fair warning - that sauce won't have quite the same magic without real dairy.

Steak Bites in Garlic Butter with Creamy Parmesan

Description

Juicy steak bites cooked in garlic butter and topped with a creamy parmesan sauce. A quick, flavorful dish perfect for any occasion.

Ingredients

1 lb sirloin steak, cut into bite-sized pieces
3 tbsp butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp chopped parsley (optional)

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Instructions

Heat olive oil in a pan over medium-high heat.
Add steak bites and season with salt and pepper. Cook for 3-4 minutes until browned.
Remove steak from the pan and set aside.
In the same pan, melt butter and sauté minced garlic for 30 seconds.
Pour in heavy cream and bring to a simmer.
Stir in parmesan cheese until melted and smooth.
Return steak bites to the pan and coat with the sauce.
Garnish with parsley if desired and serve hot.

Notes

Use room-temperature steak for even cooking.
Adjust salt to taste if using salted butter.
For a thinner sauce, add a splash of milk.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: American