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Ultra close-up macro of garlic butter steak bites over creamy parmesan polenta

Garlic Butter Steak Bites with Creamy Parmesan Polenta

Juicy, caramelized sirloin steak cubes seared in a smoking-hot cast iron skillet and basted in foaming garlic rosemary butter, served over a bed of ultra-velvety, cheesy parmesan polenta. A 20-minute restaurant-quality steakhouse dinner made entirely in one pan!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 plates (steak bites over creamy polenta)
Course: Date Night, Dinner, Main Course, Quick Dinners
Cuisine: American Steakhouse, Italian-American Comfort
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Caramelized Garlic Butter Steak Bites
  • 1 ½ lbs halal sirloin or ribeye steak trimmed of excess fat and cut into 1-inch bite-sized cubes
  • 2 tablespoon high-heat avocado oil or olive oil for searing
  • 4 tablespoon unsalted butter divided
  • 5 cloves fresh garlic minced
  • 2 sprigs fresh rosemary whole sprigs for pan basting
  • 3 sprigs fresh thyme
  • 1 teaspoon coarse kosher salt
  • ¾ teaspoon freshly cracked black pepper
  • ½ teaspoon smoked paprika
Velvety Parmesan Polenta
  • 1 cup coarse yellow cornmeal polenta dry coarse polenta
  • 3 cups low-sodium chicken bone broth or vegetable broth
  • 1 cup whole milk or half-and-half
  • 3 tablespoon unsalted butter
  • ¾ cup freshly grated Parmigiano-Reggiano cheese
  • ½ teaspoon fine sea salt plus extra to taste
  • ¼ teaspoon freshly cracked black pepper
Finishing & Garnish
  • 2 tablespoon fresh Italian flat-leaf parsley finely chopped
  • shaved parmesan curls for table presentation

Method
 

Make the Creamy Polenta
  1. In a medium heavy-bottomed saucepan, bring the chicken bone broth, whole milk, and ½ teaspoon salt to a gentle boil over medium-high heat.
  2. Slowly stream in the coarse yellow polenta in a steady thin stream while whisking constantly with a wire whisk to prevent any lumps from forming.
  3. Reduce heat to low, cover with a lid, and cook for 12 to 15 minutes, stirring vigorously every 3 minutes with a wooden spoon, until the polenta grains are tender, thick, and creamy.
  4. Remove from heat and stir in 3 tablespoons butter and ¾ cup grated Parmigiano-Reggiano cheese until glossy and melted. Cover to keep warm.
Prep & Sear the Steak Bites
  1. Pat cubed sirloin steak completely dry with paper towels. Season all sides thoroughly with kosher salt, cracked black pepper, and smoked paprika.
  2. Heat 2 tablespoons avocado oil in a large 12-inch cast iron skillet over high heat until just smoking. Add steak bites in a single layer, ensuring they do not touch or crowd the pan (work in two batches if necessary).
  3. Sear undisturbed for 2 minutes to develop a deep, caramelized mahogany crust. Flip each piece and sear the reverse side for 1 to 2 minutes.
Garlic Herb Butter Basting
  1. Reduce heat to medium-low. Add 4 tablespoons butter, minced garlic, rosemary sprigs, and thyme sprigs to the skillet.
  2. Tilt the pan slightly and use a large metal spoon to continuously baste the foaming, aromatic herb garlic butter over the steak bites for 60 to 90 seconds until steak reaches medium-rare (135°F) or medium (145°F). Remove from heat immediately.
Assemble & Serve
  1. Ladle generous swirls of warm creamy parmesan polenta into shallow dinner bowls.
  2. Spoon seared steak bites over the center of the polenta. Drizzle spoonfuls of the pan herb garlic butter over the meat and polenta, garnish with fresh chopped parsley and shaved parmesan curls, and serve immediately!

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 32gProtein: 42gFat: 24gSaturated Fat: 12gCholesterol: 125mgSodium: 640mgPotassium: 780mgFiber: 2.5gSugar: 2gVitamin A: 620IUVitamin C: 4mgCalcium: 185mgIron: 4.2mg

Notes

Steakhouse Sear Secret: For maximum browning and tenderness, dry the meat thoroughly with paper towels and allow the skillet to get smoking hot before adding the steak. Never crowd the pan—crowding traps steam and prevents that deep, restaurant-style caramelized crust.

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