Ingredients

2 lbs. top sirloin steak (see notes for other cut options)

Salt (to taste)

¾ teaspoon each: garlic powder, onion powder, paprika, brown sugar

½ teaspoon each: pepper, chili powder, mustard powder

2-3 tablespoons olive oil (plus more as needed)

¾ cup dry white wine (see notes)

4 tablespoons butter

4 cloves garlic (thinly sliced)

4 sprigs fresh thyme

1 tablespoon fresh parsley (finely chopped)

Instructions

Step 1: Combine the seasonings for the steak and set aside. Measure out all remaining ingredients before beginning. For more tender results, cover the steak with plastic wrap and gently tenderize each side using a meat mallet.

Step 2: Cut the steak into 1-inch cubes and pat dry. Sprinkle with salt to taste (up to 1½ teaspoons). Rub the seasoning mixture evenly over all sides of the steak pieces to infuse flavor.

Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the steak bites in batches for about 1 minute on each side, roughly 4 minutes per batch, aiming for medium-rare doneness. Remove cooked steak and set aside, repeating until all pieces are seared.

Step 4: Turn off the heat. Add the white wine to the skillet, then turn the heat to medium. Use a silicone spatula to scrape the bottom and sides of the pan to release the browned bits, enhancing the sauce’s flavor. Bring to a gentle boil and reduce by half, about 6 minutes.

Step 5: Add the butter, sliced garlic, and thyme to the skillet. Let the sauce simmer gently for 3 minutes, allowing the flavors to meld.

Step 6: Reduce heat to medium-low. Return the steak bites and any accumulated juices to the skillet. Spoon the sauce over them and heat through for 2 to 3 minutes, or until the steak reaches your desired doneness. Sprinkle with fresh parsley before serving.

Step 7: Serve the steak bites as an appetizer with toothpicks or as a main dish alongside mashed potatoes and roasted green beans.

Tips & Variations

For extra tenderness, tenderize the steak gently with a meat mallet before cutting and seasoning.

Choose sirloin or ribeye for rich flavor; leaner cuts like flank or skirt steak work too but may be less tender.

Swap the white wine for beef broth if you prefer a non-alcoholic version of the sauce.

Add a pinch of red pepper flakes to the seasoning mix for a subtle heat kick.

FAQs

Can I use a different cut of steak for this recipe?

Yes, while top sirloin is recommended for its balance of flavor and tenderness, you can also use ribeye, flank, or skirt steak. Just note that leaner cuts may require careful cooking to avoid toughness.

How do I achieve medium-rare steak bites?

Sear the steak cubes quickly over medium-high heat, about 1 minute per side. Avoid overcrowding the pan to ensure even cooking. The meat should be warm and pink inside when done.