Add Preferred SourceThis recipe brings together the bold flavors of garlic butter steak bites with the classic escargot presentation. Bite-sized steak pieces are placed in an escargot dish, topped with a garlic butter blend infused with shallots and Worcestershire sauce, and baked until perfectly cooked. Garlic Butter Steak Bites Escargot-Style is easy, different, impressive, and delish!
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Garlic Butter Steak Bites are both flavorful and visually appealing. The escargot-style presentation adds a touch of elegance, making them ideal for special occasions or entertaining. The golden-brown steak bites and sizzling garlic butter are sure to be a crowd-pleaser.
This recipe is also quick and simple to prepare. With a handful of quality ingredients, you can create a dish that feels like restaurant-quality dining at home. Here’s how to make it.
History
Garlic Butter Steak Bites Escargot-Style is a 21st-century fusion dish that combines the flavors of traditional French escargot with a more contemporary steak bite preparation. Escargot, which has roots in French cuisine dating back to the Roman Empire, became widely popular in the 19th century, particularly in regions like Burgundy. The use of steak bites, however, is a modern development, likely emerging in the late 20th century as a casual way to enjoy steak. The fusion of these two elements into one dish is a recent creation, popularized in the 2000s, as chefs and home cooks alike began experimenting with combining classic French techniques and flavors with more accessible ingredients, like steak.
Ingredients
- Steak – Ribeye or sirloin both work; choose a cut with some fat so the bites stay juicy.
- Salted butter – I use salted butter so the sauce doesn’t taste flat; adjust if using unsalted.
- Worcestershire sauce – Use sparingly; too much can overpower the garlic butter.
- Shallots – Sweet onion is a safe substitute, but dice it very small so it doesn’t dominate.
- Garlic – Always use fresh garlic; jarlic turns harsh when cooked.
- Parsley – I add it at the end for freshness, not during cooking.
- Lemon juice – Use freshly squeezed lemon juice to brighten the butter; bottled juice can taste dull.
- Ground black pepper – Freshly cracked black pepper has the best flavor.
How To Make Garlic Butter Steak Bites Escargot-Style
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Start by preheating your oven to 375°F. While it warms up, make the garlic butter. Combine softened butter, minced garlic, finely chopped shallots, fresh parsley, a squeeze of lemon juice, Worcestershire sauce, black pepper, and a pinch of salt in a small bowl. I like using a mini silicone whisk to get it perfectly smooth.
Heat a heavy skillet over high heat and add a drizzle of neutral oil. Sear the steak pieces for about 1 minute per side until they are nicely browned. They do not need to be fully cooked yet. Remove the steak and set it aside.
Place one seared steak cube into each well of your escargot dish. I like using a small offset spatula to spoon the garlic butter over each piece so the wells are full and the steak is generously coated.
Bake in the oven for 5 to 7 minutes until the steak reaches your preferred doneness and the garlic butter is bubbly and fragrant.
Sprinkle with extra chopped parsley. I love using kitchen scissors to snip it directly over the dish. Serve with crusty bread to soak up all the garlicky, buttery goodness.
Chef Jenn’s Tips
- Use a tender cut like ribeye or sirloin for the best texture.
- Ensure each steak bite is evenly coated with the garlic butter for full flavor.
- A pinch of smoked paprika in the butter adds a subtle smoky flavor.
- Avoid overcooking the steak for juicy bites.
- No escargot dish? A mini muffin tin works perfectly as a substitute.
Make It A Meal
Pair these steak bites with creamy mashed potatoes for a decadent meal. The buttery richness of the steak complements the creamy potatoes beautifully.
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently at 300°F (150°C) or on the stovetop to keep the steak tender.
Garlic Butter Steak Bites Escargot-Style
Ingredients
- 1 pound steak cut into 1-inch cubes
- ¼ cup salted butter softened
- 1 teaspoon Worcestershire sauce
- 2 tablespoons shallots finely chopped
- 2 cloves garlic finely minced
- 2 tablespoons parsley finely chopped, plus extra for garnish
- 1 teaspoon lemon juice
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Heat your oven to 375°F (190°C).
- Combine the softened butter, garlic, shallots, parsley, lemon juice, Worcestershire sauce, black pepper, and a pinch of salt in a small bowl. Mix until smooth.
- Heat a skillet on high and add the olive oil. Quickly sear the steak pieces for about 1 minute per side, just until browned. They don’t need to cook through. Remove from the pan and set aside.
- Place one seared steak cube into each well of an escargot dish. Spoon the garlic butter mixture over the steak, making sure each piece is generously coated and the wells are filled.
- Bake in the preheated oven for 5–7 minutes, or until the steak reaches your preferred doneness and the garlic butter is bubbly.
- Sprinkle with extra chopped parsley before serving. Pair with crusty bread to soak up the buttery sauce.
Notes
Chef Jenn’s Tips
- Use a tender cut like ribeye or sirloin for the best texture.
- Ensure each steak bite is evenly coated with the garlic butter for full flavor.
- A pinch of smoked paprika in the butter adds a subtle smoky flavor.
- Avoid overcooking the steak for juicy bites.
- No escargot dish? A mini muffin tin works perfectly as a substitute.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
We don’t eat beef as I grew up on a cattle ranch and didn’t have much else, however, elk and deer are the perfect opposite. Low sodium tamari sauce is substituted for worchestershire. Prrfect!!