Bowl of cooked steak bites garnished with fresh herbs on a wooden table next to a fork, knife, and glass of red wine

Skillet Steak Bites with Tarragon Butter

Name: Skillet Steak Bites with Tarragon Butter | Thermador Recipes By Cooktops and Rangetop
Ingredients: 1 pound steak (rib eye, sirloin, tri-tip, or New York cuts); 2 tablespoons butter; 2 cloves garlic, minced; 1 tablespoon Worcestershire; 3 tablespoons chopped fresh tarragon; Salt and pepper, to taste

Tender seared steak bites are a fast, flavorful meal for two. Cubes of rib eye, sirloin, tri‑tip, or New York strip are cooked in butter in a hot skillet until a brown crust forms, then tossed with minced garlic, Worcestershire sauce, and fresh tarragon. The herb’s subtle anise‑like note brightens the rich, savory meat, and the sauce clings to each bite. Cook only a few minutes more to your preferred doneness. Serve immediately with roasted vegetables, a simple salad, crusty bread, or as an elegant appetizer. Easy to vary—swap herbs or add chili for heat. Perfect for weeknight dinners too

Ingredients

2 servings:

1 pound steak (rib eye, sirloin, tri-tip, or New York cuts)

2 tablespoons butter

2 cloves garlic, minced

1 tablespoon Worcestershire

3 tablespoons chopped fresh tarragon

Salt and pepper, to taste

Instructions

Step 1

Cut steak into 1” cube bites.

Step 2

Heat large skillet over medium-high heat (power level 7 or 8), melt butter. Add steak cubes and lay in a single layer. Season with salt and pepper.

Step 3

Sear all the sides until a crust forms around the steak cubes.

Step 4

Add garlic, Worcestershire, and tarragon. Stir until steak cubes are evenly coated.

Step 5

Continue cooking until the steak bites are cooked to your preference, about 1-2 minutes.

Step 6

Serve warm with additonal salt, pepper or melted butter.