Garlic-Butter Steak Bites

These quickly stir-fried beef bites deliver all the savory luxury of a steakhouse-caliber steak, without the stress of cooking one at home. The buttery, velvety sauce coats every piece nicely, and the vermouth's herbal richness pairs well with the savory Worcestershire.

Frequently Asked Questions

• Can dry vermouth be used for cooking?

  Dry vermouth is not just for martinis! Its subtle floral and herbal qualities make it terrific for complementing all kinds of dishes; in fact, many cooks opt to substitute dry vermouth for white wine in recipes because of its depth of flavor and ability to stay fresh in the fridge once the bottle's been opened.

• How should I serve Garlic-Butter Steak Bites?

  Serve the steak bites as an appetizer with toothpicks, or enjoy over mashed potatoes or polenta.

Notes from the Food & Wine Test Kitchen

After you've finished sautéing all the cubed steak, you'll use that same pan with the residual steak juices to make the easy, flavorful sauce. The garlic gets added to the pan first — be sure to keep a watchful eye here as you cook it only to golden brown, about 30 seconds. Garlic burns easily, especially when finely chopped, so have the vermouth ready to pour on top as soon as the garlic is done.

Ingredients

• 2 pounds beef strip steak (1-inch thick), cut into 1-inch pieces

• 2 teaspoons kosher salt, divided

• 1 teaspoon black pepper, divided

• 2 tablespoons vegetable oil (olive, coconut, avocado)

• 5 medium garlic cloves, finely chopped (3 tablespoons)

• 1/3 cup dry vermouth

• 4 tablespoons unsalted butter, cubed

• 2 teaspoons Worcestershire sauce

• 1 tablespoon finely chopped fresh flat-leaf parsley

Directions

1. Gather the ingredients.

2. Heat a large cast-iron skillet over medium-high. Sprinkle steak all over with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Add oil to skillet and heat until shimmering. Add half of the steak pieces to skillet, keeping space between each piece. Cook, undisturbed, until browned and crispy on bottoms, about 1 minute. Flip steak pieces and continue cooking until browned on other side, about 1 minute. Flip pieces again and cook, turning occasionally, until most sides are browned and crispy and steak is almost medium-rare, 1 to 2 minutes. Transfer steak to a large bowl. Repeat cooking process with remaining steak pieces, transferring cooked steak to bowl with first batch; set aside. Do not wipe skillet clean.

3. Reduce heat under skillet to medium; add garlic and cook, stirring constantly, until golden brown, about 30 seconds.

4. Add vermouth and scrape up browned bits from bottom of skillet.

5. Cook, stirring occasionally, until liquid is reduced to about 3 tablespoons, about 1 minute.

6. Remove from heat; add butter and stir until melted and creamy.

7. Add Worcestershire sauce and remaining 1/2 teaspoon each salt and pepper.

8. Pour mixture over steak pieces in bowl and toss to coat.

9. Transfer steak with butter sauce to a platter and sprinkle with parsley. Serve immediately.