Tender Garlic Butter Steak

This crockpot steak bites recipe has become my ultimate solution for those busy weeknights when I still want a restaurant-quality meal without the fuss. The slow cooking process transforms even tougher cuts of meat into buttery-tender bites that quite literally melt in your mouth.

I first created this recipe during a particularly hectic week when I needed to feed my family but couldn't stand at the stove. Now it's our most requested Sunday dinner that gives us delicious protein for several meals throughout the week.

Ingredients

• Sirloin steak or chuck roast choose sirloin for leaner bites or chuck for richer flavor with more marbling
• Butter creates a silky smooth sauce and adds richness to every bite
• Beef broth forms the foundation of the sauce while adding depth of flavor
• Garlic fresh minced cloves provide aromatic punch that infuses throughout the meat
• Worcestershire sauce adds umami and subtle tanginess that enhances the beef flavor
• Soy sauce brings saltiness and additional umami notes to balance the dish
• Onion powder provides consistent savory flavor throughout without texture of fresh onions
• Smoked paprika adds subtle smokiness that mimics the flavor of grilling
• Dried thyme contributes earthy herbal notes that complement beef beautifully
• Salt and pepper essential seasonings that enhance all other flavors

Step-by-Step Instructions

Prepare the Steak

This initial step is crucial for flavor development. Pat the steak completely dry with paper towels to ensure proper seasoning adhesion and better browning if searing. Season liberally with salt and pepper first then add the smoked paprika and onion powder evenly across all surfaces of the meat cubes. Allow the seasoned meat to sit at room temperature for 15 minutes if you have time.

Sear for Extra Flavor

While optional this step creates a flavor foundation through the Maillard reaction. Heat your skillet until very hot before adding butter. Once butter stops foaming add steak in a single layer without overcrowding work in batches if needed. The perfect sear takes about 90 seconds per side you want a deep golden crust but not fully cooked interior. This caramelization creates complex flavors that will infuse throughout the dish.

Layer the Crockpot

Add your meat to the crockpot first creating an even layer. Combine the beef broth Worcestershire soy sauce and minced garlic in a separate bowl whisking thoroughly to ensure even distribution of flavors. Pour this mixture over the meat ensuring all pieces are submerged or at least moistened. Sprinkle the dried thyme throughout making sure it doesnt clump in one area.

Slow Cook

Set your crockpot to low for the most tender results. The magic happens in the low and slow cooking where tough connective tissues break down into gelatin creating that meltinyourmouth texture. Resist the urge to open the lid which can add 30 minutes to cooking time each time you peek. If using the high setting check for doneness at the 3hour mark as cooking times can vary between crockpot models.

Add Butter and Serve

In the final minutes of cooking stir in the remaining melted butter. This finishing touch creates a glossy sauce and adds a final layer of richness. Let the dish rest with the lid off for 5 minutes before serving to allow the meat to reabsorb some of the juices and the sauce to slightly thicken.

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Worcestershire sauce is actually my secret weapon in this recipe. I discovered its transformative power when I accidentally doubled the amount once during a dinner party. Everyone raved about the depth of flavor and now I always add a generous splash. The fermented anchovy in Worcestershire creates an incredible savoriness that you cant quite place but definitely miss when its absent.

Best Cuts of Beef to Use

The beauty of slow cooking lies in its ability to transform tougher less expensive cuts into something extraordinary. While sirloin creates leaner cleaner tasting bites consider chuck roast for a more budget friendly option. Chuck develops incredible flavor and becomes meltingly tender given enough time. Bottom round and top round also work well when cut against the grain. Whatever cut you choose look for good marbling small white flecks of fat throughout the muscle for the juiciest results.

Make It a Complete Meal

My favorite way to serve these steak bites is over creamy mashed potatoes which soak up all the beautiful sauce. For a lighter option try cauliflower mash or zucchini noodles. The sauce also pairs wonderfully with roasted root vegetables like carrots and parsnips which caramelize beautifully in the oven while your steak cooks. Always have good crusty bread on hand for sauce sopping a non negotiable in our household. For a restaurant touch drizzle a little extra melted butter with fresh herbs over everything just before serving.

Troubleshooting Tips

If your steak turns out tough it likely needs more cooking time. Even when the meat looks done beef needs sufficient time to break down its collagen. Add 1 hour on low and check again. Conversely if your meat is falling apart too much you may be using a cut with less connective tissue or your crockpot might run hot. Check doneness earlier next time or use the warm setting for the last hour. For a thicker sauce mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the hot liquid during the last 30 minutes of cooking.

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Common Recipe Questions

→ What cut of beef works best for these steak bites?

Both sirloin and chuck roast work excellently. Sirloin offers leaner, tender results, while chuck becomes wonderfully tender through slow cooking and provides more marbling for richness. Either way, cutting into consistent 1-inch cubes ensures even cooking.

→ Is searing the steak beforehand necessary?

Searing is optional but recommended for enhanced flavor. The caramelization creates deeper taste profiles, but you'll still get delicious results if you skip this step and place the seasoned meat directly in your crockpot.

→ How can I thicken the sauce?

If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir this slurry into the crockpot during the final 30 minutes of cooking with the lid on. Alternatively, remove the cooked steak, transfer the liquid to a saucepan, and reduce over medium heat until desired consistency.

→ Can I freeze the cooked steak bites?

Absolutely! These steak bites freeze beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers or bags. Thaw overnight in the refrigerator and gently reheat in a skillet or microwave until just warm to prevent overcooking.

→ What are some creative ways to serve leftover steak bites?

Beyond the classic presentations over mashed potatoes or rice, try tucking them into warm tortillas with avocado for quick tacos, tossing with pasta and additional butter for a quick stroganoff-style dish, or serving on toasted bread with melted cheese for open-faced sandwiches.

→ Can I make this dish in an Instant Pot instead?

Yes! Use the sauté function to brown the meat first, then add all ingredients and cook on high pressure for 25 minutes with a 10-minute natural release. This speeds up the process significantly while still delivering tender results.