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Garlic Butter Steak Bites with Whipped Feta (Restaurant at Home)

Seared garlic butter steak bites with a craggy crust, basted in garlic and thyme, served over cool lemony whipped feta.

Ingredients

Scale
  • 1.5 lbs sirloin or flat iron steak, cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • Salt and black pepper
  • 2 tablespoons neutral oil (avocado or vegetable)
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, thinly sliced
  • 34 sprigs fresh thyme
  • 8 oz feta, crumbled
  • 1/4 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Flaky salt, for serving

Instructions

  1. Pat the steak cubes completely dry with paper towels. Toss with cornstarch, 1 teaspoon salt, and a generous crack of pepper until lightly coated.
  2. In a food processor or blender, blend the feta, Greek yogurt, lemon juice, and olive oil until smooth and fluffy, about 1 minute. Season with pepper and spread onto a serving plate.
  3. Heat oil in a large skillet over high heat until shimmering. Add steak cubes in a single layer, working in batches if needed to avoid crowding. Sear undisturbed for 90 seconds, then flip and sear the remaining sides until deeply browned, 2-3 minutes total. Remove from heat.
  4. Reduce heat to medium-low. Add butter, garlic, and thyme to the pan. Once the butter melts and garlic turns fragrant (about 30-60 seconds), tilt the pan and spoon the garlic butter over the steak continuously for 1 minute.
  5. Spoon the steak bites and garlic butter over the whipped feta. Finish with flaky salt and extra cracked pepper. Serve immediately.

Notes

Well-marbled cuts (sirloin, flat iron, ribeye tips) work best — leaner cuts turn chewy. Don’t skip patting the steak dry and don’t skip the cornstarch; both are what give you a real crust instead of gray, steamed cubes. Whip the feta up to 2 days ahead and store chilled; bring to room temp before serving so it stays spreadable. Leftover steak bites reheat best in a hot dry skillet for 60-90 seconds — the microwave turns them tough.