Steam curls up from the valve and your stomach starts talking back. That smell of garlic butter steak bites sizzling is like a little tease making your mouth water. You spot the sizzle and the hiss of the valve and know somethin' good's about to happen.
You get your guesses going on that first tender pull, watching the float valve finally drop down and feeling that excitement build. The broth depth inside lets the meat soak up all them flavors real good. No fuss, just that deep, rich taste you were hoping for.
There’s a kinda happy chaos when you plate it up. Green onions sprinkled on top, with a little parsley pop that just screams fresh. You remember how quick it came together and feel dang proud of what you whipped up.
What Makes Pressure Cooking Win Every Round
- Pressure cooking gets meals done way faster than your usual way.
- The steak bites come out super tender with a perfect sear every time. Check out our garlic butter beef pasta for another comforting beef dish.
- You don’t gotta babysit the stove much, just set and wait for that valve hiss.
- Using a pressure cooker locks in all those garlicky, buttery flavors.
- Cleanup’s a breeze since you do most of the cooking all in one pot.
- If you want more ideas, browse our pressure cooker recipes for quick meal inspiration.
The Complete Shopping Rundown
Alright, first things first, you gotta grab ½ tablespoon avocado oil. That's what gives your steak bites their great sear without smoking like crazy.
Then, 2 pounds of steak, cut nice and small into bite-sized pieces. You want 'em easy to manage when you're cookin'.
Don't forget your seasonings. You’ll need 2 teaspoons salt and a ½ teaspoon of freshly ground black pepper to get that laughter-inducing flavor.
If you like a little kick, a ½ teaspoon red pepper flakes works wonders. Totally optional but dang tasty.
Butter or ghee, about 2 tablespoons, is your sauce base. That garlic butter is what takes the whole thing to another level.
Grab 6 cloves of garlic and mince 'em up real fine. Fresh garlic always beats the jarred kind here.
A ¼ cup chopped parsley adds that pretty green pop plus some fresh earthiness.
And last, green onions for garnishing which make everything look fancy even if it’s just you eating.
The Full Pressure Cooker Journey
Start by heating your avocado oil in a big skillet or pressure cooker insert over medium-high heat. You want it hot so the steak bites get that good sear.
Next, toss in the steak pieces in a single layer. Don’t crowd the pan or they'll steam instead of sear. Sprinkle with salt, pepper, and red flakes if you’re feelin' spicy.
Leave your steak bites alone for about 2 to 3 minutes so they get that crusty edge. Stir only after they look real good on one side.
After you stir, let 'em cook another 2 to 3 minutes. You’re aiming for your perfect doneness here so watch it close.
Turn your heat down to medium and add in your butter or ghee along with the minced garlic. The smell here is gonna be outta control.
Mix that all together so your steak is coated in garlic butter sauce. Let it cook for 1 to 2 minutes more so every bite gets smothered right.
Once you’re happy with the sauce and the steak, take the pan off heat and sprinkle chopped parsley on top. This brightens everything up.
Last thing, toss on some sliced green onion for a little crunch and serve it hot. You’re done and dang that smells good.
Valve Hacks You Need to Know
When you hear that valve hiss, don’t rush to open it. Let it sit for a slow release to keep your steak tender and juicy.
If you gotta speed things up, use the quick release but watch out for that hot steam—don’t burn yourself!
The float valve is your best friend; when it drop, your pressure cooking is done. That’s your cue to move on.
When You Finally Get to Eat
You notice the garlic and butter clinging to each steak bite, making every mouthful rich and comforting. The sear on the outside gives a satisfying crispy edge.
The little pepper flakes pop just enough to wake up your taste buds without overpowering the savory flavors.
Fresh parsley and green onions sprinkled on top feel like the perfect fresh finish after all that buttery goodness.
Each bite is tender with a juicy pull that you wouldn’t believe came from a pressure cooker so quick.
Keeping Leftovers Fresh and Ready
Store your leftover steak bites in an airtight container in the fridge. They stay good for up to 3 days.
To reheat, use a skillet on medium heat so you keep that crispy sear without drying them out.
You can freeze leftovers too but make sure you pack 'em tight in a freezer-safe bag. Thaw overnight before reheating slow and easy.
If you wanna keep flavors fresh, sprinkle a little fresh parsley again after reheating to brighten up the taste.
Everything Else You Wondered About
- Can I use frozen steak bites? Yeah, but thaw ’em first so they sear right.
- Do I have to use avocado oil? Nope, you can swap it but avocado oil handles heat real well.
- What if I don’t like spicy? Just skip the red pepper flakes; you won’t miss it much.
- Can I use regular butter instead of ghee? Yep! Just watch your heat so it doesn’t burn.
- Is it okay to stir often? Try not to stir too much so you get that crispy sear on the meat.
- How long does the whole thing take? It’s around 20 minutes from start to finish, great for busy nights.
- For more quick and tasty dishes, check out our 25minute baked ground beef meatballs recipe.
Garlic Butter Steak Bites and More Pressure Cooker Delights
Ingredients
Main ingredients
- 0.5 tablespoon Avocado oil for searing
- 2 pounds Steak cut into bite-sized pieces
- 2 teaspoons Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Red pepper flakes optional
- 2 tablespoons Butter or ghee for garlic butter sauce
- 6 cloves Garlic minced
- 0.25 cup Parsley chopped
- to taste Green onions for garnish
Instructions
Instructions
- Heat avocado oil in a large skillet or pressure cooker insert over medium-high heat until hot.
- Add steak pieces in a single layer, avoiding crowding. Sprinkle with salt, pepper, and optional red pepper flakes.
- Cook undisturbed for 2 to 3 minutes to get a crusty edge. Stir after one side is seared.
- Cook another 2 to 3 minutes until desired doneness.
- Reduce heat to medium and add butter or ghee and minced garlic; mix to coat steak in garlic butter sauce.
- Cook for 1 to 2 minutes more to let flavors meld.
- Remove from heat and sprinkle chopped parsley on top.
- Garnish with sliced green onions and serve hot.
