**The Art of Cooking Steak with Garlic Butter Sauce**

When it comes to cooking steak, there's one thing that can make all the difference: a beautiful crust. A good crust is what adds texture, flavor, and color to your dish. And today, we're going to talk about how to achieve just that with our garlic butter sauce recipe.

First, let's start with the basics. You'll need some high-quality steak, preferably a filet mignon or a ribeye. Now, I know what you're thinking: "Why not use a different type of meat?" Well, my friends, the key to this dish is that crust we talked about earlier. A nice crust on your steak is what makes it truly special. So, let's get started.

To achieve that perfect sear, heat up a skillet over high heat and add a small amount of oil. Once the oil is hot, add in your steak. You want to get a good sear on both sides of the steak, so don't be afraid to move it around a bit. Now, once you have a nice sear, it's time to flip the steak over. Remember, guys, crust is for texture, flavor, and color. Don't skip this step!

Now that your steak has flipped over, let's talk about what we're going to add back into the skillet. We've got some onions, mushrooms, garlic, rosemary, and beef broth. Yes, you read that right - beef broth! It may seem strange, but trust me, it adds a depth of flavor that takes this dish from good to great.

So, let's get started with our vegetables. Add in those onions and mushrooms and sauté until they're soft and fragrant. Then, add in some garlic and cook for just a minute or two. Don't burn the garlic - you want it to be nice and soft, not crispy and burnt.

Now that our vegetables are cooking, it's time to add in our beef broth. Stir everything together and bring the mixture to a simmer. This is where the magic happens, guys! The flavors all come together and start to meld together. And just when you think it can't get any better...

...we're going to add back in our steak and deglaze the skillet with some red wine or beef broth. The acidity in the wine helps to break down those nice little browned bits on the bottom of the pan, and it adds a depth of flavor that's just incredible.

So, let's take everything off the heat and season with some fresh parsley. And finally, it's time to plate up our dish! We've got a nice mound of rice, some asparagus, mushrooms, and of course, our beautiful steak slices. Top everything off with some garlic butter sauce (which we'll make in just a minute) and you're ready to serve.

**The Secret to Garlic Butter Sauce**

Now that we have all the ingredients laid out, it's time to talk about the secret to our garlic butter sauce: cold butter! Yes, guys, you read that right - cold butter. When you add cold butter to your sauce, it helps to thicken it up and gives it a rich, creamy texture.

So, here's how we're going to make our garlic butter sauce. In a small bowl, mix together some softened butter (not melted), minced garlic, chopped rosemary, salt, and black pepper. Stir everything together until you get a nice, smooth paste. Then, add in some grated Parmesan cheese (optional) and mix it all up.

**The Final Touches**

And that's it! Our steak is cooked to perfection, our vegetables are tender and flavorful, and our garlic butter sauce is creamy and delicious. It's time to plate everything up and serve.

But before we dig in, let's take a quick moment to talk about the importance of presentation. A nicely plated dish can make all the difference when it comes to impressing your guests or enjoying a meal on your own. So, don't be afraid to get creative with your garnishes - fresh herbs, citrus wedges, and even edible flowers can add a pop of color and flavor to your dish.

And finally, guys, before we say goodbye, make sure to subscribe to our channel and hit that notification bell. We've got tons of delicious recipes and cooking tips coming your way, and we wouldn't want you to miss out on any of the action!

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back today we're back in the kitchen with another quick easy and inexpensive dinner recipe i'll be showing you how to make garlic butter steak bites this is a meal i used to make all the time when i was on the keto diet a while back but today we're using real rice instead of cauliflower rice we're also pairing this with some asparagus and some mushrooms and the star of the show which is this delicious garlic butter sauce but before we get into that please take a quick second to subscribe to the channel make sure you hit that bell to enable notifications as well all right guys meet me in the kitchen let's make it happen first things first let's talk about this steak i know i said inexpensive and this looks like filet mignon because it is but i actually caught this on sale today so what i will say to you is always pick whatever steak your butcher has on sale lucky for me it was filet today we also have plenty of garlic we have onion asparagus mushrooms a little freshly diced rosemary we have some garlic olive oil you can use whatever olive oil you have but this is what we're going with today one cup of basmati rice and plenty of butter don't sell my heart doctor all right so it's important to always wash your rice my favorite way to do that is with one of these strainers just rinse it until the water runs clear and then simply cook it per package instructions all right so again guys today we have filet mignon but you can use whatever steak that it's on sale at your local store we're gonna cut this into bite size pieces you can do this with a new york strip which is what i typically use but they were super expensive today rib eye works well sirloin is a good cut just try to cut against the grain if you can just cut them into nice bite-sized pieces maybe about an inch or so there's a couple big ones no big deal you can add whatever vegetables you want to this as well to kind of fill yourself up a little bit more give it a little bit more body that's why the mushrooms are good for this recipe this is about one pound of steak in total so this should be enough for about four servings especially with the vegetables and the rice we're just going to slice these into bite-sized pieces season them up and then set them aside and prep the rest of our veggies now as for the seasoning we're going to keep it nice and simple with my all-purpose seasoning if you don't have this guys use whatever your favorite all-purpose seasoning is or a simple blend of salt pepper garlic onion powder stuff like that will work fine or if you got like a steak seasoning at home that you like that'll work here as well my seasoning is low sodium so i'm going to add a little bit of extra salt to the party just to make sure this steak is seasoned properly get in there with your hands and make sure everything is nicely coated and then we'll set this aside and give that seasoning some time to penetrate the steak while we prep our veggies all right so here's what we got for our veggies and herbs we've got the garlic the rosemary we're going to prep the asparagus and give the mushrooms a rough chop as well we already went ahead and diced up our onion to make things a little bit easier on us you can use whatever mushrooms you like bella would work white today we're using a shiitake just give them a real rough chop they'll cook down a little bit as well about like so you want them to be kind of similar in size to your steak that way everything fits on the fork together there we go it's about eight ounces of mushrooms we've already cut the stems off of our asparagus and we're gonna cut these on a bias just for presentation purposes that just basically means at an angle like you see here try to leave the tips intact because that's what's going to look the best on the plate we're going to parboil or pre-cook the asparagus just to make things flow a little bit easier for us which basically means we're just going to boil it in a little salted water here in just a second all right so to pre-cook or blanch the asparagus we're going to bring some water up to a boil add a couple teaspoons of salt just to season the asparagus a little bit once your water is up to a boil we're going to drop the asparagus in there for about a minute maybe 90 seconds or so just to pre-cook them that way the cooking process is a little bit faster when we add them to the skillet a little bit later and then we're gonna shock them in some ice cold water that's gonna stop the cooking process keep them nice and green so after about two minutes we're gonna get in there and scoop it out and then shock it right into that ice cold water you can do this in advance a couple days in advance and put some of it in the fridge and you have asparagus whenever you want to add it to a stir fry or anything like that this works for a lot of vegetables broccoli broccolini green beans anything like that will work so at this point it's time to go ahead and cook this steak so we're going to do is warm our skillet over medium high heat i'm going to add one tablespoon of avocado oil and one tablespoon of garlic infused olive oil again guys that's optional but we're trying to get some garlic flavor in here there we go once your skillet is smoking hot we're going in with that steak make sure you press down for maximum surface area contact even though their steak bites we still want to make sure there's a nice crust on there these bad boys are only going to take about a minute per side once we get the color we're looking for we're going to remove the steak and add them back to the party a little bit later so after about a minute at a high heat you should have a nice sear on your steak like so that's what you want to see then we'll start to flip them over beautiful crust on this filet remember guys crust is for texture flavor and color don't skip this stuff so once you have a beautiful color like this we're going to take our slotted spoon and remove the steak leaving behind all that flavor in the skillet to season up our veggies no flavor left behind guys for the most part this is a one pot meal minus you know the asparagus and the rice but technically you can cook the asparagus in the same skillet it just takes a little bit longer you know it's a quick and easy recipe when the longest part of the process is cooking the rice all right so now my friends you can see tons of fond and flavor in the bottom of the skillet we're gonna go ahead and add our onion right on in there give that a second and then we'll add our garlic can't forget the mushrooms unless of course you don't like mushrooms and i'm sure you'll tell me about that in the comments section i'm now going to add three tablespoons of butter because butter makes everything better let's give that a mix allow those onions to start to cook down the mushrooms to absorb all that flavor oh man it's smelling good already once the onions and the mushrooms are about half the way done we'll add in that garlic we don't want the garlic to burn we can start adding a little seasoning though so i'm going in with a little all-purpose and some red pepper flakes red pepper flakes are optional guys for those of you that don't want any heat no big deal we're also going to add about a teaspoon of worst word in the world sauce now it's time to go on with that garlic remember we used the garlic infused olive oil we're also going in with probably one and a half tablespoons of freshly diced garlic your house is immediately going to be smelling amazing as soon as that garlic hits the skillet now i'm going in with about a tablespoon and a half of freshly diced rosemary you can use some thyme for this as well if you don't have fresh you can use dried rosemary also rosemary pears beautifully with steak so it works real well for this recipe also and now we're going to go ahead and add in the asparagus that's already partially cooked just to speed up the process as you can see the asparagus really maintain that bright green color which is what you want to see the last little flavor enhancer we're going to add is a little beef bouillon this is going to beef up the beef flavor sorry guys i couldn't resist just a pinch of that last but not least my friends were to go ahead and deglaze the skillet with a little red wine preferably something dry like a merlot or a cabernet about a cup and a half of that if you don't want to use wine you can use beef broth make sure you save enough for yourself and just allow that to simmer for a few minutes the alcohol will start to cook off leaving behind that nice wine flavor again guys you use beef broth or beef stock in place of that all right so i'm going to add about a half cup of beef broth just to thin things out a little bit give us a little more sauce to work with and just bring everything together oh man that's looking good now that's back up to a simmer we're gonna go ahead and add back in our steak and any accumulated juices along with a nice pinch of fresh parsley give that a mix and you got yourself some steak bites with a delicious garlic butter sauce a little red wine little mushrooms oh man just let the steak finish cooking in there for about a minute or so and you're good to go at the very end you want to add a little cold butter this is going to help thicken the sauce up a bit a little bit of black pepper and now it's time to plate this up over some rice and now it's time to plate this up we got a nice mound of rice we got some asparagus mushrooms i'm gonna add some sauce around it and of course a little bit on top too because why the hell not this is the part where i say brace yourself for a trademark money shot say it with me guys looking good dinner in less than 30 minutes you can't beat that the only thing i need is my fork but before we dig in please take a quick second to subscribe to the channel make sure you hit that bell to enable notifications as well all right guys i found my fork and now it is time for the moment of truth we got a little rice we got some steak i'll throw a little mushroom in the mix for health cheers people youwhat's up guys welcome back today we're back in the kitchen with another quick easy and inexpensive dinner recipe i'll be showing you how to make garlic butter steak bites this is a meal i used to make all the time when i was on the keto diet a while back but today we're using real rice instead of cauliflower rice we're also pairing this with some asparagus and some mushrooms and the star of the show which is this delicious garlic butter sauce but before we get into that please take a quick second to subscribe to the channel make sure you hit that bell to enable notifications as well all right guys meet me in the kitchen let's make it happen first things first let's talk about this steak i know i said inexpensive and this looks like filet mignon because it is but i actually caught this on sale today so what i will say to you is always pick whatever steak your butcher has on sale lucky for me it was filet today we also have plenty of garlic we have onion asparagus mushrooms a little freshly diced rosemary we have some garlic olive oil you can use whatever olive oil you have but this is what we're going with today one cup of basmati rice and plenty of butter don't sell my heart doctor all right so it's important to always wash your rice my favorite way to do that is with one of these strainers just rinse it until the water runs clear and then simply cook it per package instructions all right so again guys today we have filet mignon but you can use whatever steak that it's on sale at your local store we're gonna cut this into bite size pieces you can do this with a new york strip which is what i typically use but they were super expensive today rib eye works well sirloin is a good cut just try to cut against the grain if you can just cut them into nice bite-sized pieces maybe about an inch or so there's a couple big ones no big deal you can add whatever vegetables you want to this as well to kind of fill yourself up a little bit more give it a little bit more body that's why the mushrooms are good for this recipe this is about one pound of steak in total so this should be enough for about four servings especially with the vegetables and the rice we're just going to slice these into bite-sized pieces season them up and then set them aside and prep the rest of our veggies now as for the seasoning we're going to keep it nice and simple with my all-purpose seasoning if you don't have this guys use whatever your favorite all-purpose seasoning is or a simple blend of salt pepper garlic onion powder stuff like that will work fine or if you got like a steak seasoning at home that you like that'll work here as well my seasoning is low sodium so i'm going to add a little bit of extra salt to the party just to make sure this steak is seasoned properly get in there with your hands and make sure everything is nicely coated and then we'll set this aside and give that seasoning some time to penetrate the steak while we prep our veggies all right so here's what we got for our veggies and herbs we've got the garlic the rosemary we're going to prep the asparagus and give the mushrooms a rough chop as well we already went ahead and diced up our onion to make things a little bit easier on us you can use whatever mushrooms you like bella would work white today we're using a shiitake just give them a real rough chop they'll cook down a little bit as well about like so you want them to be kind of similar in size to your steak that way everything fits on the fork together there we go it's about eight ounces of mushrooms we've already cut the stems off of our asparagus and we're gonna cut these on a bias just for presentation purposes that just basically means at an angle like you see here try to leave the tips intact because that's what's going to look the best on the plate we're going to parboil or pre-cook the asparagus just to make things flow a little bit easier for us which basically means we're just going to boil it in a little salted water here in just a second all right so to pre-cook or blanch the asparagus we're going to bring some water up to a boil add a couple teaspoons of salt just to season the asparagus a little bit once your water is up to a boil we're going to drop the asparagus in there for about a minute maybe 90 seconds or so just to pre-cook them that way the cooking process is a little bit faster when we add them to the skillet a little bit later and then we're gonna shock them in some ice cold water that's gonna stop the cooking process keep them nice and green so after about two minutes we're gonna get in there and scoop it out and then shock it right into that ice cold water you can do this in advance a couple days in advance and put some of it in the fridge and you have asparagus whenever you want to add it to a stir fry or anything like that this works for a lot of vegetables broccoli broccolini green beans anything like that will work so at this point it's time to go ahead and cook this steak so we're going to do is warm our skillet over medium high heat i'm going to add one tablespoon of avocado oil and one tablespoon of garlic infused olive oil again guys that's optional but we're trying to get some garlic flavor in here there we go once your skillet is smoking hot we're going in with that steak make sure you press down for maximum surface area contact even though their steak bites we still want to make sure there's a nice crust on there these bad boys are only going to take about a minute per side once we get the color we're looking for we're going to remove the steak and add them back to the party a little bit later so after about a minute at a high heat you should have a nice sear on your steak like so that's what you want to see then we'll start to flip them over beautiful crust on this filet remember guys crust is for texture flavor and color don't skip this stuff so once you have a beautiful color like this we're going to take our slotted spoon and remove the steak leaving behind all that flavor in the skillet to season up our veggies no flavor left behind guys for the most part this is a one pot meal minus you know the asparagus and the rice but technically you can cook the asparagus in the same skillet it just takes a little bit longer you know it's a quick and easy recipe when the longest part of the process is cooking the rice all right so now my friends you can see tons of fond and flavor in the bottom of the skillet we're gonna go ahead and add our onion right on in there give that a second and then we'll add our garlic can't forget the mushrooms unless of course you don't like mushrooms and i'm sure you'll tell me about that in the comments section i'm now going to add three tablespoons of butter because butter makes everything better let's give that a mix allow those onions to start to cook down the mushrooms to absorb all that flavor oh man it's smelling good already once the onions and the mushrooms are about half the way done we'll add in that garlic we don't want the garlic to burn we can start adding a little seasoning though so i'm going in with a little all-purpose and some red pepper flakes red pepper flakes are optional guys for those of you that don't want any heat no big deal we're also going to add about a teaspoon of worst word in the world sauce now it's time to go on with that garlic remember we used the garlic infused olive oil we're also going in with probably one and a half tablespoons of freshly diced garlic your house is immediately going to be smelling amazing as soon as that garlic hits the skillet now i'm going in with about a tablespoon and a half of freshly diced rosemary you can use some thyme for this as well if you don't have fresh you can use dried rosemary also rosemary pears beautifully with steak so it works real well for this recipe also and now we're going to go ahead and add in the asparagus that's already partially cooked just to speed up the process as you can see the asparagus really maintain that bright green color which is what you want to see the last little flavor enhancer we're going to add is a little beef bouillon this is going to beef up the beef flavor sorry guys i couldn't resist just a pinch of that last but not least my friends were to go ahead and deglaze the skillet with a little red wine preferably something dry like a merlot or a cabernet about a cup and a half of that if you don't want to use wine you can use beef broth make sure you save enough for yourself and just allow that to simmer for a few minutes the alcohol will start to cook off leaving behind that nice wine flavor again guys you use beef broth or beef stock in place of that all right so i'm going to add about a half cup of beef broth just to thin things out a little bit give us a little more sauce to work with and just bring everything together oh man that's looking good now that's back up to a simmer we're gonna go ahead and add back in our steak and any accumulated juices along with a nice pinch of fresh parsley give that a mix and you got yourself some steak bites with a delicious garlic butter sauce a little red wine little mushrooms oh man just let the steak finish cooking in there for about a minute or so and you're good to go at the very end you want to add a little cold butter this is going to help thicken the sauce up a bit a little bit of black pepper and now it's time to plate this up over some rice and now it's time to plate this up we got a nice mound of rice we got some asparagus mushrooms i'm gonna add some sauce around it and of course a little bit on top too because why the hell not this is the part where i say brace yourself for a trademark money shot say it with me guys looking good dinner in less than 30 minutes you can't beat that the only thing i need is my fork but before we dig in please take a quick second to subscribe to the channel make sure you hit that bell to enable notifications as well all right guys i found my fork and now it is time for the moment of truth we got a little rice we got some steak i'll throw a little mushroom in the mix for health cheers people you\n"