RESET360 with Camille McLaughlin
February Pick: Snacks

Seared Steak Bites with Horseradish Cream

Cubes of sirloin seared hard in a hot skillet, tossed with garlic, thyme, and butter, and served with a cool, sharp horseradish and chive cream.

Why you'll love Seared Steak Bites with Horseradish Cream

Steak bites are a snack that eats like a meal: small cubes of sirloin with a dark, crusty outside and a juicy middle, speared on toothpicks and dragged through a cold horseradish cream. They come together in 15 minutes, which makes them an easy appetizer for a game-day gathering in early February or a snack to keep in the refrigerator for the week.

Cutting the steak into cubes before searing gives every piece its own crust, and the crust is where the flavor is. That only happens in a very hot skillet with the cubes in a single layer and plenty of space, so they sear in two batches. A crowded pan cools down and the meat steams in its own juices instead of browning. A knob of butter, smashed garlic, and thyme go in at the end and coat the bites in a glossy, fragrant finish.

The horseradish cream is the contrast. Sour cream, prepared horseradish, Dijon, lemon, and chives make a sauce that is cool, tangy, and sharp enough to clear your nose, and its bite cuts right through the richness of the beef.

Quick overview: This Seared Steak Bites with Horseradish Cream takes 15 min of hands-on time and about 27 min in all and makes 6 servings, each about 6 bites with sauce. You'll need a skillet.

Jump to recipe

Seared steak bites with horseradish cream for dipping
Prep 15 minCook 12 minTotal 27 minServes 6Serving about 6 bites with sauceYou'll need Skillet

Ingredients

  • 1 1/4 lb top sirloin steak, about 1 1/4 inches thick
  • 3/4 tsp fine sea salt, divided
  • 3/4 tsp coarsely ground black pepper
  • 1 tbsp avocado oil
  • 1 tbsp butter
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1/2 cup full-fat sour cream Label: cream and cultures
  • 2 tbsp prepared horseradish Label: horseradish, vinegar, and salt
  • 1 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 1 tsp fresh lemon juice
  • 2 tbsp chopped chives, divided

Instructions

  1. Make the horseradish cream: Stir the sour cream, horseradish, Dijon, lemon juice, half the chives, and a pinch of the salt in a small bowl until smooth. Refrigerate it while you cook the steak, so the horseradish has a few minutes to bloom into the cream.
  2. Cut and season the steak: Trim any thick fat from the edges of the steak and cut it into 1-inch cubes. Pat the cubes very dry with paper towels and toss them with the rest of the salt and the pepper. A dry surface browns, and a damp one steams.
  3. Heat the skillet: Heat the avocado oil in a large cast-iron or heavy skillet over high heat until it shimmers and just begins to haze. The pan needs to be hot enough to brown the meat in the 3 or 4 minutes it takes the inside to cook.
  4. Sear in batches: Add half the cubes in a single layer with space between them and leave them alone for 2 minutes, until a dark crust forms on the bottom. Turn them with tongs and sear for 1 to 2 minutes more, until the largest cube reads 130°F (54°C) in the center for medium-rare, or 135°F (57°C) for medium. Move them to a plate and sear the second batch the same way.
  5. Baste with butter: Turn the heat to medium, return all the steak to the skillet, and add the butter, garlic, and thyme. Toss the bites in the foaming butter for 30 seconds, until glossy and fragrant, then tip them onto a platter and let them rest for 3 minutes so the juices settle back into the meat.
  6. Serve: Pick out the garlic and thyme stems, scatter the remaining chives over the steak, and serve warm with toothpicks and the horseradish cream for dipping.

Storage and leftovers

Refrigerate the steak bites and the horseradish cream separately in sealed containers for up to 3 days.

The bites are good cold, straight from the refrigerator with the cream. To warm them, toss them in a hot skillet for 1 minute, just long enough to take the chill off, since longer reheating dries the meat out.

Variations

  • Lettuce cups: Tuck a few bites into butter lettuce leaves with a spoonful of the cream and a few thin slices of cucumber for a quick lunch.
  • Chimichurri: Serve the bites with chimichurri in place of the horseradish cream.
  • Bison: Use a bison sirloin steak, searing it the same way to 130°F (54°C) for medium-rare. Bison has less fat, so watch it closely.
  • Peppercorn crust: Crush 1 tablespoon of black peppercorns coarsely and press them onto the cubes before searing.

Notes and tips

  • Check the horseradish label: Prepared horseradish should read horseradish, vinegar, and salt. Creamy horseradish sauces often add sugar, oils, and thickeners.
  • Cut even cubes: Cubes of the same size cook in the same time, so none overcook while you wait for the rest.
  • Open a window: A skillet hot enough to sear well throws off some haze. Turn on the hood fan before the oil goes in.
  • Taste the cream after it sits: Horseradish gets stronger as it sits in the cream. Taste it after 10 minutes and add more if you want more heat.

Nutrition and mindful eating

  • Sirloin brings protein, iron, zinc, and vitamin B12, and a few bites make a snack that holds you until the next meal.
  • Sour cream and butter are the real fat here, and fat is part of what makes a small portion so satisfying.
  • Horseradish is a root in the same family as mustard and cabbage, and its sharp heat comes from the same kind of compounds that give mustard its bite.
  • Garlic, thyme, and chives bring flavor with only a pinch of salt.
  • As you eat, notice the crust giving way to the juicy center and the sharp, cool cream against it, and check in afterward: a few bites of steak should carry you comfortably to your next meal, with no pull to keep grazing.

Frequently asked questions

Have a question about this Seared Steak Bites with Horseradish Cream? Start here, with the questions people ask most.

What cut works best?

Top sirloin is tender, flavorful, and easy to find. Strip steak or ribeye also work and are richer; trim the large pieces of fat before cubing.

Why sear in two batches?

A crowded pan cools down and the meat releases its juices, so it steams and turns gray. Two batches keep the pan hot enough to brown every cube.

How do I check the temperature of something so small?

Slide an instant-read thermometer into the center of the largest cube from the side. At 130°F (54°C) the batch is medium-rare, and at 135°F (57°C) it is medium.

Can I make them ahead for a party?

Make the horseradish cream up to 3 days ahead. Sear the steak just before guests arrive; the bites hold well at room temperature for up to 2 hours.

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Tags: February Pick, Snacks, American, 30 Minutes or Less