These Insanely Good Garlic Butter Steak Bites Will Ruin Every Steakhouse For You
Video Overview & Insights
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I’m cooking this tomorrow night, thank you !
One look at these Garlic Steak Bites and I want to pop one in my mouth. So tender and doused in a peppery garlic butter sauce, they’re one of my favorite easy dinners or snacks to put out at parties.
→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/garlic-steak-bites/
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Looks great but surely adding salt to the salt to the salt to the salt gets a bit salty?
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2 Steaks like that would cost well over $100 where I’m from
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Could you a nice colored brisket and cut the piece smaller??
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For this, a leaner, trimmed cut would be great with butter and garlic. Ribeye has way too much fat.
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It's almost like smothering everything in oil and fat will make it taste good.
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What seasonings could be used instead of all that salt? That meal is a weeks worth of salt for my health.
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9:24 Upvote just because you added Broccoli, my favourite vegetable.
I prefer the stalk part to the florets.
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→ Ingredients
why dont u make stuff thats affordable low qual sheeet nahhh sayin brah like fried steak?
• 2 ½ pounds ribeye steaks, sirloin, strip loin steaks, or filet mignon
• 3 tablespoons beef tallow, or cooking oil
I was surprised to learn that adding crushed peppercorns would add "those peppery flavours to the beef." I never would have guessed that pepper would taste like pepper when added as an ingredient. Amazing.
• ¼ cup cognac, or beef stock
• ½ peeled small diced shallot
Looks like quite a bit of fat and some gristle?
• 2 teaspoons roughly cracked black peppercorns
• 10 finely minced garlic cloves
My dream is to start a chain of Steak SANDWICH restaurants...... not Submarine Sandwiches...... STEAK Sandwiches (like we had back in the '50s and '60s). Open face on garlic toast. Sides of french fries; salad; au jus dip; BBQ beans; potato salad. Simple/tasty/fairly quick/delicious.
• 2 teaspoons finely minced fresh thyme
• 8 tablespoons unsalted butter, cut into thick slices
Like I need someone to tell me how to cook fukking steak? Wtf Nothing ‘genius’ to see here…
• 2 tablespoons finely minced fresh parsley
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Nice job. I went camping at Pete Marquette state park in Illinois back in the 1980’s and the campsite next to did this very dish. We became camping friends after that. I learned so much from them. He was a Frenchman and had married a St. Louis girl. His idea of food at a campsite blew my mind. Thank you for the fantastic memories.
Tri Tip Steak: https://youtu.be/199T9GOXmIU
Mississippi Pot Roast: https://youtu.be/7yhFk8p8cp0
everything you did was kept simple and easy. looks amazing!!! great job!!
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0:10 - challenge accepted. I have never had a steak that I enjoyed with butter on it. Just yuck. Hitting play now....
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Add to the steak this sauce, 1-2 shots cognac, black pepper, cream and worcester sauce... OMG!
Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
No such thing as dry brining.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
ngl bro going ham on the salt.
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too little butter, to many plants
More User Perspectives
I always get depressed when I see people eating that pale sad American butter. Seems like a shame to not use the real stuff.
@Burkuagh1For a great affordable but tasty cut of steak try the Flat Iron Steak.
It is a steak cut from the shoulder area. It is marbled, tasty and and pretty tender.
Where I live it costs 50% LESS than Ribeye and close to the taste.
Cut off the hard outside of those stems and cook them, they're just as good as the florets!
@BattlerapmeYou did that to rib-eye's????
Sacrilegious!
Garlic butter anything dude
@darylfortney8081Gorgeous! cant wait to make these! 🥰
@JenniferStormyWeatherYou could intensify the dry-brining by cutting the meat into cubes at and dry-brine those.
@EmoEmuBroccoli stems are fabulous! They are so sweet.
@maggiegallo1354People who like garlic and pepper never seem to understand that there are those of us who really, really don't. Those ingredients have always been used to disguise the flavor of a bad steak. If I order a steak at a restaurant and it's been ruined with garlic and pepper, I won't be back.
@RocketRoomVideoCan for the ones that can afford it of course, the same be done with Vienna Sausages and Spam?
@cemetarygates2800I know how to prepare a steak. Problem is most steak houses do not. I like my steak blue-rare. Do iit!
@ron56pvi13My question is, how did you manage not to nibble in between
@winterseyesdelicious, but a lot of butter and also a lot of oil on the brocolli.....
@tendingtropic7778love your videos, it is just honest food. I have to try it
@jesperhedegaard-ulstrup6994damn I cant cook for anything but I tried this and it came out epic. It is super indulgent though. Have to save it for special occasions :D
@ChannelQSDwhy load steaks with garlic..... criminal really
@TodSackettNot a chance in stone cold hell that these will EVER beat a freshly grilled steak.. ZERO
@AerialEscapeSalt salt salt
@BobCobb-w2yThe best rule of thumb for salting aka "dry brining" any meat accurately is 1/2 teaspoon Kosher salt per pound of meat (split in half per side, or 360 degrees around if it's more of a cylinder or thick roast)... or half that ..1/4 tsp per lb.. if using table salt. No need to wing it or guess or hope. Measure and you'll never go wrong.
@AimingWanderouslyMeh. The steak will be over done if you cook it like this and if its a leaner cut it will be tough
@jeffrey-bc1igIt looked like he added the thyme just before the lemon. Is that right?
@jpm7430When did he add the thyme. Did he say?
@jpm7430Oh yeah, I am already starting to smell like a " feed lot "! 🥩🐮🤠🥩
@MMOverlandAdventuresI tried this recipe and it was delicious.
@BradVaughnI got sirloin tips I didn’t know I need a ribeye
@raikoh05Almost ate my phone
@dge2027Nice video definitely the dry aging does help and how can you go wrong with garlic and butter thanks for sharing
@jr_jeep4470Chef, I thought the aromatics go in first then deglaze with cognac or wine??
@openstenosis