Crock Pot Garlic Butter Steak Bites

Ingredients

Core ingredients and quantities

• 2 lb (900 g) sirloin or ribeye, cut into 1-inch cubes — choose well-marbled steak for tenderness.
• 4 tbsp unsalted butter — divided: 2 tbsp for slow cooker, 2 tbsp for finishing sear.
• 6 cloves garlic, minced — provides a strong garlic profile that mellows during slow cooking and intensifies when seared.
• 1/2 cup beef broth or low-sodium stock — adds moisture and base flavor without diluting butter.
• 2 tbsp Worcestershire sauce — adds umami and depth.
• 1 tsp kosher salt and 1/2 tsp freshly ground black pepper — season before and adjust after searing.
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves — pairs with beef and garlic.
• 1 tbsp cornstarch mixed with 1 tbsp cold water (optional) — use to thicken juices for a glaze.
• 2 tbsp chopped parsley for garnish.

• Trim visible silver skin and large fat caps to prevent toughness and uneven cooking.
• Cut pieces uniform in size to ensure even slow-cooking and consistent searing later.
• If using lean cuts like flank, briefly marinate with 1 tbsp oil and 1 tbsp vinegar for 30 minutes to add tenderness.

Equipment

Essential tools and cookware

• 6-quart Crock-Pot (slow cooker) — ensures even heat and room for searing later; use 4-quart for smaller batches.
• Heavy skillet or cast-iron pan for finishing sear to develop brown crust and concentrated flavor.
• Sharp chef's knife and cutting board — uniform cubes reduce total cook time and improve texture.
• Tongs or slotted spoon for transferring steak and avoiding excess juices when searing.
• Measuring spoons and cups for consistent seasoning and sauce ratios.
• Instant-read thermometer to check internal temperature after searing (optional but recommended).

• Preheat the skillet over medium-high to high heat for at least 3 minutes to ensure a fast, effective sear that won’t overcook the center.
• If using a slow cooker liner, pat steak dry before searing—the liner is convenient for cleanup but avoid using it if you plan to sear in the same pan to maximize browning.
• Use a splatter screen during searing if splatter is a concern, but remove excess liquid before adding steak to the hot pan for best crust.

Gathering Ingredients (Preparation Before Cooking)

Pre-cook mise en place to save time and ensure consistent results

• Trim and cube steak into even 1-inch pieces; pat each piece dry with paper towels to remove surface moisture which inhibits browning during the final sear.
• Mince garlic and chop parsley; keep garlic covered in the fridge until ready to add to minimize early oxidation and bitterness.
• Measure liquids and seasonings (butter, broth, Worcestershire, salt, pepper, thyme) and place near the slow cooker for one-step assembly.
• Room-temperature steak: remove steak from the refrigerator 15–20 minutes before placing in the Crock-Pot to reduce chill and shorten cooking time; do not leave out longer than 30 minutes for food safety.

• Layer in the slow cooker: butter, minced garlic, broth, Worcestershire, herbs, salt and pepper; add steak cubes on top to allow butter and liquid to circulate and coat each piece as it warms.
• Avoid overcrowding the cooker; the goal is even heat and enough contact with the liquid to infuse flavor while still allowing some pieces to sit partially exposed for better texture.
• If you prefer a stronger garlic finish, reserve one clove of raw minced garlic to add with the last 20 minutes of cooking, keeping the raw garlic bite without burning.

• Choose steaks on sale with good marbling; trimming at home maintains control over fat and yields a better texture after slow cooking.
• If starting from frozen steak, thaw fully in the refrigerator; cooking frozen pieces in the slow cooker increases cooking time and risks uneven doneness.

Preparing the Steak (Assembly and Seasoning)

Step-by-step assembly inside the Crock-Pot

• Layer butter and aromatics: place 2 tbsp butter in the bottom of the slow cooker, add half the minced garlic and spread evenly to create a butter base that will infuse each piece.
• Add liquids and seasonings: pour 1/2 cup beef broth, 2 tbsp Worcestershire, 1 tsp thyme, 1 tsp kosher salt, and 1/2 tsp black pepper over the butter; stir briefly so seasonings are distributed but avoid fully submerging the steak.
• Place steak cubes in a single layer if possible; if stacking is necessary, gently toss to coat pieces in the butter mixture so all cubes receive seasoning.
• Cover and set cooker: choose Low for 3–4 hours for fork-tender pieces that still hold shape, or High for 2–2.5 hours for slightly firmer bites that benefit from a longer sear finish.

• If using high-sodium broth, reduce added salt by half and finish seasoning after searing to account for concentration of flavors.
• Check doneness at the lower end of the time range; slow cooker temperatures vary and overcooking can make pieces too soft for a proper sear.
• Reserve 1–2 tablespoons of the cooking juices before searing to create a pan glaze when combined with the remaining butter.

• Use a slotted spoon to transfer pieces to the hot skillet to avoid excess liquid splatter; keep juices for sauce reduction but add gradually to the pan.

Cooking Process (Slow Cooker Time and Temperature)

Slow cooker timing, heat settings, and internal texture goals

• Low setting: Cook 3–4 hours for tender yet structured steak bites that will hold up to a high-heat sear without falling apart.
• High setting: Cook 2–2.5 hours when short on time; expect slightly less rendered connective tissue and plan a longer, careful sear to build crust without overcooking.
• Texture check: Test 2–3 pieces by pressing with a spoon — they should be soft but not shredding; if pieces collapse on touch, reduce searing time and use gentler heat to avoid breaking them apart.

• Thicker or larger cubes (>1.5 inches) require an extra 30–60 minutes on Low; smaller cubes cook faster and may become overly tender if left full time.
• Lean cuts such as top round will cook faster but lack fat, so add an extra tablespoon of butter and monitor texture to prevent dryness.

• If the cooker yields excessive liquid, remove the lid during the last 20–30 minutes on High to reduce volume; do not leave uncovered too long on Low heat to avoid temperature drops that extend cooking time.
• For a thicker glaze, combine 1 tbsp cornstarch with 1 tbsp cold water, add to reserved juices, simmer in a skillet until glossy, then toss with seared steak.

Finishing & Searing (Technique for Crisp Edges and Glaze)

Searing technique to finish steak bites with caramelized crust

• Preheat skillet: Heat a heavy skillet or cast-iron pan over high heat for 3–5 minutes until it is smoking slightly; a hot surface is crucial to achieve quick Maillard reaction without overcooking centers.
• Pat steak dry thoroughly with paper towels before adding to skillet — moisture prevents browning and causes steaming.
• Use high smoke point oil: Add 1 tsp neutral oil (canola or avocado) then 1–2 tbsp butter; swirl to coat the pan and add a few steak bites at a time to avoid overcrowding and lowering pan temperature.

1. Place steak pieces in a single layer; press lightly to ensure full contact.
2. Sear 45–60 seconds per side until dark brown crust forms; roll pieces to brown all edges but minimize flipping.
3. Add reserved cooking juices and remaining butter to the pan near the end, spooning the reduced glaze over the bites for shine and concentrated flavor.

• Aim for an internal target of 125–130°F for medium-rare after searing, 135°F for medium; the slow cooker already raises internal temperature, so searing should be quick to avoid overshoot.
• If pieces appear to flake or fall apart during searing, reduce heat and finish by glazing in the pan rather than aggressive searing.

Serving, Storage, and Reheating

Serving suggestions for texture and flavor balance

• Serve immediately after searing while the crust is hot and the glaze is glossy; garnish with chopped parsley and an extra pat of butter if desired.
• Accompaniments: Pair with mashed potatoes, creamy polenta, steamed vegetables, or crusty bread to soak up the garlic butter sauce.
• Portioning: For an appetizer, serve 3–4 bites per person; for a main course, plan 6–8 bites per person depending on side dishes.

• Refrigeration: Cool to room temperature for no more than 2 hours, store in an airtight container with sauce on the side or poured over; keeps 3–4 days.
• Freezing: Flash-freeze steak bites on a tray until solid, then transfer to freezer bags with sauce in a separate container; store up to 3 months.

• For best texture, reheat gently in a hot skillet with a knob of butter and a splash of reserved juices to revive the glaze; 2–3 minutes on medium-high is usually sufficient.
• Microwave reheating works for convenience but will soften crust; use 30-second bursts and finish in a hot pan to restore some crispness.

FAQs

Common questions and concise answers

• Can I use frozen steak?
  Frozen steak should be fully thawed before slow cooking; starting from frozen increases cooking time, risks uneven texture, and can lead to a waterier sauce due to excess thaw moisture.
• Which cut is best?
  Sirloin or ribeye give the best combination of flavor and tenderness; flank or round work if marinated or cooked slightly less time and then seared carefully to prevent dryness.
• How do I prevent the steak from falling apart?
  Cut uniform cubes, avoid extended overcooking in the slow cooker, and use gentle searing—if pieces break apart, reduce searing heat and finish by glazing in the pan.
• Can I skip the sear?
  Skipping the sear saves time but sacrifices the toasted crust and concentrated flavor; if omitted, reduce liquid slightly to intensify the sauce and serve with a spooned glaze.
• How to thicken the sauce?
  Remove juices, simmer in a skillet to reduce, or whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) into the juices and simmer until glossy.
• Is butter necessary in the slow cooker?
  Butter adds richness and mouthfeel; replace with equal olive oil if needed, but finish with butter during searing to maintain the buttered flavor profile.
• How to reheat without losing texture?
  Reheat quickly in a hot skillet with a splash of reserved juices and a small pat of butter to restore shine and crisp edges; avoid long, slow reheating which softens crust.
• Can I double the recipe?
  Yes, but use a larger slow cooker and avoid overfilling; maintain similar liquid ratios and sear in batches to prevent overcrowding and loss of crust development.