Balsamic glazed garlic butter steak bites with toothpicks and rosemary in a cast iron skillet

AmericanAppetizer

Garlic Butter Steak Bites with Rosemary Onion Balsamic

Seared, juicy garlic butter steak bites with a glossy balsamic finish, the hot appetizer guests hover around. They get their buttery flavor from Golden Butter Extra Virgin Olive Oil, flavored to taste like melted butter with no dairy, so the steak sears hot without the butter burning. A splash of Roasted Rosemary & Onion Dark Balsamic, a Modena dark balsamic layered with roasted rosemary and onion, hits the hot pan at the end and turns into a savory glaze that clings to every bite. Four ingredients, one cast iron skillet and 25 minutes. Set out toothpicks and watch them go.

No ratings yet

Servings

6

Prep Time

10 minutes

Cook Time

15 minutes

Calories

340

Author

Kristina DeRolf

Cook Mode

Ingredients

2 pounds top sirloin steak, about 1 ¼ inches thick, trimmed and cut into 1-inch cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons Golden Butter Extra Virgin Olive Oil, divided
4 garlic cloves, minced
3 tablespoons Roasted Rosemary & Onion Dark Balsamic
Optional: 1 tablespoon chopped fresh parsley or a few small rosemary sprigs, for serving

Directions

Pat the steak cubes very dry with paper towels (this is what gives you a good sear). Season all over with the salt and pepper.
Heat a 12-inch cast iron skillet over medium-high to high heat until very hot, about 3 minutes. Add 1 tablespoon Golden Butter Extra Virgin Olive Oil and swirl.
Add half the steak in a single layer, with space between the pieces. Sear 2 minutes without moving, then turn and cook 1 to 2 minutes more for medium-rare to medium. Transfer to a plate. Repeat with another 1 tablespoon Golden Butter Extra Virgin Olive Oil and the remaining steak.
Lower the heat to medium. Add the remaining 1 tablespoon Golden Butter Extra Virgin Olive Oil and the garlic and stir 30 seconds, just until fragrant (don’t let it brown).
Return all the steak and its juices to the skillet. Pour in the Roasted Rosemary & Onion Dark Balsamic and toss 30 to 60 seconds, until the pan juices turn glossy and coat the steak.
Pile onto a warm platter, spoon the pan sauce over, add parsley or rosemary if you like, and serve right away with toothpicks.

Article: Garlic Butter Steak Bites with Rosemary Onion Balsamic

Share

Prev Next

Balsamic glazed steak bites with toothpicks in a cast iron skillet by a fireplace, with Golden Butter Extra Virgin Olive Oil and Roasted Rosemary & Onion Dark Balsamic

Nov 5, 2026Appetizers

Garlic Butter Steak Bites with Rosemary Onion Balsamic

Name: Garlic Butter Steak Bites with Rosemary Onion Balsamic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds top sirloin steak, about 1 ¼ inches thick, trimmed and cut into 1-inch cubes; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 3 tablespoons Golden Butter Extra Virgin Olive Oil, divided; 4 garlic cloves, minced; 3 tablespoons Roasted Rosemary & Onion Dark Balsamic; Optional: 1 tablespoon chopped fresh parsley or a few small rosemary sprigs, for serving

Some appetizers sit politely on the table. Steak bites do not. Bring out a hot skillet with a cup of toothpicks and watch the room gather around it. They are fast, they feel generous, and they work as easily for game day as they do for New Year's Eve.

The trick is the order. Sear the steak hard in Golden Butter Extra Virgin Olive Oil so it gets a deep crust, then add a splash of Roasted Rosemary & Onion Dark Balsamic right at the end. The balsamic turns into a glossy pan sauce in under a minute and clings to every piece.

Serving Tips
Serve them right in the cast iron skillet on a trivet so they stay warm longer. Put a small bowl of the balsamic beside it for dipping. For dinner instead of a party, spoon them over mashed potatoes with a green salad on the side.

Shop the bottles: Golden Butter Extra Virgin Olive Oil and Roasted Rosemary & Onion Dark Balsamic

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina