Garlic Butter Steak Bites with Creamy Parmesan Orzo

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.25 lb sirloin steak
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 5 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1.5 cups orzo pasta
• 2.5 cups low-sodium beef broth
• 1/2 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest

Instructions

1. 1Pat the sirloin completely dry with paper towels, then cut into 1-inch cubes. Season all sides generously with salt and black pepper.
2. 2Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering, about 2 minutes. Add half the steak bites in a single layer without crowding.
3. 3Sear undisturbed for 90 seconds until a deep brown crust forms, then flip and cook 60–90 seconds more for medium-rare. Transfer to a plate and repeat with remaining oil and steak.
4. 4Reduce heat to medium and add butter to the same skillet. Once melted and foaming, stir in the minced garlic and thyme; cook 45–60 seconds until fragrant but not browned.
5. 5Add the dry orzo and toast, stirring constantly, for 1–2 minutes until the pasta smells nutty and looks lightly golden at the edges.
6. 6Pour in the beef broth and remaining salt, scraping up any browned bits. Bring to a boil, then reduce to a steady simmer. Cover and cook 8–10 minutes, stirring once halfway, until orzo is al dente and most liquid is absorbed.
7. 7Stir in the heavy cream, Parmesan, remaining butter, and lemon zest. Cook uncovered 1–2 minutes until the sauce turns glossy and coats the orzo. Taste and adjust salt and pepper.
8. 8Return the steak bites and any accumulated juices to the skillet. Gently fold everything together and warm through for 1 minute—do not overcook the steak.
9. 9Remove from heat, sprinkle with chopped parsley, and let rest 2 minutes so the sauce thickens slightly. Serve immediately in shallow bowls while hot and creamy.