The “Melt-In-Your-Mouth” Steak Bites

1. The Sear (Optional but Recommended): For the deepest flavor, sear the steak bites in a hot skillet with a splash of oil for 1–2 minutes per side until browned. You aren’t cooking them through; you’re just building a crust.

2. The Dump: Place the beef cubes into the slow cooker.

3. The Sauce: In a small bowl, whisk together the beef broth, Worcestershire sauce, gravy mix, and garlic. Pour this mixture over the steak.

4. The Butter: Scatter the butter cubes over the top of the meat. This creates a velvety, rich sauce as it melts.

5. The Slow Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

   • Note: For the most tender results, “Low” is always better for beef.

6. The Serve: Give everything a good toss to coat the meat in the thickened juices. Serve over a dollop of mash or egg noodles.

3 Tips for Maximum Tenderness

• Cut Against the Grain: When cubing your meat, look for the direction of the muscle fibers and cut across them. This shortens the fibers, making the meat easier to chew.

• Don’t Overcrowd: If you chose to sear the meat first, do it in batches. If the pan is too full, the meat will steam instead of brown.

• The Cornstarch Slurry: If you prefer a thicker, “glaze-like” sauce, mix 1 tbsp of cornstarch with 1 tbsp of cold water and stir it into the slow cooker 30 minutes before serving.