These Steak Bites With Garlic Butter deliver juicy, seared steak morsels kissed with rich, aromatic butter and fresh garlic—making them impossible to resist. In just under 20 minutes, you’ll have a simple, yet incredibly flavorful appetizer or weeknight dinner that feels a little fancy without any fuss.
Why You’ll Love This Recipe
– No oven needed—just a hot skillet for that perfect pan-seared crust
– Ready in under 20 minutes, ideal for busy weeknights
– Simple ingredients you probably already have in your fridge
– Buttery, savory bites that double as an elegant appetizer
– Low-carb, high-protein—and totally kid (and husband) approved
– Flexible: great on its own, over salad, or alongside roasted veggies
– Perfect for holiday gatherings or casual game-day snacking
– One-pan cleanup—because who really wants another dish?
Ingredients
– 1½ pounds sirloin steak, trimmed and cut into 1-inch cubes (substitute ribeye for extra marbling)
– 2 tablespoons olive oil (avocado oil works too)
– 3 tablespoons unsalted butter (Kerrygold is my go-to)
– 4 garlic cloves, minced (or 1½ teaspoons jarred garlic in a pinch)
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon fresh parsley, finely chopped (for garnish)
– Pinch of red pepper flakes (optional, for a quick kick)
Directions
1. Pat the steak bites dry with paper towels, then toss them in olive oil, salt, and pepper. (Dry steak means a better sear—trust me, I’ve learned the hard way.)
2. Heat a heavy cast-iron or stainless-steel skillet over medium-high heat until it’s just smoking. You know what? That little wisp of smoke is your cue.
3. Add the steak bites in a single layer—don’t overcrowd. Let them sizzle untouched for about 2 minutes so they develop a caramelized crust.
4. Flip each piece and cook an additional 1–2 minutes for medium-rare, or until your preferred doneness. A digital thermometer reading 130°F is spot-on for medium-rare.
5. Reduce heat to medium-low, push the steak bites to one side, and melt in the butter. Stir in the minced garlic and red pepper flakes, then swirl everything together for about 30 seconds—or until the garlic smells heavenly.
6. Toss the steak bites in the garlic butter to coat evenly. If you’re feeling extra fancy, splash in a teaspoon of Worcestershire sauce or a squeeze of fresh lemon juice.
7. Remove the skillet from heat, sprinkle on fresh parsley, and transfer the Steak Bites With Garlic Butter to a warm plate. Let them rest for a minute (that’s the secret to juicy steak).
Servings & Timing
Makes: 4 servings
Prep Time: 10 minutes (including cutting and seasoning)
Cook Time: 8–10 minutes
Total Time: ~20 minutes
Variations
– Swap in herb-infused butter (rosemary or thyme) for a garden-fresh twist.
– Use coconut oil and dairy-free butter for a vegan-friendly “mushroom bites” version.
– Drizzle with balsamic reduction and fresh basil for an Italian-inspired spin.
– Add sliced cremini mushrooms and shallots to the skillet for an earthy upgrade.
– Stir in a dash of smoked paprika or chili powder for a smoky, southwestern vibe.
– Finish with a sprinkle of grated Parmesan cheese for a nutty, savory kick.
Storage & Reheating
Store leftover steak bites in an airtight container in the fridge for up to 3 days. For freezer storage, flash-freeze on a sheet pan, then bag and freeze for up to 2 months. To reheat, gently warm in a skillet over medium-low heat—add a pat of butter or a splash of beef broth to keep them moist. Microwaving works in a pinch, but you’ll lose that lovely crust.
FAQs
Q: Can I use a different cut of beef?
A: Absolutely—flat iron, ribeye, or even tenderloin cubes work beautifully. Adjust cook time for thickness.
Q: How do I get my steak bites tender?
A: Don’t skip patting them dry and giving them space in the pan; overcrowding steams, it doesn’t sear.
Q: What’s the best pan for this recipe?
A: A heavy cast-iron skillet is ideal for heat retention and even browning, but stainless steel is fine too.
Q: Can I prepare ahead of time?
A: You can season the steak bites up to 2 hours ahead; just keep them refrigerated and pat dry again before cooking.
Q: How do I avoid burnt garlic?
A: Stir the garlic in once the pan is off the highest heat—garlic burns quickly, so let the butter cool slightly first.
Q: Are these keto-friendly?
A: Yes! Low-carb and high-fat, thanks to the buttery garlic sauce.
Q: What should I serve with these?
A: They pair perfectly with roasted veggies, mashed cauliflower, or a crisp green salad.
Conclusion
Juicy Steak Bites With Garlic Butter are proof that quick, simple ingredients can deliver restaurant-worthy flavor at home. Whether you’re hosting friends or feeding a hungry family, this easy skillet recipe has got you covered. Give it a whirl, then drop a comment below to let me know how yours turned out—and don’t forget to explore more of my buttery, flavorful recipes!
Steak Bites With Garlic Butter
Ingredients
- 1½ pounds sirloin steak trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (Kerrygold recommended)
- 4 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon fresh parsley chopped, for garnish
- pinch red pepper flakes optional
Instructions
- Pat the steak bites dry, then toss with olive oil, kosher salt, and black pepper.
- Warm a cast-iron or stainless-steel skillet over medium-high heat until it starts to smoke lightly.
- Add steak bites in a single layer and let them cook untouched for 2 minutes to develop a crust.
- Turn each piece and cook another 1–2 minutes for medium-rare, checking for an internal temperature of 130°F.
- Lower heat to medium-low, move steak to one side, and melt butter in the empty space before stirring in minced garlic and red pepper flakes.
- Mix the steak bites in the garlic butter until evenly coated, then remove from heat.
- Sprinkle with fresh parsley, let the steak bites rest for a minute, then serve immediately.
Notes
Nutrition
