Garlic Butter Steak Bites (Print Version)

Tender steak cubes cooked in garlicky butter sauce, ideal for a fast savory dish.

# What You'll Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 0.5 tsp black pepper

→ Garlic Butter Sauce

04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 1 tbsp fresh parsley, chopped
07 - 0.5 tsp crushed red pepper flakes (optional)

→ For Cooking

08 - 1 tbsp olive oil

# How To Make It:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt and black pepper.
02 - Heat a large skillet over high heat. Add olive oil and swirl to coat evenly.
03 - Arrange steak cubes in a single layer without overcrowding. Sear for 2 minutes without moving, then turn to brown all sides for an additional 2 to 3 minutes to reach medium-rare. Remove from skillet and cover loosely.
04 - Reduce heat to medium-low. Add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant without browning.
05 - Return steak bites to the skillet and toss to coat evenly with the garlic butter sauce. Sprinkle with fresh parsley and optional crushed red pepper flakes.
06 - Serve immediately with pan sauce spooned over the steak bites.

# Expert Tips:

01 -
  • Twenty minutes from start to finish, no compromise on flavor or satisfaction.
  • Steak tastes like you splurged at a steakhouse, but your wallet stays happy.
  • Works as a fancy appetizer, quick weeknight main, or something to show off when people come over.
02 -
  • Don't crowd the skillet when searing—the steak needs room to develop that crust, not steam next to itself.
  • Watch the garlic like a hawk; it goes from fragrant to burnt in about ten seconds, and burnt garlic tastes bitter and ruins the whole thing.
03 -
  • Use a meat thermometer if you're nervous; 130°F internal temperature is perfect for medium-rare, and the residual heat will bring it to exactly the right place while resting.
  • Cast iron holds heat better than stainless steel, so if you have it, this is where it earns its weight in your kitchen.
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