Garlic Butter Steak Bites (Printable Version)

Tender steak cubes glazed with garlicky butter for a quick, tasty main or appetizer.

# Needed Ingredients:

→ 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

# Steps:

01 - Pat steak cubes dry with paper towels and season evenly with kosher salt and black pepper.
02 - Heat a large skillet over high heat and add olive oil, swirling to coat the surface evenly.
03 - Arrange steak cubes in a single layer without overcrowding. Sear for 2 minutes undisturbed, then turn to brown all sides for an additional 2–3 minutes until medium-rare. Remove and cover loosely.
04 - Reduce heat to medium-low, add butter to the skillet, and once melted, sauté minced garlic for 30 seconds without browning.
05 - Return steak bites to the skillet, tossing to coat thoroughly in the garlic butter. Sprinkle with parsley and crushed red pepper flakes if desired.
06 - Serve steak bites immediately with pan sauce spooned over the top.

# Expert Advice:

01 -
  • Twenty minutes from start to finish, which means weeknight dinners that actually taste like you tried.
  • The garlic butter sauce does all the heavy lifting—those little steak cubes soak up every drop of flavor.
  • Works as a fancy appetizer when you're trying to impress, or a solid main dish when you're just feeding yourself.
02 -
  • Overcrowding the pan is the number one way to steam your steak instead of searing it, so work in batches if you need to—your crust will thank you.
  • That thirty seconds of garlic sautéing is not the time to check your phone; burnt garlic tastes bitter and ruins the whole thing, so stay present.
03 -
  • Cast iron holds heat better than stainless steel, so if you have one, use it—the steak will brown more evenly and stay hot longer.
  • A squeeze of fresh lemon juice or a splash of Worcestershire sauce swirled into that butter in the last thirty seconds adds a subtle depth that people notice but can't quite name.
Go Back