Save on Pinterest There's something about the smell of butter hitting a hot pan that makes everything feel possible. I discovered these garlic butter steak bites one weeknight when I had hungry people coming over and nothing thawed except a sirloin steak I'd grabbed from the freezer the night before. Twenty minutes later, the kitchen smelled incredible, and everyone was fighting over the last bite. It became my go-to move whenever I needed to feel like I'd spent hours cooking when really I was done before the drinks were empty.
I made this for my sister's book club once, serving it on toasted bread, and watched people's faces light up. Someone asked if I'd been cooking all day. I just smiled and didn't tell her I'd started twenty minutes before they arrived. That's the magic of seared meat and brown butter—it tastes like effort without requiring any.
Ingredients
- Sirloin steak, cut into 1-inch cubes (1.5 lbs): One-inch pieces sear evenly and stay tender inside while getting golden outside; sirloin's a workhorse cut that won't break the bank.
- Kosher salt and black pepper: Salt draws out juices and helps build a crust; freshly cracked pepper tastes night-and-day better than pre-ground.
- Unsalted butter (3 tbsp): Unsalted lets you control the seasoning and browns beautifully without burning as quickly as salted.
- Garlic, finely minced (4 cloves): Mincing releases flavor fast; if you slice it, you'll taste chunks instead of that silky garlic flavor.
- Fresh parsley, chopped (1 tbsp): Adds brightness and color at the end—don't skip it or brown it, just sprinkle it on hot steak.
- Crushed red pepper flakes (1/2 tsp, optional): A whisper of heat that makes people wonder what the secret ingredient is.
- Olive oil (1 tbsp): High smoke point oil for searing; olive oil won't burn as fast as butter alone would.
Instructions
- Prep and dry your steak:
- Pat the cubes completely dry with paper towels—moisture is the enemy of a good sear. Season generously while the pan heats so the salt starts breaking down the meat's surface.
- Get your pan smoking:
- Heat the skillet over high heat until it's almost smoking, then add oil and swirl it around. You want to hear a serious sizzle the moment steak hits the pan.
- Sear without moving:
- Lay the steak in a single layer without crowding and leave it alone for two minutes—this builds that golden crust. Flip and sear the other sides for another two to three minutes depending on thickness, aiming for medium-rare.
- Rest and protect:
- Make the garlic butter:
- Drop heat to medium-low and add butter to the empty skillet. When it's melted and foaming, add your garlic and cook for exactly thirty seconds—longer and it turns bitter and burnt.
- Finish and serve:
- Return the steak bites to the pan and toss them in that silky garlic butter for about thirty seconds, then shower with parsley and red pepper flakes if you want heat. Plate immediately and drizzle every bit of pan sauce over the top.
Save on Pinterest My neighbor tasted these once and asked for the recipe, then came back a month later saying she'd made them for her dad and he actually sat down at the table instead of disappearing to his workshop. Sometimes the best meals are the ones that slow people down, even if it's just for twenty minutes.
Why This Works
The high heat creates a flavorful crust while the inside stays tender; that's where all the magic happens in the first few minutes. The garlic butter isn't just sauce—it's a finish that brings everything together the way a closing note brings a song home.
What to Serve It With
Crusty bread soaks up every drop of that buttery pan sauce in the most satisfying way. Mashed potatoes turn it into comfort food, steamed broccoli keeps it light, or just serve it on its own if you want to taste the steak and garlic without distractions.
Swaps and Changes
Ribeye or New York strip steak will be richer and more tender if your budget allows. A splash of lemon juice or Worcestershire sauce adds complexity to the butter, though some nights the simple version is perfect as is.
- If you only have salted butter, use it but reduce the salt in the seasoning step.
- Red pepper flakes are optional, but they transform this from simple to interesting without overpowering anything.
- Don't skip the parsley—it's not decoration, it's flavor and it keeps the dish from tasting heavy.
Save on Pinterest This is the recipe I reach for when I want to feel like a good cook without any of the stress. It's the kind of simple dish that reminds you why you fell in love with cooking in the first place.
Recipe Questions & Answers
- → What cut of steak works best for these bites?
Sirloin steak is recommended for its balance of tenderness and flavor, but ribeye or New York strip can be good substitutes.
- → How do I achieve medium-rare steak bites?
Sear steak cubes over high heat without moving them for 2 minutes per side, then cook a bit longer to brown all sides, aiming for medium-rare doneness.
- → Can I skip the red pepper flakes?
Yes, the red pepper flakes are optional and add a mild heat—feel free to omit if you prefer milder flavors.
- → What sides pair well with garlic butter steak bites?
Crusty bread, mashed potatoes, or steamed vegetables complement the rich, buttery steak perfectly.
- → How should I store leftovers?
Cool completely and keep in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve tenderness.