Garlic Butter Steak Bites (Printable Version)

Tender steak cubes cooked in garlic butter sauce for a quick, flavorful dish.

# What You Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Garlic Butter Sauce

04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 1 tbsp fresh parsley, chopped
07 - 1/2 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 the surface.
03 - Arrange steak cubes in a single layer without overcrowding. Sear for 2 minutes undisturbed, then turn to brown all sides, cooking 2 to 3 minutes more for medium-rare. Remove steak bites and cover loosely.
04 - Lower heat to medium-low and 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 thoroughly to coat with garlic butter. Sprinkle fresh parsley and optional crushed red pepper flakes.
06 - Serve immediately, spooning pan sauce over the steak bites.

# Expert Advice:

01 -
  • Juicy, caramelized steak bites in barely enough time to set the table.
  • That garlicky butter coats every bite, and honestly, you'll want to pour it over everything on your plate.
  • Impresses people without making you sweat in the kitchen.
02 -
  • Do not overcrowd the pan—if all the steak can't touch the skillet at once, sear in two batches, or you'll steam instead of sear.
  • Garlic burns in seconds once the butter's hot, so keep that timer in your head; burned garlic tastes bitter and ruins the whole dish.
03 -
  • Let the steak come almost to room temperature before searing—cold meat cools the pan and prevents that gorgeous crust.
  • A cast iron skillet holds heat better than stainless steel, so if you have one, use it here.
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