Irresistible Garlic Butter Steak Bites
Juicy, golden-seared steak cubes tossed in sizzling garlic herb butter—this quick and flavor-packed dish is perfect for weeknight dinners, appetizers, or fancy date nights in. No grill, no marinade—just bold flavor in under 30 minutes.
Equipment
- Cast iron or stainless steel skillet
- Tongs or spatula
- Cutting board & sharp knife
- Garlic press or microplane
- Paper towels
- Measuring spoons
Ingredients
- 1.5 lbs top sirloin or ribeye steak, cut into 1-inch cubes
- 1–2 tbsp high-heat oil (avocado, canola, or light olive oil)
- 3 tbsp unsalted butter
- Salt & black pepper, to taste
- 4 garlic cloves, minced
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- Optional: pinch of red chili flakes, lemon zest, or fresh thyme
Instructions
Prep the steak:
- Pat the steak cubes dry with paper towels. Season generously with salt and pepper.
Heat the skillet:
- Add oil to a hot cast iron or stainless skillet over medium-high heat until shimmering.
- Sear the steak bites:
- Cook in batches (don’t crowd the pan), about 1½ to 2 minutes per side, until browned. Remove and set aside.
- Make the garlic butter:
- Reduce heat to medium. Add butter and garlic; stir for 30 seconds until fragrant. Add herbs and optional flavorings
Finish the dish:
- Return steak to the pan and toss to coat in the garlic butter for 1 minute. Remove from heat and let rest 2–3 minutes.
Serve hot:
- Garnish with extra herbs and serve with mashed potatoes, rice, or crusty bread.
Notes
- Best steak cuts: Top sirloin, ribeye, New York strip, or tenderloin
- Garlic tip: Avoid burning—cook garlic on medium heat and stir constantly
- Storage: Store leftovers in an airtight container up to 3–4 days
- Reheating: Reheat gently in a skillet with a splash of broth or butter—avoid microwave
- Freezing: Flash freeze steak bites on a tray, then transfer to freezer bags for up to 2 months
- Pairings: Serve with mashed potatoes, roasted veggies, or over salad with balsamic glaze