Easy Garlic Butter Steak Bites
These tender, juicy steak bites are seared to perfection and coated in a rich garlic butter sauce that takes just 15 minutes from start to finish. No marinating required—just season, sear, and enjoy restaurant-quality steak at home with minimal effort and maximum flavor.
Equipment
- Cast iron skillet or large heavy-bottomed pan 10-12 inch size preferred
- Sharp chef's knife For cutting uniform cubes
- Cutting board
- Tongs For flipping steak bites
- Instant-read meat thermometer Optional but recommended
- Small bowl For minced garlic
- Paper towels For patting steak dry
- Serving platter
Ingredients
- 1½ pounds sirloin steak 680g, or ribeye, New York strip, or tenderloin, cut into 1-inch cubes
- 2 tablespoons olive oil 30ml, or avocado oil
- 1 teaspoon kosher salt 6g
- ½ teaspoon black pepper 1g
- 4 tablespoons unsalted butter 56g
- 6 cloves fresh garlic minced
- 2 tablespoons fresh parsley chopped
- ½ teaspoon red pepper flakes optional
- 1 tablespoon Worcestershire sauce 15ml, optional
Instructions
- Remove steak from refrigerator and let sit at room temperature for 30 minutes. Pat completely dry with paper towels, cut into uniform 1-inch cubes, and season generously with salt and pepper.
- Place cast iron skillet over high heat for 3-4 minutes until smoking hot. Add olive oil and swirl to coat, then wait 30 seconds until oil shimmers.
- Working in batches, add steak cubes in a single layer with space between pieces. Cook undisturbed for 2 minutes, flip, and cook another 2 minutes for medium-rare (130-135°F internal temperature).
- Reduce heat to medium and add butter to the same pan. Once melted and foaming, add minced garlic and sauté for 30-60 seconds until fragrant but not browned.
- Return all steak bites to the pan and toss with garlic butter for 30-60 seconds. Remove from heat, stir in fresh parsley, and serve immediately on a platter with remaining sauce drizzled over top.
Notes
- For best results, use sirloin, ribeye, New York strip, or tenderloin. Avoid tough cuts like chuck or round.
- Pat steak completely dry before cooking—moisture prevents proper searing and creates steam instead of a caramelized crust.
- Don't crowd the pan. Cook in batches if needed, leaving space between each piece for proper browning.
- Use an instant-read thermometer for perfect doneness: 130-135°F for medium-rare, 140-145°F for medium.
- Fresh garlic is essential—pre-minced jarred garlic won't give the same aromatic punch.
- Add Worcestershire sauce and red pepper flakes to the garlic butter for extra depth and a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet with butter to prevent overcooking.
- For meal prep, slightly undercook the steak initially—it will cook more when reheated.
- Serve over mashed potatoes, rice, pasta, or with crusty bread to soak up the garlic butter sauce.
- Try variations: add Cajun seasoning for spice, soy sauce for Asian flavor, or fresh herbs like thyme and rosemary.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 2gProtein: 38gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 145mgSodium: 680mgPotassium: 520mgVitamin A: 8IUVitamin C: 6mgCalcium: 3mgIron: 22mg
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