Garlic Butter Steak Bites

These garlic butter steak bites feel like a special-occasion dinner but come together on the busiest weeknight. Seared until golden and tossed in garlicky butter, they disappear fast.

All you need is one hot skillet and about 20 minutes.

Prep: 10 min  |  Cook: 10 min  |  Total: 20 min  |  Serves: 4

The Secret to This Recipe

Get the pan screaming hot and don’t crowd it. Sear the steak in a single layer so each piece gets a deep golden crust instead of steaming in its own juices.

Garlic Butter Steak Bites

Juicy, seared steak bites tossed in a rich garlic butter. A restaurant-quality dinner ready in 20 minutes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 360

Ingredients Method

Ingredients

  

• 1.5 pounds sirloin steak, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme
• 2 tablespoons chopped parsley

Method

 

1. Pat the steak cubes dry and season all over with salt and pepper.
2. Heat the olive oil in a large skillet over high heat until shimmering.
3. Add the steak in a single layer and sear for 2-3 minutes, turning to brown all sides. Work in batches if needed. Transfer to a plate.
4. Lower the heat to medium and add the butter, garlic, and thyme. Cook for 30-60 seconds until fragrant.
5. Return the steak to the skillet and toss to coat in the garlic butter. Cook 1 more minute.
6. Sprinkle with parsley and serve immediately.

Tips for the Best Results

• Pat the steak very dry for the best sear.
• Don’t overcook; steak bites are best medium.
• Let the garlic butter form off high heat so it doesn’t burn.

Variations

• Add a pinch of red pepper flakes for heat.
• Finish with a squeeze of lemon.
• Serve over mashed potatoes or rice to soak up the butter.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to avoid overcooking.