Garlic Butter Steak Bites (Printable)

Tender seared steak cubes in garlic butter with parsley, ready in 20 minutes for a quick, flavorful main.

# What You Need:

→ Meats

01 - 1 pound sirloin steak, cut into 1-inch cubes

→ Seasonings

02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika

→ Garlic Butter Sauce

05 - 3 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves (optional)

→ For Serving

09 - Flaky sea salt (optional)
10 - Extra chopped parsley (optional)

# How-To:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon butter; once melted and foaming, arrange half the steak cubes in a single layer. Sear for 1 to 2 minutes per side until nicely browned and just cooked through. Transfer steak to a plate.
03 - Repeat with remaining steak cubes, adding a small amount of oil if pan appears dry. Sear for 1 to 2 minutes per side. Transfer all steak cubes to a plate.
04 - Lower heat to medium-low. Add the remaining 2 tablespoons butter and minced garlic to the pan. Stir constantly for 30 seconds until fragrant, avoiding browning the garlic.
05 - Return all steak bites to the pan. Toss to coat thoroughly in the garlic butter. Add chopped parsley and thyme if using; stir gently to combine.
06 - Serve steak bites immediately, garnished with flaky sea salt and extra parsley as desired.

# Expert Advice:

01 -
  • The steak bites soak up buttery garlic goodness in every quick-seared chunk—secretly, I sometimes scrape the pan for the final drops.
  • Any night feels like a treat since you barely need twenty minutes from fridge to table.
02 -
  • If you skip drying the steak, you'll never get that gorgeous brown sear—trust me, I learned this after a few soggy attempts.
  • Dividing the searing into batches is what transforms these bites from decent to unforgettable, and keeps each piece crusty, not pale.
03 -
  • If you want to reheat leftovers, do so quickly over high heat to avoid drying out the steak.
  • A pinch of red chili flakes in the garlic butter is the move for an unexpected kick—learned from a friend who can never resist a little heat.

Return