Garlic Butter Steak Bites
Garlic butter steak bites, seared sirloin cubes finished in a hot garlic butter sauce. A quick steak bites recipe on the table in 20 minutes, no pasta required.
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Garlic Butter Steak Bites are what I make when I want a steakhouse dinner without turning on the oven or babysitting a big cut of meat. Cubes of sirloin sear hard and fast in a screaming-hot skillet, then get tossed in a garlic butter sauce that pools right into every bite.
The whole dish comes down to heat. A screaming-hot, dry skillet gets a real sear on the outside of the steak in just a couple minutes a side, and that sear is where almost all the flavor comes from. Crowd the pan or start with a cool skillet and the steak steams instead, turning gray and chewy instead of browned and tender.
There’s no marinade or extra prep step here, just salt, pepper, and a hot pan, so you can go from fridge to plate in about 20 minutes. Cutting the sirloin into even 1-inch cubes before it hits the pan is really the only prep work involved.
Why You’ll Love This Recipe
- A real steakhouse sear. A hot, dry skillet browns the outside of the steak in just a couple minutes.
- No pasta, no cream, just steak. A straight garlic butter finish, no heavy sauce to make.
- On the table in 20 minutes. Faster than most takeout, start to finish.
- Endlessly versatile. Good over rice, potatoes, salad, or straight off a toothpick as an appetizer.
Garlic Butter Steak Bites Ingredients
Sirloin is the cut most steak bite recipes lean on because it’s tender enough for a quick sear without the price tag of ribeye or filet. Trim off any thick silver skin before cubing it, since it won’t break down in the couple minutes the meat spends in the pan.
- 1 1/2 lbs sirloin steak, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
Recipe Variations
- Swap sirloin for ribeye or New York strip for a more tender (and pricier) bite.
- Add a sprig of fresh thyme or rosemary to the butter while the garlic cooks for an herbier finish.
- Toss in sliced mushrooms after the steak comes out of the pan; they’ll pick up the browned bits before the butter goes in.
How to Make Garlic Butter Steak Bites
- Season the steak: Pat the steak cubes dry and season generously with salt and pepper.
- Heat the pan: Heat the olive oil in a large skillet (cast iron works well) over high heat until it’s shimmering and just starting to smoke.
- Sear the steak: Add the steak in a single layer, working in batches if needed so the pieces don’t touch. Sear for about 2 minutes per side for medium-rare, until deeply browned on the outside.
- Check temp and rest: Pull the steak bites at 130-135°F for medium-rare (the USDA recommends whole cuts reach 145°F, but most people prefer steak bites pulled a bit earlier since they keep cooking a little off the heat). Transfer to a plate and tent with foil.
- Make the garlic butter: Reduce the heat to medium-low. Melt the butter in the same skillet and add the garlic, cooking for 30-45 seconds until fragrant but not browned.
- Toss and serve: Return the steak bites and any accumulated juices to the skillet. Toss to coat in the garlic butter, sprinkle with parsley, and serve immediately.
Recipe FAQs
Can I Use a Different Cut of Steak?
Yes, ribeye or New York strip both work and turn out a little more tender, just at a higher price than sirloin. Avoid leaner cuts like round steak, which turn tough with a quick sear.
Why Did My Steak Bites Turn out Chewy?
The pan probably wasn’t hot enough, or the pieces were crowded and steamed instead of seared. Give the skillet a few extra minutes to heat and sear in batches if needed.
Is It Safe to Eat Steak Bites Medium-Rare?
Yes, for whole-muscle cuts like sirloin, medium-rare (130-135°F) is a safe, standard doneness as long as the outside is properly seared. Ground beef is the exception that needs to reach 160°F.
Can I Add Vegetables to the Skillet?
Yes, mushrooms or bell peppers sear well in the same pan; add them after the steak comes out so they don’t release liquid and stop the steak from browning.
Can I Double This, and What Should I Serve It With?
Yes, just sear in more batches so the pan stays hot and dry. Mashed potatoes, rice, or a simple green salad all work well underneath the garlic butter.
Cooking Tips
- Pat the steak completely dry before seasoning. Wet meat steams instead of searing, no matter how hot the pan is.
- Don’t move the steak around while it sears. Let each side sit undisturbed for a real crust to form.
- Pull the steak a shade before your target temperature. It keeps climbing for a minute or two once it’s off the heat.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: Freeze cooled steak bites in a freezer bag for up to 2 months, though the texture softens slightly once thawed.
To reheat: Warm gently in a skillet over medium-low heat just until heated through; reheating hard or long overcooks the steak past medium-rare.
How to Serve Garlic Butter Steak Bites
Garlic Butter Steak Bites are great over rice, mashed potatoes, or a simple green salad, or served on their own with toothpicks as an appetizer. This is the plain, garlic butter member of our steak trio, alongside our steak pasta and steak tortellini for when you want something creamier.
Loved This Recipe?
Garlic Butter Steak Bites deliver a steakhouse dinner in the time it takes to boil rice.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Garlic Butter Steak Bites
Ingredients
- 1 1/2 lbs sirloin steak cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic minced
- 1 tbsp fresh parsley chopped
Instructions
- Season the steak: Pat the steak cubes dry and season generously with salt and pepper.
- Heat the pan: Heat the olive oil in a large skillet (cast iron works well) over high heat until it’s shimmering and just starting to smoke.
- Sear the steak: Add the steak in a single layer, working in batches if needed so the pieces don’t touch. Sear for about 2 minutes per side for medium-rare, until deeply browned on the outside.
- Check temp and rest: Pull the steak bites at 130-135°F for medium-rare (the USDA recommends whole cuts reach 145°F, but most people prefer steak bites pulled a bit earlier since they keep cooking a little off the heat). Transfer to a plate and tent with foil.
- Make the garlic butter: Reduce the heat to medium-low. Melt the butter in the same skillet and add the garlic, cooking for 30-45 seconds until fragrant but not browned.
- Toss and serve: Return the steak bites and any accumulated juices to the skillet. Toss to coat in the garlic butter, sprinkle with parsley, and serve immediately.
