Garlic butter steak bites turn tender pieces of sirloin into a fast skillet dinner with browned edges and a rich garlic-butter finish. Cooking the beef in batches keeps the pan hot and prevents the steak from steaming.
Serve the bites with potatoes, rice, vegetables, or a crisp salad. Once the steak is cut, the recipe cooks in about 15 minutes.
Ingredients
- 2 pounds sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic, about 3 cloves
- 1 tablespoon chopped fresh parsley, optional
How to Make Garlic Butter Steak Bites
- Prepare the steak. Pat the cubes very dry with paper towels. Trim tough exterior gristle and season with salt and pepper.
- Heat the skillet. Place a large cast-iron or heavy skillet over medium-high heat. Add the oil when the pan is hot.
- Sear in batches. Add half the steak in a single layer. Cook without moving for about 2 minutes, then turn and cook for another 1 to 2 minutes. Transfer to a plate and repeat.
- Make the garlic butter. Reduce the heat to medium-low. Add the butter and garlic and cook for 30 to 45 seconds, just until fragrant. Do not let the garlic brown.
- Finish. Return the steak and accumulated juices to the skillet. Toss for 30 to 60 seconds, then remove from the heat. Sprinkle with parsley and serve immediately.
Steak Temperature Guide
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (66–68°C)
The USDA recommends cooking whole cuts of beef to at least 145°F (63°C) followed by a 3-minute rest. Small steak bites cook quickly, so check early.
Tips for Better Browning
- Dry steak browns better than wet steak.
- Do not crowd the pan; use two or more batches.
- Add garlic only after searing so it does not burn.
- Sirloin is a reliable balance of tenderness and price, but strip steak or tenderloin also work.
What to Serve Alongside
Balance the rich garlic butter with a fresh Greek quinoa salad, or lean into the steakhouse-style meal with rosemary roasted potatoes. More fast mains are available in Quick Dinner Ideas.
Storage and Reheating
Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat briefly in a hot skillet with a small amount of butter. Long reheating can make the steak tough.
Frequently Asked Questions
Why did my steak release water?
The pan may not have been hot enough, or too much steak was added at once. Work in smaller batches.
Can I use pre-minced garlic?
Yes, although freshly minced garlic usually has a brighter flavor. Watch it closely because finely minced garlic burns quickly.
What goes with steak bites?
Try mashed potatoes, roasted vegetables, rice, or a simple salad.
Easy Garlic Butter Steak Bites Recipe for Quick Weeknight Dinner
These Garlic Butter Steak Bites are a quick and easy weeknight dinner solution, turning any type of steak into a flavorful meal. Featuring tender steak pieces seared to perfection and coated in a rich garlic butter sauce, this recipe is a guaranteed win for a satisfying and delicious meal.
- 2 pounds sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 4 tablespoons unsalted butter
Choose sirloin steak for a good balance of tenderness and value. Flank steak or round steak can also work when cut across the grain.
- Dice the steak into bite-sized pieces, trimming any fat or gristle to your preference.
- Preheat a cast iron skillet (or any heavy skillet) on high heat until nice and warm.
- Drizzle 1 tablespoon of olive oil into the skillet and heat until shimmering.
- Add the diced steak to the hot skillet. Depending on the size of your pan, you may want to brown the steak in batches to avoid overcrowding.
- Spread the steak in an even layer in the pan and season with half of the salt and pepper (if cooking in batches).
- Let the steak sit and cook undisturbed for 2-3 minutes to develop a nice charred brown flavor on the pieces.
- Flip the steak pieces and cook for another 2-3 minutes until browned on the other side.
- If cooking in batches, transfer the browned steak to a separate plate and repeat with the remaining steak, adding the rest of the salt and pepper to the new batch.
- Once all steak is browned, return all cooked steak to the pan and toss to combine.
- Reduce the heat down to medium on the stovetop.
- Add 1 tablespoon of minced garlic to the pan.
- Add 6 tablespoons of butter and let it melt, tossing to combine with the steak.
- Once the butter starts to melt, toss the steak continuously for 1-2 minutes to ensure it is all coated with the garlic butter and the garlic cooks through without burning.
Dry the steak well and cook in batches so the pieces sear instead of steam. Add the garlic butter only near the end to prevent burning. Best served immediately; refrigerate leftovers for up to 3 days.