Garlic Butter Steak Bites (Printable Format)
Seared steak cubes tossed in garlicky butter with parsley—tender, savory, and ready in 20 minutes.
# 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 Steps:
01 - Pat steak cubes thoroughly dry using paper towels. Season all sides evenly with kosher salt, ground black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon unsalted butter. Once melted and foaming, place half the steak cubes in a single layer. Sear each side for 1 to 2 minutes until well-browned and just cooked through. Transfer the steak bites to a plate. Repeat with remaining steak cubes, adding a small amount of oil if necessary.
03 - Lower the heat to medium-low. Add the remaining 2 tablespoons unsalted butter and minced garlic to the skillet. Stir continuously for 30 seconds until the garlic becomes fragrant but does not brown.
04 - Return all steak bites to the pan. Toss gently in the garlic butter until evenly coated. Stir in chopped fresh parsley and thyme leaves, if desired.
05 - Transfer steak bites to serving plates. Garnish with flaky sea salt and additional chopped parsley, if desired. Serve immediately.
# Expert Suggestions:
01 -
- There is nothing like crispy, juicy steak cubes bathed in garlicky butter when you want restaurant flavor fast&
- The whole thing comes together faster than anyone expects, which means you get all the glory with almost no work&
02 -
- Overcrowding the pan robs you of that irresistible browned crust – always sear in batches, no matter how impatient you feel&
- I once turned the garlic butter to brown by leaving the heat too high, and learned you need to lower the temp before stirring in the garlic or it will scorch&
03 -
- Always use the biggest skillet you own so the steak cubes can breathe and brown instead of steaming&
- A metal or cast iron pan makes the tastiest, crispiest crust – nonstick just can’t compete&