Easy Garlic Butter Steak Bites Recipe

These succulent, melt-in-your-mouth steak bites with garlic butter are my favorite dish to whip up when I’m craving something gourmet that tastes like it came from a fine dining establishment. They have a gorgeous seared exterior, yet remain incredibly soft inside. It’s basically a special occasion dish made easy enough for a weeknight.

Since the cooking time is minimal in a frying pan, the entire dish only takes around 15 minutes to prepare. Simply fry the meat, add the garlic sauce, and voila! It frees up some extra time to make a quick side to go along with it.

Why You Will Love This Recipe

You’re going to adore the crispy crust on these little bites thanks to the hot pan. The high heat quickly browns the outside of each bite while keeping the interior juicy and tender. The final touch of tossing them in a pan full of savory garlic butter makes them irresistible.

And the best part is the lack of cleanup involved by using only one frying pan to cook everything in. No more standing over a steaming sink full of greasy pots and pans or grilling in the backyard. This is an excellent meal option for those days when you’re tired and want a tasty, filling meal.

The Ingredients

To make these bites, you’ll need sirloin steak, olive oil, kosher salt, freshly ground black pepper, unsalted butter, fresh garlic, and fresh parsley.

Sirloin Steak

Sirloin is an inexpensive yet tender cut that works well for quick cooking recipes like this one. Cut the steak into 1 inch cubes to ensure that each piece cooks evenly in the pan. For a more decadent version, substitute ribeye or New York strip for a marbled, melt-in-your-mouth experience.

Unsalted Butter

Unsalted butter is used as the foundation for our garlic butter sauce, where it melts over the fried meat. Using unsalted butter helps you control the amount of salt in your recipe. For those following a dairy-free diet, vegan butter or extra olive oil work great here.

Fresh Garlic

It goes without saying, but fresh minced garlic is a must for this recipe because the flavor really sets the whole dish apart. You want to be careful not to overcook the garlic though; you just want to cook it for about 1 minute at the end, long enough to mellow it out but not long enough to burn it or turn it bitter. If you don’t have any fresh garlic on hand, you can use ½ tsp of garlic powder mixed in with the butter instead.

How to Make It

I’ll walk you through how easy it is to make these seared beef cubes with garlic butter.

Prepare the Meat

Pat your steak dry with paper towels and cut into 1″ cubes. Coat all sides with the kosher salt and black pepper.

Heat the Skillet

Heat a large cast iron skillet over high heat until it starts to smoke, then add the olive oil. This ensures a nice crust on the outside of the meat.

Sear in Batches

Add the cubes to the skillet in a single layer so they aren’t touching. Sear for 1-2 minutes per side, until a nice brown color develops, then remove the meat to a plate.

Make the Garlic Butter

Reduce the heat to medium-low and melt the unsalted butter in the skillet. Add the minced garlic and cook, stirring, for 30-60 seconds until fragrant.

Toss and Serve

Add the meat back to the skillet along with the juice from the plate, and toss in the garlic butter. Remove from the heat, sprinkle with chopped parsley, and serve warm.

My Best Tips for Success

Always pat the raw steak dry with paper towels before seasoning and searing. The extra moisture on the surface of the meat will steam the steak instead of frying it, which won’t give you that amazing crust.

Always cook the steak in batches, don’t fill the entire skillet. If you crowd the pan, the temperature will drop and the meat will boil in its own juices. Giving yourself an extra 2 minutes to cook in batches will yield much better results.

Remove the skillet from the heat when you toss the meat back into the garlic butter sauce. The residual heat should be enough to warm the meat through. Leaving the burner on will overcook the meat and burn the garlic.

Storage and Reheating

• To Store: Allow the meat to cool completely before placing it and the butter sauce in an airtight container in the fridge for up to 3 days.
• To Freeze: You can freeze the cooked steak bites in a zip-top freezer bag for up to 2 months. When thawed, the meat may not be quite as tender.
• To Reheat: Heat the leftovers gently in a skillet over low heat just until warmed through. Do not overcook the meat.

What to Serve with These Steak Bites

• A big bowl of mashed potatoes to sop up the garlic butter sauce.
• Steamed broccoli or asparagus tossed in the pan sauce.
• Dinner rolls to mop up the sauce.
• A garden salad with vinaigrette dressing.

Frequently Asked Questions

Can I use a different cut of beef?

Yes. Any tender cut like tenderloin, ribeye or strip steak will work. A tougher cut like chuck roast should not be used because it requires long, slow cooking times to become tender.

Why did my steak turn out tough?

Overcooking the meat or cutting the steak into too small a piece will result in a tough steak. The steak should be seared quickly in a very hot pan to develop a brown crust.

Do I have to use a cast-iron skillet?

Cast iron is ideal because it retains heat for a good sear. Stainless steel skillets will also work. Try to avoid using a non-stick pan as it does not sear as well.