Garlic Butter Steak Bites
These garlic butter steak bites are juicy cubes of seared sirloin tossed in a rich garlic herb butter, ready in about 20 minutes in one skillet.
Try my Sirloin Steak in Oven or Steak Stir Fry Recipe next for more easy steak dinners!
Want a steak dinner that feels special but comes together faster than ordering takeout? Garlic butter steak bites are the answer. Bite sized pieces of beef sear fast in a very hot pan, so you get a deep brown crust outside and a tender, juicy center, all coated in a glossy garlic butter sauce.
These garlic butter steak bites use simple ingredients and one pan, and they work as a main dish, an appetizer, or a game day snack. They are completely alcohol free, with no wine or cooking sherry, and they are just as good made with beef from your butcher.
Ingredients List
For these garlic butter steak bites you need 1 1/2 pounds of sirloin steak, olive oil, butter, garlic, paprika, salt, pepper, and dried thyme. Fresh parsley finishes the dish and adds a fresh, green flavor.
Sirloin is the best choice for steak bites because it is flavorful, tender, and affordable. Ribeye and New York strip also work well if you want a richer bite. Use unsalted butter so you can control the salt, and always use fresh garlic, since it is the heart of the sauce.
How to Make It
This is just the overview for these garlic butter steak bites. Scroll down to the recipe card for exact measurements and timing.
Pat the steak dry, cut it into 1 inch cubes, and season well with salt, pepper, and paprika. Sear the cubes in a very hot skillet in two batches, giving each side about a minute to brown. Lower the heat, add the butter, garlic, and thyme, and toss everything for 30 seconds until the butter melts and coats the beef. Sprinkle with parsley and serve right away.
How Long to Cook Steak Bites
Steak bites cook very fast, so timing matters. Use this chart for 1 inch cubes in a hot skillet over medium high to high heat. The USDA recommends cooking beef to 145°F, and the lower temperatures show how steak is often served.
| Doneness | Internal Temperature | Total Sear Time |
|---|---|---|
| Medium rare | 130 to 135F | 3 to 4 minutes |
| Medium | 140 to 145F | 4 to 5 minutes |
| Medium well | 150 to 155F | 5 to 6 minutes |
Remember that steak bites keep cooking for a minute after they leave the pan, so pull them just before they reach your target. Do not crowd the skillet, because crowded steak steams instead of browning.
Make Ahead Method
- Cut and season the steak up to 12 hours ahead and keep it covered in the refrigerator for even more flavor.
- Mix the garlic butter ahead by stirring the garlic, thyme, and parsley into softened butter and refrigerating it for up to 3 days.
- Reheat gently in a skillet over low heat with a small pat of butter so the bites stay juicy.
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Garlic Butter Steak Bites
Course: SteakCuisine: AmericanDifficulty: Easy4
servings10
minutes10
minutes410
kcalJuicy sirloin steak bites seared in a hot skillet and tossed in a rich garlic herb butter, ready in 20 minutes.
Ingredients
1 1/2 lbs sirloin steak, cut into 1 inch cubes
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
2 tbsp olive oil
4 tbsp unsalted butter
5 garlic cloves, minced
1 tsp dried thyme
2 tbsp fresh parsley, chopped
Directions
- Prep the steak. Pat the steak dry with paper towels, cut it into 1 inch cubes, and season with the salt, pepper, and paprika.
- Heat the pan. Heat the olive oil in a large cast iron or heavy skillet over high heat until it just starts to smoke.
- Sear in batches. Add half the steak in a single layer and sear 1 minute per side until a brown crust forms. Move to a plate and repeat with the rest.
- Make the garlic butter. Lower the heat to medium, add the butter, garlic, and thyme, and cook 30 seconds until fragrant.
- Toss. Return all the steak to the pan and toss for 30 seconds to coat. Check that the steak reaches your preferred doneness.
- Serve. Sprinkle with parsley and serve right away.
Notes
- Pat the steak very dry so it sears instead of steams. Cook in two batches so the pan stays hot, and do not stir the cubes for the first minute. The USDA recommends beef reach 145F. Store leftovers in the refrigerator for up to 3 days.
For food safety, beef should reach a minimum internal temperature of 145°F (USDA guidelines), followed by a 3 minute rest, so check a steak bite with a meat thermometer.
Nutritional Information
These garlic butter steak bites are a high protein, low carb meal. Each serving, based on 4 servings, has about 410 calories and 38 grams of protein, plus iron, zinc, and vitamin B12 from the beef.
A serving also has about 2 grams of carbohydrates and 27 grams of fat, with 12 grams of saturated fat from the butter and beef. Sodium is about 520 milligrams per serving.
Nutritional information is an estimate and will vary based on specific ingredients used.
Healthier Alternatives for the Recipe
To lighten these garlic butter steak bites, trim the visible fat from the sirloin and cut the butter to 2 tablespoons. You can also finish with a tablespoon of olive oil in place of some of the butter.
For extra vegetables, toss in sliced mushrooms or broccoli florets after the steak is done and cook for 2 minutes. Use half the salt for a lower sodium meal.
Serving Suggestions
Serve the steak bites over mashed potatoes, rice, or cauliflower rice to soak up the garlic butter. Roasted asparagus, green beans, or a simple green salad make a quick side.
For party snacks, serve them on toothpicks with a small bowl of garlic aioli. Leftovers are great in sandwiches and wraps, like the ideas in my What to Do with Leftover Steak.
Common Mistakes to Avoid
A few simple slips can leave your steak bites gray and tough. Avoid these when you make garlic butter steak bites.
- Crowding the pan – Too much steak at once drops the heat and steams the meat, so cook in two batches.
- Skipping the pat dry – Wet steak will not brown, so dry each cube with paper towels.
- Burning the garlic – Add the garlic only after the heat is lowered and cook it for 30 seconds.
- Overcooking – Steak bites cook in minutes, so pull them just before your target doneness.
- Cutting uneven pieces – Cubes of different sizes cook at different speeds, so keep them all about 1 inch.
Storing Tips for the Recipe
Store leftover garlic butter steak bites in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a small pat of butter for 1 to 2 minutes so the beef does not turn tough.
Cooked steak bites freeze for up to 2 months, but the texture is best fresh. Thaw overnight in the refrigerator before reheating.
Conclusion
These garlic butter steak bites prove that a steakhouse style dinner can be fast and easy at home. A hot pan, a handful of simple ingredients, and a generous spoonful of garlic butter are all you need for juicy bites that disappear in minutes.
FAQ
What is the best cut of steak for steak bites?
Sirloin is the best balance of flavor, tenderness, and price. Ribeye and New York strip are richer options.
How long do you cook steak bites?
Sear 1 inch cubes for 3 to 5 minutes total in a hot skillet, depending on how done you like them.
How do I keep steak bites tender?
Do not overcook them, use a very hot pan, cook in batches, and let them rest for a minute before serving.
Why are my steak bites tough?
Tough steak bites are usually overcooked or crowded in the pan. Use high heat, cook in two batches, and pull them early.
Can I make steak bites in an air fryer?
Yes, air fry 1 inch cubes at 400F for 6 to 8 minutes, shaking once, then toss them in the garlic butter.
Can I use frozen steak?
Yes, thaw it completely in the refrigerator and pat it very dry before cutting and searing.
Try These Next
- Steak Marinade
- Air Fryer Steak
- Cast Iron Ribeye Steak
- Sirloin Steak in Oven
- Steak Stir Fry Recipe
- Top Round Steak Recipes
- Peppercorn Steak
- Beef Shish Kebab
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