These Garlic Butter Steak Bites give you everything you want in a quick dinner—juicy steak, rich garlic butter, and tender bites that sear up perfectly in one pan. The simple seasoning brings out the meat’s natural flavor without overpowering it, and the buttery finish ties it all together. You’ll get that steakhouse-style tenderness without needing a grill or fancy cuts, just a hot skillet and a few everyday ingredients.
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Whether it’s a weeknight dinner or a casual weekend hangout, these steak bites make it easy to get something hearty and filling on the table in just half an hour. You can cook them in advance and just warm them up when it’s time to eat, which comes in handy when things get hectic. I’ve frozen leftovers more than once, and they always reheat well without losing flavor.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Garlic Butter Steak Bites with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this steak recipe easy to follow with my simple steps, and once you get the hang of it, you might start making steak bites on repeat.
Prep the Steak and Seasoning
Cut your sirloin into small, even, bite-sized chunks. I use a razor-sharp chef’s knife for this—it has a super fine edge that slices cleanly through meat, giving you nice uniform pieces without tearing.
Then, use a paper towel to pat them dry—this helps them get a good sear and brown up nicely in the skillet. I always go with strong, lint-free paper towels so they don’t leave any fuzz or bits behind.
In a small bowl, mix together the salt, pepper, paprika, and garlic powder. Sprinkle this seasoning over the steak and toss everything together until the steak is coated on all sides.
Sear the Steak in Batches
Heat a large skillet over medium-high heat and drizzle in some olive oil. I use this cast-iron skillet here because it holds heat super well and gives the steak that rich, golden-brown crust.
Once the pan is hot, add the steak in a single layer, working in batches so the pan doesn’t get overcrowded. If you cook too many pieces at once, they’ll steam instead of sear, which will make them rubbery or soggy.
Let each piece sear undisturbed for 3-5 minutes before flipping to get a deep brown and nice crust all over. These silicone-tipped tongs let me turn the bites without scratching up my skillet.
Once cooked to your liking, move the steak to a plate and repeat with the rest, adding more oil to the pan if needed.
Make the Garlic Butter Sauce
After cooking all the steak, turn the heat down a notch and drop in the butter so it doesn’t brown too quickly. Once it’s melted, stir in the minced garlic. If you don’t want to fuss with mincing by hand, this good garlic press saves time and keeps your hands clean.
Cook for about a minute, just until it turns golden and smells amazing. Don’t let it burn; burnt garlic can turn bitter fast, which can affect the flavor of the whole dish.
Toss and Finish
Slide the cooked steak bites back into the skillet and toss them in the garlic butter so they’re all coated. Taste and adjust the seasoning if it needs a little more salt. Let everything heat through for a minute, then take it off the heat and sprinkle with chopped parsley.
Serve right away while they’re hot and glossy, or alongside French fries, mashed potatoes, or crusty bread to soak up the buttery goodness. Enjoy!
If I’m taking these to a potluck or a get-together, I pack them into a leak-proof, hard-sided food storage container like this one so nothing spills during the ride. Then I slide that into this insulated casserole carrier so the steak stays warm until it’s time to serve.
Garlic Butter Steak Bites
Add Preferred SourceEquipment
Ingredients
- 1 pound sirloin steak cut into small bite-sized pieces (about 1-1 ½” chunks)
- 2-3 tablespoons olive oil divided
- Salt and pepper to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- Fresh parsley chopped
Instructions
- Start by heating a large skillet over medium-high heat and adding a tablespoon of olive oil. While the pan heats, place the bite-sized pieces of sirloin steak in a bowl and pat them dry with a paper towel—this helps them brown properly.2-3 tablespoons olive oil, 1 pound sirloin steak
- In a small bowl, combine salt, pepper, paprika, and garlic powder, then sprinkle the mixture over the steak. Toss everything together until the steak is evenly coated in the seasoning.Salt and pepper, ½ teaspoon paprika, ½ teaspoon garlic powder
- Once the skillet is hot, cook the steak in batches, making sure not to overcrowd the pan. Sear the pieces in a single layer for 3 to 5 minutes per side, or until browned and cooked to your liking. Transfer the cooked steak to a plate and repeat with the remaining pieces, adding a little more olive oil if needed between batches.
- After all the steak is cooked, reduce the heat to medium and add butter to the skillet. Once melted, stir in the minced garlic and sauté for about a minute until fragrant and golden—but not burnt.2 tablespoons unsalted butter, 6 cloves garlic
- Return the steak bites to the skillet and toss them in the garlicky butter until well coated. Remove from heat, sprinkle with freshly chopped parsley, and serve hot alongside French fries, mashed potatoes, or crusty bread to soak up the buttery goodness.Fresh parsley
Video
Notes
- Choose the right cut: No sirloin? New York strip steak or trimmed ribeye is a great option. Flank steak can work too if marinated and sliced thin against the grain.
- Dry the steak thoroughly: Blotting the pieces with a paper towel helps them brown instead of steaming in the pan.
- Cut evenly: Keeping the chunks or steak cubes around the same size helps make sure even cooking and avoids overdone edges.
- Use kosher salt for best results: Its coarse grains stick to the steak evenly and help build a flavorful crust without over-salting, making it ideal for searing.
- Use a hot skillet: Let your pan get hot before adding the steak to build a rich crust without overcooking.
- Use fresh garlic: Freshly minced garlic has a stronger, sweeter aroma and deeper flavor than pre-minced or jarred varieties, which makes a big difference in the final dish.
- Add garlic after searing: Garlic cooks fast, so wait until the end to avoid burning it and turning it bitter.
- Garnish at the end: Fresh herbs add brightness but lose flavor if cooked too long, so wait until you’re ready to serve.
Nutrition
Recipe Notes and Expert Tips
I’ve made these steak bites more times than I can count, and here are my top tips to help you get great results every time.
- Choose the right cut: No sirloin? New York strip steak or trimmed ribeye is a great option. Flank steak can work too if marinated and sliced thin against the grain.
- Dry the steak thoroughly: Blotting the pieces with a paper towel helps them brown instead of steaming in the pan.
- Cut evenly: Keeping the chunks or steak cubes around the same size helps make sure even cooking and avoids overdone edges.
- Use kosher salt for best results: Its coarse grains stick to the steak evenly and help build a flavorful crust without over-salting, making it ideal for searing.
- Use a hot skillet: Let your pan get hot before adding the steak to build a rich crust without overcooking.
- Use fresh garlic: Freshly minced garlic has a stronger, sweeter aroma and deeper flavor than pre-minced or jarred varieties, which makes a big difference in the final dish.
- Add garlic after searing: Garlic cooks fast, so wait until the end to avoid burning it and turning it bitter.
- Garnish at the end: Fresh herbs add brightness but lose flavor if cooked too long, so wait until you’re ready to serve.
How to Store Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the fridge for up to 3-4 days. I use these snap-lock glass storage containers because they don’t leak and stack perfectly in my fridge shelf space.
To reheat, warm them gently in a skillet over low heat with a little splash of water or butter to bring back their moisture. Reheating in the microwave works in a pinch.
For longer storage, you can freeze steak bites for up to 2-3 months, although the texture may change slightly once thawed. If freezing, use a freezer-safe container and reheat from thawed for the best results. I use these plastic freezer containers that snap tight without cracking.
What to Serve With Garlic Butter Steak Bites
These steak bites are versatile and go with just about anything. They’re great with mashed potatoes, rice, roasted veggies, or even something simple like a green salad.
If you want to mop up the buttery sauce, grab a slice of crusty bread or serve it over pasta. For a lower-carb option, cauliflower mash, sautéed zucchini, or steamed broccoli works just as well.
More Easy Recipes for You to Try at Home
I’ve got plenty more filling, flavorful recipes that work great for quick weeknight dinners or casual get-togethers.
