Garlic Butter Steak Bites
These Garlic Butter Steak Bites are the kind of meal you can count on when you want something flavorful and simple yet feels a little special without any extra work. You get juicy, tender steak with a buttery garlic finish—all cooked in one skillet with minimal prep. They’re perfect for busy weeknights, casual dinners, or even game day, and you can make them ahead, store leftovers, or freeze extras without any trouble. Reheating is quick, and the flavor holds up every time.
Equipment
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
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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
Calories: 183kcalCarbohydrates: 1gProtein: 17gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 56mgSodium: 44mgPotassium: 279mgFiber: 0.1gSugar: 0.1gVitamin A: 199IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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