Easy Garlic Butter Steak Bites Recipe – Perfect in 20 Minutes
Ever wondered how to make those melt-in-your-mouth garlic butter steak bites you see at fancy restaurants?
I’m telling you right now – they’re easier than you think.
No complicated techniques.
No expensive equipment.
Just tender beef cubes swimming in fragrant garlic butter that’ll have your family asking for seconds.
KEY INFO
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Difficulty level: Easy
Dietary tags: Gluten-free, Keto-friendly, Low-carb
EQUIPMENT NEEDED
- Large cast-iron skillet (or heavy-bottomed pan)
- Sharp knife
- Cutting board
- Tongs
- Small bowl for seasoning
Simple alternatives: Any large skillet works if you don’t have cast iron. Even a good non-stick will do the job.
INGREDIENTS
For the steak:
- 1.5 lbs sirloin steak, cut into 1-inch cubes (680g)
- 2 tbsp olive oil (30ml)
- 1½ tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
For the garlic butter sauce:
- 3 tbsp unsalted butter (45g)
- 4 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- ½ tsp red pepper flakes (optional)
Common substitutions: Ribeye or NY strip work beautifully. Swap parsley for fresh thyme if that’s what you have.
METHOD
- Pat steak cubes completely dry with paper towels.
- Season beef with salt, pepper, and garlic powder in a bowl.
- Heat olive oil in your skillet over medium-high heat until it shimmers.
- Add steak cubes in a single layer – don’t overcrowd the pan.
- Sear for 2-3 minutes without moving them – you want that golden crust.
- Flip and cook another 2-3 minutes for medium-rare.
- Remove steak to a plate and reduce heat to medium.
- Add butter to the same pan and let it melt.
- Toss in minced garlic and cook for 30 seconds until fragrant.
- Return steak bites to pan and toss everything together.
- Sprinkle with parsley and red pepper flakes.
- Serve immediately while the butter is still sizzling.
CRUCIAL TIPS
- Don’t crowd the pan – cook in batches if needed or your steak will steam instead of sear.
- Watch that garlic – it goes from perfect to burned in seconds. Add it after removing the steak.
- Pat the meat dry – wet steak won’t get that beautiful crust we’re after.
- Use room temperature steak – pull it from the fridge 15 minutes before cooking.
STORAGE & VARIATIONS
Storage: Keep leftovers in the fridge for up to 3 days. Reheat gently in a skillet with a touch of butter.
Scaling: Recipe doubles easily – just use a bigger pan or cook in batches.
Common mistakes: Overcooking the steak (it continues cooking in the hot pan) and burning the garlic.
Tasty variations:
- Add sliced mushrooms with the garlic
- Toss in fresh thyme or rosemary
- Finish with grated Parmesan cheese
- Serve over mashed potatoes or rice
The secret to restaurant-quality steak bites isn’t fancy technique – it’s high heat, good timing, and not overthinking it.
Trust me, once you nail this recipe, you’ll be making it every week.
That perfect balance of crispy edges and tender centers, all coated in that golden garlic butter?
Pure magic on a plate.
