Garlic Butter Steak Bites (Printable)

Tender steak bites seared and coated in rich garlic butter sauce. Ready in 15 minutes for an easy weeknight meal or impressive appetizer.

# What You Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - ½ tsp smoked paprika

→ Garlic Butter Sauce

05 - 3 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh parsley, chopped
08 - 1 tsp fresh thyme leaves
09 - 1 tbsp olive oil

# How-To Steps:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add steak in a single layer, cooking in batches if necessary to avoid overcrowding. Sear undisturbed for 1–2 minutes until a golden crust forms, then flip and cook 1–2 additional minutes until desired doneness is reached. Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add butter to the same skillet. Once melted and foaming, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Return steak bites to the pan. Toss thoroughly to coat in garlic butter and cook for 1 minute to meld flavors. Remove from heat, sprinkle with fresh parsley and thyme, and serve immediately.

# Expert Tips:

01 -
  • Ready in under 20 minutes but tastes like something from a steakhouse
  • The garlic butter sauce somehow makes everything it touches better
  • Perfect for those nights when you want something fancy but dead tired
02 -
  • Overcrowding the pan is the fastest way to ruin the crust, so batch cooking is mandatory
  • Letting the pan get properly hot between batches makes or breaks the texture
  • The steak continues cooking slightly after leaving the pan, so pull it a touch before your desired doneness
03 -
  • Take your steak out of the fridge 20 minutes before cooking for more even results
  • A cast iron skillet will give you the best crust, but any heavy-bottomed pan works
  • Leftovers reheat surprisingly well in a hot skillet, though they rarely exist in my house

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