Save There's something about the smell of steak hitting a hot pan that makes everything else fade away. I discovered these garlic butter bites by accident one weeknight when I was too hungry to wait for a full dinner but too lazy to order takeout. Ten minutes later, I had golden, juicy cubes of beef swimming in this ridiculously good garlic butter sauce, and I realized I'd stumbled onto something I'd be making constantly.
I made these for my sister last month when she stopped by unexpectedly around dinnertime, and watching her face light up when she took that first bite reminded me why I keep coming back to this recipe. She actually asked for the ingredients before she even finished eating, which doesn't happen often.
Ingredients
- Sirloin steak, 1.5 lbs cut into 1-inch cubes: Sirloin gives you that meaty flavor without breaking the bank, and the one-inch size means they cook through quickly while staying tender inside.
- Kosher salt and black pepper: These aren't fancy, but they're essential—kosher salt dissolves better and gives you more control over seasoning than table salt.
- Unsalted butter, 3 tbsp: Unsalted lets you control the salt level, and butter browns beautifully in the pan, creating this nutty backdrop for the garlic.
- Garlic, 4 cloves finely minced: Mincing it fine means it distributes throughout the sauce instead of leaving you with big chunks, and it toasts quickly without burning.
- Fresh parsley, 1 tbsp chopped: This adds a bright freshness at the end that cuts through the richness of the butter.
- Crushed red pepper flakes, 1/2 tsp optional: I usually add these because the little kick against the buttery, garlicky backdrop is addictive.
- Olive oil, 1 tbsp: Use this for the initial sear because it has a higher smoke point than butter and won't burn on the hot pan.
Instructions
- Dry your steak and season it:
- Pat each cube with paper towels until they're really dry—moisture is the enemy of a good sear. Season generously with salt and pepper, making sure every side gets coated evenly.
- Get your pan screaming hot:
- Place a large skillet over high heat and let it sit for a minute or two until it's properly hot. Add the olive oil and swirl it around until the whole surface shimmers.
- Sear without touching:
- Lay the steak cubes in a single layer and let them sit undisturbed for two minutes. This is where the magic happens—that golden crust develops without any fussing.
- Turn and finish browning:
- Flip each cube and continue cooking for another two to three minutes until they're golden on all sides. Remove them to a plate and cover loosely with foil to keep warm.
- Make the garlic butter sauce:
- Lower the heat to medium-low and add the butter to the same skillet. Once it's melted and foaming slightly, add the minced garlic and let it toast for about thirty seconds until it becomes fragrant—don't let it brown or it'll taste bitter.
- Bring it all together:
- Return the steak bites to the skillet and toss them gently to coat in that golden garlic butter. Scatter the parsley over the top and add the red pepper flakes if you're using them, then serve immediately with the pan sauce spooned generously over everything.
Save There was a moment last week when my kids actually asked for seconds instead of their usual complaints about dinner, and my partner looked at me like I'd performed a miracle. That's when I knew this recipe had earned its spot in permanent rotation.
Why Cast Iron Changes Everything
If you have a cast iron skillet, use it for this recipe—it holds heat better than stainless steel and distributes it more evenly, which means you get a more consistent crust on every single cube. The pan also adds a subtle richness that feels almost impossible to achieve elsewhere. I've made this in stainless steel when I've had to, and it works fine, but the cast iron version is noticeably better.
Serving Ideas That Actually Work
I've plated these steak bites about twenty different ways depending on the night and what I have in the kitchen. Sometimes it's just the bites on their own as a quick protein, other nights they're nestled over creamy mashed potatoes where the garlic butter sauce becomes this incredible finishing touch. You can also pile them on crusty bread, toss them with pasta, or serve them alongside roasted vegetables.
Flavor Variations Worth Trying
The base recipe is honest and straightforward, but it's also a canvas for whatever you're in the mood for. A squeeze of fresh lemon juice added right at the end brightens everything up, while a splash of Worcestershire sauce deepens the savory notes. I've even experimented with a touch of balsamic vinegar, which sounds odd but actually works beautifully with the garlic and butter.
- Fresh thyme or rosemary can replace the parsley if you're feeling more herbaceous.
- A pinch of smoked paprika adds a subtle depth that makes people ask what your secret ingredient is.
- A small spoonful of Dijon mustard stirred into the butter before adding the garlic creates this sophisticated tang that surprises in the best way.
Save This recipe taught me that sometimes the best meals don't require complicated techniques or endless ingredient lists—they just need real heat, good butter, and the confidence to let ingredients do what they do best. Make this tonight and you'll understand why it keeps finding its way back onto my table.
Recipe FAQs
- → What cut of steak works best?
Sirloin steak is recommended for tender, flavorful bites, but ribeye or New York strip can be excellent alternatives.
- → How do I achieve medium-rare steak bites?
Sear steak cubes undisturbed for about 2 minutes per side on high heat to get a nicely browned exterior and juicy interior.
- → Can I make the garlic butter sauce spicier?
Yes, adding crushed red pepper flakes during the butter melting process adds a gentle kick without overpowering the dish.
- → What can I serve with these steak bites?
Serve with crusty bread, mashed potatoes, or steamed vegetables to complement the rich flavors.
- → Is this dish gluten-free?
Yes, this preparation is naturally gluten-free, but verify that all ingredients like butter and seasonings have no gluten additives.