Garlic Butter Steak Bites (Printer-Friendly)

Tender steak cubes tossed in a rich garlic butter sauce for a quick, flavorful dish.

# What You Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Garlic Butter Sauce

04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 1 tbsp fresh parsley, chopped
07 - 1/2 tsp crushed red pepper flakes (optional)

→ For Cooking

08 - 1 tbsp olive oil

# Directions:

01 - Pat steak cubes dry with paper towels and season evenly with kosher salt and black pepper.
02 - Heat a large skillet over high heat, add olive oil and swirl to coat. Arrange steak cubes in a single layer without overcrowding. Sear undisturbed for 2 minutes, then turn to brown all sides for 2–3 minutes for medium-rare. Transfer steak bites to a plate and cover loosely.
03 - Reduce heat to medium-low. Add butter to the skillet and melt. Stir in minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
04 - Return steak bites to the skillet, tossing to coat in garlic butter. Sprinkle with chopped parsley and crushed red pepper flakes if desired.
05 - Serve immediately, spooning pan sauce over the steak bites.

# Expert Suggestions:

01 -
  • Ready in twenty minutes, which means you can satisfy a serious steak craving on a Tuesday night without planning ahead.
  • The garlic butter does all the heavy lifting, turning simple seared beef into something that tastes like you've been cooking all day.
  • It works as a fancy appetizer for guests or a casual weeknight dinner, depending on your mood.
02 -
  • Don't crowd the pan when you're searing—if the steak cubes are touching each other, they'll steam instead of sear, and you'll miss that crucial golden crust.
  • The garlic burns incredibly fast once the heat is turned up, so keep that burner on medium-low and watch it like a hawk for just those thirty seconds.
  • The steak continues cooking slightly after you remove it from the pan, so pulling it when it looks slightly underdone is the key to keeping it tender.
03 -
  • If your garlic starts to brown even slightly, dump the butter out and start fresh—burnt garlic tastes acrid and will ruin the whole sauce, so it's worth the thirty seconds of extra effort.
  • Letting the steak rest on the counter for five minutes before cooking means it cooks more evenly and stays tender, because cold steak seizes up when it hits the pan.
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