Garlic Butter Steak Bites (Printable Version)

Tender steak cubes seared and tossed in a rich garlic butter sauce, perfect for any occasion.

# Ingredient List:

→ Steak

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

→ Garlic Butter Sauce

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

→ For Cooking

08 - 1 tablespoon olive oil

# How to Make:

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 and add olive oil, swirling to coat the surface.
03 - Arrange steak cubes in a single layer without overcrowding. Sear undisturbed for 2 minutes, then turn to brown all sides for an additional 2 to 3 minutes, achieving medium-rare. Remove from skillet and cover loosely.
04 - Lower heat to medium-low, add butter to the skillet, and melt. Add minced garlic and sauté for 30 seconds until fragrant without browning.
05 - Return the steak bites to the skillet and toss to coat evenly with garlic butter. Sprinkle with fresh parsley and crushed red pepper flakes if desired.
06 - Serve immediately, spooning the pan sauce over the steak bites.

# Expert Suggestions:

01 -
  • Ready in 20 minutes flat, no fancy technique required, just high heat and confidence.
  • That garlic butter pools in the pan like liquid gold and tastes like a steakhouse secret you're finally in on.
  • Works as a weeknight dinner, a fancy appetizer, or meal prep that tastes better the next day.
02 -
  • Don't move the steak while it's searing—the crust won't develop if you're constantly turning it, and you'll end up with gray, steamed meat instead of that gorgeous brown exterior.
  • Mince your garlic fresh and watch it like a hawk in the pan; pre-minced or jarred garlic will brown and taste bitter before you know it.
03 -
  • Cast iron is your best friend here—it retains heat better than stainless steel and gives you a superior sear without trying.
  • If your steak is cold from the fridge, let it sit out for 10 minutes so it cooks evenly; cold meat in a hot pan means the outside cooks faster than the center.
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