Garlic Butter Steak Bites (Printable)
Seared sirloin cubes coated in a garlicky butter sauce—quick, savory, and ideal for weeknight mains or appetizers.
# What You Need:
→ Meats
01 - 1 pound sirloin steak, cut into 1-inch cubes
→ Seasonings
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika
→ Garlic Butter Sauce
05 - 3 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
→ For Serving
09 - Flaky sea salt
10 - Extra chopped parsley
# How To Cook:
01 - Pat steak cubes thoroughly dry using paper towels. Season steak evenly with kosher salt, black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon of unsalted butter. Once melted and foaming, add half of the steak cubes in a single layer. Sear for 1 to 2 minutes per side until browned and just cooked through. Transfer seared steak to a plate and repeat with remaining steak cubes, adding oil if needed.
03 - Reduce heat to medium-low. Add remaining 2 tablespoons unsalted butter and minced garlic to the pan. Stir constantly for 30 seconds until aromatic.
04 - Return all steak pieces to the pan. Gently toss to coat in garlic butter. Add chopped parsley and thyme leaves, stirring until evenly mixed.
05 - Serve steak bites immediately, garnished with flaky sea salt and extra parsley if desired.
# Expert Tips:
01 -
- This dinner is ready so fast that you'd swear you're breaking the rules of great steak at home.
- The buttery, garlicky finish always gets requests for seconds—and the sauce begs to be soaked up with something good.
02 -
- Crowding the pan is the surest way to end up with gray, tough steak—work in batches and don’t rush it.
- The garlic will turn bitter if you let it brown too long—just fragrant and slightly golden is perfect.
03 -
- Letting the steak reach room temperature before cooking means juicier results every time.
- A splash of lemon over the finished bites brightens up the whole plate—a trick I learned after one particularly rich batch.