Garlic Butter Steak Bites are the kind of dinner that looks fancy, tastes expensive, and still happens in under 20 minutes. It’s sizzling, golden-edged steak in a glossy garlic-butter sauce that you’ll want to spoon over basically everything.
This is my go-to when I need a “real meal” fast—weeknights, last-minute guests, or those evenings when you’re craving steakhouse vibes without leaving your kitchen.
Why You’ll Love This
These steak bites deliver big flavor with minimal effort: quick sear, buttery garlic finish, and zero complicated steps. They’re also super versatile—serve them with potatoes, rice, pasta, or tucked into wraps for a next-level leftover situation.
Ingredients
- 1 1/2 lb sirloin steak (or ribeye), cut into 1-inch cubes
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp smoked paprika (optional, but adds great color)
- 1 tbsp olive oil (or avocado oil)
- 4 tbsp unsalted butter, divided
- 5–6 garlic cloves, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tbsp chopped fresh parsley
- 1–2 tsp lemon juice (optional, for brightness)
How to Make It
- Prep the steak. Pat the steak cubes very dry with paper towels (this is key for browning). Season with salt, pepper, and smoked paprika if using.
- Heat the pan. Place a large skillet (cast iron is amazing here) over medium-high heat. Let it get hot for 2–3 minutes, then add the oil.
- Sear in batches. Add steak bites in a single layer. Don’t overcrowd—work in 2 batches if needed. Sear 1–2 minutes per side until browned. Transfer seared steak to a plate.
- Start the garlic butter. Reduce heat to medium. Add 2 tbsp butter to the skillet. Once melted, stir in the garlic and thyme. Cook 30–45 seconds, just until fragrant (don’t let garlic brown).
- Return steak to the pan. Add the steak (and any juices) back into the skillet. Toss to coat in the garlic butter.
- Finish with more butter. Add the remaining 2 tbsp butter and toss until melted and glossy. Cook 30–60 seconds, just to warm through.
- Brighten and garnish. Remove from heat. Add lemon juice if using, then sprinkle with parsley. Taste and add a pinch more salt or pepper if needed.
- Serve immediately. Spoon extra garlic butter from the pan over the steak bites when plating. It’s the whole point.
Tips for the Best Results
- Dry steak = better sear. Moisture is the enemy of browning. Pat it down like you mean it.
- Cut evenly. Aim for 1-inch cubes so they cook at the same rate and stay juicy.
- Don’t crowd the pan. Overcrowding makes the steak steam instead of sear. Two batches is worth it.
- Use a hot skillet. If the pan isn’t hot, you’ll miss that golden crust. Preheat matters.
- Garlic goes in after searing. Garlic burns fast. Add it once the heat is lowered and the steak is out of the pan.
- Watch the doneness. Steak bites cook fast. For medium-rare, keep the final toss short and pull off the heat quickly.
- Let the butter sauce be the sauce. Serve with something that catches it—mashed potatoes, rice, or crusty bread.
Variations
- Spicy: Add a pinch of red pepper flakes or a drizzle of hot honey right at the end.
- Herby: Swap thyme for rosemary, or do a mix. (Rosemary is extra steakhouse.)
- Honey garlic: Stir 1–2 tsp honey into the butter after the garlic cooks for a sweet-savory glaze.
- Mushroom garlic butter steak bites: Sauté sliced mushrooms after searing the steak (before the garlic), then proceed with the recipe.
- Asian-inspired: Add a splash of soy sauce and a tiny bit of grated ginger with the garlic; finish with sesame seeds.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low with a small pat of butter or a splash of water to loosen the sauce; cook just until warmed so the steak doesn’t overcook. Microwaving works in a pinch—use 50% power in short bursts.
FAQ
What cut of steak is best for garlic butter steak bites?
Sirloin is the best balance of tenderness and price, and it sears beautifully. Ribeye is extra juicy and rich (great for a treat). Tenderloin works too, but it’s pricier and can overcook quickly if you’re not watching the heat.
How do I keep steak bites from getting tough?
Two things: don’t overcook and don’t overcrowd the pan. Sear hot and fast, then finish with a quick toss in the garlic butter off or near the end of cooking. Also, cutting evenly helps everything cook at the same pace.
Can I make these in the air fryer?
Yes—air fry steak cubes at 400°F for about 6–8 minutes, shaking halfway, until they’re browned and cooked to your liking. Make the garlic butter sauce on the stovetop (or microwave gently) and toss the hot steak bites in it right before serving.
When do I add the garlic so it doesn’t burn?
Add garlic after you sear the steak and lower the heat to medium. It only needs 30–45 seconds in the butter to get fragrant. If it starts turning dark golden, it’s going too far—pull the pan off the heat and stir.
What should I serve with garlic butter steak bites?
Anything that soaks up the sauce: mashed potatoes, roasted baby potatoes, rice, buttered noodles, or crusty bread. For something fresh, pair with a simple side salad, roasted broccoli, or sautéed green beans.