Garlic Butter Steak Cubes

There's a certain magic that happens when a good cut of steak hits a screaming hot pan—that sizzle is basically my love language. I first made these garlic butter steak cubes on a Tuesday night when I had friends coming over and wanted something that felt impressive but wouldn't keep me tied to the kitchen. Twenty minutes later, I was pulling golden, buttery cubes off the heat while everyone gathered around smelling the garlic-toasted air. It became my go-to move ever since.

I remember bringing a batch to a potluck and watching people come back for thirds, their fingers still glistening with garlic butter while they debated whether it counted as a main course or an app. That's when I realized these little cubes had staying power—they disappeared faster than anything else on the table, and suddenly everyone wanted the recipe.

Ingredients

• Sirloin or ribeye steak, cut into 1-inch cubes: The key is choosing a cut with enough marbling to stay juicy when seared hard—I learned this the painful way with lean cuts that turned tough.
• Unsalted butter: Four tablespoons creates that luxurious sauce, and unsalted lets you control the salt level.
• Fresh garlic, minced: Five cloves is the sweet spot; more makes it bitter, less and you lose the whole point.
• Olive oil: This gets the pan hot enough to actually sear the meat, not just warm it.
• Fresh parsley and red pepper flakes: The parsley brightens everything at the end, while the flakes add a gentle heat that keeps things interesting.
• Salt and black pepper: Season the meat before it hits the pan so it actually absorbs the seasoning.

Instructions

Dry and season your steak:

Pat those cubes completely dry—moisture is the enemy of a good sear. Season generously with salt and pepper right before cooking.

Get your pan screaming hot:

Heat olive oil in a large skillet over high heat until it shimmers and moves like water. You want it almost smoking.

Sear without fussing:

Place steak cubes in a single layer and leave them alone for 2-3 minutes. Resist the urge to move them around; that's how you get the golden crust. Flip once and cook another 2-3 minutes.

Build the garlic butter magic:

Lower the heat to medium-low, then add butter and minced garlic directly to the pan. Stir constantly for 1-2 minutes, watching the garlic turn golden and fragrant while it coats every cube.

Finish and serve:

Scatter parsley and red pepper flakes over everything, toss gently, and get it to the table while the butter is still warm and glossy.

Save

One night I made this for my neighbor who'd been going through a rough time, and she came over with a fork, ate them standing in my kitchen, and just got quiet for a moment. Sometimes food is just really good, and sometimes it's exactly what someone needs when they need it.

What to Serve It With

I've served these over creamy mashed potatoes where the butter sauce soaks in like a dream, alongside jasmine rice to soak up every last drop, and even on crusty bread like tiny open-faced sandwiches. The sauce is honestly the star, so pick something that welcomes it.

Flavor Variations to Try

A splash of Worcestershire sauce adds a savory depth that makes people ask what you did differently. Lemon juice brightens everything and cuts through the richness beautifully. Swap the parsley for fresh thyme or chives if you want to shift the herb profile entirely—each one tells a slightly different story.

How to Make It Every Time

The real secret is respecting your meat and your heat—good steak deserves a hot pan and a patient hand that lets things happen naturally. Don't fuss, don't peek, and don't second-guess the sizzle.

• Buy a good quality steak with visible fat and marbling, not something that looks lean and sad.
• Cook in batches if needed rather than overstuffing the pan and ending up with steamed disappointment.
• Taste for salt and seasoning right before serving, because butter can make you want a little more salt than you'd expect.

Save

These little cubes have become my answer to so many dinner questions—too hungry for an appetizer, too busy for a long cook, but wanting something that tastes like you care. That's the real magic here.

Recipe FAQs

→ What cut of steak works best?

Sirloin or ribeye cut into one-inch cubes ensures tender and flavorful pieces ideal for quick searing.

→ How do I achieve a perfect sear?

Heat the skillet on high and avoid overcrowding. Sear steak cubes in batches for even browning.

→ Can I adjust the spice level?

Yes, crushed red pepper flakes add heat but can be omitted or increased to suit your preference.

→ What herbs complement the garlic butter sauce?

Fresh parsley is classic, but chives or thyme also provide delightful herbal notes.

→ How to store leftovers?

Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat gently to maintain texture.