Garlic Butter Steak Cubes (Printable)

Bite-sized steak cubes tossed in a rich garlic butter sauce, quick and packed with bold flavors.

# Ingredient List:

→ Steak

01 - 1.5 lbs sirloin or ribeye steak, cut into 1-inch cubes
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper

→ Garlic Butter Sauce

04 - 4 tbsp unsalted butter
05 - 5 cloves garlic, minced
06 - 1 tbsp fresh parsley, chopped
07 - 0.5 tsp crushed red pepper flakes (optional)
08 - 1 tbsp olive oil

# Steps:

01 - Pat steak cubes dry with paper towels. Season evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over high heat.
03 - Add steak cubes in a single layer. Sear for 2-3 minutes without moving, then flip and cook for another 2-3 minutes until browned. Cook in batches if necessary to avoid overcrowding.
04 - Reduce heat to medium-low. Add butter and minced garlic to the pan. Stir continuously for 1-2 minutes until butter melts and garlic becomes fragrant, coating the steak cubes.
05 - Sprinkle chopped parsley and red pepper flakes, if using. Toss to combine and serve immediately.

# Expert Advice:

01 -
  • Ready in 20 minutes but tastes like you've been cooking all day.
  • Those crispy, caramelized edges with the buttery garlic pooling underneath are honestly addictive.
  • Works as an elegant appetizer, a quick weeknight dinner, or even served over rice for something fancier.
02 -
  • Don't skip the drying step—I once tried to cut corners and ended up steaming the meat instead of searing it, which was a total disappointment.
  • If your pan feels crowded, work in batches; cramming too much meat in there drops the temperature and ruins the whole thing.
  • Add the garlic at the end on lower heat so it gets fragrant without burning; burnt garlic tastes bitter and ruins the whole sauce.
03 -
  • Keep the butter temp moderate when you add the garlic so it goes fragrant instead of burned—burnt garlic tastes like regret.
  • If you want an extra touch of class, finish with a tiny squeeze of fresh lemon juice and maybe a flake of fleur de sel right as it's leaving the pan.

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