Steak Bites Garlic Butter (Printable)
Juicy steak cubes seared and coated in fragrant garlic butter for an easy crowd-pleaser.
# Ingredient List:
→ Steak
01 - 1 lb sirloin or ribeye steak, cut into 1-inch cubes
02 - 1/2 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Garlic Butter
04 - 2 tbsp unsalted butter
05 - 3 cloves garlic, minced
06 - 1 tbsp fresh parsley, finely chopped
07 - 1/2 tsp crushed red pepper flakes (optional)
→ For Searing
08 - 1 tbsp olive oil
# Steps:
01 - Pat steak cubes dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large heavy skillet over high heat until shimmering.
03 - Add steak cubes in a single layer without overcrowding. Sear undisturbed for 1 to 2 minutes until a brown crust forms.
04 - Flip the steak cubes and cook for an additional 1 to 2 minutes to reach medium-rare doneness. Transfer steak bites to a plate and set aside.
05 - Reduce heat to medium-low. Add butter to the skillet, melt it, then stir in minced garlic and sauté for 30 seconds until fragrant.
06 - Return steak bites to the skillet and toss to coat evenly in garlic butter. Sprinkle with chopped parsley and optional crushed red pepper flakes.
07 - Serve immediately as an appetizer or main dish.
# Expert Advice:
01 -
- Ready in under 20 minutes, but tastes like you spent all day cooking
- The garlic butter clings to every tender cube, making it impossible to eat just one
- Works beautifully as an elegant appetizer or a quick weeknight dinner over rice
- Naturally gluten-free and low-carb, so everyone at the table can enjoy it guilt-free
02 -
- Don't overcrowd your pan. I learned this the hard way by overcrowding and creating steamed steak instead of seared steak. Work in batches if you need to. Quality over quantity.
- The steak continues to cook after you remove it from heat, so pull it when it's slightly underdone. It'll reach perfect doneness by the time you serve it.
- Cast iron is genuinely the best choice here, not because it's trendy, but because it holds heat so steadily that your sear will be even and beautiful.
- Fresh ingredients matter more in a simple recipe like this. That's when a good steak and real garlic really shine.
03 -
- Buy your steak the same day you plan to cook it, and if possible, let it sit at room temperature for 15 minutes before searing. A cold steak won't sear as well. This small step makes a noticeable difference in crust and texture.
- Save your pan drippings. After you remove the steak, there's liquid gold left in that skillet. Deglaze it with a splash of wine or beef broth and pour it over your plated steak bites for an instant sauce that tastes like you've been cooking all day.