Save There's something about the smell of a hot skillet meeting cold beef that makes me pause and pay attention. I first made these garlic butter steak bites on a weeknight when I had exactly 20 minutes and a hungry kitchen, no fancy recipe, just good instincts and what was in the fridge. The sear was loud and confident, the butter foamed up golden, and somehow in that small chaos, I stumbled onto something that felt like restaurant-quality but tasted like home.
I remember cooking this for a friend who swore she didn't like steak, and watching her expression change when she bit into one of those buttery, garlicky pieces was worth every bit of the cleanup. She asked for the recipe before she'd even finished her plate, which never happens with her—she's usually skeptical about everything I make.
Ingredients
- Sirloin steak, 1.5 lbs cut into 1-inch cubes: Sirloin is forgiving, affordable, and has just enough marbling to stay juicy through a quick sear; if you want to splurge, ribeye gives you more richness.
- Kosher salt, 1 tsp: Kosher salt is coarser and easier to control than table salt—you can actually feel it in your fingers when you're seasoning.
- Black pepper, 1/2 tsp: Freshly cracked makes a difference here since the pepper doesn't cook long enough to mellow out; use a grinder, not pre-ground.
- Unsalted butter, 3 tbsp: Unsalted lets you control the salt balance, and it browns beautifully without burning if you keep the heat gentle.
- Garlic, 4 cloves finely minced: Mince it by hand rather than using a press—you'll get better texture and won't crush the cells into a bitter paste.
- Fresh parsley, 1 tbsp chopped: The brightness of fresh parsley cuts through the richness and adds a visual pop that makes people think you actually planned ahead.
- Crushed red pepper flakes, 1/2 tsp optional: A small amount adds heat without overpowering; start with half and taste as you go if you're unsure.
- Olive oil, 1 tbsp: Use a high-heat tolerant oil here—olive oil's fine but avocado oil works even better if you have it.
Instructions
- Dry and season the steak:
- Paper towels are non-negotiable here—moisture is the enemy of a good sear, so really pat those cubes down. Season them while they're still slightly damp so the salt has something to grip.
- Get your skillet hot:
- High heat is essential, and cast iron is ideal because it holds heat so evenly. Let the oil shimmer and move, almost smoking—that's when you know you're ready.
- Sear the steak bites:
- Lay them out without crowding; if they touch, they steam instead of sear, and nobody wants that. Leave them alone for 2 minutes—the hardest part is not fussing with them.
- Turn and finish the sear:
- Flip each piece carefully with tongs and let them brown on the remaining sides, about 2–3 minutes total depending on thickness. Medium-rare means a warm pink center when you cut one open.
- Make the garlic butter sauce:
- Lower the heat and add butter—it should foam gently, not pop aggressively. Add the garlic and listen for that soft sizzle; 30 seconds is all it needs, or the garlic will taste burnt and bitter.
- Bring it all together:
- Return the steak to the pan and toss everything in that golden, fragrant butter. The heat will finish cooking the garlic while the steak soaks up all that flavor.
- Finish and serve:
- Sprinkle parsley and red pepper flakes if you're using them, and serve right away with the pan sauce spooned over top. This is best eaten while the butter is still warm.
Save There was this moment, about halfway through cooking, when my kitchen filled with the smell of seared beef and butter, and I realized this wasn't just dinner—it was the kind of simple, honest cooking that reminds you why you love being in the kitchen. That's when I knew these steak bites belonged in my regular rotation.
The Cast Iron Advantage
Cast iron is honestly non-negotiable for this recipe because it heats so evenly and holds that heat like it's personally invested in your sear. A stainless steel skillet will work, but you'll have hot spots, and that means uneven browning. If you're using cast iron, make sure it's well-seasoned so the steak doesn't stick—a light coating of oil beforehand is your insurance policy.
Timing and Temperature
The whole point of cutting the steak into cubes is speed—you get a beautiful crust in under 5 minutes total, which means the inside stays tender. If you like your steak more done, go ahead and add another minute or so to the sear, but medium-rare is really where this shines because the butter and garlic preserve that juiciness. The residual heat will keep cooking the meat even after you pull it off the skillet, so don't overcook it during the sear.
Ways to Serve and Customize
This dish is flexible enough to play different roles depending on what you're hungry for or what you have on hand. Over mashed potatoes, they become comfort food; alongside roasted vegetables, they feel lighter and more elegant; and on their own with crusty bread, they're an impressive appetizer that looks like you worked harder than you actually did. The pan sauce is too good to waste, so always serve it spooned over whatever's on the plate.
- A squeeze of fresh lemon juice in the butter adds brightness and cuts through the richness beautifully.
- Worcestershire sauce stirred in at the last second gives you depth and a savory punch without being obvious about it.
- Serve with a simple green salad or roasted asparagus if you want something light alongside the richness of the steak and butter.
Save This is the kind of dish that proved to me you don't need complicated techniques or a long ingredient list to make something genuinely delicious. Every time I make it, I remember why I love cooking so much.
Recipe FAQ Section
- → What cut of steak works best?
Sirloin is ideal due to its balance of tenderness and flavor, but ribeye or New York strip can be used as alternatives.
- → How do I achieve a perfect sear?
Ensure steak cubes are dry before seasoning, use a hot skillet with olive oil, and avoid overcrowding to promote even browning.
- → Can I adjust the spice level?
Yes, adding crushed red pepper flakes brings mild heat, but you can omit or increase based on preference.
- → What is the best way to serve these steak bites?
They pair well with crusty bread, mashed potatoes, or steamed vegetables to complement the rich garlic butter sauce.
- → How do I keep the garlic from burning?
Reduce heat to medium-low before adding garlic to melted butter and cook briefly until fragrant, avoiding browning for a mellow flavor.