Garlic Butter Steak Bites (Print Version)

Tender steak cubes seared in garlicky butter sauce for a quick and flavorful dish.

# Components:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Garlic Butter Sauce

04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 1 tbsp fresh parsley, chopped
07 - 1/2 tsp crushed red pepper flakes (optional)

→ Cooking

08 - 1 tbsp olive oil

# Method:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt and black pepper.
02 - Place a large skillet over high heat and add olive oil, swirling to coat the surface.
03 - Arrange steak cubes in a single layer without overcrowding. Sear for 2 minutes undisturbed, then turn to brown all sides, totaling 2 to 3 more minutes for medium-rare. Remove to a plate and cover loosely.
04 - Reduce heat to medium-low and add butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant without browning.
05 - Return the steak bites to the skillet, tossing to coat thoroughly in the garlic butter. Sprinkle with chopped parsley and red pepper flakes if using.
06 - Plate immediately, spooning pan sauce over the steak bites.

# Expert Advice:

01 -
  • Twenty minutes from start to finish, which means you can actually pull this off on a weeknight without losing your mind.
  • The garlic butter does all the heavy lifting—it turns simple steak into something that tastes like you spent hours thinking about it.
  • Tender, juicy bites that cook fast because of their size, so you get that perfect crust without overcooking the inside.
02 -
  • Don't cut your steak too small or it'll overcook in the time it takes to get a good sear—1-inch cubes are the sweet spot.
  • The garlic can go from fragrant to acrid in seconds, so keep an eye on it and pull it off heat the moment it smells right.
03 -
  • Don't rinse your skillet after searing—deglaze it with a splash of water or wine to lift up all those flavorful browned bits before making the garlic butter, and you'll get even more depth.
  • If your garlic starts to brown before you add the steak back in, add a tiny splash of water or wine to stop the cooking immediately—burnt garlic will ruin the whole sauce.
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