These garlic butter steak bites are quick and simple to make with sirloin steak cut into cubes and pan seared to perfection in a simple garlic butter sauce.
This garlic butter steak bites recipe is easy to make and you can serve it as an appetizer or main course. All you need is some steak and a few everyday ingredients! I mean, you can't go wrong with garlic and butter.
How to make steak bites with garlic butter (summary)
If you can, let the steak warm up a bit prior to getting started (30 minutes to an hour will work). Cut the steak into 1" cubes and season it generously with salt & pepper. Add the oil and one tablespoon of butter to a skillet and let the pan get HOT (this will help ensure the steak gets a nice sear). Working in batches, cook the steak for about 4 minutes total, flipping once. The steak cubes will cook fast, so be mindful to not overcook them. As you finish cooking the steak, transfer it to a plate. Once all the steak has been done, turn the heat down and add the remaining butter and the garlic to the skillet. Let it sizzle until the garlic has just cooked, then take the pan off the heat and add the steak back in and toss to coat. (Full ingredients & instructions are in the recipe card below)
What cut of beef to use?
A good quality sirloin is a good compromise between tenderness and cost, but something like ribeye or New York strip steak would work as well if you want to spend a bit more. Something that's well marbled works best.
Recipe notes & tips:
- I use my garlic press for recipes that call for minced garlic because it's much faster than chopping it finely.
- A squeeze of fresh lemon juice just prior to serving is delicious on steak.
- The keys to getting a good sear on the steak is not crowding the pan, ensuring the pan is hot enough, and not moving the steak around while it's cooking.
What to serve with steak bites?
They're great as an appetizer, but you could definitely serve them as a main course, and you can't go wrong with steak and mashed potatoes.
Love garlic butter? Try these recipes:
- Garlic Butter Salmon
- Garlic Butter Shrimp Scampi
- Garlic Butter Pasta with Tomatoes & Spinach
- Garlic Butter Steak Tacos with Pico de Gallo
Questions about these garlic steak bites? Let me know in the comments below.
Garlic Butter Steak Bites
- 1.5 pounds sirloin steak (or use ribeye, strip steak, or another tender well marbled cut) cut into 1" pieces
- Salt & pepper to taste
- 1 tablespoon olive oil
- 4 tablespoon butter (1/2 stick) divided
- 4-5 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- Take the steak out of the fridge and let it warm up for 30 minutes prior to starting the recipe if you can.
- Cut the steak into 1" pieces and season each piece generously with salt & pepper.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Add the meat in a single layer (don't crowd it and do two batches). Cook for about 2 minutes then flip and cook for another 2 minutes for the steak to be cooked to medium temperature. Repeat with the second batch. Don't move the steak around the pan... just let it cook undisturbed to get a good sear. Once each batch is done, transfer it to a plate. You can always test one piece of steak to get a good idea of timing prior to doing a whole batch.
- Turn the heat down to medium low and add the remaining butter and garlic to the pan. Cook, stirring almost constantly, for 1-2 minutes or until the garlic is cooked (but don't let it burn/get too dark). Take the pan off the heat and add the steak (and juices from the plate) back and toss with the butter sauce. Serve immediately with parsley sprinkled over top.
- Serves 4-6 as an appetizer or 2-4 as a main course depending on what else it's served with.
- Do not overcook the steak as it'll end up tough and leathery.
- I love a good cast iron skillet for cooking steak. My Le Creuset skillet is pictured, and I also love Lodge cast iron.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.