This post may contain affiliate links. Please read our disclosure policy.

This garlic butter steak bites recipe uses juicy sirloin steak cut into cubes that are pan seared and ready in just 20 minutes. They’re paired with a simple garlic butter sauce!

Obsessed with garlic butter like me? Try my Garlic Butter Salmon or Easy Garlic Butter Shrimp Scampi.

garlic steak bites with parsley sprinkled on top in a skillet

Why you’ll love it

This garlic butter steak bites recipe is easy to make and versatile. You can serve it as an appetizer, for a party snack, or as a main course. All you need is some steak and a few everyday ingredients! I mean, how can you go wrong with garlic and butter?

These buttery steak bites are made all in one skillet, so it’s hassle free for clean-up. Cooking steak doesn’t need to be intimidating with this stovetop method, and you get tender, juicy steak every time. If you are craving something a little fancy, try my Simple Filet Mignon next.

What you’ll need

  • Sirloin – a good-quality sirloin is a good compromise between tenderness and cost
  • Salt & pepper – seasoning the meat generously is key to a good crust and flavor
  • Olive oil – for pan searing the steak
  • Butter – also used in frying the beef, and it makes up the foundation of the irresistible pan sauce
  • Garlic – use even more than I suggest if you want it extra garlicky. I like to use this garlic press so that it’s fuss-free to mince since you don’t even need to peel the cloves, and it’s much faster than chopping garlic finely by hand.
  • Parsley – for a pop of freshness and contrast
ingredients for garlic butter steak bites in prep bowls

Pro tips

  • If you can, let the steak warm up a bit prior to getting started. At least 30 minutes is ideal. The reason behind doing this is because a super cold steak straight from the fridge is liable to not cook evenly.
  • The key to getting a good sear on the steak is not crowding the pan, ensuring the pan is really HOT, and not moving the steak around while it’s cooking.

How to make garlic butter steak

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

cutting up sirloin into cubes and pan frying in a skillet

Cut the steak into cubes and season generously with salt & pepper. In a hot skillet and working in batches, cook the steak, flipping once. The steak cubes will cook fast, so be mindful to not overcook them. Transfer each batch to a plate.

making garlic sauce for steak bites in a skillet

Once all the steak has been cooked, 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. Toss to coat.

Substitutions and variations

  • A ribeye or New York strip steak would work as well if you want to spend a bit more. Something that’s well marbled is best.
  • If you’d like to add a little heat, I recommend tossing in some crushed red pepper flakes to your liking.
  • Try seasoning salt or your favorite spice rub instead of regular salt.
garlic butter steak bites in a bowl

What to serve with steak bites

Leftovers and storage

  • Steak bites will keep in the fridge for 3-4 days as long as they’re in an airtight container, but they may get tougher as time goes on.
  • Reheat in a saucepan over a low heat until warmed through.
  • I don’t recommend freezing leftover steak. The texture might not come out as you’d expect when thawed.
close-up of garlic butter steak bites

Questions about these stovetop garlic steak bites? Let me know in the comments below, and leave me a star rating and review if you made them!

garlic steak bites with parsley sprinkled on top in a skillet
4.86 from 21 votes

Garlic Butter Steak Bites

This garlic butter steak bites recipe uses juicy sirloin steak cut into cubes that are pan seared and ready in just 20 minutes. They're paired with a simple garlic butter sauce!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4


  • 1.5 pounds sirloin steak (or use ribeye, strip steak, or another tender well marbled cut)
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 4 tablespoons butter (1/2 stick) divided
  • 4-5 cloves garlic minced
  • 1 tablespoon chopped fresh parsley


  • 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" cubes and season 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.


Calories: 366kcal, Carbohydrates: 1g, Protein: 38g, Fat: 23g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 198mg, Potassium: 603mg, Fiber: 1g, Sugar: 1g, Vitamin A: 434IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Made on a whim one day when we realized we didn’t have a key ingredient for what was planned. We all loved them and so glad we tried them!

    1. Hi! It’s for 1/4 of the recipe (it indicates 4 servings at the top of the recipe card). Nutrition info is calculated automatically from a database of ingredients and is just an estimate. You’d have to weigh your own ingredients and plug it into something like My Fitness Pal for info beyond that.

  2. 5 stars
    I love this recipe. It has become one those staple dinners in our house. Easy to make and there isn’t a huge list of ingredients. It’s nice because you can easily change it up by serving it with something different every time. I love adding the leftovers to my quinoa and vegetable wrap. Thanks for the recipes and making weeknight dinners easier for us!

  3. Such a good recipe! It was my first time cooking steak (broke college kid lol) and this recipe was so helpful and explanatory! It came out great and will definitely make it again in the future!

    1. I don’t know what you mean. There’s a full blog post with tons of tips and step-by-step photos. And then there’s the full recipe card right above the comments section that you had to scroll right past.

    1. Hi! I suppose you could maybe keep them warm in a slow cooker after cooking them, but I’m a bit concerned they’ll overcook and get tough.

  4. 5 stars
    I fixed these garlic butter steak bites tonite using boneless ribeyes, and they were delicious. My hubby loved it. Thanks for sharing. I am going to try porkchops cooked this way and I bet they will be scrumptious too.

  5. 5 stars
    Hi gonna make this tonite.. will thin slices of steak work as well as cubed steak.. Easier for us to chew. Thank you.. gonna make your garlic noodle with it… sounds so good and we love garlic.. thankyou for your time

    1. Hi Lauren! Yes, you could slice it thinly, but I would be sure to do one or two pieces as a test of timing (before a whole batch) as they will overcook very quickly. Be sure to work in batches too so they brown nicely. Let me know how it goes! Hope you enjoy it and the noodles. πŸ˜€

  6. 5 stars
    We did this one last night with roast veggies and oh my gosh it was delicious! Wild highly recommend this recipe as a quick but yum meal.