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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!
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
- 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.
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.
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.
What to serve with steak bites
- They’re great as a main course, and I love pairing them with Garlic Mashed Potatoes or Quick and Easy Garlic Butter Noodles, my Creamed Spinach, and Creamy Garlic Mushrooms. Crusty bread works too for soaking up the sauce. Or make them into tacos.
- Of course, they’re awesome as part of an appetizer spread at a party! Serve them with toothpicks alongside other favorites like Grape Jelly Meatballs and my Easy Buffalo Chicken Dip.
- However you serve them, a squeeze of fresh lemon juice just prior to eating is delicious on steak and something I never skip.
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.
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 Butter Steak Bites
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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