Garlic Butter Steak Bites
If you’re craving a restaurant-quality steak dinner but want it ready in 30 minutes or less, these Garlic Butter Steak Bites are your answer! Juicy sirloin cubes seared to perfection, then smothered in a rich, garlicky butter sauce—this dish is simple, fast, and packed with flavor.
Perfect for a quick weeknight dinner or an impressive date-night meal, these steak bites pair beautifully with mashed potatoes, roasted veggies, or even a crisp salad.
WHY YOU'LL LOVE THESE STEAK BITES
- Speedy supper: from fridge to table in about 30 minutes.
- Big flavor, small effort: garlicky butter + a kiss of cayenne = chef’s-kiss results.
- One-pan cleanup: everything happens in one trusty skillet.
- Crowd-pleaser: perfect party appetizer or main dish for the meat-lovers at home.
- Meal-prep friendly: cooked bites reheat like a dream for salads, wraps, or bowls.
KEY INGREDIENTS
- Sirloin steak (3 lb) – 1- to 1 ½-inch cubes; rib-eye or strip works too
- Olive oil – divided between batches
- Salt, black pepper, cayenne – adjust cayenne for more or less heat
- Garlic powder – layers in flavor with fresh garlic
- Unsalted butter – start with 6 Tbsp, add up to 8 if you want extra sauce
- Fresh garlic (6 cloves) – or the whole bulb if you’re me 😉
- Fresh parsley – for color and a fresh pop.
STORAGE AND REHEATING
- Fridge: Cool completely; store in an airtight container up to 4 days.
- Reheat: Warm in a skillet over medium with a dab of butter, or microwave 30-second bursts.
- Freezer: Freeze in a single layer, then bag for up to 2 months; thaw overnight in the fridge.
Pro Tips & Variations
- Room-temp steaks sear better. Pull meat out 15 min before cooking.
- Cast-iron = crust. A stainless skillet works, but cast-iron gives that steakhouse char.
- Butter burn insurance: keep heat at medium once the butter goes in.
- Add veggies: toss in blanched asparagus tips or sautéed mushrooms with the garlic.
- Make it herby: finish with a squeeze of lemon and fresh thyme for brightness.
These Garlic Butter Steak Bites are so easy and delicious, you’ll want to make them every week! The buttery garlic sauce takes simple steak to the next level—perfect for impressing guests or treating yourself.
Tried it? Let me know how yours turned out in the comments!
MORE STEAK RECIPES TO SINK YOUR TEETH INTO
Garlic Butter Steak Bites
Ingredients
- 3 pounds sirloin steak cut into small bite-sized pieces (about 1-1 ½” chunks)
- 3 tbsp olive oil divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp garlic powder
- 6-8 tbsp unsalted butter
- 6 cloves garlic minced (or to taste, I like the whole bulb!)
- 3 tbsp fresh chopped parsley for garnish
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.3 tbsp olive oil
- Place the cut sirloin steak pieces into a large bowl and pat dry with a paper towel. This will help the seasonings stick and help to form a nice crisp crust on the meat when cooking.3 pounds sirloin steak
- In a small bowl, combine the seasonings and mix together.
Sprinkle it over the steak. Toss the pieces to combine and ensure it is evenly coated.1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cayenne pepper, 1/4 tsp garlic powder - Once the skillet is hot, work in small batches to sear the steak in a single layer until browned, about 3-5 minutes on both sides. Transfer the cooked pieces onto a plate. Add more oil as needed to finish searing the remaining batches of steak.
- Once all the steak is browned and transferred to a plate, lower the heat to medium. Then add and melt the butter.6-8 tbsp unsalted butter
- Once the butter is melted, add the minced garlic and saute until fragrant, about 1 minute.6 cloves garlic
- Add the steak back to the skillet and stir to coat in the melted garlic butter.
- Remove from the heat and then garnish with fresh chopped parsley.3 tbsp fresh chopped parsley for garnish
- Serve with mashed potatoes and a side of veggies if desired.
Notes
- Choose your cut wisely. Sirloin is a budget hero, but rib-eye or New York strip cubes will taste even richer thanks to their marbling. Trim excess fat so the bites sear evenly.
- Pat-dry = crispy crust. Moisture is the enemy of browning. A quick blot with paper towels before seasoning helps every cube develop that steakhouse sear.
- Mind the pan crowd. Over-crowded steak steams instead of sears. Use a large 12-inch skillet (cast-iron if possible) and work in true batches—you should see steel around every piece.
- Target internal temps. For medium-rare, pull the bites when they hit about 130 °F on an instant-read thermometer; they’ll climb a couple degrees while resting in the butter sauce.
- Butter burn insurance. Once the butter hits, dial heat down to medium. You want it foamy and nutty, not black. If it starts browning too fast, slide the pan off the burner for 30 seconds.
- Flavor spins.
- Swap cayenne for smoked paprika if you crave warmth without heat.
- Add fresh thyme or rosemary sprigs to the butter for an herby aroma.
- Finish with a squeeze of lemon juice to brighten the richness.
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FREQUENTLY ASKED QUESTIONS
WHAT CUT OF STEAK IS BEST?
Sirloin steak is a great cut of steak when making these garlic butter steak bites as it turns out tender and has less marbling than other cuts. However, you could always use Ribeye or NY Strip.
Is Cayenne Pepper Mandatory?
Nope—skip it for mild bites or swap with smoked paprika for warmth minus the heat.
Can I double the recipe?
Yes, but sear in more batches so the meat browns instead of steams. Remember, don't crowd the pan.
