Garlic Butter Steak Bites

Garlic Butter Steak Bites are succulent and flavorful. - perfect as an affordable and flavorful dinner the whole family will love!

David Murphy

Prep Time 10

Cook Time 20

Total Time 30

Serving Size Servings

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.

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.