Garlic Butter Steak Bites (Printable Version)

Tender steak cubes seared then tossed in rich garlic butter sauce with fresh herbs. Ready in just 15 minutes.

# What You Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp smoked paprika

→ Garlic Butter Sauce

05 - 3 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh parsley, chopped
08 - 1 tsp fresh thyme leaves
09 - 1 tbsp olive oil

# How To Make It:

01 - Pat steak cubes completely dry with paper towels to ensure proper searing. Season evenly with kosher salt, black pepper, and smoked paprika on all sides.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering and slightly smoking. The pan must be hot enough to create an immediate sear.
03 - Add steak cubes in a single layer without overcrowding. Cook in batches if necessary. Sear undisturbed for 1 to 2 minutes until a deep brown crust forms, then flip and cook an additional 1 to 2 minutes until desired doneness is reached. Transfer to a plate and tent loosely with foil.
04 - Reduce heat to medium. Add butter to the same skillet. Once melted and bubbling, add minced garlic and sauté for 30 seconds until fragrant but not browned.
05 - Return steak bites to the pan. Toss vigorously to coat evenly in garlic butter sauce and cook for 1 minute to meld flavors. Remove from heat immediately.
06 - Sprinkle with fresh chopped parsley and thyme leaves. Serve immediately while hot for optimal texture and flavor.

# Expert Suggestions:

01 -
  • Restaurant quality results in just 15 minutes flat
  • The garlic butter sauce is so good you'll want to drink it
  • Perfect for feeding a crowd without spending hours in the kitchen
02 -
  • Overcrowding the pan steaks the meat instead of searing it so work in batches if needed
  • Let the pan get properly hot between batches or you will lose that coveted crust
  • The garlic burns faster than you think so keep it moving once it hits the butter
03 -
  • Pat the steak completely dry or you will steam instead of sear
  • Let the meat rest for 5 minutes after cooking for maximum juiciness

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