Garlic Butter Steak Bites (Printable Version)
Tender seared sirloin cubes coated in garlic butter with parsley — ready in 20 minutes for a quick, flavorful main.
# What You'll Need:
→ Meats
01 - 1 pound sirloin steak, cut into 1-inch cubes
→ Seasonings
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika
→ Garlic Butter Sauce
05 - 3 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves (optional)
→ For Serving
09 - Flaky sea salt (optional)
10 - Extra chopped parsley (optional)
# How to Make It:
01 - Pat steak cubes dry with paper towels. Season all sides evenly with kosher salt, black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon of butter. Once melted and foaming, arrange half of the steak cubes in a single layer. Sear for 1 to 2 minutes per side until browned and just cooked through. Transfer steak to a plate.
03 - Repeat searing process with remaining steak cubes, adding oil if the pan becomes dry. Transfer all steak to plate once seared.
04 - Reduce heat to medium-low. Add the remaining 2 tablespoons butter to skillet. Stir in minced garlic and cook, stirring constantly, for about 30 seconds, until fragrant.
05 - Return all steak bites to the pan. Toss gently to ensure each piece is coated in garlic butter. Stir in fresh chopped parsley and thyme, if using.
06 - Transfer to a serving platter. Garnish with flaky sea salt and additional parsley if desired. Serve immediately.
# Expert Tips:
01 -
- When you're starved for time, it feels almost unfair how quickly these steak bites come together—but no one eats them slowly.
- The buttery garlic sauce means every bite packs a punch, and it's the reason I stopped ordering steak at restaurants.
02 -
- If you crowd the pan, the steak bites will steam instead of sear—and you'll miss out on that crave-worthy crust.
- Browning the garlic too long turns it bitter fast; thirty seconds is all you need for deeply aromatic butter.
03 -
- Cut your steak into uniform cubes for consistent cooking—no one wants some cubes rare and others overdone.
- Searing in batches might seem fussy, but it's the only way to make sure every single bite earns that restaurant-level crust.