Garlic Butter Steak Bites (Printable)
Tender seared steak cubes in a garlicky butter sauce, ready in 20 minutes. Low‑carb and gluten‑free.
# 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
→ For Serving
09 - Flaky sea salt
10 - Extra chopped parsley
# Directions:
01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon butter; once melted and foaming, add half the steak cubes in a single layer. Sear for 1 to 2 minutes per side until browned and just cooked through. Transfer to a plate; repeat with remaining steak, adding a small amount of oil if needed.
03 - Reduce heat to medium-low. Add remaining 2 tablespoons butter and minced garlic to the pan. Cook, stirring continuously, for 30 seconds until fragrant.
04 - Return all steak bites to the pan. Toss gently to coat in garlic butter. Stir in fresh parsley and thyme leaves if using.
05 - Serve immediately, garnished with flaky sea salt and extra parsley as desired.
# Expert Tips:
01 -
- The butter-garlic sauce clings to every steak bite like it’s keeping a secret you’ll happily taste.
- This recipe turned quick weeknight dinners into something to look forward to—no reservations required.
02 -
- If your pan isn’t hot enough, you’ll steam the steak instead of searing it—I learned to wait for that first wisp of smoke before adding anything.
- Letting the steak sit for a minute after seasoning (but before cooking) seems odd, but it makes a difference in flavor absorption.
03 -
- Keep a window open or fan running—garlic and steak searing makes the kitchen smell amazing (but lingers for hours otherwise).
- Try swapping sirloin for ribeye if you want a meltier, richer bite—just trim excess fat for even searing.