Garlic Butter Steak Bites are tender cubes of steak seared and finished in a savory garlic-butter sauce. Juicy and flavorful, they’re ready in under 20 minutes and perfect for a quick weeknight meal or an impressive appetizer.
Garlic Butter Steak Bites
These bite-sized steak pieces are coated in a rich garlic-butter sauce that highlights the natural beef flavor. Quick to prepare and simple to execute, this low-carb recipe works great as a main course or as an appetizer when entertaining.
Ingredients:
This recipe is intentionally simple—just a handful of ingredients (plus salt and pepper). Below is a concise shopping list; see the full recipe card for exact amounts.
- Olive oil
- Sirloin steak – or another steak cut such as ribeye, New York strip, or tenderloin, cut into 1-inch cubes
- Salt and pepper
- Butter
- Garlic
- Fresh parsley (optional garnish)
Supplies:
You don’t need specialized equipment—just the basics listed below to get great results.
- Measuring spoons
- A large, heavy-bottomed skillet or cast-iron skillet
- Spatula or wooden spoon
Instructions:
Sear the steak. Heat the olive oil over medium-high in a large, heavy-bottomed skillet. Season the steak cubes with salt and pepper, then add them to the hot pan. Cook, stirring occasionally, until the pieces are nicely browned on all sides. Remove the seared steak to a plate and set aside. Avoid crowding the pan—work in batches if necessary to achieve a good sear.
Sauté the garlic. Lower the heat to medium-low and add the butter to the skillet. Once melted, add minced garlic and sauté until fragrant but not browned, which should only take a minute or so.
Finish cooking the steak. Return the seared steak to the skillet and toss in the garlic butter. Cook for about a minute more, spooning the pan juices over the steak to coat each piece and build flavor.
Serve. Transfer the steak bites to a serving platter, spoon any remaining sauce over the top, adjust seasoning with additional salt and pepper if needed, and sprinkle with chopped fresh parsley for color and brightness.
What to Serve with Steak
- Mashed potatoes
- Salad
- Vegetables such as green beans, broccoli, or asparagus
- Rice
- Bread rolls
Storage
- To store. Let the steak cool to room temperature, then place it and the sauce in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
- To reheat. If frozen, thaw in the refrigerator, place in a baking dish, cover with foil, and bake at 350°F (175°C) for about 15 minutes or until heated through. Alternatively, microwave in 30-second intervals, stirring between each, until warmed.
Garlic Butter Steak Bites Recipe
Garlic Butter Steak Bites Recipe
Equipment
-
A large, heavy-bottomed skillet or cast iron skillet
-
Measuring spoons
-
Spatula or wooden spoon
Ingredients
- ½ tablespoon olive oil
- 2 pounds sirloin steak cubes (1-inch cubes)
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ cup butter
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
-
Sear the steak. Heat the olive oil over medium-high heat in a large, heavy-bottomed skillet. Season the steak bites with salt and pepper and add them to the pan. Cook until browned on all sides, stirring occasionally. Transfer the seared steak to a plate and set aside. Do not crowd the pan. Brown the steak in batches if necessary.
-
Sauté the garlic. Reduce the heat to medium-low and add the butter to the pan. Once the butter has melted, add the garlic and sauté until fragrant.
-
Finish cooking the steak. Stir the seared steak into the garlic butter and cook for 1 minute, spooning the juices in the pan over the steak.
-
Serve. Transfer the steak bites to a serving platter, spoon the sauce over the steak, season with additional salt and pepper (if needed), and garnish with chopped fresh parsley.
Notes
Yes. Cook the recipe through, let it cool, then store the steak and sauce in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
To reheat, place the thawed steak in a baking dish, cover with foil, and bake at 350°F until warmed through (about 15 minutes). Microwaving in short intervals also works for quick reheating.
Skillet size used
A 12-inch heavy-bottomed skillet was used for these photos, but a Dutch oven or similar pan will also work well.