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Garlic Butter Steak Bites are where savory simplicity meets festive flair. Imagine juicy cubes of steak, seared to perfection and enveloped in a luscious garlic butter sauce. This dish has all the indulgence of a steakhouse experience condensed into bite-sized morsels. Whether you're entertaining guests or just want an easy and delectable main course on a busy weeknight, these steak bites are the answer.
The beauty of this dish lies in its simplicity – every ingredient shines, from the robust sirloin to the aromatic garlic. And with a prep and cook time of just 15 minutes, it's ideal for quick dinners, party appetizers, or simply elevating a weekend meal.
Ingredients You Need to Make Garlic Butter Steak Bites
- Sirloin Steak: Look for a fresh cut with even marbling for tenderness. (See recipe options for other cuts that work well.)
- Avocado Oil: A great choice for its high smoke point, but any other high heat oil can be substituted.
- Butter: For a richer flavor use European-style, high-fat butter. As a bonus its lower water content makes it less likely to splatter when heated.
- Garlic: Use fresh cloves for their pronounced and aromatic flavor.
- Fresh Parsley: The flat leaf variety (also called Italian parsley) is best for its robust flavor. Be sure that it's vibrant green and free from discoloration or wilting.
- Instead of using sirloin steak, consider cuts like Ribeye, Beef Tenderloin (Filet Mignon), or New York Strip Steak. Keep in mind that your choice of steak will give these buttery steak bites a different texture and flavor.
- If you don't have avocado oil on hand, grapeseed or canola oil are good neutrally flavored, high smoke point / high-heat alternatives.
- Fresh garlic is a key flavor in this recipe, but for a milder, sweeter version, try roasted garlic. This adds depth and a caramelized touch to the steak bites.
- Although flat-leaf parsley gives a fresh finish to the dish, swapping it for fresh basil or rosemary can give the steak bites an entirely new aromatic twist.
- For some spicy flair, toss in some red chili flakes or finely diced jalapeños to the butter and garlic mix.
- Add a splash of soy sauce or Worcestershire sauce while sautéing the garlic for an enhanced depth of flavor.
Mistakes to Avoid
- Overcrowding the Pan: Make sure to not overcrowd the skillet when searing the steak bites. Overcrowding can cause the steak to steam rather than sear, denying you those delectable crispy edges. If necessary, cook the steak in batches.
- Not Drying the Steak: Before seasoning and cooking, pat the steak cubes dry with paper towels. Moist steak won't sear properly and can lead to a less-than-ideal texture.
- Overcooking the Garlic: Garlic can become bitter if overcooked. When sautéing it in the skillet, keep a close eye and make sure it's cooked just until tender, to maintain its sweet, aromatic profile.
- Not Letting the Pan Heat Up: Before adding the steak, make sure the oil in the skillet is shimmering (but not smoking). A well heated pan means a perfect sear on your steak bites.
How to Store and Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet on medium-low heat to maintain the tenderness of the steak bites.
- Cheesy Mashed Potatoes or Twice Baked Mashed Potatoes
- And Roasted Broccoli and Cauliflower or Green Beans and Mushrooms
- For dessert: S'mores Brownies or Chocolate Panna Cotta
- Explore More Delicious Beef Recipes
How to Make Garlic Butter Steak Bites
Trim steak, then cube, dry, and season with salt and pepper.
In a hot skillet, add oil and sear steak pieces until they develop a nice crust on both sides. Remove steak, lower heat. Melt butter, sauté garlic briefly, then add steak back to skillet, tossing in the garlic butter to coat. Adjust seasoning, garnish with parsley, and serve either from the skillet or on a platter.
Garlic Butter Steak Bites
- 1 ½ pounds sirloin steak
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon avocado oil or other high heat oil
- 3 tablespoons butter
- 4 large garlic cloves minced
- minced fresh parsley for garnish, optional
- Trim excess fat and any gristle from steak and cut into 1-inch cubes. Pat dry with paper towels and season generously with salt and pepper.
- Heat oil in a large cast iron skillet (or other non-stick skillet) over medium-high heat until shimmering. Add steak cubes in a single layer; cook 2-3 minutes without disturbing, until one side is has formed a deep golden-brown crust. Turn with spatula and let cook 1 to 3 minutes more, until well seared on the outside and still pink in the center. Transfer steak to clean plate and reduce heat to medium.
- Add butter to skillet and stir to melt. Add minced garlic; cook and stir until tender, 1 to 2 minutes, scraping up any browned bits (reduce heat if it starts to brown). Remove from heat and add steak bites; stir to coat. Season with salt and pepper to taste and sprinkle with parsley if desired. Leave in skillet or transfer to platter; serve.