Garlic Butter Steak Bites (Print-Friendly)

Tender steak cubes tossed in garlicky butter sauce, perfect for a quick, flavorful dish.

# What You'll Need:

→ Steak

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

→ Garlic Butter Sauce

04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 1 tbsp fresh parsley, chopped
07 - 1/2 tsp crushed red pepper flakes (optional)

→ For Cooking

08 - 1 tbsp olive oil

# How To Make It:

01 - Pat steak cubes dry with paper towels and season evenly with kosher salt and black pepper.
02 - Preheat a large skillet over high heat and swirl in olive oil to coat the surface.
03 - Arrange steak cubes in a single layer without overcrowding. Sear for 2 minutes without stirring, then turn to brown all sides for an additional 2 to 3 minutes for medium-rare. Remove and keep warm.
04 - Reduce heat to medium-low. Add butter to the skillet, and once melted, sauté minced garlic for 30 seconds until fragrant, avoiding browning.
05 - Return steak bites to the skillet and toss to coat thoroughly with garlic butter. Sprinkle with chopped parsley and optional crushed red pepper flakes.
06 - Serve immediately, spooning pan sauce over the steak bites.

# Expert Advice:

01 -
  • The steak comes together in the time it takes to set a table—no planning required, no stress.
  • You get restaurant-quality sear marks and a buttery sauce that makes even plain rice feel fancy.
  • It works as a weeknight dinner or an appetizer that feels intentional, which is the kind of magic we all want.
02 -
  • Don't crowd the pan or the steak will steam instead of sear—it's the difference between a golden crust and gray, sad meat.
  • Low heat for the garlic is non-negotiable; burnt garlic tastes bitter and will sabotage everything, so watch it like a hawk and move fast once it hits the pan.
03 -
  • A cast iron skillet holds heat better than anything else, which means better browning and a more even sear—if you have one, use it.
  • The real secret is respecting the steak and the heat; don't crowd the pan, don't skip the drying step, and don't apologize for making something this good in such a short time.
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