Garlic Butter Steak Bites (Print View)

Tender steak cubes pan-seared in a rich garlic butter sauce with fresh parsley and a hint of red pepper.

# Components:

→ 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

# Directions:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt and black pepper.
02 - Heat a large skillet over high heat. Add olive oil and swirl to coat the surface.
03 - Place steak cubes in a single layer without overcrowding. Sear for 2 minutes undisturbed, then turn to brown all sides for an additional 2–3 minutes for medium-rare. Remove steak bites to a plate and cover loosely.
04 - Reduce heat to medium-low. Add unsalted butter to the skillet. Once melted, stir in minced garlic and sauté for 30 seconds until fragrant without browning.
05 - Return steak bites to the skillet and toss thoroughly to coat in the garlic butter. Sprinkle with chopped parsley and crushed red pepper flakes if desired.
06 - Serve immediately with pan sauce spooned over the top.

# Expert Advice:

01 -
  • Ready in under twenty minutes but tastes like you spent way more time in the kitchen.
  • The steak stays juicy and tender inside while getting a gorgeous crust that holds the garlicky butter sauce perfectly.
  • Works as an elegant dinner for two or a casual appetizer that disappears faster than you'd expect.
02 -
  • Don't overcrowd the skillet—if your pieces are touching, they steam instead of sear, and you lose that beautiful crust that makes this whole thing worth doing.
  • Once you add the garlic, watch it closely because it goes from fragrant to burnt in about ten seconds flat, which would ruin the whole sauce.
03 -
  • If you can, let your steak cubes sit at room temperature for ten minutes before cooking—they'll sear more evenly and stay more tender than cold meat straight from the fridge.
  • A cast iron skillet retains heat better than anything else, which means more consistent searing and less fussing, but any heavy-bottomed pan works if that's what you have.
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