These garlic butter steak bites are ready in about 30 minutes, seared hot and fast for a deep crust, then tossed in a butter garlic sauce made right in the same pan.
Ingredients & Substitutions
- Beef - Top sirloin, tri-tip, ribeye, or strip steak are all great for this recipe because they're tender enough to cook quickly over high heat without turning chewy. Cheaper, tougher cuts like chuck or round need low, slow cooking to break down, so they won't get tender in the short sear time this recipe uses.
- Seasoning - I kept it simple with smoked paprika, salt, and pepper. You can also just use salt and pepper, or swap in 1½ teaspoons of your favorite steak seasoning.
- Garlic - 2-3 cloves will give you a strong but not overpowering garlic flavor, adjust to your preference.
Full ingredient list with quantities in the recipe card below
How to Make Steak Bites
Season the Steak
Cut into cubes, pat dry, and season with salt, smoked paprika, and pepper.
Sear
Cook in hot oil undisturbed on each side until browned and cooked to your liking.
Make the Garlic Butter Sauce
Add butter and garlic to the pan, stirring until fragrant. Return the steak to the pan and coat in the garlic butter.
Tips
- Pat the steak completely dry before seasoning. Any surface moisture creates steam rather than a sear, which prevents the steak from browning properly.
- Don't crowd the pan. If the steak pieces are touching, they'll steam instead of sear. Cook in two batches if needed.
- Let it cook undisturbed. Resist the urge to move the steak around while it sears so it can get a deep, golden crust.
- Use a stainless steel or cast-iron skillet. You shouldn't heat nonstick pans to the temperature needed to develop a good sear.
Common Questions
How do I store leftovers?
Store in an airtight container in the fridge for up to 3-4 days.
What's the best way to reheat my leftover steak bites?
Reheat in a skillet over medium-low heat with a small amount of butter, just until warmed through. High heat or the microwave can overcook them and make the steak tough.
Easy Side - Roasted Potatoes and Broccoli
1. Roast Potatoes
Heat oven to 425F. Cut 1½ lbs baby gold potatoes into 4-8 pieces. Toss with 2 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon garlic powder, and a dash of cayenne (optional). Spread in a single layer on a baking sheet and roast 15 minutes.
2. Add Broccoli
Toss 4 cups broccoli florets (about 10 oz) with 1 tablespoon olive oil and ½ teaspoon salt. Flip the potatoes, add the broccoli to the pan in a single layer, and roast 10-15 more minutes, until the potatoes are golden and fork-tender and the broccoli is browned at the edges.
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Garlic Butter Steak Bites
Ingredients
- 1 to 1 ¼ pounds top sirloin, tri-tip, ribeye, or strip steak
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoons unsalted butter
- 2-3 cloves garlic minced
Instructions
- Cut the steak into 1-inch cubes and pat dry with paper towels.
- Season the steak evenly with salt, smoked paprika, and black pepper.
- Heat olive oil in a large stainless steel or cast-iron skillet over medium heat for about 5 minutes, until the oil is shimmering and hot.
- Add the steak to the skillet in a single layer, leaving space between each piece. Cook undisturbed for 4-5 minutes to develop a deep, golden sear.
- Flip the steak bites and cook for another 4-5 minutes, until browned and the internal temperature reaches 140-145°F for medium.
- Transfer the steak to a plate to rest while you make the garlic butter.
- Discard the excess oil from the skillet and reduce the heat to medium-low. Add unsalted butter and minced garlic cloves, stirring for 2-3 minutes, until the garlic is fragrant and softened, scraping up any browned bits from the bottom of the pan.
- Return the steak bites to the skillet and toss until evenly coated in the garlic butter. Serve warm.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!