These garlic butter steak bites are the kind of dinner that makes you feel like a rockstar in the kitchen—without the mess or the stress.
Tender, golden-seared steak tossed in a rich, garlicky butter sauce and ready in just 15 minutes.
It’s quick, flavorful, and guaranteed to steal the show at the dinner table.
Serve with mashed potatoes, roasted veggies, or over rice for a no-fuss meal everyone will love.
For Garlic Butter Steak Bites
- Steak – Use sirloin, strip steak, tenderloin, or ribeye, cut into bite-sized pieces. These cuts stay juicy and tender.
- Olive Oil – Helps sear the steak and create a golden-brown crust.
- Salt and Black Pepper – Simple seasonings that enhance the natural flavor of the steak.
- Butter – Adds richness and helps create the flavorful garlic butter sauce.
- Garlic – Freshly minced garlic infuses the butter with a bold, aromatic flavor.
- Red Pepper Flakes – Just a touch of heat to balance the richness.
- Parsley – Freshly chopped parsley adds color and freshness to the dish.
Garlic Butter Steak Bites
Notes
Ingredients:
- 1 tbsp olive oil
- 1½ lbs sirloin steak (cut into bite-sized pieces; strip loin, tenderloin, ribeye also work)
- ½ tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- ¼ tsp red pepper flakes
- 1 tbsp fresh parsley, chopped
Instructions:
- Heat the Skillet:
In a large skillet, heat the olive oil over high heat until hot. - Sear the Steak:
Add the steak pieces to the skillet in a single layer. Season with salt and pepper. Let them cook undisturbed for 2 minutes to develop a nice sear, then stir and cook another 2 minutes until golden brown. Work in batches if needed to avoid crowding the pan. - Make Garlic Butter:
Transfer the cooked steak to a plate. Lower the heat to medium, add the butter to the same skillet, and let it melt. Stir in the minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant and slightly browned. - Combine & Serve:
Pour the garlic butter over the steak bites, toss to coat, and garnish with chopped parsley. Serve immediately.
Tips:
- Pat steak dry with paper towels before cooking for a better sear.
- Always preheat the skillet well before adding steak.
- Don’t overcrowd the pan—cook in batches for best results.
- Let steak bites rest a few minutes before serving to retain juices.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
Nutrition
Calories: 316 | Protein: 37g | Fat: 17g | Carbs: 1g | Saturated Fat: 7g | Sodium: 389mg | Iron: 2.9mg
1. Can I use a different cut of steak?
Yes! While sirloin is recommended, you can also use strip steak, ribeye, or tenderloin. Choose any steak that is tender and cooks well at high heat.
2. How do I get the perfect sear on the steak?
Make sure your skillet is preheated and the olive oil is hot before adding the steak. Avoid overcrowding the pan—if needed, cook in batches. Let the steak cook undisturbed for at least 2 minutes before stirring to achieve a nice, golden crust.
3. Can I make this recipe with chicken or another protein?
Yes, you can substitute the steak with chicken breast or chicken thighs, though the cooking time may vary slightly. Just ensure the protein is cooked through and golden on the outside.
4. How can I make the recipe spicier?
Add extra red pepper flakes or a dash of cayenne pepper to the garlic butter sauce to increase the heat. You can also use a spicy chili oil for more intense flavor.
5. Can I prep the steak ahead of time?
Yes! You can cut the steak into bite-sized pieces ahead of time and store them in the fridge for up to 24 hours. Just season and cook when you’re ready.
