Garlic Butter Steak Bites (Printable Version)

Tender steak cubes seared and coated in fragrant garlic butter with fresh herbs for a quick, satisfying meal.

# What You Need:

→ Steak

01 - 1 ½ lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper

→ Garlic Butter

04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, minced
06 - 1 tbsp fresh parsley, finely chopped
07 - 1 tsp fresh thyme leaves
08 - 1 tsp fresh rosemary, finely chopped
09 - 1 tbsp olive oil

→ Garnish

10 - Additional chopped herbs
11 - Lemon wedges

# How to Make It:

01 - Pat the steak cubes dry with paper towels. Season evenly with salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over high heat until shimmering hot.
03 - Add steak cubes in a single layer without overcrowding. Sear for 2 minutes per side until browned and cooked to desired doneness. Work in batches if necessary. Transfer to a plate and tent loosely with foil.
04 - Reduce heat to medium. Add butter to the same skillet. Once melted, stir in minced garlic, thyme, rosemary, and parsley. Sauté for 1 minute until fragrant.
05 - Return steak bites and accumulated juices to the skillet. Toss to coat in garlic-herb butter for 1 minute. Serve immediately garnished with extra herbs and lemon wedges if desired.

# Expert Advice:

01 -
  • You'll adore how quickly this dish comes together, making it perfect for even the busiest weeknights.
  • The incredible flavor payoff from minimal effort will make this a staple in your dinner rotation.
02 -
  • I once overcrowded my pan and ended up with steamed, grey steak instead of a beautiful sear, a mistake I never made again.
  • Discovering that patting the steak *bone dry* before seasoning is the absolute secret to that perfect, irresistible crust changed my steak game forever.
03 -
  • Always use a heavy-bottomed skillet, like cast iron, as it retains heat exceptionally well for a consistent sear.
  • Never overcrowd the pan; cooking in smaller batches ensures the steak sears instead of steams, yielding that desirable crust.

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