Garlic Butter Steak Cubes (Printable Version)

Tender steak cubes cooked in garlic butter with herbs for a quick, flavorful dish.

# What You Need:

→ Steak

01 - 1.5 lbs sirloin or ribeye steak, cut into 1-inch cubes
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper

→ Garlic Butter Sauce

04 - 4 tbsp unsalted butter
05 - 5 cloves garlic, minced
06 - 1 tbsp fresh parsley, chopped
07 - 0.5 tsp crushed red pepper flakes (optional)
08 - 1 tbsp olive oil

# How to Make It:

01 - Pat the steak cubes dry using paper towels. Season them evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over high heat.
03 - Place steak cubes in a single layer in the skillet. Sear without moving for 2 to 3 minutes, then flip and cook for another 2 to 3 minutes until the steak is browned to desired doneness. Avoid overcrowding by cooking in batches if needed.
04 - Lower heat to medium-low. Add butter and minced garlic to the skillet. Stir continuously for 1 to 2 minutes until butter melts and garlic becomes fragrant, fully coating the steak cubes.
05 - Sprinkle chopped parsley and optional crushed red pepper flakes over the steak. Toss gently to combine and serve immediately.

# Expert Advice:

01 -
  • Ready in 20 minutes start to finish, making it perfect for weeknight dinners when you want something that feels fancy.
  • The garlic butter coating is genuinely addictive and works equally well as an appetizer or a showstopping main dish.
  • You actually get to practice proper searing technique without the pressure of a whole steak.
  • Gluten-free and incredibly adaptable if you want to swap herbs or add a splash of acid.
02 -
  • Don't skip the drying step or overcrowd the pan—those two things are the difference between a sear and a steam, and believe me, you want the sear.
  • Once the butter hits the pan, keep the heat at medium-low or the garlic will turn bitter and burnt, which tastes nothing like the fragrant dream you're going for.
03 -
  • Buy your steak from a good butcher and ask them to cut it into cubes—you'll get better quality and they genuinely don't mind.
  • If your steak sticks to the pan when you try to flip it, let it sit another 30 seconds; it'll release naturally when the crust is truly set.

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