Steak Bites Garlic Butter (Printable Version)

Tender steak cubes quickly seared and coated with savory garlic butter for a delicious serving.

# What You Need:

→ Steak

01 - 1 lb sirloin or ribeye steak, cut into 1-inch cubes
02 - 1/2 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Garlic Butter

04 - 2 tbsp unsalted butter
05 - 3 cloves garlic, minced
06 - 1 tbsp fresh parsley, finely chopped
07 - 1/2 tsp crushed red pepper flakes (optional)

→ For Searing

08 - 1 tbsp olive oil

# How to Make It:

01 - Pat steak cubes dry with paper towels and season all sides evenly with kosher salt and freshly ground black pepper.
02 - Place a large heavy skillet over high heat and add olive oil. Heat until shimmering.
03 - Add steak cubes in a single layer without overcrowding. Sear undisturbed for 1 to 2 minutes until a brown crust forms.
04 - Turn steak cubes and cook an additional 1 to 2 minutes until medium-rare or desired doneness is reached. Transfer steak bites to a plate and set aside.
05 - Reduce heat to medium-low, add butter to the pan, and once melted, stir in minced garlic. Sauté for 30 seconds until fragrant.
06 - Return steak cubes to the skillet, tossing to coat with garlic butter. Sprinkle with fresh parsley and, if desired, crushed red pepper flakes.
07 - Serve immediately, optionally garnished with a squeeze of lemon juice or grated Parmesan.

# Expert Advice:

01 -
  • They come together in just twenty minutes, making them perfect for unexpected guests or when you want something special without the stress
  • The contrast between that golden, crispy exterior and the tender pink center is pure joy in every bite
  • Garlic butter transforms simple steak cubes into something that tastes like you spent hours in the kitchen, but you didn't
  • Naturally gluten-free and low-carb, so you can serve them to anyone and feel good about it
02 -
  • Patting the meat dry is non-negotiable. I made these once without doing it properly, and I got steamed steak instead of seared steak. Never again. Dry meat equals crispy crust
  • Don't overcrowd the pan. I know it's tempting to cook it all at once, but you'll regret it. Work in batches if you need to. Each cube deserves its own space to develop that golden crust
  • The garlic will burn if you're not careful. Keep the heat medium-low and watch it like a hawk. It should smell incredible, not acrid
03 -
  • Bring your meat to room temperature before searing. It cooks more evenly and gets a better crust. Take the steak out of the fridge about fifteen minutes before you start
  • Don't skip the cast iron if you have it. The heat retention is what gives you that perfect sear without overcooking the inside. If you don't have cast iron, just make sure your pan is really heavy and preheated properly
  • Make extra garlic butter and freeze it in ice cube trays. You'll have flavor bombs ready for vegetables, bread, or pasta anytime you want them

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