Garlic Butter Steak Bites (Printable)
Seared sirloin cubes in a garlicky butter sauce, ready in 20 minutes; ideal for low-carb, gluten-free meals.
# What You'll Need:
→ Meats
01 - 1 pound sirloin steak, cut into 1-inch cubes
→ Seasonings
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika
→ Garlic Butter Sauce
05 - 3 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
→ For Serving
09 - Flaky sea salt, for garnish
10 - Chopped fresh parsley, for garnish
# How To Make:
01 - Pat the steak cubes dry with paper towels. Season all sides evenly with kosher salt, black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon of butter; once melted and foaming, arrange half the steak cubes in a single layer in the pan. Sear for 1 to 2 minutes per side until well browned and just cooked through. Transfer the cooked steak pieces to a plate. Repeat with remaining steak, adding a small amount of neutral oil if the pan becomes dry.
03 - Reduce heat to medium-low. Add remaining 2 tablespoons butter and minced garlic to the skillet. Stir constantly and cook for about 30 seconds until the garlic is fragrant but not browned.
04 - Return all steak cubes to the pan. Gently toss to ensure the pieces are well coated in the garlic butter. Stir in fresh parsley and thyme leaves, if using.
05 - Serve steak bites immediately, garnished with flaky sea salt and additional chopped parsley as desired.
# Expert Tips:
01 -
- Cooking the steak in small bites means every piece gets perfectly browned and coated in garlicky goodness.
- It uses staple ingredients, yet somehow feels like a treat every single time it hits the table.
02 -
- Once, I crowded the pan and ended up steaming the steak bites—so tempting, but never worth it.
- Letting the steak sit uncovered for a few minutes before searing makes for the most incredible brown crust.
03 -
- Give the steak cubes room—crowding cuts down on browning, so work in batches even if you’re impatient.
- I always save a bit of butter to swirl in right before serving for a glossy finish and extra richness.