Garlic Butter Steak Bites (Printer View)

Tender steak cubes perfectly seared and coated in a rich garlic butter sauce for a fast, tasty dish.

# Components:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Garlic Butter Sauce

04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 1 tbsp fresh parsley, chopped
07 - 1/2 tsp crushed red pepper flakes (optional)

→ For Cooking

08 - 1 tbsp olive oil

# Method:

01 - Pat steak cubes dry with paper towels and season evenly with kosher salt and black pepper.
02 - Heat a large skillet over high heat and add olive oil, swirling to coat the surface.
03 - Arrange steak cubes in a single layer without overcrowding. Sear for 2 minutes without moving, then turn to brown all sides for an additional 2 to 3 minutes for medium-rare. Remove and cover loosely.
04 - Lower heat to medium-low. Add butter to the skillet and melt. Add minced garlic and sauté for 30 seconds until fragrant without browning.
05 - Return steak bites to the skillet and toss to coat thoroughly in the garlic butter. Sprinkle with fresh parsley and red pepper flakes if using.
06 - Serve immediately with pan sauce spooned over the steak bites.

# Expert Advice:

01 -
  • Ready in 20 minutes, but tastes like you spent the evening cooking.
  • The garlic butter gets into every nook, creating this deeply savory coating that steak deserves.
  • Naturally gluten-free and low-carb, so no weird substitutions needed.
  • Works as a fancy appetizer, a quick dinner, or even cold the next day over a salad.
02 -
  • Don't crowd the pan—overcrowding drops the temperature and steams the meat instead of searing it, and that changes everything.
  • Bring steak to room temperature for fifteen minutes before cooking if you have the time; it sears more evenly and stays more tender.
  • Garlic burns fast, so watch it carefully once it hits the pan—thirty seconds of fragrance is perfect, a minute and you've lost it.
03 -
  • Cast iron holds heat better than any other pan, so if you have it, use it—the sear will be more even and the crust more developed.
  • Let the steak rest for two minutes after searing but before adding butter; carryover cooking gets it to perfect medium-rare, and it won't seize up when it hits the cold butter.
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