Garlic Butter Steak Bites (Printable Version)

Sear sirloin cubes to a crust, then coat in garlic butter with parsley for a quick, savory main or appetizer.

# 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
10 - Extra chopped parsley

# Directions:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt, freshly ground black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon of unsalted butter; once melted and foaming, add half the steak pieces in a single layer. Sear for 1 to 2 minutes per side until well browned and just cooked through. Transfer to a plate and repeat with remaining steak, adding a little oil if needed.
03 - Reduce heat to medium-low. Add the remaining 2 tablespoons of unsalted butter and the minced garlic to the pan. Stir constantly for about 30 seconds until garlic is aromatic but not browned.
04 - Return all seared steak bites to the skillet. Gently toss to coat in garlic butter. Stir in chopped fresh parsley and fresh thyme leaves if desired.
05 - Transfer steak bites to a platter and garnish with flaky sea salt and extra chopped parsley if preferred. Serve immediately.

# Top Tips:

01 -
  • This steak comes together so quickly, you’ll be sneaking bites straight from the skillet before anyone else knows it’s ready.
  • The rich garlic butter creates a glossy sheen and flavor that tastes restaurant-special without the wait.
02 -
  • If the pan gets crowded, your steak will steam instead of sear—learned that the hard way with a sad gray batch.
  • The moment you add garlic, keep it moving; one distracted minute and it turns bitter instead of buttery.
03 -
  • Letting the steak rest for just a few minutes after searing keeps the juices exactly where you want them: inside each bite.
  • If you run short on butter mid-cook, a splash of olive oil works wonders and keeps things from scorching.

Return