Pin it Last winter, I was rushing through a weeknight dinner when I realized I had sirloin steak and butter on hand but no time for a proper meal. I diced the steak into chunks, seared them hard in a hot pan, and finished them in brown butter with garlic—the whole thing took less time than ordering delivery. My partner walked in mid-cook and the smell alone stopped them in their tracks. That night taught me that sometimes the best meals aren't the ones that take hours to plan; they're the ones that surprise you with their intensity.
I made this for friends who were skeptical about quick weeknight cooking, and watching them devour these little bites convinced me that sometimes simplicity is the real showstopper. The butter pooled in the pan caught the kitchen light, and everyone kept reaching for just one more piece while we talked. That's when I knew I'd stumbled onto something worth repeating.
Ingredients
- Sirloin steak, cut into 1-inch cubes: One and a half pounds sounds like a lot, but these shrink as they cook—one-inch pieces stay tender inside while the edges get dark and crusty.
- Kosher salt: The larger crystals don't dissolve into the meat as quickly as table salt, giving you better seasoning control.
- Black pepper: Half a teaspoon seems modest, but it blooms in the hot pan and coats every bite.
- Unsalted butter: Three tablespoons is your flavor foundation—this isn't a side ingredient, it's the main event.
- Fresh garlic, finely minced: Four cloves minced fine ensures the garlic gets into every corner of the pan and doesn't overpower with big chunks.
- Fresh parsley: The brightness cuts through the richness and adds a fresh finish without needing much.
- Crushed red pepper flakes: Optional but worth it—a whisper of heat rounds out the garlic and butter.
- Olive oil: One tablespoon gives you enough surface coverage without making the pan smoke excessively.
Instructions
- Prep your steak:
- Pat the cubes dry with paper towels—this is the one step you can't skip if you want a good sear. Wet meat steams instead of browns, so take the extra minute. Season both sides evenly and let them sit while you heat the pan.
- Get the pan screaming hot:
- High heat is non-negotiable here. Lay the oil in a large skillet and let it shimmer for 30 seconds; you want it almost smoking but not quite. This matters more than anything else.
- Sear without flinching:
- Arrange the steak cubes in a single layer—crowding the pan drops the temperature and you'll stew instead of sear. Let them sit for two minutes without touching them; the urge to move them is strong, but resistance pays off. Flip and cook another two to three minutes for medium-rare, turning occasionally to catch all the edges.
- Rest and protect:
- Slide the seared bites onto a plate and cover loosely with foil. They keep cooking from residual heat, so don't worry about them being underdone.
- Build the butter sauce:
- Turn the heat down to medium-low and add butter to the empty pan—it should foam and smell incredible. Add the minced garlic immediately and stir for 30 seconds, just until fragrant. Burned garlic tastes bitter and ruins everything, so watch it carefully.
- Bring it together:
- Return the steak bites to the pan and toss everything together, coating each piece in the golden garlic butter. The residual heat brings the meat and sauce into one finished dish. Top with fresh parsley and red pepper flakes if you like, then serve right away while the butter is still warm.
Pin it I once made this and forgot to pat the steak dry, and the whole batch steamed instead of seared—a humbling reminder that the smallest details matter most. But even that version tasted good, just not as good as it could have been. Now when I teach someone to make this, drying the meat is the first rule I mention.
When to Serve This
These bites work as a main course over mashed potatoes or rice, catching the pan sauce and making it sing. They're equally at home as an appetizer at a casual dinner party, speared with a toothpick so guests can grab them standing up. I've served them alongside roasted vegetables on nights when I wanted something more elegant, and they've been breakfast-for-dinner with eggs and toast on nights when I needed to feel adventurous.
Variations Worth Trying
Ribeye or New York strip steak work beautifully here if sirloin isn't what you have on hand—they're fattier and will give you an even richer sauce. A squeeze of fresh lemon juice added at the very end brightens everything without making it taste sour. Some nights I add a dash of Worcestershire sauce to the butter, which adds an umami depth that makes people ask what the secret ingredient is.
The Small Details That Matter
The difference between this being a quick dinner and an unforgettable dinner lives in three small choices: buying good steak and cutting it yourself rather than buying pre-cut, using real butter instead of oil or margarine, and tasting as you go so the seasoning is balanced. None of these take extra time, but each one shifts the outcome. I've learned that cooking at this speed means every ingredient counts because you don't have hours of cooking time to hide shortcomings.
- Fresh parsley chopped just before serving keeps its brightness and color instead of turning dark.
- If your skillet is smaller or your steak is particularly thick, work in two batches rather than crowding the pan and compromising the sear.
- Serve immediately—these are best eaten warm, when the butter is still loose and the steak is still tender.
Pin it This has become my go-to when I want to cook something that feels impressive without feeling complicated. It's proof that good food doesn't need to be precious or time-consuming.
Recipe FAQs
- → What cut of steak works best for this dish?
Sirloin is preferred for its balance of tenderness and flavor, but ribeye or New York strip can be used as alternatives.
- → How do I achieve a perfect sear on the steak bites?
Use a hot skillet and avoid overcrowding the pan. Let the steak cubes sear undisturbed for a couple of minutes on each side.
- → Can I add heat to the garlic butter sauce?
Yes, crushed red pepper flakes can be added for a subtle spicy kick without overpowering the buttery garlic flavor.
- → What sides pair well with this buttered steak?
Mashed potatoes, crusty bread, or steamed vegetables complement the rich flavors and make a balanced meal.
- → Is this dish suitable for gluten-free diets?
Yes, as long as all ingredients, especially the butter, are gluten-free and no gluten-containing sides are added.
- → How can I add extra flavor to the butter sauce?
A splash of lemon juice or Worcestershire sauce can enhance the sauce's depth and brightness.