Garlic Butter Steak Bites (Print version)

Tender sirloin cubes cooked in garlicky butter sauce for a quick, flavorful dish.

# What You'll Need:

→ Steak

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

→ Garlic Butter Sauce

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

→ For Cooking

08 - 1 tablespoon olive oil

# Directions:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt and black pepper.
02 - Heat a large skillet over high heat. Add olive oil and swirl to coat the pan.
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 until medium-rare. Remove and cover loosely.
04 - Reduce heat to medium-low. Add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant without browning.
05 - Return steak bites to the skillet and toss to coat evenly in garlic butter. Sprinkle with fresh parsley and crushed red pepper flakes if desired.
06 - Serve immediately, spooning the pan sauce over the steak bites.

# Expert Tips:

01 -
  • Twenty minutes from start to finish, but the depth of flavor tastes like you've been cooking all day.
  • Those caramelized edges on the steak bites catch the garlic butter in the most satisfying way.
  • It's elegant enough to impress, casual enough to throw together on a random Tuesday.
02 -
  • Patience with the sear beats any seasoning or technique—a proper brown crust is where all the flavor lives, and you can't rush it.
  • Using a cast iron skillet if you have one makes the heat more even and the browning more forgiving; it holds heat better than stainless steel.
03 -
  • The pan you use matters more here than in almost any other recipe—cast iron holds heat better and creates superior browning, turning the edges almost crispy while the inside stays pink.
  • Don't wipe the pan after searing the steak; those browned bits are liquid gold that will dissolve into the butter sauce and give it complexity you can't buy.
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