Garlic Butter Steak Bites (Printable)
Tender seared sirloin cubes tossed in fragrant garlic butter with parsley and optional thyme, ready in twenty minutes.
# 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
# How to Prepare:
01 - Pat steak cubes dry with paper towels to remove excess moisture. Sprinkle with kosher salt, black pepper, and smoked paprika, ensuring all sides are well coated.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon of butter; once melted and foaming, arrange half of the steak cubes in a single layer. Sear for 1–2 minutes per side until deeply browned and cooked to desired doneness. Transfer to a plate and repeat with remaining steak, adding a splash of oil if skillet becomes too dry.
03 - Reduce heat to medium-low. Add remaining 2 tablespoons butter and minced garlic to the same pan. Stir continuously for about 30 seconds until aromatic but not browned.
04 - Return all seared steak bites to the skillet. Toss gently to ensure each piece is coated with garlic butter. Stir in chopped fresh parsley and thyme leaves.
05 - Serve steak bites immediately, garnished with flaky sea salt and extra parsley if desired.
# Expert Advice:
01 -
- This comes together faster than you’d suspect, so it’s perfect for that sudden hunger crash at the end of the day.
- The way the garlic butter clings to each piece of steak makes every bite taste like a treat from a fancy steakhouse, but you’re still in your slippers.
02 -
- If the pan isn’t hot enough, the steak will steam and never get that lovely crust—I learned that the messy, smoky way.
- Letting the butter foam before adding steak really seals in the flavor—if it’s still melting, it won’t work the same magic.
03 -
- Bring the steak to room temperature before cooking; cold meat tightens and cooks less evenly.
- Sear in a cast iron pan if you have one—nothing gives that even, golden crust better.