This will be your new go-to steak recipe. Small, juicy cubes of steak are seared for a crisp crust, then tossed in warm garlic butter and fresh herbs for big flavor with simple ingredients.
- Flavor:Â Searing over high heat gives these steak bites a golden, caramelized crust, while finishing with garlic herb butter makes every bite rich and flavorful.
- Skill Level: This is a beginner-friendly method that gives you steakhouse results.
- Recommended Tools: A large, heavy skillet gives the steak the best crust and helps prevent overcrowding.
- Technique: Cooking steak over high heat in an uncrowded pan and leaving it undisturbed is the key to browning the meat instead of steaming it.
Choose the Best Ingredients
- Steak: I usually use sirloin, sirloin strip, or ribeye. If using tougher cuts, you can tenderize them by lightly pounding with a meat mallet before cutting into bites.
- Seasonings: Keep it simple with salt and black pepper or swap in a steak spice. The rosemary adds a bright aroma and earthy flavor that works especially well in this recipe.
- Sauce: Once the steak is cooked, melt the butter and add the garlic for just a minute so it stays sweet and savory, not bitter.
Variations
- Swap rosemary with thyme or some Italian seasoning for a warmer flavor. A pinch of red pepper flakes will add a mild kick without overpowering the dish.
- Add a splash of Worcestershire sauce, soy sauce, or tamari at the end for deeper savory notes.
How to Make Garlic Butter Steak Bites
- Cut, dry, and toss steak with seasonings (full recipe below).
- Sear the steak, then remove it from the pan.
- Melt the butter with garlic and return the steak to coat.
- Serve immediately.
Love Your Leftovers
Store steak bites in an airtight container for up to 4 days. Reheat briefly in a skillet over medium heat with a little butter. Take care not to re-cook the meat, just warm it through gently.
Easy Sides to Serve with Steak Bites
Did you love these Garlic Butter Steak Bites? Leave a rating and comment below!Â
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Cut steak into bite-sized pieces. Toss with salt, pepper, and fresh rosemary.
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Preheat a large skillet over medium-high heat. Add vegetable oil.
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Add steak in a single layer and cook 2 to 3 minutes without stirring to get a crust on one side. Stir and cook 1 minute more. Do not overcook.
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Remove from heat and place on a plate. Reduce heat to medium.
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Add butter and garlic, cook 1 minute until fragrant. Add steak and parsley. Toss to combine.
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Remove from the pan immediately, season with salt if desired and serve warm.
- Dab raw steak bites dry with a paper towel so that steak sears in the pan well.
- Cook steak bites in batches if needed. If the pan is overcrowded, you won’t get a good crust.
- Vegetable oil is used in place of olive oil as it has a higher smoke point.Â
Calories: 313 | Carbohydrates: 1g | Protein: 37g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 143mg | Potassium: 595mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Beef, Party Food, Snack
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