If you want steak without cooking a whole steak, this is the recipe.
Garlic Butter Steak Bites are small pieces of beef seared quickly in a hot pan, then tossed in melted butter, garlic and herbs.
The outside gets browned and slightly crisp.
The inside stays juicy.
And the sauce takes only a few minutes.
Best of all, the whole thing can be on the table in about 20 minutes.
Ingredients
You need:
- 1½ lb sirloin steak
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon chopped parsley
- optional chili flakes
How to make it
1. Cut the steak
Pat the beef dry with paper towels.
Cut it into bite-size cubes.
Drying the meat matters because moisture can stop it from browning properly.
Season with salt, pepper and smoked paprika.
2. Heat the pan
Heat a large skillet over high heat.
Add the olive oil.
The pan should be very hot before the steak goes in.
3. Sear in batches
Add the steak pieces in a single layer.
Do not overcrowd the pan.
Cook for about 2 minutes, then turn and cook for another 1 to 2 minutes.
Remove the browned pieces to a plate.
Repeat if necessary.
4. Make the garlic butter
Lower the heat.
Add the butter to the same pan.
Once melted, add the garlic and cook for around 30 seconds.
Do not let the garlic burn.
5. Toss everything together
Return the steak bites to the skillet.
Toss them quickly in the garlic butter.
Add parsley and chili flakes if using.
Serve immediately.
The secret to tender steak bites
Do not overcook them.
Because the pieces are small, they cook very quickly.
A few extra minutes can turn tender beef into something chewy.
High heat and short cooking time are the key.
What to serve with them
These steak bites work with:
- mashed potatoes;
- roasted potatoes;
- rice;
- buttered noodles;
- garlic bread;
- green beans;
- broccoli;
- a simple salad.
You can also serve them with toothpicks as a party appetizer.
Make them even better
For more flavor, add a splash of Worcestershire sauce to the garlic butter.
You can also add sliced mushrooms to the pan before the butter.
For a creamy version, stir in a small splash of heavy cream after the garlic.
Why this recipe works so well
The pieces have more surface area than a whole steak.
That means more browned edges.
More seasoning.
And more garlic butter on every bite.
It also makes the recipe easier to share and faster to cook.
No oven.
No complicated sauce.
Just one hot pan and a few ingredients.
