These Garlic Butter Steak Bites are the ultimate combination of bold flavor and everyday convenience.
Juicy cubes of steak are seared until golden, then tossed in a rich garlic-herb butter that makes every bite irresistible.
Packed with protein, naturally low in carbs, and made with heart-healthy fats, this dish is both nourishing and satisfying.
Ready in under 20 minutes, it’s a quick, family-friendly recipe perfect for weeknights or meal prep.
20-Minute Garlic Butter Steak Bites
Equipment
- 1 Large Skillet (12-inch)
- 1 wooden spoon or spatula
- 1 Sharp Chef’s Knife
- 1 cutting board
- 1 Measuring Spoon Set
- 1 mixing bowl
Ingredients
- ½ tablespoon avocado oil
- 2 pounds steak sirloin, ribeye, or strip, cut into bite-sized cubes
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes optional
- 2 tablespoons butter or ghee
- 6 cloves garlic minced
- ¼ cup fresh parsley chopped
- 2 stalks green onion sliced (for garnish)
Instructions
- Prepare the Steak Pieces: Place your steak on a clean cutting board and cut it into small, bite-sized cubes, about 1–1½ inches in size. Try to make the pieces as uniform as possible so they cook evenly. Pat the steak dry with a paper towel to remove excess moisture, which helps achieve a nice sear instead of steaming.
- Season Generously for Flavor: Transfer the steak cubes to a large mixing bowl. Sprinkle in the salt, freshly ground black pepper, and optional red pepper flakes for a subtle heat. Use clean hands or a spoon to toss the steak until all sides are well coated with seasoning. This step is essential because seasoning before cooking allows the flavor to penetrate the meat rather than just sitting on top.
- Heat the Skillet Properly: Place a large, heavy-bottomed skillet (preferably cast iron for the best crust) on the stove over medium-high heat. Allow the pan to preheat for 2–3 minutes until it’s very hot. Add the avocado oil and swirl it around to coat the bottom evenly. You’ll know the skillet is ready when the oil shimmers and moves easily across the surface.
- Sear the Steak Bites: Carefully place the seasoned steak cubes into the skillet in a single layer. Make sure not to overcrowd the pan—if necessary, cook in batches to maintain high heat and proper browning. Let the steak cook undisturbed for 2–3 minutes so a deep, golden-brown crust forms. Flip the pieces using tongs or a spatula and cook the other sides for another 1–2 minutes until browned but still juicy inside. Remove the steak bites from the pan and set aside on a clean plate.
- Prepare the Garlic Butter Base: Once the steak is removed, check the skillet. If any liquid or moisture has accumulated, carefully drain or wipe it away with a paper towel (leave behind any browned bits—they add flavor!). Reduce the heat slightly to medium, then add the butter or ghee. As it melts, toss in the minced garlic. Stir continuously for 30–60 seconds, just until the garlic becomes fragrant and lightly golden. Be careful not to burn it, as overcooked garlic can taste bitter.
- Coat the Steak in Sauce: Return the browned steak bites back into the skillet with the garlic butter. Stir well to ensure each piece is coated in the buttery sauce. Let the steak cook for an additional 1–2 minutes, stirring occasionally, so the meat absorbs the garlicky, herb-infused butter. This brief cooking time also helps warm the steak through without overcooking.
- Add Fresh Herbs and Finish: Turn off the heat and sprinkle the chopped parsley directly into the skillet. Stir to evenly distribute the herbs, which add a burst of freshness and balance the richness of the butter. For a final touch, garnish the dish with sliced green onions right before serving to provide color, crunch, and a subtle oniony bite.
- Serve and Enjoy Immediately: Transfer the garlic butter steak bites to a serving platter or individual plates. These are best enjoyed while hot, straight from the skillet, when the meat is juicy and the butter sauce is at its most flavorful. Pair them with sides like roasted vegetables, mashed potatoes, cauliflower rice, or a crisp salad for a complete and satisfying meal.
Notes
- Use a well-marbled cut like sirloin, ribeye, or New York strip for the juiciest bites.
- Patting the steak dry before cooking ensures a golden-brown crust instead of steaming.
- Cast iron skillets give the best sear, but stainless steel works too.
- Cooking in batches prevents overcrowding and guarantees even browning.
- Fresh garlic and herbs elevate flavor, but dried herbs can be substituted in a pinch.
Chef’s Secrets for Perfect Steak Bites
The key to steak bites that are both tender and flavorful lies in the details.
Start by cutting the steak into uniform pieces so they cook evenly and stay juicy.
Always preheat your skillet until it’s piping hot—this is what creates that irresistible golden crust.
Avoid stirring too much in the beginning; letting the steak sit undisturbed builds caramelization and enhances flavor.
Lastly, don’t skip resting the steak briefly after searing.
Even though the bites are small, a short rest ensures the juices redistribute, keeping each bite moist and tender.
Serving Suggestions and Pairing Ideas
These garlic butter steak bites are incredibly versatile and pair beautifully with a wide range of sides.
For a comforting meal, serve them alongside creamy mashed potatoes, roasted vegetables, or buttered rice.
If you’re looking for a lighter option, toss them over a crisp green salad or with sautéed zucchini noodles for a low-carb dinner.
They also work wonderfully as party appetizers—just add toothpicks and let guests enjoy them bite by bite.
For drinks, red wines like Cabernet Sauvignon or Malbec are perfect companions, while sparkling water with lemon balances the richness if you prefer non-alcoholic pairings.
Storage Tips and Reheating Methods
Steak bites are best enjoyed fresh, but they can be stored and reheated without losing too much quality.
Place leftovers in an airtight container and refrigerate for up to 3 days.
To reheat, warm them in a skillet over medium heat with a touch of butter or oil to maintain juiciness.
Avoid microwaving on high, as it can make the steak tough and dry—if using a microwave, reheat in short 20–30 second intervals.
For longer storage, you can freeze cooked steak bites for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
1. What type of steak works best for this recipe?
Sirloin, ribeye, and New York strip are top choices because they have a good balance of tenderness and flavor. Leaner cuts can be used, but they may not be as juicy.
2. Can I make this recipe dairy-free?
Yes! Swap the butter with ghee for a paleo-friendly option or use dairy-free butter for a fully dairy-free version. The result is just as flavorful.
3. How do I keep the steak from drying out?
The trick is high heat and short cooking time. Sear the steak quickly for a golden crust, but avoid overcooking. Medium-rare to medium is ideal for bite-sized pieces.
4. Can I prepare this recipe ahead of time?
You can cut and season the steak a few hours ahead, keeping it refrigerated until ready to cook. However, it’s best to sear the steak fresh to preserve texture and flavor.
5. What can I serve if I want a healthier option?
For a lighter, nutrient-rich pairing, serve steak bites with roasted broccoli, cauliflower rice, or a fresh side salad. This keeps the meal high in protein, fiber-rich, and low in carbs.
