20-Minute Garlic Butter Steak Bites
Tender, juicy steak bites seared to perfection and tossed in a buttery garlic-herb sauce. A quick, protein-packed dinner that’s low in carbs, full of flavor, and ready in just 20 minutes.
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.
