Save The first time I made these steak bites, it was a Tuesday night and I was craving something restaurant-quality but needed it fast. I stood at my stove, watched the butter foam up with garlic, and realized I had been overcomplicating steak for years. Now this is my go-to when I want to feel fancy without actually trying.
I served these at a small dinner party last winter, and my friend who claims she doesnt cook asked for the recipe before she even finished her first bite. The way the kitchen smells when the garlic hits the butter is the kind of thing that pulls people out of their rooms, asking what youre making.
Ingredients
- Sirloin steak: Cut into cubes and pat them completely dry or they will steam instead of sear, which I learned the disappointing way
- Kosher salt and black pepper: Season generously because this is your only chance to flavor the meat itself
- Unsalted butter: Lets you control the salt level and creates that rich sauce that clings to every bite
- Garlic: Freshly minced, not the jar stuff, because it makes a difference you can actually taste
- Fresh parsley: Adds color and a fresh note that cuts through all that rich butter
- Crushed red pepper flakes: Optional, but I keep them on the table for the people who like things to kick back
- Olive oil: Has a higher smoke point than butter, so it handles that initial highheat sear like a champ
Instructions
- Prep the steak:
- Pat those cubes dry with paper towels until they feel tacky, then season them all over with salt and pepper like you mean it
- Get the pan hot:
- Heat your largest skillet over high heat until a drop of water sizzles and disappears, then swirl in the olive oil
- Sear the steak:
- Arrange the cubes in a single layer without crowding them, let them develop a crust for 2 minutes, then turn until browned on all sides
- Make the garlic butter:
- Turn the heat down, melt the butter, and add the garlic for just 30 seconds until fragrant but not bitter
- Bring it together:
- Toss the steak back in and stir until every piece is coated in that buttery garlic sauce
- Finish and serve:
- Sprinkle with parsley and red pepper flakes, then spoon that pan sauce over everything before it disappears
Save My partner now requests these on Friday nights instead of takeout, and honestly, I prefer them too. There is something satisfying about standing at the stove, searing meat, and having dinner ready faster than delivery would arrive.
Choosing the Right Cut
Sirloin is great because it is affordable and still tender, but ribeye will give you more marbling and flavor. I have used whatever was on sale, and as long as you cut it into cubes and do not overcook it, the sauce carries most of the weight anyway.
Getting That Sear
The pan needs to be properly hot, almost smoking, before the steak goes in. Do not touch the meat for those first 2 minutes, or you will disturb the crust formation. I used to poke and prod constantly until I learned patience makes better steak.
Serving Ideas That Work
I have served these over mashed potatoes, alongside roasted vegetables, and straight off toothpicks as an appetizer. The garlic butter sauce is good on basically anything, so do not be afraid to scoop up extra with bread or pour it over whatever side dish you made.
- Crusty bread for sopping up that sauce should not be optional
- A simple green salad balances out the richness
- Double the recipe if you are feeding more than two people
Save These steak bites prove that good food does not need to be complicated, just cooked with attention and served to people you like.
Recipe FAQs
- → What cut of steak works best?
Sirloin is ideal for its tenderness and quick cooking, but ribeye or New York strip can be great substitutes.
- → How should the steak be cooked?
Sear steak cubes in a hot skillet without overcrowding to develop a crust while keeping the inside juicy and medium-rare.
- → Can I adjust the spiciness?
Yes, red pepper flakes add heat but can be omitted for a milder flavor.
- → What sides pair well with this dish?
Crusty bread, mashed potatoes, or steamed vegetables complement the rich garlic butter flavors excellently.
- → How do I prevent the garlic from burning?
Sauté garlic over medium-low heat briefly until fragrant, avoiding browning to keep a smooth, sweet flavor.