The week I learned to make steak bites I was juggling grocery bags, a tired toddler, and a meeting that ran late, so I chopped a steak into quick little cubes, seared them fast, and found a new weeknight favorite that gets dinner on the table in under 20 minutes and never feels like takeout, Steak Bites felt like a tiny victory that evening and has lived in our rotation ever since.
Why You’ll Love It
This recipe works because it is fast, forgiving, and packs real flavor with minimal fuss, make it on a busy weeknight when you want something hearty but not complicated, serve it to friends as an easy appetizer, or slice it into salads for lunch the next day.
Serves 4
Prep Time: 10 minutes |
Cook Time: 8 minutes |
Total Time: 18 minutes
Ingredients
- 1 lb (450 g) sirloin or ribeye steak, trimmed and cut into 1 inch cubes
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
- Optional 2 tablespoons chimichurri or favorite dipping sauce
Instructions
- Bring the cubed steak to room temperature for 15 minutes if you have time, pat dry with paper towels to help a good sear.
- Season the steak cubes evenly with salt and pepper and toss with the Worcestershire sauce.
- Heat a heavy skillet over medium high heat until very hot, add olive oil and swirl to coat.
- Working in a single layer, sear the steak bites for 1 to 2 minutes per side until browned and slightly crusted, avoid crowding the pan.
- Reduce heat to medium, push the steak to the side, add butter and garlic, spoon the melted butter and garlic over the bites for 30 to 60 seconds to finish and flavor.
- Remove from the pan, sprinkle with chopped parsley and serve immediately with lemon wedges and chimichurri if using.
Tips & Tricks
- Dry the meat well before searing to maximize browning and flavor.
- Use a heavy skillet like cast iron for the best crust.
- Don’t overcrowd the pan; cook in batches if needed to keep the heat high.
- Let the meat rest for a minute off the heat so juices redistribute.
- Slice one piece to check doneness rather than overcooking the whole batch.
Serving Ideas
- Appetizer platter with toothpicks and dipping sauce for a party.
- Topped over a crisp salad for an easy weeknight dinner.
- Served with roasted potatoes and green beans for a simple plate.
- Wrapped in warm tortillas with a smear of chimichurri for a quick taco.
- Paired with crusty bread and a glass of red wine for an informal date night.
Frequently Asked Questions
What cut of steak is best for steak bites
Choose a tender cut like sirloin, ribeye, or strip steak, they sear well and stay tender when cut into small pieces, cheaper steaks can work if cooked briefly and sliced thin against the grain
How do I avoid overcooking the steak bites
Use high heat and quick sears, cook in small batches so the pan stays hot, and check one piece for doneness rather than relying on time alone
Can I freeze steak bites
Cooked steak bites can be frozen in a single layer on a tray then transferred to a freezer bag for up to 2 months, reheat gently in a skillet to avoid toughness
What is a good dipping sauce for steak bites
Chimichurri, horseradish crema, or a simple garlic butter all pair well and add different flavor profiles
Steak Bites
This recipe works because it is fast, forgiving, and packs real flavor with minimal fuss, make it on a busy weeknight when you want something hearty but not complicated, serve it to friends as an easy appetizer, or slice it into salads for lunch the next day.
Ingredients
- 1 lb (450 g) sirloin or ribeye steak, trimmed and cut into 1 inch cubes
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
- Optional 2 tablespoons chimichurri or favorite dipping sauce
Instructions
- Bring the cubed steak to room temperature for 15 minutes if you have time, pat dry with paper towels to help a good sear.
- Season the steak cubes evenly with salt and pepper and toss with the Worcestershire sauce.
- Heat a heavy skillet over medium high heat until very hot, add olive oil and swirl to coat.
- Working in a single layer, sear the steak bites for 1 to 2 minutes per side until browned and slightly crusted, avoid crowding the pan.
- Reduce heat to medium, push the steak to the side, add butter and garlic, spoon the melted butter and garlic over the bites for 30 to 60 seconds to finish and flavor.
- Remove from the pan, sprinkle with chopped parsley and serve immediately with lemon wedges and chimichurri if using.
Conclusion
Steak bites are a practical, quick recipe that delivers satisfying flavor without fuss, they fit into busy evenings, casual gatherings, and simple lunches with equal ease, trust the small techniques here—dry meat, hot pan, short sear—and use the variations to keep meals interesting, make a batch, experiment with sauces, and enjoy cooking confidently on a weekday or for friends.
