These Garlic Butter Steak Bites are one of those recipes that make people stop mid-bite and say, “Wait, what did you put in this?” It’s that simple and that good. Juicy bites of steak seared hard and fast, then drenched in golden garlic butter — it’s not just a meal, it’s a moment.
Why We Love These Garlic Butter Steak Bites
There’s something deeply satisfying about a recipe that’s both fast and absolutely packed with flavor. I first made these on a whim after a long weekday, and they’ve been on heavy rotation ever since. The real beauty here? They’re versatile. I’ve served these for a casual dinner at home with sweatpants on and also as a party appetizer with fancy toothpicks. Both got rave reviews.
Plus, there’s no need to marinate, no fancy steps, and barely any cleanup. It’s just you, a hot skillet, and steak that sizzles loud enough to call the whole family into the kitchen. Trust me — these bites disappear fast, so make more than you think you need.
Ingredients and Tips
Choose the right steak: I usually go for sirloin — it’s affordable, easy to cube, and has great flavor. Ribeye gives it a luxurious edge, and tenderloin is lovely if you’re going all out. But honestly? Sirloin’s the weeknight hero here. Skip leaner cuts like flank or round — they don’t give you that melt-in-your-mouth feel.
Pat the steak dry: This makes a huge difference. When I first made these, I skipped this step and ended up with grey, steamed bites instead of that gorgeous crust. Blot them dry with paper towels before they ever hit the pan.
Get your pan screaming hot: Cast iron is my go-to. If you’re not hearing that sizzle the second steak hits the pan, it’s not hot enough. Preheating takes a minute or two but is well worth the flavor boost.
Hands off while searing: I know it’s tempting to stir or peek, but let those steak cubes sit undisturbed for a good minute. That’s how you get that golden crust that makes every bite irresistible.
Add garlic after steak’s done: This one’s key. Garlic burns fast — and burnt garlic ruins butter. So pull the steak, drop the heat, then melt the butter and stir in the garlic. You’ll end up with buttery, aromatic gold.
Double up: I used to make this with just a pound of steak. Big mistake. Now I double the batch every time — one pound for the family, one pound for the “taste testers” hovering around the stove.
How To Make Garlic Butter Steak Bites
Making this dish is faster than heating up most frozen dinners, and honestly way more rewarding.
Start by heating a cast iron skillet until it’s almost smoking. While it heats, season your steak cubes with salt and pepper — that’s all you need.
Add a little oil, toss in the steak in a single layer (you may need to work in batches), and let it sizzle untouched for 1–2 minutes. Flip and cook the other side the same way. You want that brown, crusty edge.
Once the steak is done, take it out and reduce the heat. Add butter to the pan, then stir in minced garlic and a pinch of red pepper flakes. Cook for about 30 seconds — just until the garlic is fragrant but not browned.
Pour this luscious butter over your steak bites, toss to coat, and finish with a sprinkle of fresh parsley if you’re feeling fancy.
What to Serve with Garlic Butter Steak Bites
When I’m serving these for dinner, they pair beautifully with creamy mashed potatoes or fluffy jasmine rice. Something simple and starchy to soak up all that garlicky butter.
On weekends, I’ll toast up a rustic baguette and pile the steak bites on top for a fast, indulgent open-faced sandwich.
For veggies, skillet green beans or roasted broccoli do the trick. They add a bit of freshness and balance out the richness of the butter.
If I’m serving these as party bites, I just stick them with toothpicks and watch them vanish.
Storage + Reheating
These are best hot off the skillet — nothing quite beats that crispy exterior and warm, buttery bite.
Fridge: Leftovers can be stored in an airtight container for up to 3 days. I often use them the next day in a steak salad or wrapped in a tortilla for a quick lunch.
To Reheat: A skillet over low heat with a touch of butter is ideal. The microwave works, but it softens the texture a bit. Still tasty, just not as crisp. If I’m microwaving, I add a few drops of water and cover loosely so it steams gently.
Frequently Asked Questions
What kind of steak is best for this?
Sirloin is my everyday choice — affordable, tender, and full of flavor. Ribeye is a bit more indulgent, and tenderloin is great for a special occasion. Avoid lean cuts like flank or round — they don’t do well in quick sears.
Why do I need to pat the steak dry?
Moisture is the enemy of a good sear. If the steak’s surface is wet, it’ll steam instead of caramelize. Blot it dry, and you’ll get that crispy, golden edge.
Can I add veggies to this?
Yes — mushrooms, bell peppers, or even zucchini work well. Just cook them separately or after the steak to avoid crowding the pan.
Can I make this ahead of time?
This dish is best fresh. Since it only takes about 15 minutes, I recommend cooking it right before serving for the best texture and flavor.
Final Thought
Garlic Butter Steak Bites are the kind of dish that make you feel like a kitchen hero without breaking a sweat. They’re quick, rich, and deeply satisfying — the perfect fix for a steak craving on a tight schedule. Whether it’s dinner for two or finger food for a crowd, this recipe delivers every time. Just don’t forget to make extra — they really do disappear faster than you think.
Garlic Butter Steak Bites
These Garlic Butter Steak Bites are one of those recipes that make people stop mid-bite and say, “Wait, what did you put in this?”
Ingredients
- 1 tablespoon olive oil
- 1½ pound sirloin steak (cut into bite size pieces, or strip loin, tenderloin, strip steak or rib eye)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 tablespoons butter (unsalted)
- 4 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- 1 tablespoon parsley (fresh, chopped)
Instructions
- Add the olive oil to a large skillet and heat it over high heat. Make sure the olive oil is hot, then add the steak pieces to it. Season them generously with salt and pepper.
- Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them.
- Continue cooking for another 2 minutes until they’re golden brown. If your skillet isn’t big enough, you may need to do this in batches.
- Transfer the steak bites to a plate and in the same skillet add the butter. Turn the heat down to a medium and after the butter has melted, add the garlic and red pepper flakes.
- Cook for about 30 seconds while stirring, just until the garlic becomes aromatic and starts to brown.
- Pour the garlic butter over the steak bites and toss well. Garnish with parsley and serve.
Notes
- Pat the steak dry before cooking, no moisture = better crust
- Use a hot pan and don’t stir too soon, let it sear
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 500Total Fat 33gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 16gCholesterol 172mgSodium 406mgCarbohydrates 1gFiber 0gSugar 0gProtein 46g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
