Save to Pinterest I was standing at the stove on a Tuesday night, staring at a package of steak and wondering how to make dinner feel special without the fuss. The skillet was already hot, the butter waiting on the counter. Twenty minutes later, I had these golden-edged bites swimming in garlic butter, and my kitchen smelled like a steakhouse. Sometimes the simplest things surprise you the most.
The first time I made these for friends, I plated them with nothing but crusty bread and a simple salad. Everyone kept reaching for more, dragging bread through the garlic butter pooled on their plates. One friend looked up and said it tasted like vacation. I have made them a dozen times since, and that comment still makes me smile every time the butter hits the pan.
Ingredients
- Sirloin steak, cut into 1-inch cubes (1.5 lbs): Sirloin is lean but tender enough for quick cooking, and the uniform cubes ensure even browning on all sides.
- Kosher salt (1 tsp): Season generously, the salt draws out moisture and helps build that deep caramelized crust.
- Freshly ground black pepper (1/2 tsp): Freshly cracked pepper adds a sharp, warm bite that preground just cannot match.
- Smoked paprika (1/2 tsp, optional): A subtle smokiness that makes the steak taste like it came off a grill, even from a skillet.
- Vegetable or canola oil (2 tbsp): High smoke point oils let you sear at the heat needed without burning.
- Unsalted butter (4 tbsp): The base of the sauce, rich and silky, with just enough fat to coat every piece.
- Garlic cloves, minced (5): Do not skimp here, the garlic blooms in the butter and becomes sweet and fragrant, not harsh.
- Fresh parsley, finely chopped (1 tbsp): Brightens the dish and cuts through the richness with a hint of green freshness.
- Fresh thyme leaves (1 tsp, optional): Earthy and delicate, thyme adds a layer of complexity that feels almost fancy.
- Red pepper flakes (1/4 tsp, optional): Just a whisper of heat to wake up your palate without overwhelming the garlic butter.
Instructions
- Prep the Steak:
- Pat the steak cubes completely dry with paper towels, moisture is the enemy of a good sear. Season evenly with salt, black pepper, and smoked paprika if using.
- Heat the Skillet:
- Set a large, heavy skillet over high heat and add the oil. Wait until it shimmers and just begins to smoke, this is when you know it is hot enough.
- Sear the Steak:
- Add the steak cubes in a single layer, leaving space between each piece so they brown instead of steam. Sear for 1 to 2 minutes per side, turning to caramelize all sides, then transfer to a plate and tent loosely with foil.
- Make the Garlic Butter:
- Lower the heat to medium-low and add the butter to the same skillet. Once melted, toss in the garlic and stir constantly for 30 to 60 seconds until fragrant, do not let it brown or it will turn bitter.
- Toss and Finish:
- Return the steak bites to the skillet and toss to coat in the garlic butter. Add parsley, thyme, and red pepper flakes, tossing again until everything glistens.
- Serve:
- Plate immediately and spoon the extra garlic butter from the pan over the top. Serve hot.
Save to Pinterest There was a night I made these after a long day, too tired to think but craving something comforting. I stood at the stove, flipping the steak bites and watching the garlic melt into the butter, and the smell alone lifted my mood. I ate them straight from the skillet with a fork, standing at the counter, and it felt like exactly what I needed. Some recipes do not need an occasion, they just need to be made.
What to Serve Alongside
I usually reach for crusty bread to soak up the garlic butter, but mashed potatoes or buttery rice work beautifully too. A simple green salad with a sharp vinaigrette balances the richness, or roasted vegetables if you want something warm and hearty. Keep it simple, the steak bites are the star here.
Choosing Your Steak
Sirloin is my go-to because it is affordable and stays tender with quick cooking, but ribeye or New York strip will give you even more marbling and flavor. Cut against the grain into even cubes so every piece cooks at the same rate. If your steak is too cold, let it sit at room temperature for fifteen minutes before seasoning, it will sear better that way.
Making It Your Own
You can swap the butter for olive oil if you need a dairy-free version, though you will lose some of that silky richness. A squeeze of fresh lemon juice at the end brightens everything up and cuts through the fat. Sometimes I add a splash of Worcestershire sauce to the garlic butter for a deeper, savory note.
- Finish with a sprinkle of grated Parmesan for extra umami.
- Add sliced mushrooms to the garlic butter and let them soak up the flavor.
- Serve over creamy polenta or alongside roasted garlic bread.
Save to Pinterest These steak bites have become my answer to busy nights when I want something that feels indulgent without the effort. They never disappoint, and they always disappear fast.
Common Recipe Questions
- → What cut of steak works best for skillet searing?
Sirloin steak is ideal for this method due to its balance of tenderness and flavor, but ribeye or NY strip can also be substituted for richer taste.
- → How do I prevent the garlic from burning in the butter sauce?
Use medium-low heat when sautéing garlic in butter, stirring constantly and cooking just until fragrant to avoid browning and bitterness.
- → Can I prepare this using other cooking oils?
Vegetable or canola oil is recommended for searing, but olive oil can be used as a butter substitute for a dairy-free version.
- → What herbs complement the garlic butter coating?
Fresh parsley and thyme add a bright, aromatic quality that balances the richness of the butter and garlic.
- → How should steak bites be cut for even cooking?
Cut sirloin into 1-inch cubes to ensure quick, even searing while retaining juiciness inside.