Skillet Seared Steak Bites (Printable Version)

Juicy steak bites seared and coated in a luscious garlic butter sauce for a speedy meal.

# Ingredient List:

→ Steak

01 - 1.5 pounds sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika (optional)

→ For Searing

05 - 2 tablespoons vegetable or canola oil

→ Garlic Butter

06 - 4 tablespoons unsalted butter
07 - 5 garlic cloves, minced
08 - 1 tablespoon fresh parsley, finely chopped
09 - 1 teaspoon fresh thyme leaves (optional)
10 - 1/4 teaspoon red pepper flakes (optional)

# How-To Steps:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika if using.
02 - Place a large heavy skillet over high heat. Add the vegetable oil and heat until shimmering.
03 - Add steak cubes in a single layer without overcrowding. Sear 1–2 minutes per side until deeply caramelized and cooked through. Transfer to a plate and tent loosely with foil.
04 - Reduce heat to medium-low and add butter to the same skillet. Once melted, add minced garlic and sauté 30 to 60 seconds until fragrant without browning.
05 - Return the steak bites to the skillet, tossing to coat with garlic butter. Stir in parsley, thyme, and red pepper flakes, then toss again to incorporate.
06 - Serve immediately, spooning extra garlic butter over the steak bites.

# Expert Tips:

01 -
  • Ready in twenty minutes, but tastes like you spent an hour fussing over it.
  • The garlic butter clings to every piece, turning each bite into something rich and satisfying.
  • Perfect for nights when you want something impressive without the stress or cleanup.
02 -
  • Dry the steak cubes thoroughly before seasoning, any moisture will prevent that deep, golden crust from forming.
  • Do not overcrowd the pan, cook in batches if needed so each piece gets direct contact with the hot surface.
  • Watch the garlic closely once it hits the butter, it can go from fragrant to burnt in seconds.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you the best sear.
  • Let the steak rest for a minute after searing, it keeps the juices from running out when you toss it in the butter.
  • Save any leftover garlic butter in the fridge and use it to finish pasta, vegetables, or scrambled eggs.
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