Garlic Butter Steak Bites – 15 Minute Recipe
Garlic Butter Steak Bites pack a ton of flavor into juicy sirloin cubes drizzled with a delicious garlic-butter pan sauce, all cooked in one pan in just 15 minutes!
Table of contents
Garlic Butter Steak Bites are for those days when I’m craving steak but don’t have the energy to cook a full-course meal. Just give the sirloin cubes a good sear, make a quick butter sauce, and you’re all set! All of it takes less than 15 minutes from prep to plate.
This one-pan dish is so flavorful and delicious, the meat is tender and juicy, and the garlic butter sauce makes it even better. The bite-size pieces of steak are crispy on the outside and juicy on the inside. I sometimes serve them as an appetizer with buffalo or ranch sauce.
This is my favorite low-effort tasty meal! Sometimes I like to add the meat over tacos, quesadillas, or even a salad. Turn them into a meal, on a pile of mashed potatoes, rice, or pasta. Or mix them with veggies for a stir-fry.
This simple recipe is full of flavors, with rich butter, tangy sauce, and lots of garlic, so make sure there is some bread to soak up the extra juices. Try my recipe for fluffy homemade breadsticks. They work perfectly.
Why you will love this recipe
- Done in minutes: With my easy recipe, these tantalizing tender bites are ready in 15 minutes.
- There are just a few ingredients: Besides the steak, it’s just butter, Worcestershire sauce, garlic, and some seasonings.
- Only one pan is needed: I hate dishes. Any time I can, I make a recipe that only uses one pan. This is one of them so don’t worry about too much cleanup.
- It is so versatile: Appetizer, snack, or meal. This can be anything you want it to be.
What you’ll need to make garlic butter steak bites
Special items:
- Skillet – A cast iron skillet works best.
- Bowls
- Cooking utensils
Ingredients:
- Sirloin steak – I prefer sirloin, but ribeye, strip steak, or strip loin will also work. Cut into bite-sized pieces for easier cooking and eating.
- Unsalted butter – I do not use salted butter so I can add the salt myself.
- Worcestershire sauce – Made with garlic, onion, molasses, and anchovies, this sauce has a mixture of umami flavors that I love for this recipe.
- Garlic – I can never have too much garlic in a recipe with meat as far as I am concerned. I love extra garlic, especially when it is freshly minced.
- Rosemary sprigs – Adds a nice fragrance and piney flavor to enhance the whole dish.
- Fresh chopped parsley – To brighten and add freshness while blending well with the other herbs.
- Red pepper flakes – Although it does not add much heat, it can be omitted if spicy food is not your thing.
- Salt
- Pepper
- Canola oil
How to make garlic butter steak bites?
- Sear the beef: I begin by heating a large cast iron skillet with oil over high heat before adding the steak pieces. Then, I season them with salt and pepper and let them cook for two minutes without stirring them. Then flip and let the other side cook without stirring them so both sides get a good sear. I typically have to work in batches because it is important not to overcrowd the skillet.
- Make the garlic butter: After moving the steak to a paper towel-covered plate covered in foil, I add the butter to the skillet and turn the heat down to medium. When the butter melts, I add the garlic red pepper flakes, and rosemary, cooking for 30 seconds while stirring. Then I add the Worcestershire sauce and remove and discard the sprigs.
- Mix and serve: Finally, I pour the garlic butter on the steak bites and let them rest for five minutes to soak up the juices before serving.
Expert tip
The best way to cook meat without drying it
Even with the most expensive cut of meat, if it is not cooked properly, it can be dry and tough. The first thing to do is to make sure you choose the best cut of meat. Get a good sirloin that is nicely marbled. I always get organic grass-fed beef, so I know it is healthy and has no additives. Then, if time permits marinate it or brine it.
Marinating is a way to soak the meat in a juice with extra flavor and some acid to break down the protein and tissue. Brining is soaking meat in a salty dry rub to add moisture and flavor. This is like an extra insurance against overcooking. Just in case it gets overcooked, it still has juice in it for protection against dryness.
Also, searing the meat is very important. Be sure to leave it alone as it browns so it gets a good sear. And do not overcook it. The cooking step only takes a few minutes. Use an instant thermometer and take them off when they reach your desired temperature. And the most important thing, let the meat rest for five minutes before serving.
Recipe variations and add-ins:
- Crack steak bites: Season the meat with my ranch seasoning, add serve with chopped bacon, topped with cheddar cheese to make these crack steak bites.
- Sweet steak: Toss the steak bites in honey and brown sugar for a hint of sweetness.
- Add veggies: Make this a heartier dish by adding chopped mushrooms, bell peppers, and broccoli.
- Spicy bites: Spicy food fans will love these with some Cajun seasoning and a handful of minced jalapenos.
Serving suggestions:
- One of my favorite ways to serve these is on top of a scoop of my creamy instant pot mashed potatoes.
- Potatoes are always a winner, pair them with twice bakedpotatoes or roasted sweet potatoes.
- It also goes great with macaroni and cheese. Try my easy one-pot mac and cheese recipe you can make in 30 minutes.
- Also, I like serving them with roasted asparagus or roasted cauliflower.
- Any steak goes with Cabernet Sauvignon or Pinot Noir as well as Syrah.
- For dessert, serve something light and crisp like fruit sorbet or fruit salad.
- These steak bites also taste incredible on a bed of pasta or rice.
- For a low-carb choice, try this low-carb cauliflower rice recipe.
Dipping sauces on the side:
When I serve the bites as an appetizer, I like to dip them into my homemade sauces. Some of my favorite ones are:
- Chimichurri Sauce
- Honey Mustard Sauce
- Big Mac Sauce
- Yum Yum Sauce
- Homemade Szechuan Sauce
- Sweet and Sour
- Barbecue Sauce
Frequently asked questions
What is the best cut of beef for steak bites?
Sirloin is my number one choice because not only is it one of the best-tasting cuts, but it is also tender, lean, and juicy, as well as affordable. It is sturdy enough to hold up to the frying but tender enough to eat without a knife. Other good choices for this recipe include strip loin, tenderloin, ribeye, and strip steak.
Why are my steak bites so chewy?
One of the most common reasons this happens is overcooking. It removes the moisture from the meat and causes the muscle fibers to become rigid. Also, choosing a leaner cut of meat can cause this. Skirt or flank steak can be chewy. Try marinating or brining them first and then tenderizing them with a meat mallet. Letting the meat set out for 30 minutes before cooking it can also help.
How do I know when my steak bites are done?
This depends on how well done you want it to be. The USDA recommends that the internal temperature be cooked to at least 145 degrees F. However, it should be 125 to 130 degrees F if you want it rare. For medium rare, cook it to 130 to 135 degrees F. For medium, it should be cooked to 135 to 140 degrees F. The temperature for a medium well should be 140 to 145 degrees F. And well-done is anything over 150 degrees F.
What if I do not have a meat thermometer?
For those who do not have a meat thermometer, there is a trick that can help. Compare the feeling of raw meat to your hand. The flesh of your open hand is like raw steak. First, gently press on the meat with your finger. Then, make the “OK” sign with your pointer finger and feel the flesh below your thumb. This is how medium-rare steak feels. Use your ring finger, and that is how medium-well feels. And the pinky is how a well-done steak feels.
How to store:
- Refrigerate: Refrigerate leftovers for up to four days in an airtight container or resealable baggie.
- Freezing: To freeze, wrap leftovers in plastic and then put them in a freezer bag where they will stay fresh for up to three months.
- Defrost: For the best results, thaw frozen leftovers in the fridge overnight.
- Reheating: Reheat them in the microwave for 60 to 90 seconds.
More beef recipes:
Recipe tips:
- Make sure the steak bites are cut into equal sizes, so they cook evenly.
- Do not overcrowd the pan. Cook in batches.
- It only takes a few minutes to cook. Keep that in mind and do not overcook or they will be tough to chew.
- Move the finished meat to a serving plate so they do not continue cooking.
- A cast iron skillet will give the steak bites the best sear.
- Sirloin is the best cut of beef for this recipe. But other choices like strip loin, tenderloin, ribeye, and strip steak will also work.
- Check the internal temperature with an instant-read thermometer to find the temperature so you know when to stop cooking them.
Garlic Butter Steak Bites
Ingredients
- 1 tablespoon canola oil
- 2 lbs sirloin steak cut into bite size pieces – strip loin, strip steak or rib eye also work great
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 2 tablespoon unsalted butter
- 1 tablespoon Worcestershire sauce
- 5 cloves garlic minced
- 2 fresh rosemary sprigs
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh parsley chopped
Instructions
- Place a large cast iron skillet over high heat. Once the skillet is hot, add the oil.
- Make sure the oil is hot, then add the steak pieces. Season them generously with salt and pepper and let them cook for 2-3 minutes without stirring. This will give them a good sear.
- Flip/stir and cook for another 2-3 minutes until golden brown. If needed, work in batches, but do not overcrowd the steak pieces in the skillet.
- Transfer the steak bites to a plate and cover with foil.
- In the same skillet, add the butter and reduce the heat to medium. Once the butter has melted, add the minced garlic, fresh rosemary, and red pepper flakes. Cook for about 30 seconds while stirring.
- Add the Worcestershire sauce and stir.
- Discard the rosemary sprigs.
- Pour the garlic butter over the steak bites and toss to combine. Garnish with parsley and serve over mashed potatoes or with a salad.