Garlic Butter Steak Bites are little bites of heaven—crispy on the outside, juicy on the inside, and smothered in a buttery, garlicky sauce that will have you wanting to lick your plate! With just 25 minutes of hands-on time, these sirloin steak bites make the perfect easy weeknight dinner but are fancy enough to impress any dinner guests.
London’s top tip to make it a winner: The steak takes a full 30 minutes to come to room temperature, which allows enough time for the salt and pepper to fully infuse and give it the best flavor!
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I have ALWAYS been a meat eater and love a good, juicy steak, but let’s be real—Filet Mignon isn’t always in the budget for a casual Tuesday night. That’s where these steak bites come in! They deliver tons of buttery, garlicky flavor, perfectly seared edges, and melt-in-your-mouth tenderness—all without the hefty price tag.
And the best part? Thanks to some tips I learned from Justin (like letting the meat come to room temp before cooking!), these bites turn out incredibly juicy every single time. Whether you’re whipping them up for a quick weeknight meal or looking to impress dinner guests—or even that romantic Valentine’s date—this recipe has you covered. (And if you serve them alongside these Roasted Potatoes and Green Beans it makes the BEST meal!)
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Steak. Sirloin is best for tender, juicy bites, but you can also use ribeye or New York strip.
- Avocado oil. A high-heat oil helps get that beautiful golden-brown sear without it burning in the skillet.
- Salt and black pepper. Regular, kosher salt and ground pepper work well, but if you have coarse ground salt and pepper they add the best texture and flavor.
- Red pepper flakes. Optional, but adds a slight kick if you like a little heat. (Like we do here in Texas!)
- Butter. The key to that rich, velvety garlic butter sauce. I like to use salted butter, but unsalted works fine if you’re limiting your sodium intake.
- Garlic. Fresh garlic brings bold, aromatic flavor to the dish. Finely minced or pressed through a garlic press is best!
- Flat-leaf parsley. Adds a fresh, herby touch to balance the richness of the sauce.
How to Make Garlic Butter Steak Bites
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cut the steak. Use a sharp knife and a plastic or glass cutting board to carefully slice the steak into 1-inch cubes.
- Season the steak. Add the steak cubes to a large bowl and sprinkle with salt, black pepper, and red pepper flakes. Toss well to coat. Then, let the steak rest for 30 minutes. Drizzle the avocado oil over the steak and toss again.
- Cook the steak. Heat a large cast-iron skillet to medium-high, then carefully place half of the seasoned steak cubes across the pan in a single layer. It’s important not to overload the pan to get that crispy exterior. Cook for 2-3 minutes, flip, and cook and addition 2-3 minutes, or until they’ve reached minutes your desired doneness. Transfer the steak to a wire rack, tent with foil, and continue cooking the rest of the steak.
- Make the sauce. Turn the heat to low, then add the butter directly to the skillet. Let it melt, then stir in the garlic and cook for 30 seconds. Remove the skillet from heat and stir the steak cubes back in. Top with fresh parsley and serve.
FAQs
Sirloin is the best choice because it’s tender, flavorful, and affordable. However, you can also use ribeye for extra richness or New York strip for a balance of tenderness and texture.
For a perfect sear, pat the steak dry before seasoning, use a hot cast-iron skillet, and avoid overcrowding the pan. Cook in batches if needed to ensure each piece gets a nice crust.
Steak bites are best enjoyed fresh, but you can prep the steak ahead of time by cutting and seasoning it, then storing it in the fridge for up to 24 hours. Reheat leftovers in a skillet over low heat to avoid overcooking.
Let the steak come to room temperature before cooking, don’t overcook it (use a meat thermometer for accuracy), and let it rest for 5-10 minutes after cooking to keep it juicy.
What to serve with garlic butter steak bites?
Pair this delicious steak dinner with any of the classic sides for an unforgettable dinner.
You can never go wrong with steak and potatoes, these Roasted Yukon Gold Potatoes and Bacon Mashed Potatoes are perfect.
Or, go green with Sauteed Green Beans, some quick Boiled Carrots, or a simple side salad with a Homemade Balsamic Vinaigrette.
More Easy Steak Recipes
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Garlic Butter Steak Bites
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Ingredients
- 1 ½ pounds sirloin steak cut into 1-inch cubes
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons avocado oil
- 3 tablespoons salted butter
- 3 garlic cloves finely minced
- 3 tablespoons finely chopped flat-leaf parsley
Instructions
- Set a wire rack on top of a baking sheet.
- Add the steak cubes to a large bowl and sprinkle with salt, black pepper, and red pepper flakes. Toss to coat and let rest at room temperature for 30 minutes.1 ½ pounds sirloin steak, 1 ¼ teaspoons salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Drizzle the avocado oil over the steak cubes and toss until well coated.2 tablespoons avocado oil
- Heat a large cast-iron skillet over medium-high heat. Once hot, add half of the steak cubes in a single layer. (You want the oil to sizzle when you add them in!) Cook for 2-3 minutes, flip, and cook for 2-3 minutes more. Transfer to prepared baking sheet and tent with foil. Repeat with the remaining steak cubes.
- Reduce the heat to low and add the butter to the skillet. Once melted, stir in the garlic and cook for 30 seconds, or until fragrant. Remove from heat and return the steak cubes to the skillet, tossing to coat in the garlic butter.3 tablespoons salted butter, 3 garlic cloves, 3 tablespoons finely chopped flat-leaf parsley
- Serve immediately with parsley, if desired.
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Notes
- Resting the Steak: Letting the steak sit at room temperature before cooking helps it cook evenly and enhances flavor absorption.
- Cook in Batches: Avoid overcrowding the pan to ensure a good sear. If working in batches, tent the first batch with foil while cooking the second.
- Even Cooking: Cut the steak into uniform pieces so they cook at the same rate. Use a meat thermometer and remove the steak once it reaches 130-135°F for medium-rare or 140-145°F for medium.
- Serving Suggestions: These steak bites pair well with roasted Yukon Gold potatoes, Parmesan roasted potatoes, or green beans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to keep the steak tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for clear step by step ingredient list and directions. So tasty and easy weeknight meal. The end result was a beautiful buttery garlic fresh green parsley taste for a bright finish to this protein portion of dinner.
Yay! So happy to hear you enjoyed the recipe, Ilene! I’m so glad the recipe was helpful. Thanks so much for taking the time to leave a comment and rating!
Justin absolutely devoured these the first time I make them!! They’re so easy to make, even if you’re scared of cooking steak at home.