Garlic Butter Steak Bites (Printable)
Tender sirloin cubes seared in garlicky butter, tossed with parsley and thyme for a quick, flavorful main or appetizer.
# What's Needed:
→ Steak
01 - 1 lb sirloin steak, cut into 1-inch cubes
→ Seasonings
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - ½ tsp smoked paprika
→ Garlic Butter Sauce
05 - 3 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh parsley, chopped
08 - 1 tsp fresh thyme leaves
→ For Serving
09 - Flaky sea salt, to taste
10 - Extra chopped parsley, for garnish
# How to Make It:
01 - Pat the steak cubes thoroughly dry with paper towels. Season evenly on all sides with kosher salt, freshly ground black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon of butter and allow it to melt until foaming. Place half of the steak cubes in a single layer without overcrowding. Sear for 1–2 minutes per side until a deep golden-brown crust forms and the steak is just cooked through. Transfer to a plate and repeat with the remaining steak cubes, adding a touch of oil if the pan seems dry.
03 - Reduce heat to medium-low. Add the remaining 2 tablespoons of butter and the minced garlic to the pan. Cook, stirring constantly, for about 30 seconds until the garlic becomes fragrant and just begins to soften.
04 - Return all seared steak bites to the pan. Toss gently to coat evenly in the garlic butter sauce. Stir in the chopped fresh parsley and thyme leaves.
05 - Transfer to a warm serving dish and garnish with flaky sea salt and additional chopped parsley as desired. Serve immediately while hot.
# Tips for Success:
01 -
- They deliver full steakhouse flavor in under twenty minutes, which makes them the ultimate weeknight secret weapon.
- The garlic butter sauce is so good you will want to drag every last bit through it with a piece of crusty bread.
02 -
- Overcrowding the pan is the fastest way to steam your steak instead of searing it, so always cook in two batches no matter how tempting it is to rush.
- Letting the butter brown slightly adds a nutty depth, but truly burnt garlic will make the whole dish bitter, so pull it off the heat the moment you catch that sweet aroma.
03 -
- Take the steak out of the fridge fifteen minutes before cooking so it sears evenly instead of shocking the pan with cold meat.
- The secret to that steakhouse quality crust is resisting the urge to move the pieces around while they sear.