Save to Pinterest There was this night last winter when I needed dinner fast but didn't want to compromise on flavor. I remembered watching my uncle flip steak cubes in a screaming-hot pan at a family cookout, the sizzle echoing across the deck. That memory sparked the idea for these steak bites. Twenty minutes later, my kitchen smelled like a steakhouse, and I was hooked. Now they're my go-to when I want something that feels indulgent without the fuss.
I made these for a small dinner party once, plating them on a wooden board with crusty baguette slices. My friend Alex, who claims he doesn't cook, watched the whole process and declared it looked easier than ordering takeout. He wasn't wrong. The steak sears fast, the garlic blooms in butter, and suddenly you're the hero of the evening. I still get texts asking when I'll make them again.
Ingredients
- Sirloin steak (1.5 lbs, cut into 1-inch cubes): Sirloin is lean but tender enough for quick searing, and the uniform cubes cook evenly. Pat them completely dry or they'll steam instead of caramelize.
- Kosher salt (1 tsp): Coarse salt clings to the meat better than table salt and seasons without over-salting.
- Freshly ground black pepper (1/2 tsp): Freshly cracked pepper has a sharper, more aromatic bite than pre-ground.
- Smoked paprika (1/2 tsp, optional): Adds a subtle smokiness that mimics outdoor grilling even on a stovetop.
- Vegetable or canola oil (2 tbsp): High smoke point oils let you sear at the blazing heat needed for a crust without burning.
- Unsalted butter (4 tbsp): The base of the garlic butter sauce; unsalted lets you control seasoning precisely.
- Garlic cloves (5, minced): Fresh garlic blooms fragrant and sweet in melted butter; jarred garlic won't give you the same punch.
- Fresh parsley (1 tbsp, finely chopped): Brightens the richness and adds a pop of color right before serving.
- Fresh thyme leaves (1 tsp, optional): Earthy and aromatic, thyme pairs beautifully with beef and butter.
- Red pepper flakes (1/4 tsp, optional): A whisper of heat that sneaks up on you in the best way.
Instructions
- Prep the steak:
- Pat each cube completely dry with paper towels, then season all sides evenly with salt, pepper, and smoked paprika if using. Moisture is the enemy of a good sear, so don't skip the drying step.
- Heat the skillet:
- Place a large cast iron or heavy skillet over high heat and add the oil. Let it heat until it shimmers and barely starts to smoke; this ensures instant contact sear.
- Sear the steak bites:
- Arrange the cubes in a single layer without crowding, working in batches if necessary. Sear for 1 to 2 minutes per side, turning with tongs to brown all surfaces until deeply caramelized and just cooked through, 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 minced garlic and sauté for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
- Combine and finish:
- Return the seared steak bites to the skillet and toss to coat in the garlic butter. Sprinkle in the parsley, thyme, and red pepper flakes, tossing again to distribute evenly.
- Serve:
- Transfer to a serving platter or board and spoon any extra garlic butter from the pan over the top. Serve immediately while the steak is hot and the butter is glossy.
Save to Pinterest The first time I served these at a casual get-together, someone grabbed a piece with their fingers straight from the skillet. That became the standard. Now I just set out toothpicks and let people help themselves. It turns dinner into something relaxed and communal, where the food tastes better because everyone's laughing and reaching for seconds.
Choosing Your Steak
Sirloin is my default because it's affordable and reliably tender, but ribeye or New York strip will give you extra marbling and even richer flavor. I've also used flat iron steak when it was on sale, and it worked beautifully. Just make sure whatever cut you choose is trimmed of excess fat and cut into uniform cubes so they cook at the same rate. If you're feeling fancy, filet mignon cubes are pure luxury, though they sear so fast you barely blink.
Serving Suggestions
These steak bites shine on their own, but I've served them over creamy mashed potatoes, tucked into warm pita with tzatziki, or piled on top of garlicky sautéed greens. My favorite weeknight move is to toss them with roasted vegetables and call it a one-pan wonder. For parties, I arrange them on a wooden board with crusty bread, pickled peppers, and a small bowl of extra garlic butter for dipping. They disappear in minutes.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. I reheat them gently in a skillet over medium-low heat with a splash of butter or broth to keep them from drying out. The microwave works in a pinch, but you'll lose some of that crispy edge. Honestly, I've eaten cold steak bites straight from the container for breakfast, and they still taste great.
- Freeze cooked steak bites in a single layer on a baking sheet, then transfer to a freezer bag for up to two months.
- Thaw in the fridge overnight and reheat in a hot skillet to revive the sear.
- Add a fresh pat of butter and a sprinkle of herbs when reheating to refresh the flavor.
Save to Pinterest Every time I make these, I'm reminded that the best meals don't require complicated techniques or exotic ingredients. Just good steak, hot heat, and butter that smells like heaven.
Recipe Questions & Answers
- → What cut of steak works best for this dish?
Sirloin is ideal due to its tenderness and flavor, but ribeye or NY strip can also be used for richer taste.
- → How do you prevent the garlic from burning?
Cook garlic on medium-low heat and stir constantly, removing it once fragrant, before it turns brown.
- → Can I prepare this dish dairy-free?
Yes, substitute butter with olive oil to achieve a similar coating without dairy.
- → What side dishes complement these steak bites?
Serve with mashed potatoes, crusty bread, or steamed rice to soak up the flavorful garlic butter.
- → How should the steak cubes be cooked for best texture?
Sear the cubes in a hot skillet without overcrowding, cooking 1–2 minutes per side for caramelized yet tender bites.