Skillet Seared Steak Bites (Printable)

Juicy steak cubes seared and coated in garlic butter for a simple, delicious dish.

# What You Need:

→ Steak

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

→ For Searing

05 - 2 tbsp vegetable oil or canola oil

→ Garlic Butter

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

# How To Make It:

01 - Pat steak cubes dry with paper towels. Evenly season with salt, black pepper, and smoked paprika if using.
02 - Heat large heavy skillet over high heat. Add vegetable oil and heat until shimmering.
03 - Add steak cubes in a single layer without overcrowding. Sear 1–2 minutes per side, turning to brown all sides until caramelized and cooked through. Transfer to plate and loosely tent with foil.
04 - Reduce heat to medium-low. Add butter to skillet. Once melted, add minced garlic and sauté 30–60 seconds until fragrant, stirring constantly without browning garlic.
05 - Return steak bites to skillet and toss to coat with garlic butter. Add parsley, thyme, and red pepper flakes; toss to combine.
06 - Serve immediately, spooning extra garlic butter over steak bites.

# Expert Hints:

01 -
  • The golden crust on each bite is restaurant quality, but you control the seasoning and doneness.
  • Garlic butter transforms simple steak into something you'll crave on repeat.
  • It cooks in one skillet, so cleanup is minimal even when you're feeding a crowd.
  • You can serve it over rice, with bread, or straight from the pan with toothpicks for a party.
02 -
  • Overcrowding the pan traps steam and prevents the crust from forming, so give each cube space or sear in batches.
  • Garlic burns fast once the butter melts, so keep the heat low and stir constantly during that 30 to 60 second window.
  • Tenting the steak loosely with foil while you make the butter keeps it warm without continuing to cook.
03 -
  • Let the steak sit at room temperature for 15 minutes before searing so it cooks more evenly and develops a better crust.
  • If your garlic starts to brown, immediately pull the skillet off the heat and add the steak to stop the cooking.
  • A squeeze of fresh lemon juice right before serving cuts through the richness and makes everything taste brighter.
  • Use a meat thermometer if you're nervous about doneness; aim for 130 to 135 degrees F for medium-rare.
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