Garlic Butter Steak Bites (Printable version)
Tender sirloin cubes seared and coated in a garlic butter sauce with parsley and optional thyme. Ready in 20 minutes.
# What you'll need:
→ Meats
01 - 1 lb sirloin steak, cut into 1-inch cubes
→ Seasonings
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika
→ Garlic Butter Sauce
05 - 3 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves (optional)
→ For Serving
09 - Flaky sea salt (optional)
10 - Extra chopped parsley (optional)
# Directions:
01 - Pat steak pieces dry using paper towels. Evenly sprinkle with kosher salt, black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon unsalted butter. Once melted and foaming, arrange half of the steak cubes in a single layer. Sear for 1 to 2 minutes on each side until browned and just cooked through. Transfer to a plate. Repeat with remaining steak, adding a small amount of oil if needed.
03 - Reduce heat to medium-low. Add the remaining 2 tablespoons of unsalted butter and minced garlic to the skillet. Sauté, stirring, for 30 seconds until garlic is fragrant.
04 - Return all steak bites to the skillet. Gently toss to coat with the garlic butter. Stir in the fresh chopped parsley and thyme if using.
05 - Transfer to a platter and garnish with flaky sea salt and extra parsley, if desired. Serve immediately.
# Expert Tips:
01 -
- These steak bites take just 20 minutes, but taste like you spent all evening fussing.
- It became a favorite because there’s nothing better than dunking bread in that garlicky sauce together at the table.
02 -
- Piling all the steak in at once will steam, not sear—it took a smoky kitchen and chewy bites to learn that.
- Letting the pan cool slightly before adding garlic saves you from bitter burnt bits—fifteen impatient seconds make all the difference.
03 -
- Cut the steak into similar sized cubes so they cook evenly and you avoid overdone or raw pieces.
- A squeeze of lemon over the finished steak brightens everything unexpectedly—trust me.