Garlic Butter Steak Bites
These steak bites are what I make when I want to feel fancy without actually doing anything fancy. Tender cubes of sirloin, seared until they have a beautiful crust, then bathed in butter with garlic and fresh herbs. It smells incredible, tastes even better, and takes less time than ordering delivery.
The key is getting your pan screaming hot before the steak goes in, and not moving the pieces around too much. Let them sear, let them develop that gorgeous brown crust, then flip. Patience pays off in deeply savory, restaurant-worthy bites.
My husband says these are better than any steakhouse, and I am not going to argue. Serve them over mashed potatoes, with a simple salad, or honestly just eat them straight from the pan. I will not judge.
Ingredients
- 1.5 pounds sirloin steak, cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- 1
Prep the Steak
Cut the sirloin into 1-inch cubes, removing any large pieces of fat. Pat the cubes completely dry with paper towels - this is essential for a good sear. Season generously with salt and pepper on all sides. Let sit at room temperature for 10 minutes while you prep other ingredients.
- 2
Sear the Steak
Heat olive oil in a large cast iron skillet over high heat until smoking. Working in batches to avoid crowding, add steak cubes in a single layer. Do not move them for 1-2 minutes until a deep brown crust forms. Flip and sear another 1-2 minutes for medium-rare. Transfer to a plate.
- 3
Make the Garlic Butter
Reduce heat to medium and add butter to the same skillet. Once melted and foaming, add the minced garlic, thyme, and rosemary. Cook for 30-60 seconds until the garlic is fragrant but not browned. The butter will become infused with the herb flavors.
- 4
Combine and Serve
Return the steak bites to the skillet and toss to coat in the garlic herb butter. Spoon the butter over the steak bites continuously for about 30 seconds. Serve immediately, spooning extra butter sauce from the pan over the top. Garnish with fresh parsley.
Maya Quick Tips
- Get the pan smoking hot. This is essential for a proper sear.
- Do not crowd the pan. Work in batches for the best crust.
- Let steak rest. Room temperature steak sears more evenly.
- Use good butter. Kerrygold or similar makes a difference.
- Serve immediately. These are best straight from the pan.
Nutrition Facts
Per serving