Name: Garlic Butter Steak Bites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1.5 lbs sirloin steak, cut into 1-inch cubes; Salt, to taste; Black pepper, to taste; 1 tbsp olive oil; 4 tbsp unsalted butter, divided; 4 cloves garlic, minced; 2 tbsp fresh parsley, finely chopped

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I’m sharing my take on a quick and satisfying dish—juicy sirloin steak cut into cubes, pan-seared until tender, and tossed in a luscious garlic butter sauce. It all comes together in just 20 minutes, making it perfect for busy nights or last-minute entertaining. Garlic Butter Steak Bites

Why I’ll Love This Recipe

I love how effortless yet impressive this recipe is. It’s versatile—great as an appetizer, snack for guests, or a satisfying main course. All made in one skillet means minimal cleanup, and that perfect sear locks in juiciness every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sirloin steak (about 1.5 pounds) – or another cut if I want richer flavor
Salt and pepper to season generously
Olive oil for searing
Butter (about 4 tablespoons, divided)
Garlic – minced, and I often use more for a stronger kick
Fresh parsley – finely chopped, for a bright finish

directions

I let the steak warm at room temperature for about 30 minutes so it cooks evenly.
I cut it into 1-inch cubes and season with salt and pepper.
In a hot skillet over medium-high heat, I add olive oil and 1 tablespoon of butter, then sear the steak in batches without crowding the pan. I cook for about 2 minutes per side, flipping once.
Once all pieces are seared, I lower the heat to medium-low and add the remaining butter and garlic, stirring for 1–2 minutes until the garlic just cooks but doesn’t burn.
I remove the pan from the heat, toss the steak back in with its juices, coat evenly, and finish with a sprinkle of parsley before serving.

Servings and timing

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Serves: 4–6 as an appetizer, or 2–4 as a main course depending on sides

Variations

I sometimes swap sirloin for ribeye or New York strip when I want a richer, more marbled bite.
For a spicy kick, I add crushed red pepper flakes to the butter.
I switch in seasoned salt or my favorite spice rub when I want extra layers of flavor.
Fresh herbs like thyme or rosemary make a lovely aromatic twist.

storage/reheating

I store leftovers in an airtight container in the fridge for 3–4 days.
To reheat, I warm them gently in a skillet over low heat until just heated through.
I avoid freezing, as it changes the texture and can make the steak less tender.

FAQs

What cut of meat works best?

I find sirloin is a great balance of flavor, tenderness, and affordability. If I want something richer, I go for ribeye or New York strip.

Can I prep ahead of time?

Yes—I often cut and season the steak ahead, then let it sit while the pan heats up so cooking is quick.

How do I get that perfect crust?

I work in batches so the steak sears instead of steams. A hot skillet and minimal movement help create that golden crust.

What if I want extra garlic flavor?

I sometimes add more garlic than the recipe calls for, just making sure to cook it gently so it doesn’t burn.

What should I serve alongside this?

I love pairing these with garlic mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce. A squeeze of lemon or a drizzle of chimichurri is a great finishing touch.

Conclusion

I always turn to these Garlic Butter Steak Bites when I want something simple, flavorful, and impressive with minimal effort. They’re fast, flexible, and satisfying every time, whether I’m cooking for myself or entertaining guests.