Save to Pinterest I used to think searing steak was reserved for fancy dinners until a friend showed me how fast these bites come together on a weeknight. The smell of butter hitting garlic in a hot pan still makes me stop whatever I'm doing. There's something about cutting steak into cubes that makes it feel less precious, more playful. I've made these for myself on a Tuesday and for a crowd on Saturday, and they disappear just as fast either way. It's become my go-to when I want something that tastes indulgent without the fuss.
The first time I made these for my sister, she ate half the pan before I could plate anything else. We ended up sitting on the counter with forks, passing the skillet back and forth and talking until the butter pooled at the bottom. I remember the way the thyme smelled when it hit the hot pan, almost piney and sweet. That night turned into one of those easy, unplanned moments that only happen when the food is simple enough to let you forget you're cooking. Now every time I make steak bites, I think of her laugh and that empty skillet.
Ingredients
- Sirloin steak: I like sirloin because it's tender without being too expensive, but ribeye works beautifully if you want extra marbling and richness.
- Kosher salt: The larger grains help you season evenly and don't dissolve too fast, giving you better control over the crust.
- Black pepper: Freshly ground makes a difference here, the heat is sharper and more alive than pre-ground.
- Smoked paprika: Optional, but it adds a subtle warmth and color that makes the steak look even more appetizing.
- Vegetable oil: You need something with a high smoke point for that hard sear, don't use butter here or it'll burn.
- Unsalted butter: This is where the magic happens, it melts into the garlic and coats every piece of steak like a glossy sauce.
- Garlic cloves: Minced fresh garlic is non-negotiable, the jarred stuff just doesn't have the same punch or sweetness.
- Fresh parsley: Brightens everything up at the end and adds a pop of green that makes it look finished.
- Fresh thyme: A little herby note that plays well with beef, but you can skip it if you don't have any on hand.
- Red pepper flakes: Just a pinch gives a tiny kick without making it spicy, I like the contrast it adds.
Instructions
- Season the steak:
- Pat those cubes completely dry, any moisture will steam instead of sear. Toss them with salt, pepper, and paprika until every piece is evenly coated.
- Heat the skillet:
- Get your pan screaming hot over high heat and add the oil, it should shimmer and almost smoke. This is the key to that deep brown crust.
- Sear the steak bites:
- Lay the cubes in a single layer without crowding, you want them to kiss the pan not steam each other. Sear for 1 to 2 minutes per side, turning with tongs, until they're caramelized and just cooked through, then move them to a plate.
- Make the garlic butter:
- Lower the heat to medium-low and drop in the butter, let it melt and foam. Add the garlic and stir constantly for 30 to 60 seconds, just until it smells incredible but hasn't turned brown.
- Toss and finish:
- Return the steak to the skillet and toss everything together so the butter coats every piece. Sprinkle in the parsley, thyme, and red pepper flakes, toss again, and you're done.
- Serve hot:
- Spoon any extra garlic butter from the pan over the top and serve immediately while everything is glossy and warm.
Save to Pinterest I made these on a rainy evening when I didn't feel like doing much, and the sizzle of steak hitting the pan pulled me right out of my mood. My dog sat at attention the entire time, eyes locked on the skillet like it was a meditation. By the time I sat down with a plate and a piece of crusty bread, the rain didn't seem so bad. It's funny how a little garlic and butter can turn a forgettable night into something you remember.
Choosing Your Steak
Sirloin is my default because it's easy to find and stays tender when you cut it into cubes, but I've also used ribeye when I'm feeling generous with myself. NY strip works too, especially if you trim off the excess fat before cubing. The key is cutting against the grain into even pieces so they cook at the same rate. I aim for about an inch on each side, anything smaller cooks too fast and dries out.
Getting the Perfect Sear
The secret is patience and heat, don't touch the steak once it hits the pan until it's ready to turn. I used to fidget with tongs and flip too early, which tore the crust right off. Let it sit undisturbed for a full minute or two, and it'll release naturally when it's caramelized. Cast iron holds heat better than anything else I've tried, but a heavy stainless steel skillet works fine too.
Serving Suggestions
These steak bites are perfect over mashed potatoes where the garlic butter pools into the fluff, or with a simple arugula salad dressed in lemon. I've also piled them on top of rice pilaf and let the butter soak in, turning plain rice into something special. Sometimes I just serve them with toothpicks and a cold drink, and people stand around the counter picking at them until they're gone.
- Try them with roasted vegetables like Brussels sprouts or asparagus for a complete plate.
- A squeeze of fresh lemon juice at the end cuts through the richness and wakes everything up.
- Leftover steak bites (if there are any) are great chopped into a breakfast scramble the next morning.
Save to Pinterest This recipe has never let me down, whether I'm cooking for myself or a group. There's something generous about a dish that delivers this much flavor with so little effort.
Recipe FAQs
- → How do I ensure the steak bites are tender?
Pat the steak cubes dry before seasoning and avoid overcrowding the pan to achieve a good sear, which locks in juices and tenderness.
- → Can I use a different cut of steak?
Yes, ribeye or NY strip works well as alternatives and can provide additional marbling and flavor.
- → What is the best oil for searing the steak bites?
Vegetable or canola oil is recommended for its high smoke point, ensuring a perfect sear without burning.
- → How do I prevent the garlic from burning?
After searing the steak, reduce heat to medium-low before adding butter and garlic, stirring constantly to keep the garlic fragrant and lightly cooked.
- → What sides pair well with these steak bites?
Crusty bread, mashed potatoes, or rice complement the rich garlic butter and hearty meat beautifully.