Skillet Seared Steak Bites (Print Version)

Juicy steak bites cooked in garlic butter, ready in 20 minutes for a flavorful dinner.

# What You'll 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)

# Directions:

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

# Expert Tips:

01 -
  • Ready in under 20 minutes, which feels like cheating when the flavor is this bold.
  • The garlic butter clings to every bite and makes everything taste richer without any complicated technique.
  • Perfect for serving over rice, with bread, or just straight from the skillet with toothpicks.
02 -
  • Don't skip drying the steak, I learned this the hard way when my first batch steamed instead of seared and turned gray.
  • Work in batches if your skillet isn't big enough, overcrowding drops the temperature and you lose that crust.
  • Watch the garlic closely once it hits the butter, it goes from perfect to burnt in seconds and there's no coming back from bitter garlic.
03 -
  • Let the steak sit at room temperature for 15 minutes before cooking so it sears evenly instead of staying cold in the center.
  • If you want a little extra depth, deglaze the pan with a splash of red wine or beef broth before adding the butter.
  • Save any leftover garlic butter in the fridge and use it to finish pasta, spread on toast, or toss with roasted potatoes.
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