Garlic Butter Steak Bites (Print Version)
Juicy sirloin cubes seared and coated in garlicky butter with parsley, ready in 20 minutes.
# What You'll Need:
→ Meats
01 - 1 pound 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
→ For Serving
09 - Flaky sea salt
10 - Extra chopped parsley
# Step-by-Step Guide:
01 - Pat steak cubes dry with paper towels. Evenly season with kosher salt, freshly ground black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon of unsalted butter. Once melted and foaming, arrange half the steak cubes in a single layer. Sear for 1 to 2 minutes per side until browned and just cooked through. Transfer to a plate and repeat with remaining steak, adding a small amount of oil if necessary.
03 - Reduce heat to medium-low. Add remaining 2 tablespoons unsalted butter to the pan along with minced garlic. Stir continuously for about 30 seconds until garlic is aromatic.
04 - Return all steak bites to the pan. Toss gently to coat in garlic butter mixture. Stir in chopped fresh parsley and thyme leaves.
05 - Transfer steak bites to a serving dish. Garnish with flaky sea salt and additional parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- When you're hungry but want something jaw-droppingly good in twenty minutes, this is the answer you secretly hope for.
- The buttery garlic sauce hugs every steak cube, turning even a busy weeknight into something a little bit special.
02 -
- If you let the steak bite pieces crowd together in the pan, they'll steam instead of sear and lose that beautiful crust.
- Mixing the garlic in too early will brown (or burn) it, leading to bitterness, but adding it at the end keeps the flavor sweet and punchy.
03 -
- Don’t touch or flip the steak too soon—patience gets you that legendary crust.
- Use a spacious pan (cast iron if you have it) so every cube can spread out and sizzle just right.