Garlic Butter Steak Bites (Printable)
Tender seared sirloin cubes glazed in garlic butter with parsley and a hint of thyme - ready in 20 minutes.
# What You 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
# How To Make It:
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 -
- Even quick cooks will feel like kitchen pros when the garlic butter sauce comes together in minutes.
- The steak bites deliver restaurant-worthy flavor without fuss or fancy ingredients.
02 -
- If you don’t dry the steak well enough, you’ll end up steaming instead of searing and miss that crave-worthy crust.
- Adding the garlic too soon on high heat will burn it—wait until you’ve turned the heat way down.
03 -
- Letting the steak come all the way to room temperature before searing makes it juicier and cooks it more evenly.
- Use a cast-iron skillet if you have one—the crust is unbeatable.