Garlic Butter Steak Bites (Printable Version)
Seared sirloin cubes tossed in garlic butter with parsley and 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, finely chopped
08 - 1 teaspoon fresh thyme leaves (optional)
→ For Serving
09 - Flaky sea salt (optional)
10 - Extra chopped parsley (optional)
# How-To:
01 - Pat the steak cubes dry with paper towels. Season all sides evenly 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 butter. Once melted and foaming, add half of the steak cubes in a single layer. Sear for 1 to 2 minutes per side until well 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 the remaining 2 tablespoons of butter and minced garlic to the pan. Stir continuously for 30 seconds, letting the garlic become fragrant without browning.
04 - Return all seared steak bites to the skillet. Toss gently to coat thoroughly with the garlic butter. Stir in chopped parsley and fresh thyme leaves if using.
05 - Plate the steak bites immediately. Garnish with flaky sea salt and extra parsley, if desired. Serve hot.
# Expert Tips:
01 -
- No need for fancy cuts or techniques to get steakhouse flavor at home.
- The garlicky butter sauce doubles as the ultimate excuse to tear through a loaf of bread.
02 -
- If you try to fit too many steak cubes in the pan at once, you’ll end up steaming them—never worth the shortcut.
- Piling on the garlic too soon will burn it; I learned to add it only after searing the steak.
03 -
- Steak cubes at room temperature sear and brown better than cold ones from the fridge.
- Pull the pan off the heat just as the steak is perfect—carryover cooking makes a difference.