Name: Easy Garlic Butter Steak Bites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1.5 lb sirloin steak (trimmed and cut into 1 inch cubes); 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 0.5 tsp garlic powder (optional); 1 tbsp olive oil; 4 tbsp unsalted butter; 4 clove garlic (minced); 2 tbsp fresh parsley (chopped); 0.25 tsp red pepper flakes (optional)

Garlic butter steak bites are the weeknight hero I reach for when my brain is fried and the people in my house are circling the kitchen like tiny sharks. It’s just quick-seared cubes of steak tossed in a glossy garlic butter with a little Worcestershire and a lemony finish. Big steakhouse energy, minimal effort, and the whole thing goes down in 15 minutes. Crisp edges, juicy centers—like steak tips you’d fight over at a bar, but in your socks.

My husband calls these “meat croutons,” which… accurate. The kids dunk them in everything (ketchup, ranch, suspiciously orange sauce I don’t ask questions about) and I steal them straight out of the pan like a raccoon. This recipe happened because I forgot to thaw chicken and all we had was a slightly bougie sirloin. I hacked it into bite-sized pieces, hit them with high heat, and boom—instant family favorite. Now it’s on repeat whenever I want to look like I tried hard when I definitely didn’t.

Why You’ll Love This Easy Garlic Butter Steak Bites

– Fast-fast: dinner in 15 minutes, even if you move like a sleepy sloth.
– Sear city: crispy, salty edges with juicy middles—like mini steaks you don’t have to babysit.
– One pan, no drama: fewer dishes, more butter. Always the right ratio.
– Flexible: sirloin, strip, or ribeye—use what you’ve got. Works with frozen-thawed steak too.
– Kids eat it, grown-ups brag about it: it’s the sweet spot.

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How to Make It

Here’s the gist: take about 1 to 1.25 pounds of steak (sirloin, strip, or ribeye), pat it very dry, and chop into bite-size cubes—like 1-inch-ish. Toss with 1.5 teaspoons kosher salt, 1 teaspoon black pepper, and a little paprika if you want color. Get a big skillet ripping hot—cast iron if you’ve got it. Film the pan with 1 tablespoon oil and cook the steak in two batches so it actually sears, about 1–2 minutes per side. Pull the pieces out when they’re browned and still pink in the middle.

Drop the heat to medium-low and add 2 tablespoons butter. When it foams, toss in 3–4 minced garlic cloves and a pinch of red pepper flakes. Swirl for like 20 seconds—don’t burn the garlic; we’re not making regret. Splash in 1 teaspoon Worcestershire (or a drizzle of soy) to deepen the flavor. Add the steak back, toss to coat, and finish with a squeeze of lemon and a shower of chopped parsley. That’s it. Pile over mashed potatoes or toothpick them like a party snack. Serves 3–4, depending on how hangry people are.

✔Ingredient Notes

– Steak (sirloin, strip, or ribeye): Sirloin is lean and dependable; strip has good chew; ribeye is meltier but splattery. Whatever you use, cut even chunks so everything cooks at the same pace.
– Butter: The sauce. Salted or unsalted—just taste at the end. If the pan is super hot, pull it off the heat before the butter goes in so it doesn’t scorch.
– Garlic: Fresh is king. Jarred can taste a little weird here and burns faster. If you burn it, toss and start over—bitter town.
– Oil: High-heat oil (avocado, canola) helps the sear. Save olive oil for the end if you want a drizzle.
– Worcestershire (or soy): Adds that savory depth. If you skip it, the butter will still sing, just a little less bass.
– Red pepper flakes: Just a pinch for warmth. Skip if feeding spice-averse toddlers or me on a delicate day.
– Lemon + parsley: Bright finish that wakes up the richness. Lemon zest works if you’re out of juice.

✔Recipe Steps

1. Pat steak dry and cut into 1-inch cubes; season with salt, pepper, and optional paprika.
2. Heat a large skillet over high until very hot; add 1 tablespoon oil.
3. Sear steak in two batches, 1–2 minutes per side, until browned with a rosy center; transfer to a plate.
4. Lower heat to medium-low; add 2 tablespoons butter, then garlic and red pepper flakes; cook 20–30 seconds.
5. Add Worcestershire; return steak (and juices) to the pan and toss to coat 30–60 seconds.
6. Kill the heat; finish with lemon juice and parsley. Taste and adjust salt.

What to Serve It With

– Creamy mashed potatoes or garlicky rice.
– Roasted asparagus, green beans, or a pile of buttered corn.
– A crisp salad with a tangy vinaigrette to cut the richness.
– Crusty bread to swipe up the garlicky puddles (mandatory, honestly).

✔Tips & Mistakes

– Dry the steak like you mean it. Moisture = steam = sad sear.
– Don’t crowd the pan. If pieces touch, they sweat. Give them personal space.
– High heat first, then lower for butter. Butter burns fast on blazing heat.
– Pull early; carryover cooking is real. Medium-rare looks slightly under in the pan.
– Slice size matters. Tiny cubes overcook in seconds; keep them around 1 inch.

✔Storage Tips

Fridge: Pop leftovers in an airtight container for 3–4 days. Reheat quickly in a hot skillet with a smidge of butter so they don’t overcook. Microwave works in 20–30 second bursts, but they’ll go more medium-well—still tasty. Cold from the fridge? Kinda great on a salad. Breakfast move: chop and fold into scrambled eggs with leftover garlic butter. Zero shame.

✔Variations and Substitutions

– Swap Worcestershire with soy sauce or tamari (gluten-free). Adds a salty-savory vibe.
– Stir in a spoon of Dijon at the end for a steakhouse-y sauce moment.
– Add mushrooms after the first batch of steak; sauté, then do the butter/garlic routine.
– Finish with rosemary or thyme instead of parsley for cozy fall energy.
– No lemon? A splash of red wine vinegar or a sprinkle of lemon zest works.
– Dairy-free: use ghee (if that’s okay) or a good vegan butter; still delicious.
– Sweet heat: tiny drizzle of honey with the butter + red pepper flakes for a sticky glaze.

Frequently Asked Questions

Can I use a different cut of steak besides sirloin?

Yep. Strip and ribeye are awesome, even flat iron works. Just keep the pieces the same size and adjust cook time—fattier cuts brown faster and stay juicier.

Do I need a cast iron pan for the sear?

Cast iron is great, but any heavy skillet that gets hot-hot will do. Stainless works. Nonstick can do it in a pinch—just don’t crank it to the sun or the coating gets mad.

How do I keep the garlic from burning?

Lower the heat before adding it and give it only 20–30 seconds in butter. If it turns dark or smells bitter, start the butter/garlic step over. It’s worth it, promise.

Can I make these gluten-free?

Totally. Use tamari or coconut aminos instead of Worcestershire/soy (or grab a gluten-free Worcestershire). Everything else is naturally GF if your spices are clean.

What size should I cut the steak?

About 1-inch cubes. Smaller goes from perfect to overdone in a blink; bigger needs a little longer and can gray out before it browns if your pan isn’t hot enough.

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