Garlic Butter Steak Bites (Printable Version)
Quick pan-seared sirloin cubes glazed in garlic butter and herbs; great for a low-carb main or appetizer.
# 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, to finish
10 - Chopped fresh parsley, for garnish
# Directions:
01 - Pat steak cubes dry with paper towels. Sprinkle evenly with kosher salt, black pepper, and smoked paprika. Toss to coat all sides.
02 - Heat a large skillet or cast-iron pan on high. Add 1 tablespoon of unsalted butter; once foaming, arrange half the steak cubes in a single layer. Sear each side for 1 to 2 minutes until browned and medium-rare. Transfer cooked steak to a plate. Repeat with remaining steak, adding a splash of oil if needed.
03 - Reduce heat to medium-low. Add remaining 2 tablespoons butter and minced garlic to the pan. Stir for 30 seconds until aromatic but not browned.
04 - Return all seared steak bites to the pan. Toss gently to coat with the garlic butter. Add chopped parsley and thyme, mixing until well distributed.
05 - Transfer steak bites to a platter. Garnish with flaky sea salt and extra parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- A garlicky sauce clings to every steak cube—truly irresistible when scooped straight from the pan.
- It’s my favorite 'fancy without the fuss' dinner that doubles as the perfect party bite, ready in minutes.
02 -
- Overcrowding the pan will leave you with gray, steamed beef instead of beautifully seared bites—I learned this only after a few soggy attempts.
- Searing in true batches (even if it takes a tad longer) is the real secret to developing that irresistible crust, so don’t rush this step.
03 -
- Always let your steak warm up a bit before cooking; cold cubes won’t brown as well.
- For perfectly juicy bites, stop cooking just as the pieces turn medium-rare inside—you can always return them to the heat but can’t undo overcooking.