Garlic Butter Steak Bites
Garlic butter steak bites give you everything you love about a steak dinner in a fraction of the time. Cutting sirloin into cubes means more browned edges and a cook time of just a few minutes, and the garlic butter goes in at the end, once the heat is down, so it coats the beef without burning.
Published
- Prep Time
- 10 mins
- Cook Time
- 10 mins
- Total Time
- 20 mins
- Servings
- 4 servings
How do you make Garlic Butter Steak Bites?
Cut 700 g sirloin into 2.5 cm (1 inch) cubes, pat dry and season with salt and pepper. Sear in a very hot oiled skillet in two batches for 3-4 minutes, turning once, until browned and 63°C (145°F) for medium-rare. Lower the heat, melt 3 tbsp butter with 5 cloves minced garlic and thyme, return the steak and toss for 30 seconds.
- Total time
- 20 mins
- Calories
- 390 per serving
- Protein
- 38 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-searing
Ingredients
Equipment
Large cast-iron or heavy stainless steel skillet · Tongs · Instant-read thermometer
Quick Directions
Prepare the steak
Pat the steak cubes very dry with paper towels, then toss them with the salt and pepper.
Heat the pan
Heat a large cast-iron or heavy skillet over high heat for 2-3 minutes until very hot.
Sear in batches
Add half the steak in a single layer with space between the pieces.
Make the garlic butter
Turn the heat down to medium-low and let the pan cool for 30 seconds.
Toss and serve
Return the steak and any juices to the pan and toss for 30 seconds to coat everything in the garlic butter.
Step-by-Step Instructions
Follow these detailed steps to make the perfect garlic butter steak bites.
Prepare the steak
Pat the steak cubes very dry with paper towels, then toss them with the salt and pepper. Dry meat browns quickly; wet meat steams and turns grey.
Heat the pan
Heat a large cast-iron or heavy skillet over high heat for 2-3 minutes until very hot. Add the oil and swirl to coat the pan.
Sear in batches
Add half the steak in a single layer with space between the pieces. Leave it alone for 1-2 minutes until a deep brown crust forms, then turn the pieces and cook for 1-2 minutes more. For medium-rare the centre should reach 63°C (145°F); for medium, 71°C (160°F). Move the steak to a plate and repeat with the rest.
Make the garlic butter
Turn the heat down to medium-low and let the pan cool for 30 seconds. Add the butter, garlic, thyme and red pepper flakes, if using, and stir for 30-60 seconds until the butter foams and the garlic is fragrant but not brown.
Toss and serve
Return the steak and any juices to the pan and toss for 30 seconds to coat everything in the garlic butter. Sprinkle with parsley and serve straight away with roasted or steamed vegetables, mashed potatoes or rice.
Recipe Tips
- Do not crowd the pan. Too many pieces at once drop the temperature, and the steak steams instead of searing. Two batches take only a few extra minutes.
- Cut the cubes the same size so they all finish cooking together. Pieces smaller than 2.5 cm overcook before they brown.
- Let the pan cool slightly before adding the butter and garlic. Butter added to a smoking hot pan burns, and garlic turns bitter in seconds.
Variations
- Add 225 g sliced mushrooms to the pan after the steak comes out and cook for 5 minutes before the garlic butter.
- Use ribeye or strip loin for richer, more marbled steak bites, cooking them for the same time.
- Finish with 1 tbsp lemon juice or a splash of balsamic vinegar for a little brightness.
Nutrition (per serving)
| Calories | 390 |
|---|---|
| Protein | 38 g |
| Carbs | 1.5 g |
| Fat | 26 g |
| Saturated fat | 11 g |
| Fibre | 0.2 g |
| Sugar | 0.1 g |
| Sodium | 535 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze cooked steak bites for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a skillet over medium-low heat with a small knob of butter for 2-3 minutes, just until hot to 74°C (165°F). Reheated steak will be more well done.
Garlic Butter Steak Bites FAQs
What is the best cut of beef for steak bites?
Top sirloin is the best value: tender, lean and full of flavour. Ribeye, strip loin and tenderloin also work well. Avoid stewing beef or chuck, which needs long, slow cooking to become tender.
How long do you cook steak bites?
In a very hot skillet, 2.5 cm (1 inch) steak bites take 3-4 minutes in total for medium-rare, 63°C (145°F), and 4-5 minutes for medium, 71°C (160°F). Sear them in batches so each piece browns.
Why are steak bites sometimes chewy?
Chewy steak bites usually come from a tough cut, such as stewing beef, or from overcooking. Choose sirloin, ribeye or strip, cook the cubes quickly over high heat and take them out of the pan as soon as they reach your preferred doneness.
How do you keep steak bites from turning grey?
Pat the meat dry, heat the pan until it is very hot before adding oil, and cook in batches with space between the pieces. Crowding the pan or adding wet meat makes the beef steam and turn grey instead of browning.
What do you serve with garlic butter steak bites?
Serve them with roasted broccoli, green beans or asparagus, mashed or roasted potatoes, rice or a green salad. They also work on toothpicks as an appetizer.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
