Garlic Butter Steak Bites - Spend With Pennies

This will be your new go-to steak recipe. Small, juicy cubes of steak are seared for a crisp crust, then tossed in warm garlic butter and fresh herbs for big flavor with simple ingredients.

Garlic Butter steak bites on a serving plate with dip

Flavor: Searing over high heat gives these steak bites a golden, caramelized crust, while finishing with garlic herb butter makes every bite rich and flavorful.
Skill Level: This is a beginner-friendly method that gives you steakhouse results.
Recommended Tools: A large, heavy skillet gives the steak the best crust and helps prevent overcrowding.
Technique: Cooking steak over high heat in an uncrowded pan and leaving it undisturbed is the key to browning the meat instead of steaming it.

Sirloin steak, rosemary, garlic, butter, parsley, oil, and salt and pepper with labels to make Garlic Butter Steak Bites

Choose the Best Ingredients

Steak: I usually use sirloin, sirloin strip, or ribeye. If using tougher cuts, you can tenderize them by lightly pounding with a meat mallet before cutting into bites.
Seasonings: Keep it simple with salt and black pepper or swap in a steak spice. The rosemary adds a bright aroma and earthy flavor that works especially well in this recipe.
Sauce: Once the steak is cooked, melt the butter and add the garlic for just a minute so it stays sweet and savory, not bitter.

Variations

Swap rosemary with thyme or some Italian seasoning for a warmer flavor. A pinch of red pepper flakes will add a mild kick without overpowering the dish.
Add a splash of Worcestershire sauce, soy sauce, or tamari at the end for deeper savory notes.

Raw steak in a bowl with spices for steak bites

butter and garlic in a frying pan for steak bites

How to Make Garlic Butter Steak Bites

Cut, dry, and toss steak with seasonings (full recipe below).
Sear the steak, then remove it from the pan.
Melt the butter with garlic and return the steak to coat.
Serve immediately.

Pat the steak pieces fully dry before searing to help them brown.
Heat the skillet before adding oil for the best crust.
Be patient and cook in batches instead of crowding the pan so the meat sears properly.
Stop cooking when the centers are just pink, as the steak bites will continue to cook in the warm butter.
Reduce the heat before adding the garlic so that it doesn’t burn.

Love Your Leftovers

Store steak bites in an airtight container for up to 4 days. Reheat briefly in a skillet over medium heat with a little butter. Take care not to re-cook the meat, just warm it through gently.

Easy Sides to Serve with Steak Bites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Cut steak into bite-sized pieces. Toss with salt, pepper, and fresh rosemary.
Preheat a large skillet over medium-high heat. Add vegetable oil.
Add steak in a single layer and cook 2 to 3 minutes without stirring to get a crust on one side. Stir and cook 1 minute more. Do not overcook.
Remove from heat and place on a plate. Reduce heat to medium.
Add butter and garlic, cook 1 minute until fragrant. Add steak and parsley. Toss to combine.
Remove from the pan immediately, season with salt if desired and serve warm.

Dab raw steak bites dry with a paper towel so that steak sears in the pan well.
Cook steak bites in batches if needed. If the pan is overcrowded, you won’t get a good crust.
Vegetable oil is used in place of olive oil as it has a higher smoke point.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Beef, Party Food, Snack

Cuisine American

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