Garlic Butter Steak Bites (Printable)

Juicy sirloin cubes seared and coated in garlicky butter with parsley, 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, chopped
08 - 1 teaspoon fresh thyme leaves (optional)

→ For Serving

09 - Flaky sea salt (optional)
10 - Extra chopped parsley (optional)

# How-To Steps:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon unsalted butter; when melted and foaming, arrange 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 the remaining steak, adding a small amount of oil if necessary.
03 - Reduce heat to medium-low. Add the remaining 2 tablespoons unsalted butter and minced garlic to the pan. Stir constantly for 30 seconds until aromatic.
04 - Return all seared steak bites to the pan. Gently toss to ensure each piece is coated in garlic butter. Fold in fresh parsley and thyme if using.
05 - Serve immediately, garnished with flaky sea salt and additional chopped parsley if desired.

# Helpful Tips:

01 -
  • When you're hungry but want something jaw-droppingly good in twenty minutes, this is the answer you secretly hope for.
  • The buttery garlic sauce hugs every steak cube, turning even a busy weeknight into something a little bit special.
02 -
  • If you let the steak bite pieces crowd together in the pan, they'll steam instead of sear and lose that beautiful crust.
  • Mixing the garlic in too early will brown (or burn) it, leading to bitterness, but adding it at the end keeps the flavor sweet and punchy.
03 -
  • Don’t touch or flip the steak too soon—patience gets you that legendary crust.
  • Use a spacious pan (cast iron if you have it) so every cube can spread out and sizzle just right.

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