Why Make This Recipe
Easy Garlic Butter Steak Bites are not just a meal; they are a delicious experience that brings the warmth of Grandma’s kitchen straight to your table. This simple yet flavorful dish is perfect for busy weeknights when you want something hearty and quick. In just 20 minutes, you can whip up these tender steak bites smothered in a rich garlic butter sauce that will impress your family and friends. Plus, who wouldn’t want a meal that’s ready in a flash without sacrificing taste?
How to Make Easy Garlic Butter Steak Bites
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground if you have it!)
- 1.5 lbs sirloin steak (ribeye or tri-tip also work wonderfully)
- 2 tablespoons olive oil
- 4 tablespoons butter (unsalted, just like Grandma did)
- 6 cloves garlic (minced; this is the star, so don’t be shy!)
- 1 tablespoon Worcestershire sauce (Grandma called this her "secret umami")
- 1 teaspoon fresh thyme (chopped; or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary (chopped; or 1/2 teaspoon dried)
- 1 tablespoon fresh parsley (chopped, for garnish)
Directions
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First, pull your steak from the fridge. Grandma’s number one rule, straight from her notebook: pat the steak completely dry with paper towels. Any moisture will steam the meat, and you’ll lose that beautiful crust. Cut it against the grain into 1-inch cubes.
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In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle this seasoning all over the steak cubes and toss to coat every single piece.
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Place your large cast-iron skillet over high heat and add the olive oil. You want that pan smoking hot! Carefully add the seasoned steak bites in a single layer. Please, don’t overcrowd them, or they’ll boil! (Work in batches if you need to). This is the secret to that restaurant-quality crust. Let them cook, without moving, for 2 minutes.
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Using your tongs, flip each piece individually and sear the other side for another 1-2 minutes. This will give you a perfect, juicy medium-rare. Once they’re seared to golden perfection, remove them from the skillet and set them aside on a plate.
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Turn the heat down to medium. In that same skillet (don’t you dare wipe it out!), melt the butter. Add the minced garlic and cook for just 30 seconds until it smells absolutely incredible. Grandma always warned me, "Don’t let that garlic burn, Jazzy, or it’ll turn bitter!" Scrape up any of those delicious browned bits from the bottom of the pan.
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Stir in the Worcestershire sauce, fresh thyme, and fresh rosemary. Let them sizzle for 30 seconds to release all their flavor into the butter. Now, return the seared steak bites (and any juices that collected on the plate) back to the skillet.
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Toss everything together for 1 minute just to coat every piece of steak in that glorious sauce and warm it through. Don’t cook it any longer! Pull it from the heat, garnish with fresh parsley, and serve it right away while it’s hot and sizzling.
How to Serve Easy Garlic Butter Steak Bites
These steak bites are best served hot. Pair them with a simple green salad, fluffy mashed potatoes, or even some crusty bread to soak up all that delicious garlic butter sauce. They also make a fantastic filling for a steak sandwich or a topping for a baked potato!
How to Store Easy Garlic Butter Steak Bites
If you have leftovers (though we doubt you will!), let the steak bites cool to room temperature, then transfer them to an airtight container. They can be stored in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat until hot.
Tips to Make Easy Garlic Butter Steak Bites
- Always pat the steak dry to get that perfect sear.
- Don’t overcrowd the pan! It’s key for achieving a nice crust.
- Feel free to adjust the seasoning according to your taste.
- Serve immediately for the best flavor and texture.
Variations
You can customize this recipe by adding your favorite herbs like oregano or basil. For a bit of heat, consider tossing in some red pepper flakes. You could also use different cuts of steak according to your preference and budget.
FAQs
1. Can I use a different type of steak?
Yes! Ribeye or tri-tip also work wonderfully. Choose a cut you enjoy.
2. What can I serve with steak bites?
They are delicious on their own, but you can serve them with sides like mashed potatoes, rice, or a salad.
3. Can I freeze the steak bites?
While it’s best enjoyed fresh, you can freeze the cooked steak bites. Just let them cool, then store them in an airtight container for up to 3 months. Reheat them gently to preserve the flavor.
Easy Garlic Butter Steak Bites
Ingredients
Steak and Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 lbs sirloin steak
Cooking Fat and Garlic
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce
Fresh Herbs
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon fresh rosemary (chopped)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
Preparation
- Pat the steak completely dry with paper towels to avoid steaming.
- Cut the steak against the grain into 1-inch cubes.
- In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Coat the steak cubes evenly with the seasoning.
Cooking
- Heat a large cast-iron skillet over high heat and add the olive oil.
- Add the seasoned steak bites in a single layer and sear for 2 minutes without moving them.
- Flip each piece and sear for an additional 1-2 minutes until golden brown.
- Remove the steak from the skillet and set aside.
- Lower heat to medium and melt the butter in the same skillet. Add minced garlic and cook for 30 seconds.
- Stir in Worcestershire sauce, thyme, and rosemary, and sizzle for 30 seconds.
- Return seared steak bites and any collected juices back to the skillet, tossing to coat with the sauce for 1 minute.
- Pull from heat, garnish with parsley, and serve immediately.
