Tasty Garlic Butter Steak Bites

Whenever I need something fast for dinner or a tasty appetizer to impress friends, garlic butter steak bites are what I make. Each little steak chunk sizzles away in buttery garlic goodness, all done in under twenty minutes with just one pan. It’s an easy treat that’s both fancy and flexible. You can whip it up for busy weeknights or a special gathering.

Once I tried this method, grilling seemed like way more effort than it was worth. This is my secret hack for last minute guests because no one turns down garlicky buttery steak.

Irresistible Ingredients

• Fresh parsley: Add on top for color and a bright fresh taste. Flat leaf works best since it’s less bitter.
• Fresh garlic: Chop up real garlic cloves for the boldest flavor and sweetness. Skip the jarred kind it just doesn’t match.
• Butter: Butter makes everything rich and helps the sauce look shiny. Use unsalted if you want to pick your own salt level.
• Olive oil: Go with good extra virgin for max flavor and a speedy sear.
• Salt and black pepper: Salt and lots of cracked pepper bring out the steak’s best flavors.
• Sirloin steak or ribeye or strip steak: Look for steaks that have some white fat marbling and a nice even red color—that’s the secret to super juicy bites.

Easy Step by Step

Add It All Together:

Put the steak cubes and any juices back into the pan. Swirl them around so each bit gets covered in buttery garlic sauce. Scatter parsley over the top and serve right away.

Sizzle the Steak Chunks:

Spread cubes out in the hot pan so they don’t crowd each other. Don’t touch them for a couple of minutes so the bottoms turn deep brown. Give them a flip and let them go two more minutes for a perfect pink center. Cook in batches and rest the finished steak pieces on a plate.

Prepping Steak:

Let your steak sit on the counter for half an hour so it cooks evenly. Cut it into bite sized pieces then season each chunk all over with salt and pepper.

Whip Up Garlic Butter:

Turn the heat down low, drop in butter and chopped garlic. Keep stirring for a minute or two—don’t let the garlic brown. Just get it fragrant and soft.

Heat Your Skillet:

Set a skillet on the stove and crank the heat to medium high. After a few minutes, pour in olive oil and add a little butter. You want a really hot pan so the steak browns fast outside.

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Nothing beats the crispy edges you get using a heavy cast iron skillet. The whole kitchen fills with an awesome garlic smell. My family can’t ever wait and grabs steak right from the pan. This is what cozy food is all about for me.

How to Store

Tuck any extras into a sealed container and chill in the fridge for three days max. Rewarm gently in a skillet over low so they stay juicy. Steer clear of the microwave or they’ll dry out fast.

Ingredient Swaps

If you’re feeling fancy use filet mignon instead. Ribeye and strip steak are both tasty too. Add a splash of cream when you melt the butter for even more richness. Try fresh thyme or rosemary if you want a different herbal twist instead of parsley.

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Serving Ideas

Stick toothpicks in these for a shareable snack at get togethers. Or go classic and dish them over buttery mashed potatoes, crispy veggies or fluffy rice to soak up every bit of sauce. Goes amazing with a fresh salad or sliced bread for the ultimate comfort meal.

Fun Backstory

American steakhouses first came up with steak bites, making steakhouse flavors quick to whip up at home. Garlic and butter have always been the dream team for beef, showing up in classic French sauces that make everything taste more comforting and rich.

Common Recipe Questions

→ What kind of steak should I pick for this?

Sirloin is always a solid pick since it's tender and has good taste. Ribeye and strip work really well, too, thanks to their extra fat.

→ How do I get steak cubes with a nice brown crust?

Heat your pan hot before dropping the steak in, give them space so they sear instead of steam, and let them cook where they are before flipping.

→ Can I just use store-bought minced garlic?

Freshly chopped garlic has the best flavor, but jarred minced garlic is fine if you’re short on time—just keep an eye on it so it doesn’t burn.

→ What should I serve on the side?

You can pair these bites with salads, roasted veggies, rice, or potatoes. Any of them will round things out nicely.

→ How do I keep the steak soft and not chewy?

Try not to overcook the pieces—pull them off once they’re browned outside and juicy inside, then give them a quick rest before eating.

→ Do I have to cook this in a cast iron pan?

Cast iron holds heat really well for searing, but if you don’t have one, any heavy frying pan works just fine.