Garlic Butter Steak Bites (Printable)

Tender seared sirloin cubes in garlicky butter, tossed with parsley and flaky sea salt—ready in 20 minutes.

# What You’ll Need:

→ Meats

01 - 1 pound sirloin steak, cut into 1-inch cubes

→ Seasonings

02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 0.5 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

→ For Serving

09 - Flaky sea salt
10 - Extra chopped parsley

# Directions:

01 - Pat steak cubes dry with paper towels. Combine with kosher salt, black pepper, and smoked paprika, ensuring an even coating.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon unsalted butter; when melted and foaming, add half the steak cubes in a single layer. Sear for 1-2 minutes on each side until well-browned and just cooked through. Transfer to a plate. Repeat process with remaining steak, adding a small amount of oil if necessary.
03 - Reduce heat to medium-low. Add remaining 2 tablespoons unsalted butter and minced garlic to the pan. Stir constantly for 30 seconds, allowing garlic to become fragrant without browning.
04 - Return all steak cubes to the pan. Gently toss to coat with the garlic butter mixture. Add fresh parsley and thyme leaves, stirring to combine.
05 - Transfer steak bites to a serving dish. Garnish with flaky sea salt and additional chopped parsley if desired. Serve promptly.

# Expert Suggestions:

01 -
  • The golden crust on each steak bite tastes like something out of a steakhouse, but it's easier than you think.
  • It hits all the right notes: juicy, buttery, garlicky, and ready in under 20 minutes.
02 -
  • If the steak is crowded in the pan, it will steam and turn gray instead of getting a savory crust—I learned that one the hard way.
  • Prepping all ingredients before turning on the stove saves you from a frantic garlic-burning scramble.
03 -
  • For restaurant-style sear, preheat your pan really well and don’t add the butter until the last moment to avoid burning it.
  • If you want even more flavor, brown a sprig of thyme in the butter as it melts—it infuses a subtle aroma that lingers on every bite.

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