Garlic Butter Steak Bites Recipe
Garlic Butter Steak Bites come out sizzling, tender, and loaded with rich, buttery flavor that clings to every crisp edge. They’re quick enough for a weeknight but special enough to feel like a little steakhouse moment at home!
Best Steak Bites
Even though chicken shows up on our table more than anything else, a good steak will always be my favorite. It just feels a little more special – and that’s exactly the vibe these garlic butter steak bites bring.
We grill our steaks most of the time, but honestly, a good pan‑sear holds its own. It delivers that same gorgeous crust and juicy center – no charcoal, no fuss, just great steak. The steak is already pretty fantastic, but serving these buttery bites over a creamy cauli‑potato mash takes it over the top – trust me!
Why This Recipe Works:
- Quick and simple. Dinner comes together without any fuss, making it the kind of recipe you can pull together even on a busy night without losing any of the fun.
- Perfect for beef lovers. A total win for beef lovers like us, delivering those tender, caramelized bites that feel indulgent in the best way.
- Full of flavor. Packed with flavor from the garlicky butter that melts into every crisp edge and makes each bite ridiculously good.
- Restaurant quality dinner. Gives you that restaurant‑quality feel at home, the kind of dish that makes everyone at the table think you went all out even though it was pretty easy.
What You’ll Need:
- steak – We use sirloin, but you could also use ribeye, hanger steak, or even filet mignon.
- kosher salt and freshly ground black pepper to taste
- olive oil
- unsalted butter
- Worcestershire sauce
We love serving this over our Cauliflower Potato Mash, but you could also serve over Creamy Mushroom Risotto or Instant Pot Garlic Mashed Potatoes.
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How to make Steak Bites:
Step 1
Prep steak. Use a sharp knife to remove excess fat and then cut the steak into approximately 1-inch pieces. Pat them dry with paper towel and then sprinkle with salt and pepper (to taste) on all sides.
Let the steak sit for 15-20 minutes to take the chill off if it’s coming straight from the fridge – it sears so much better when it’s not ice‑cold.
Step 2
Heat skillet and add steak. Heat a large cast iron skillet over medium-high heat, add olive oil, and let it get HOT. Add the steak bites in a single layer, leaving some space between them. You will need to do this in batches.
Step 3
Sear steak. Without moving the steak bites, sear them for 1-2 minutes. Use a spatula to flip them over, then sear until they are well browned – about 1-2 additional minutes, or done to your liking. Transfer the steak bites to a clean dish and continue with the second batch.
You may want to use a splatter guard (or aluminum foil) while searing the steak because your stove is going to get messy. This will help but be prepared for some clean-up afterward!
Step 4
Make garlic butter. Turn the heat down to medium-low and wait a few minutes for the pan to cool slightly. This prevents the garlic from burning – which is very important (speaking from experience). Add the butter, let melt, and then add the chopped garlic to the pan.
Sauté the garlic for about two minutes, stirring constantly to pull up all those browned bits from the bottom of the pan. Add the Worcestershire and let it bubble for about 30 seconds so it absorbs right into the butter.
Step 5
Transfer steak back to the pan. Add the steak bites back to the pan and toss to coat them evenly with the garlic butter. Simmer for a minute and then remove pan from the heat. Let rest for a few minutes.
Step 6
Serve. Serve steak bites over cauliflower potato mash (or another type of mashed potato). Top with chopped cilantro or your favorite herb.
Recipe Tips:
- Pat the steak dry before seasoning so you get that deep, golden sear instead of steam.
- Cut the pieces evenly so they cook at the same pace and stay tender.
- Work in batches – crowding the pan keeps the steak from browning properly.
- Let the butter melt in after the steak is done so the garlic doesn’t scorch.
- Add a splash of lemon juice or Worcestershire at the end if you want a little brightness.
- Use a cast‑iron skillet if you have one; it holds heat beautifully and gives the best crust.
- Don’t skip resting the steak bites for a minute – it helps keep the juices where they belong.
Recipe FAQs:
Use a quick, high‑heat sear and avoid overcooking. Pull them off the heat as soon as they’re browned so they stay juicy.
Sirloin is the go‑to because it stays tender and cooks evenly, but ribeye, flat iron, or even filet work beautifully too.
They’re best fresh, but you can prep the steak by cutting it into cubes and seasoning it a few hours in advance.
Make sure the pan is really hot, don’t overcrowd it, and pat the steak dry before cooking so it browns instead of steaming.
After searing the steak, turn the heat WAY down and wait a few minutes before adding the butter and garlic.
Other Delicious Steak Recipes:
Try one of our other favorite steak recipes!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Garlic Butter Steak Bites Recipe
Ingredients
- 2 pounds sirloin steak – after removing excess fat
- kosher salt and freshly ground black pepper – to taste
- 2 Tablespoons olive oil
- 6 Tablespoons unsalted butter
- 5-6 cloves garlic – minced
- 2 Tablespoons Worcestershire sauce
Instructions
- Prep steak. Use a sharp knife to remove excess fat and then cut the steak into approximately 1-inch pieces. Pat them dry with paper towel and then sprinkle with salt and pepper (to taste) on all sides. Let the steak sit for 15-20 minutes to take the chill off if it’s coming straight from the fridge – it sears so much better when it’s not ice‑cold.2 pounds sirloin steak, kosher salt and freshly ground black pepper
- Heat skillet and add steak. Heat a large cast iron skillet over medium-high heat, add olive oil, and let it get HOT. Add the steak bites in a single layer, leaving some space between them. You will need to do this in batches.2 Tablespoons olive oil
- Sear steak. Without moving the steak bites, sear them for 1-2 minutes. Use a spatula to flip them over, then sear until they are well browned – about 1-2 additional minutes, or done to your liking. Transfer the steak bites to a clean dish and continue with the second batch.You may want to use a splatter guard (or aluminum foil) while searing the steak because your stove is going to get messy. This will help but be prepared for some clean-up afterward!
- Make garlic butter. Turn the heat down to medium-low and wait a few minutes for the pan to cool slightly. This prevents the garlic from burning – which is very important (speaking from experience). Add the butter, let melt, and then add the chopped garlic to the pan.Sauté the garlic for about two minutes, stirring constantly to pull up all those browned bits from the bottom of the pan. Add the Worcestershire and let it bubble for about 30 seconds so it absorbs right into the butter.6 Tablespoons unsalted butter, 5-6 cloves garlic, 2 Tablespoons Worcestershire sauce
- Transfer steak back to the pan. Add the steak bites back to the pan and toss to coat them evenly with the garlic butter. Simmer for a minute and then remove pan from the heat. Let rest for a few minutes.
- Serve. Serve steak bites over cauliflower potato mash (or another type of mashed potato) plus some roasted veggies. Top with chopped cilantro or your favorite herb.
Notes
- Sirloin is the go‑to because it stays tender and cooks evenly, but ribeye, flat iron, or even filet work beautifully too.
- These are best fresh, but you can prep the steak by cutting it into cubes and seasoning it a few hours in advance.
- Store leftover steak bites in an airtight container for 3-4 days.
These were perfect and tender!
Thank you!