Garlic Butter Steak Bites Recipe

Closeup on a bowl with crispy steak bites over cauliflower potato mash.

5 from 1 vote

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!

Course Main Dish

Cuisine American

Keyword garlic butter steak bites

Prep Time 20

Cook Time 12

Total Time 32

Servings servings

Calories 531kcal

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.

Nutrition