Pin It I was supposed to bring a fancy appetizer to a holiday party, but I'd completely lost track of time. With twenty minutes on the clock, I grabbed the only steak I had in the fridge, cubed it up, and threw it into my hottest skillet with butter and garlic. When I walked in with those glistening, caramelized bites on a platter, they vanished before I even set my coat down. Nobody believed me when I said it took less time than ordering takeout.
The first time I made these for my neighbor, she was having one of those weeks where even microwaving leftovers felt like too much effort. I showed up with a warm bowl of steak bites, and we sat on her porch eating them straight out of the dish with toothpicks. She told me later that it reminded her why she loved cooking in the first place, that something so simple could feel like a celebration.
Ingredients
- Sirloin steak, cut into 1-inch cubes: Sirloin is lean but still tender when seared fast and hot, and cutting it into cubes means more caramelized surface area in every bite.
- Kosher salt and black pepper: These are your foundation, and using kosher salt helps you season evenly without over-salting since the flakes are larger and easier to control.
- Smoked paprika: This is optional, but it adds a faint smoky warmth that makes people think you did something secret and special.
- Vegetable or canola oil: High smoke point oils let you crank the heat without burning, which is exactly what you need for a proper sear.
- Unsalted butter: Once the steak is done, butter becomes the silky base for garlic and herbs to cling to every piece.
- Garlic cloves, minced: Fresh garlic blooms in hot butter and perfumes the whole dish, but watch it closely because it turns bitter fast.
- Fresh parsley and thyme: Parsley brightens the richness, and thyme adds an earthy note that feels almost fancy without any extra effort.
- Red pepper flakes: Just a pinch gives a gentle kick that wakes up your taste buds without overwhelming the garlic butter.
Instructions
- Season the steak:
- Pat each cube completely dry with paper towels so the moisture does not steam the meat when it hits the pan. Toss the cubes with salt, pepper, and smoked paprika until every surface is lightly coated.
- Heat the skillet:
- Set a large, heavy skillet over high heat and add the oil, letting it shimmer and just barely start to smoke. This intense heat is what creates that dark, caramelized crust.
- Sear the steak bites:
- Lay the cubes in a single layer with space between each piece, working in batches if your pan is not big enough. Sear for one to two minutes per side, turning with tongs to brown all sides, then transfer to a plate and tent loosely with foil.
- Make the garlic butter:
- Lower the heat to medium-low and add the butter to the same skillet, scraping up any browned bits from the bottom. Stir in the minced garlic and cook for thirty to sixty seconds until fragrant, stirring constantly so it does not burn.
- Toss and finish:
- Return the steak bites to the pan and toss them in the garlic butter until every piece is glossy. Sprinkle in the parsley, thyme, and red pepper flakes, toss one more time, and serve immediately with extra butter spooned over the top.
Pin It My dad is not usually impressed by anything that takes less than an hour to cook, but the night I made these for him, he asked if I had been secretly taking culinary classes. I told him the truth, that it was just steak, butter, and heat, and he shook his head and said sometimes the simplest things are the hardest to get right. That stuck with me.
Choosing Your Steak
Sirloin is my go-to because it is affordable and reliably tender, but if you want something richer, ribeye or New York strip will give you more marbling and a buttery texture. I have also used flank steak in a pinch, and as long as you slice it against the grain and do not overcook it, the bites still come out juicy. Whatever you choose, just make sure the cubes are roughly the same size so they cook evenly.
Serving Suggestions
These steak bites are perfect over a pile of creamy mashed potatoes or fluffy white rice that soaks up all the garlic butter. I have also served them with crusty bread for dipping, roasted vegetables on the side, or even on top of a simple green salad for something lighter. One time I skewered them with cherry tomatoes and called it appetizers, and they disappeared faster than anything else on the table.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and I have found the best way to reheat them is in a skillet over medium heat with a little extra butter. The microwave works in a pinch, but the texture is never quite as good. If you are planning to make these ahead, you can sear the steak and prepare the garlic butter separately, then toss them together right before serving so nothing gets rubbery.
- Squeeze a little fresh lemon juice over the finished bites for a bright, tangy contrast to the richness.
- Try swapping the thyme for rosemary or adding a splash of balsamic vinegar at the end for a different flavor twist.
- If you are dairy-free, use olive oil in place of butter and the bites will still taste incredible with garlic and herbs.
Pin It There is something quietly satisfying about pulling off a dish this good with so little fuss. Every time I make these, I am reminded that you do not need hours or a long ingredient list to create something people remember.
Recipe Questions & Answers
- → What cut of steak works best for steak bites?
Sirloin is ideal for tender, flavorful bites, but ribeye or NY strip can be used for richer taste and marbling.
- → How do I achieve a perfect sear on the steak cubes?
Use a hot skillet with oil, avoid overcrowding the pan, and sear cubes 1–2 minutes per side until deeply caramelized.
- → Can I make this dish dairy-free?
Yes, substitute the butter with olive oil for a dairy-free, yet still flavorful, finish.
- → What sides pair well with seared steak bites?
Crusty bread, mashed potatoes, or steamed rice complement the rich garlic butter and tender steak nicely.
- → How can I add extra flavor to this dish?
Finish with a squeeze of fresh lemon juice or include smoked paprika and red pepper flakes for subtle heat.