Skillet-Seared Steak Bites (Printable)

Juicy steak cubes seared and tossed in a savory garlic butter sauce, ideal for easy weeknight meals.

# Ingredient List:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper
04 - 0.5 tsp smoked paprika (optional)

→ For Searing

05 - 2 tbsp vegetable or canola oil

→ Garlic Butter

06 - 4 tbsp unsalted butter
07 - 5 garlic cloves, minced
08 - 1 tbsp fresh parsley, finely chopped
09 - 1 tsp fresh thyme leaves (optional)
10 - 0.25 tsp red pepper flakes (optional)

# Directions:

01 - Pat steak cubes dry with paper towels and season evenly with salt, black pepper, and smoked paprika if using.
02 - Heat a large heavy skillet over high heat and add oil, heating until shimmering.
03 - Add steak cubes in a single layer without overcrowding; sear for 1–2 minutes per side until deeply caramelized and just cooked through. Transfer to a plate and cover loosely with foil.
04 - Reduce heat to medium-low, add butter to the skillet, melt, then add minced garlic and sauté for 30–60 seconds, stirring constantly until fragrant without browning.
05 - Return steak to skillet, toss to coat with garlic butter. Add parsley, thyme, and red pepper flakes, tossing again to blend flavors.
06 - Serve immediately, spooning extra garlic butter over the steak bites.

# Expert Suggestions:

01 -
  • It delivers steakhouse flavor in under twenty minutes, no grill or fancy equipment required.
  • The golden seared crust and buttery garlic coating make every bite feel indulgent without any complicated steps.
  • You can stretch one and a half pounds of steak to feed four people generously, and leftovers reheat beautifully the next day.
02 -
  • Overcrowding the pan will steam the steak instead of searing it, so give each cube its own space even if it means cooking in two batches.
  • Garlic burns in seconds once the butter is hot, so stand right there and keep stirring the moment it hits the pan.
03 -
  • Let the steak sit at room temperature for fifteen minutes before cooking so it sears evenly and does not cool down the pan.
  • Use a cast iron skillet if you have one, because it holds heat better than anything else and gives you the deepest, most even crust.
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