Garlic Butter Steak Bites (Printable)
Juicy sirloin cubes seared and coated in garlic butter with parsley — a quick, low-carb crowd-pleaser.
# What You'll Need:
→ Meats
01 - 1 pound sirloin steak, cut into 1-inch cubes
→ Seasonings
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 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
# How To Make It:
01 - Pat steak cubes dry with paper towels, then season evenly with salt, black pepper, and smoked paprika.
02 - Preheat a large skillet or cast-iron pan over high heat. Add 1 tablespoon butter; once melted and foaming, add half the steak cubes in a single layer. Sear each side for 1 to 2 minutes until browned and just cooked through. Transfer to a plate and repeat with remaining steak, using additional oil if needed.
03 - Lower heat to medium-low. Add remaining butter and minced garlic to the pan. Stir constantly for about 30 seconds or until fragrant.
04 - Return all steak bites to the pan, tossing gently to fully coat with garlic butter. Stir in chopped parsley and thyme, if using.
05 - Arrange steak bites on a platter. Garnish with flaky sea salt and additional parsley if desired; serve immediately.
# Expert Suggestions:
01 -
- It’s the kind of meal everyone thinks you fussed over, but you can pull it off with one pan and a handful of minutes.
- The buttery garlic sauce clings to each steak bite and leaves nothing behind to improve.
02 -
- Crowding the pan will steam the steak instead of searing it—you want a hot skillet and space between each piece.
- Adding garlic after the sear, never before, keeps it from burning and turning bitter.
03 -
- Use a cast-iron skillet if you have one for an unbeatable sear and consistent heat.
- Finish the steak with a sprinkle of flaky sea salt just before serving for a gourmet touch that wakes up every flavor.