These seared steak bites are cubes of sirloin steak cooked to perfection in a garlic butter sauce. An easy meal or party snack that’s ready in just minutes!
If you’ve got meat lovers in your life, you HAVE to try these garlic butter steak bites. They’re amazing simply eaten out of the pan with toothpicks, or serve them over mashed potatoes for a hearty dinner option.
Raise your hand if you love steak! These steak bites are a super fun way to get your meat fix, my kids ask for them constantly. Not to mention, steak and garlic butter are just a perfect combination, wouldn’t you agree?
How to make steak bites with garlic butter
This recipe uses sirloin steak cut into small pieces. I chose sirloin because it’s tender and flavorful, but it’s not super expensive. Other great choices would be tenderloin, rib eye, or New York strip steak. The steak pieces are cooked with olive oil, butter, garlic, salt, pepper and sprinkled with parsley. That’s it!
The key to this recipe is an insanely hot pan so that you get a nice crust on your meat. Butter can burn at high temperatures, so I typically start the meat in a little olive oil for the browning factor, then add butter for flavor. A cast iron skillet is a great choice for these steak bites as that type of pan can get REALLY hot!
The steak only needs to cook for a few minutes, and the garlic gets added at the end so it doesn’t burn. Add a little parsley for flavor and color, and you’ve got an amazingly delicious appetizer or main course.
When I made these steak bites, my kids and I all grabbed some toothpicks and ate the meat as a snack straight from the pan. It also makes a unique main course over potatoes or with a side of bread to sop up all that garlic butter. However you serve these steak bites, everyone is sure to love them!
More beef recipes
Steak Bites Video
Steak Bites with Garlic Butter
Ingredients
- 1 1/4 lbs sirloin steak cut into small cubes
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1 tablespoon minced parsley
Instructions
- Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
- Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
- Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
- Sprinkle with parsley and serve.
Notes
- If you don't have sirloin, you can also use tenderloin, rib eye, or strip steak.
Kerry McLaughlin says
Could I put onions in the pan too? When would be a good time to that?
Sara says
You would want to add the onions as soon as the steak has started to brown!
Christina says
This recipe sounds amazing! Did you use salted butter or unsalted butter?
Sara says
I use salted butter!
Kendra says
Simple and delicious!
Thanks for the recipe!
Sheila says
Could I use stew meat instead of sirloin steak?
Sara says
That won’t work for this recipe, stew meat needs to cook for an hour or more to tenderize!
Bill capps says
This is great with venison. Back strap was great.
THANKS FOR THE RECIPE.
Deb says
So flavorful and delicious! My husband asks for these all the time!
Tina says
How tender is the steak cubes or is the meat chewy
Randy E says
IF I put this over rice will it work? Does it create much juice to allow me to cover the rice a bit?
Sara says
You can put it over rice, there’s not a lot of sauce, otherwise the steak would steam instead of sear. But you can double the sauce ingredients if you like!
Staci says
I’m assuming you chop up the steak first right? Then put it in the pan..
Sara says
Yes that’s correct.
Dar says
All I can say is the steak was delicious, thanks for sharing. Also, you have patience of a saint for some of these questions…lol
Dee says
Now that was funny! I thought it and you said it : )
Jess says
What can I use in place of olive oil??
Butter? Veggie oil, perhaps??
I’m already thawing the meat and see there’s no o. Oil. 🤦♀️🤦♀️
Sara says
You can use vegetable oil!
Irene says
Sounds easy. Question. I have a fire alarm in my kitchen and I was wondering if I can use medium heat instead of high heat.
Sara says
That should be fine!
tamika says
Since I only have 3 petite steaks can i mix in thin pork-chops too?
Sara says
I think that would work although I’ve never tried it!
Erin says
This looks delicious!! My only question is if I use ghee instead of butter how do you think that might turn out? TIA!!
Sara says
I’ve never tried it but it should be fine!
Heather T says
I just gotta say, you’re an absolute GODSEND to my life. I SUCK at cooking, I don’t have time to follow complicated recipes, most of my food comes with the assistance of cans or boxes. But THESE… OMG THESE!!!!!! I almost had to go back to the store to buy more steaks right after dinner, to make MORE.. AND I DOUBLED THE RECIPE IN THE FIRST PLACE.
We rave. Plain and simple.
Jo says
Could I use PinkHimalayan salt??
Sara says
Yes that’s fine!
Patrick says
Hi-
Although I followed every step of your recipe, except the cast iron pan, I think my meat steamed instead of seared. Any thoughts on where I went wrong?
Thank you!
Sara says
Did you cook the meat in a single layer with none of the pieces touching? If there’s too much meat in the pan and not enough room for air to circulate, it can steam instead of sear.
Patrick McMath says
That explains it. I did have the meat in a single layer, but the pan was quite crowded.
I will try again soon! Thank you so much for this response and help!
Debbie Reel says
Sounds very yummy! Going to try it soon. Think I’ll team it up with roasted cauliflower and broccoli though.
Terry Spicher says
Can I use round cubes . Or London Broil.
Sara says
Any tender cut of steak will work!
Lisa says
I used beef cubes its tht okay to use
Sara says
Any tender cut of steak will work!