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.
Planning meals has always been a problem for me. Hope this will help Thanks
This was really good! I added mushrooms and fresh thyme.
Can this be made ahead and reheated ?
I don’t recommend it as the steak can get tough when reheated!
How can I make this dish to get some gravy along with it?
If you’re looking for gravy I’d recommend trying this recipe: https://www.dinneratthezoo.com/beef-tips/
Just made this, but with elk meat. Added an extra tablespoon of oil, delicious.
This recipe was delicious! I actually used stewing beef instead of sirloin. It was so tender and flavourful! Thank you 🙂 i am happy to come across your page!
Yes you can use venison. First soak the venison in water with salt and red wine vinegar. For about 30 minutes. That will take out the gamey taste. Always soak venison in water, salt and vinegar. Rinse well and pat dry with paper towels. Follow recipe when cooking venison.
Do the steak bites come out medium rare or are they more done than that. We like our steak pink on the inside.
They come out medium well, you could just cook them for less time!
Could I switch out the steak for venison without altering the recipe at all? (Clearly new to cooking venison lol)
I have never cooked with venison so I can’t say for sure, my guess is that it would work ok.
The flavor of venison can vary based on the deer’s diet, but nutritionally it is similar to beef. Venison can generally be substituted for beef, but it is much leaner so it may need extra oil or other fats to compensate.