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 sour cream mashed potatoes or mashed red 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?
These steak bites are amazing appetizers. Make a party platter with some of my other favorite appetizer recipes like bacon wrapped shrimp, baked chicken wings, sausage cheese balls or lemon pepper wings.
Table of Contents
Steak Bites Ingredients
To make steak bites you will need cubes of sirloin steak, olive oil, butter, minced garlic, parsley, salt and black pepper.
How Do You make Steak Bites With Garlic Butter?
When you make this recipe start by cutting your steak into small cubes. Next, heat olive oil in a pan. Sprinkle the steak with salt and pepper and place it in the pan. Sear the steak and and cook it for 3-4 minutes. Add butter and minced garlic to the pan. Let the butter melt and stir the beef in the garlic butter sauce. Sprinkle with parsley and enjoy!
Tips For The Perfect Steak
- Try to cut your beef pieces about the same size so they take the same amount of time to cook. You want bite size pieces that you could pick up with a fork or toothpick.
- Butter can burn at high temperatures, so I start the meat in 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!
- I use olive oil instead of vegetable oil because it gives the meat a better and richer flavor.
- You can mince your garlic cloves with a knife or with a garlic press, whichever way you prefer.
- Add the garlic at the end so that it doesn’t burn.
Quick Tip
The key to this recipe is an very hot pan so that you get a nice crust on your meat.
Recipe FAQs
Steak bites are made of small cubes of steak that are seared and coated in a garlic butter sauce.
I do not recommend using stew meat. You may end up with tougher beef. I recommend sirloin, tenderloin, New York strip steak or ribeye. You want a tender cut of beef that isn’t too fatty.
You can cut steak into cubes by first cutting steak into strips. Then cut the strips horizontally. If you have a thick piece of meat, you may have to cut the pieces again until they are bite sized.
You can keep steak bites fresh in an airtight container in a refrigerator up to 3 days.
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Flavor Variations
These steak bites are fantastic as-is; however, you can change the recipe to suit your own taste!
- Steak: I chose sirloin because it’s tender and flavorful, but it’s not super expensive. Other great choices are tenderloin, rib eye or New York strip steak.
- Spicy: Give your beef an extra kick by adding a little hot sauce to the garlic butter sauce.
- Flavorings: Increase the flavor by dipping your steak bites in steak sauce, Worcestershire sauce or horseradish sauce.
- Garlic: If you don’t have fresh garlic you can use a little garlic powder. However, I recommend using fresh garlic.
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
Beef and Broccoli Stir Fry
30 mins
Mongolian Beef
30 mins
Teriyaki Beef Stir Fry
25 mins
Beef Noodle Soup
35 mins
Barbacoa Beef (Slow Cooker)
4 hrs 10 mins
Steak Bites Video
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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.
- The key to this recipe is an very hot pan so that you get a nice crust on your meat.
- Try to cut your beef pieces about the same size so they take the same amount of time to cook.
I have made these several times and they are a hit with everyone. So quick and easy. Thanks for a keeper recipe.
I am planning to make this tonight, and wanted to know if you pulled your steak and rested it to room temp before cooking it. I just wanna make sure I get this right…. my hubby is so excited for dinner lol!!
I typically don’t rest the steak at room temp only because I forget lol, it should come out good either way though!
Sounds amazing!
Just one health point….
Use peanut oil or refined coconut oil with a high heat tolerance.
High heat damages olive oil and it is actually unhealthy to ingest . Use it only for drizzling after cooking.
This recipe looks yummy! I am looking for low carb recipes. What is the carb content? I do not see it on the nutrition label.
My nutrition calculator is showing it as zero carbs!
I rarely cook steak because I don’t do it very well. So my inquiry may sound dumb. But here goes. Being as you cook the bites until golden brown is the steak well done, or medium rare? Directions call for 3 to 4 minutes cook time. I guess I am trying to find out what to expect in doneness(my weak spot). Thanks for reading.Barb
In this case the steak is pretty close to well done because the pieces are bite sized, but if you prefer medium you can simply make the pieces larger.
These look great! Going to a party tomorrow where a lot of people are on this keto or carnivore diet, I’m not even sure… but ANYWAY, I live next door so they will be warm when we arrive, but will cool to room temp… probably still be tasty, right?
Yes they should still be delicious!
I made this recipe today, only I added fresh mushrooms, wow, amazing! had to force myself to stop eating it so I’d have some leftovers. Perfect recipe if you’re given a huge sirloin and don’t have a grill!
I served this tonight for the two of us, using a nice thick 12-ounce Costco prime sirloin. I cut it into pretty big cubes, almost 1″, because we like our steaks on the med-rare to medium and I wanted to make sure they wouldn’t overcook by the time they were well seared. 2 minutes on the first side and 1 on the other, a kiss with the butter and garlic, they were terrific! They came out mostly med to med-well because I rested them a little longer than I wanted, but the flavor was so good that we gobbled them up.
I used the full amount of garlic and butter, because garlic butter steak sauce, right? With lean crusty dinner rolls, our favorite Irish butter, and Caesar salads, they were a huge hit and dinner was on the table in 20 minutes, start to finish. Definitely company-worthy and I’ve been asked to cook it on the regular. This one went right into my “Favorites” file.
Making this tonight for dinner. What kind of pan do you suggest using. Regular frying pan, wok, or Dutch pan?
Use a heavy bottomed pan that will get really hot! An enamel dutch oven or frying pan will work just fine.
I have some round steak that I need to use up, would this work or is round steak not tender enough?
I think round steak is a tougher cut that requires a longer cooking time. You’ll want to use a cut of steak that’s good for pan searing or grilling.
I have some round steak that I need to use up, would this work or is round steak not tender enough?
You could try following the recipe using round steak but after you brown and cook the steak, try placing it in a covered dish in the oven at about 325 for about 40 minutes. I had an old recipe for steak tips that used that technique and the slow, covered cooking in the oven after browning the steak seemed to help tenderize the steak. You could throw in some mushrooms as well which was part of the old recipe I used. I need to try and find that recipe! After cooking the beef in the oven, I remember adding it to a buttery garlic cream sauce.
I would love to try this recipe tonight but only have 1lb of black angus boneless stew meat. Can I use this, and if so, do you have any suggestions for making sure that it’s tender?
Stew meat requires at least an hour of cooking before it’s tender, so it’s not a good choice for this recipe!
Thank you, I am slow cooking the meat now and then will follow the remainder of your recipe. I will keep you posted on the outcome.
Can a wok be used as the cooking vessel?
Yes that should work!
This is amazing. All loved it. Followed recipe except didn’t use as much garlic. Probably 1 teaspoon. Definitely will make again.
Just wondering, are they tender? I always find sirloin to be a bit chewy. It may be the cooking technique. I am always hesitant to cook things like this for fear of wasting.
I do think that they come out tender, but maybe it depends on the quality of the meat that you use? If you use choice or prime sirloin it’ll have a little more fat and stay more tender.
@wendy l jones,
Try Costco’s prime sirloin. I’m a tenderloin fanatic and my guy loves ribeye. This steak makes us both very happy, and it’s now just about the only one we buy. It’s very tender and well-marbled but has big beefy flavor. Bonus – at my Costco it’s only $6.99/lb. Be sure you buy the PRIME sirloin.
What’s a serving size for your nutrition facts
1/4 of the recipe!
My picky teenager loved these steak bites! So did my husband and I ☺ I used grapeseed oil because of it’s high smoke point and butter, of course. First time my teenager didn’t eat the french fries before his steak. Will make again, but double the recipe. I had planned to toss the leftovers onto a salad for my lunch, but there were no leftovers!
This looks amazing on its own, but my mind is swimming with ideas of how to incorporate these yummy steak bites into other dishes: a twist on panzanella, steak & sweet potato hash, fajitas, tostada’s, spinach salad w/hard-boiled eggs & beefsteak tomatoes… How is this not something I’ve tried before?! Thank you for this fantastic recipe and the inspiration that comes along with it!!
What is 11/4lbs.?
1 and 1/4 pounds, or 1.25 pounds.
Absolutely marvelous recipe……. Perfect taste…. Used fillet Mignon….. I love spicy food so added a sprinkle of chili,but most people would prefer it just the way you set it out… Thanks…..Steve
Can you keep these warm in a crockpot for a potluck or will they overcook?
I think that would work fine if you keep it on “warm” setting.