Garlic Butter Steak Bites (Printable version)

Succulent steak cubes seared until golden, then coated in a buttery garlic sauce with fresh herbs. Perfectly tender and ready in minutes.

# What You'll Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp smoked paprika

→ Garlic Butter Sauce

05 - 3 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh parsley, chopped
08 - 1 tsp fresh thyme leaves
09 - 1 tbsp olive oil

# Directions:

01 - Pat steak cubes dry with paper towels. Season with salt, pepper, and smoked paprika, ensuring even coverage on all sides.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering.
03 - Add steak in a single layer, cooking in batches if needed. Sear undisturbed for 1-2 minutes, then flip and cook 1-2 more minutes until browned and desired doneness is reached. Transfer to a plate and tent loosely with foil.
04 - Reduce heat to medium. Add butter to the same skillet. Once melted, add garlic and sauté for 30 seconds until fragrant.
05 - Return steak bites to the pan, toss to coat in garlic butter, and cook for 1 minute. Remove from heat, sprinkle with parsley and thyme, and serve immediately.

# Expert advice:

01 -
  • Restaurant quality results in barely 15 minutes with almost zero cleanup
  • The garlic butter sauce clings to every crevice making each bite impossibly flavorful
  • Perfect for feeding a crowd or just treating yourself on a random Tuesday
02 -
  • Crowding the pan is the number one mistake that prevents proper searing, so cook in batches and resist the urge to squeeze everything in at once
  • Letting the steak rest on that plate for even just a few minutes makes a huge difference in juiciness
  • The garlic goes from fragrant to burned incredibly fast, so have your steak ready to toss back in before you even add it to the butter
03 -
  • Let the steak come to room temperature for 20 minutes before cooking, which helps it cook more evenly
  • Invest in an instant read thermometer, 130F is medium rare and 140F is medium, though carryover cooking will raise it a few more degrees

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