Garlic Butter Steak Bites Recipe | Easy Juicy Steak Dinner
Juicy, caramelized steak bites seared hot and finished in a silky garlic-herb butter for quick, steakhouse-level flavor. Cooks fast on the stovetop with simple pantry ingredients.
Ingredients
Ingredients
- 1.5 pounds steak (sirloin, ribeye, or New York strip), trimmed and cut into 1-inch cubes
- 1 tablespoon high-heat oil (avocado, canola, or grapeseed)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 3 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1 teaspoon lemon juice
- Flaky sea salt, for finishing
- Lemon wedges (optional)
Instructions
Instructions
- Cut cold steak into even 1-inch cubes, trimming excess fat and silverskin.
- Pat the steak cubes very dry with paper towels.
- Season the cubes with kosher salt, black pepper, and smoked paprika, then let sit 10–15 minutes.
- Heat a large heavy skillet over medium-high until very hot, 3–5 minutes.
- Add the high-heat oil and swirl to coat the pan.
- Add half the steak in a single layer without crowding and sear undisturbed for 1–2 minutes until deeply browned.
- Flip the pieces and cook 1–2 minutes more for medium-rare or to desired doneness, then transfer to a plate.
- Repeat with remaining steak, adding a bit more oil if the pan is dry.
- Reduce heat to medium-low, add butter to the skillet, and let it melt and foam.
- Stir in the minced garlic and cook 30–45 seconds until fragrant and lightly golden without browning.
- Stir in the chopped parsley and lemon juice.
- Return all steak bites and accumulated juices to the skillet and toss 20–30 seconds to coat in the garlic butter.
- Taste and adjust seasoning, then finish with flaky sea salt and extra parsley and serve immediately.
Notes
For doneness: rare about 1 minute per side; medium-rare 1.5–2 minutes per side; medium 2–2.5 minutes per side. Cook in batches to avoid crowding and ensure a good crust. Use cast iron or heavy stainless steel for best sear. Variations: add sautéed mushrooms, crushed red pepper or chili crisp, rosemary and thyme, lemon pepper, or a peppercorn cream finish. Store leftovers up to 3 days refrigerated or 2 months frozen; reheat gently in a skillet with a splash of butter or broth.