Tender Marinated Steak Bites Recipe | Easy Juicy Garlic Butter Steak
Tender, juicy steak bites are quickly marinated, seared hot for a crisp crust, and finished in lush garlic butter. A fast, flexible weeknight main that tastes steakhouse-worthy.
Ingredients
Ingredients
- 1.5 pounds steak (sirloin, ribeye, New York strip, or flat iron), cut into 1-inch cubes
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice (or red wine vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon brown sugar or honey
- 1 teaspoon coarse kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1–2 tablespoons high-heat oil (avocado, canola, or grapeseed)
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1–2 tablespoons chopped fresh parsley
- Optional: pinch of red pepper flakes or a squeeze of lemon to finish
Instructions
Instructions
- Pat the steak dry, trim excess fat or silverskin, and cut into even 1-inch cubes.
- Whisk together soy sauce, Worcestershire, olive oil, lemon juice, Dijon, brown sugar, salt, pepper, onion powder, and smoked paprika.
- Toss the steak cubes in the marinade to coat and let sit 20–45 minutes at room temperature or up to 2 hours in the refrigerator; if chilled, rest 15 minutes before cooking.
- Preheat a large cast-iron or stainless skillet over medium-high to high heat until very hot.
- Remove steak from the marinade and pat lightly with paper towels to reduce surface moisture.
- Add a thin layer of high-heat oil to the pan and sear half the steak in a single layer without crowding for 1–2 minutes per side until a deep crust forms; transfer to a plate.
- Repeat with the remaining steak, adding a little more oil if the pan looks dry.
- Reduce heat to medium, add butter to the skillet, and when melted and foamy stir in the minced garlic; cook 30–45 seconds until fragrant.
- Return all steak bites to the pan and toss in the garlic butter for 30–60 seconds to warm through, then sprinkle with parsley.
- Finish with a pinch of red pepper flakes or a squeeze of lemon if desired and season to taste with salt and pepper. Serve immediately.
Notes
Cook to preferred doneness: rare about 1 minute per side, medium-rare 1.5–2 minutes, medium 2–2.5 minutes. Avoid overcrowding and ensure the meat is patted dry for best browning. Do not exceed a 2-hour marinade to prevent a mushy texture. Air fryer option: cook marinated, patted-dry cubes at 400°F for 6–8 minutes, shaking once, then toss with melted garlic butter. Serve with mashed potatoes, rice, noodles, crusty bread, or a crisp salad.