Oh These Garlic Butter Steak Bites – My Cozy Weeknight Treat
Alright, so here’s the deal: whenever I’ve had a bonkers day (you know the ones), or there’s a last-minute ‘hey, what’s for dinner?’ vibe, these juicy Garlic Butter steak bites have kinda saved my bacon. Well, steak. Anyway… The first time I made them, I was sort of winging it – just me, a stubbornly cold pan, and steak cubes that maybe wanted to be stir fry instead. By bite three, I was a believer! The kitchen smelled so rich and in about 20 minutes, I’d pretty much erased any memory of that crummy day. Frankly, I’ve messed up my fair share of fancy beef dinners, but these bites? Can’t mess them up, or at least, I haven’t managed to (yet).
Why You’ll Fall In Love With These
I throw these together when I want beef but can’t face another oven ordeal. My family goes bonkers for them – especially when the butter starts bubbling and the kitchen smells like pure comfort food (there’s always someone hovering for a “taste test” but it’s just an excuse to swipe a cube). Also, as a person who’s ruined more than one cheap pan, I appreciate that this is forgiving; no fancy cast iron ballet needed (though it helps). Oh! If you hate washing tons of dishes, these are a dream – just one pan. Unless you count the plate you eat off. Actually, some days I just eat ‘em straight out of the skillet. No shame here.
Here’s What You’ll Need (And What’s Swappable!)
- Around 1 pound (500g-ish) of steak – I usually go sirloin, but rump works too. My gran always swore by ribeye, but honestly I just use whatever’s on special.
- About 3 tablespoons of butter – salted or not. Some posher recipes whisper about using clarified butter, but I seem to survive without.
- 3–4 garlic cloves, minced. Or one massive bulb, if you love it stinky (like I do). In a hurry? A spoonful of jarred minced garlic gets the job done; it’s all good.
- Handful of fresh parsley, chopped. Dried works too, but don’t overdo it or it gets too herby. I once used cilantro, and honestly? Not my favorite, but you do you.
- 1–2 tablespoons olive oil or, if you’re feeling sassy, a drizzle of chili oil.
- Salt and pepper (just go by feel – sometimes I forget and add it at the end, whoops).
How I Actually Make Them (Sort Of)
- First things first: cut your steak into cubes, maybe about an inch each. If one ends up bigger or smaller – eh, who cares? It’ll all cook fine.
- Pat those cubes dry with a kitchen towel. Or a paper towel, whichever is handy. This step is a bit annoying, but really helps you get that crusty sear.
- Sprinkle ‘em well with salt and pepper. Sometimes I get lazy and just do it in the pan – not exactly chef-approved but I think it works out okay.
- Heat a big nonstick or cast iron pan till it’s screaming hot. Like, you should hear a sizzle when the steak hits. (My very old nonstick needs to be on high, but your mileage may vary — don’t set off the smoke alarm like I did one time!)
- Drizzle in the oil and toss in the steak cubes. Don’t crowd them! They like their personal space. Cook for about 2 minutes, flip, do another 2. (This is when I usually sneak a taste. Call it quality control.)
- Toss in the butter and garlic. Stir, let it foam and sizzle a bit, maybe another minute or two — or until your kitchen smells like magic. Seriously, it’s impossible not to drool.
- Scatter over the chopped parsley. Give it a quick toss. Take it off the heat so the garlic doesn’t go bitter.
- Eat, preferably hot and straight from the pan when nobody’s looking. Or be civil and serve nicely, but where’s the fun in that?
Notes From My Actually Messy Kitchen
- Butter burns fast. I once ignored this. The result… erm, let’s just say I invented brown butter steak bites that were very brown.
- If the steak releases too much liquid, just tip it out between batches — otherwise you’re sorta boiling instead of searing and you know, less yum.
- Twice I forgot the parsley and honestly, nobody even noticed. So skip it if it’s missing from your fridge.
Variations I’ve Actually Tried (And One Fail)
- Splash of soy sauce at the end instead of extra salt – once for an Asian-ish kick. Tasted amazing to me.
- Squeezed half a lemon over after cooking — gives a nice zing, especially in summer. Kids weren’t as keen, but hey, more for me.
- One time I tried marinating the steak in yogurt…let’s just say, wouldn’t recommend. Got weirdly mushy.
- Sauteed mushrooms with the steak bites – total winner if you love fungus (some folks don’t, so, fair warning).
Gear You Might Need (But There’s Workarounds)
- A big frying pan or skillet. Now, I swear by my battered old cast iron — but my sister does these in her air fryer and claims it’s good (I haven’t dared try it yet).
- A decent spatula. Or honestly, two forks work in a pinch. I once used chopsticks for turning and, y’know, it took forever, but it got done eventually.
Storing Them (But They Rarely Make It to the Fridge)
Technically, keep leftovers in an airtight container in the fridge — should be okay for up to 2-3 days. Reheat in a pan with a small blob of butter. But, truthfully, in my house they’re always gone the same day (sometimes I snack on the extras straight from the fridge, cold steak bites, anyone?).
How Do I Serve These? (Personal Faves)
Loaded on buttery mash — best comfort food ever. Or tossed in a salad with blue cheese if you’re feeling posh. My brother likes them on toothpicks, “party-style,” but I prefer them in a bowl with a fork, curled up on the sofa with some reality TV (no judgement, please!).
Lessons Learned (Pro Tips, but Not Too Pro)
- Don’t rush heating the pan — I got burned (literally) trying to cook steak bites in a not-hot-enough pan. Soggy sadness.
- If you add the garlic too early, it goes golden to black before you can blink. Actually, best to wait until the last minute.
- Trying to make twice the recipe at once? Do two batches. Or you’ll end up with a sad, gray, steamed stew. Done that. Not proud.
Questions Folks Have Actually Asked Me (And My Two Cents)
- What’s the best steak for this? Honestly, whatever’s on offer, but sirloin’s my go-to. If you like ribeye or even strip, get stuck in!
- Do you really need fresh garlic? Well, I think so, but that jar stuff is fine when you’re knackered. Just don’t overdo it.
- Can you make these ahead? You can, but I think they taste better the same day — they lose a bit of that fresh sear, you know?
- Help, my pan smoked up the kitchen! That’s just the butter yelling hello. Crack a window, or turn down your hob a bit — or both.
- Is there a no-dairy way? I tried olive oil and vegan spread once. Tasty, but definitely not the same without the buttery punch.
On a totally unrelated note, my cat once tried to sneak off with a steak bite mid-photo. I guess cats have good taste too?
Ingredients
- 1.5 lbs sirloin or ribeye steak, cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
-
1Pat the steak cubes dry with paper towels, then season evenly with kosher salt and black pepper.
-
2Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until hot and shimmering.
-
3Add the steak cubes in a single layer. Sear for 2-3 minutes per side, or until browned and just cooked through. Work in batches if needed to avoid crowding the pan.
-
4Reduce the heat to medium. Add the remaining 2 tablespoons of butter and minced garlic to the pan. Toss the steak bites to coat in the garlic butter for about 1 minute, being careful not to burn the garlic.
-
5Sprinkle the steak bites with chopped parsley and red pepper flakes if using. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
