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Serves 4Prep 10 minCook 10 minTotal 20 min

Ingredients

• 1½ pounds sirloin steak, cut into 1-inch cubes
• 1 tablespoon neutral cooking oil, such as avocado, vegetable, or canola oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 6 tablespoons unsalted butter
• 6 garlic cloves, finely minced
• 2 tablespoons chopped fresh parsley
• ¼ teaspoon red pepper flakes, optional
• 1 teaspoon Worcestershire sauce, optional
• Lemon wedges, for serving, optional

Method

1. Prepare the steak. Trim excess surface fat from the sirloin. Cut the steak into evenly sized 1-inch cubes. Pat the cubes dry with paper towels. Season with the salt and black pepper.
2. Heat the skillet. Place a large cast-iron or heavy-bottomed skillet over medium-high to high heat. Heat for 2 to 3 minutes. Add the oil and wait until it shimmers.
3. Sear the first side. Add the steak cubes in a single layer. Do not overcrowd the skillet. If necessary, cook in two batches. Leave the steak undisturbed for approximately 2 minutes, or until the underside is deeply browned.
4. Turn the steak. Turn the pieces with tongs. Continue cooking for another 2 to 3 minutes, turning occasionally, until browned on several sides. Cooking time will depend on the size of the cubes and the required level of doneness.
5. Check the temperature. Check the center of the largest piece with an instant-read thermometer. For the USDA-recommended minimum, cook to 145°F (63°C), then rest for at least 3 minutes. Transfer the steak to a clean plate.
6. Prepare the garlic butter. Reduce the heat to medium. Add the butter to the skillet. When melted, add the minced garlic and red pepper flakes, if using. Cook for 30 to 60 seconds, stirring continuously, until the garlic is fragrant. Do not allow it to burn.
7. Finish the dish. Return the steak bites to the skillet. Add the Worcestershire sauce, if using. Toss for 1 to 2 minutes so the meat is coated in the garlic butter. Remove from the heat and add the parsley.
8. Serve. Serve immediately with lemon wedges, if desired. Spoon any remaining garlic butter from the skillet over the steak.

Garlic Butter Steak Bites (20-Minute Skillet Meal)

Overview

Garlic butter steak bites are small pieces of sirloin seared in a hot skillet, then finished with butter, garlic, parsley, and optional red pepper flakes. The method uses high heat and a short cooking time to develop a browned exterior without requiring an oven.

The result is suitable as a main course, appetizer, or component of a larger meal. Serve the steak bites with mashed potatoes, rice, crusty bread, green beans, or a simple salad.

For food safety, the USDA recommends cooking beef to a minimum internal temperature of 145°F (63°C), followed by a three-minute rest. Cooking time varies according to cube size, pan temperature, and desired doneness. Use an instant-read thermometer rather than relying only on visual appearance.

JUMP TO RECIPE: Garlic Butter Steak Bites

Definition

steak bite (noun): A small portion of beef, generally cut into cubes, cooked rapidly over high heat, and served immediately.

garlic butter (noun): A mixture of butter and garlic used as a finishing sauce or cooking medium.

This recipe applies both definitions in one skillet. No marinade is required. The primary controls are dry meat, a sufficiently hot pan, and adequate space between the pieces.

Recipe

Garlic Butter Steak Bites

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Category: Main course
Cuisine: American
Method: Skillet

Ingredients

• 1½ pounds sirloin steak, cut into 1-inch cubes
• 1 tablespoon neutral cooking oil, such as avocado, vegetable, or canola oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 6 tablespoons unsalted butter
• 6 garlic cloves, finely minced
• 2 tablespoons chopped fresh parsley
• ¼ teaspoon red pepper flakes, optional
• 1 teaspoon Worcestershire sauce, optional
• Lemon wedges, for serving, optional

Method

1. Prepare the steak.
   Trim excess surface fat from the sirloin. Cut the steak into evenly sized 1-inch cubes. Pat the cubes dry with paper towels. Season with the salt and black pepper.

2. Heat the skillet.
   Place a large cast-iron or heavy-bottomed skillet over medium-high to high heat. Heat for 2 to 3 minutes. Add the oil and wait until it shimmers.

3. Sear the first side.
   Add the steak cubes in a single layer. Do not overcrowd the skillet. If necessary, cook in two batches. Leave the steak undisturbed for approximately 2 minutes, or until the underside is deeply browned.

4. Turn the steak.
   Turn the pieces with tongs. Continue cooking for another 2 to 3 minutes, turning occasionally, until browned on several sides. Cooking time will depend on the size of the cubes and the required level of doneness.

5. Check the temperature.
   Check the center of the largest piece with an instant-read thermometer. For the USDA-recommended minimum, cook to 145°F (63°C), then rest for at least 3 minutes. Transfer the steak to a clean plate.

6. Prepare the garlic butter.
   Reduce the heat to medium. Add the butter to the skillet. When melted, add the minced garlic and red pepper flakes, if using. Cook for 30 to 60 seconds, stirring continuously, until the garlic is fragrant. Do not allow it to burn.

7. Finish the dish.
   Return the steak bites to the skillet. Add the Worcestershire sauce, if using. Toss for 1 to 2 minutes so the meat is coated in the garlic butter. Remove from the heat and add the parsley.

8. Serve.
   Serve immediately with lemon wedges, if desired. Spoon any remaining garlic butter from the skillet over the steak.

Notes

• Dry the steak first. Moisture on the surface creates steam and reduces browning.
• Use a large skillet. Crowding lowers the pan temperature and can produce grey, steamed meat.
• Cut evenly. Uniform cubes cook at a similar rate.
• Do not start with butter alone. Butter can burn at the high temperature needed for searing. Oil provides a higher-heat cooking medium; butter is added after the steak is removed.
• Add garlic late. Garlic can burn quickly in a hot pan. Thirty to 60 seconds is generally sufficient.
• Use a thermometer. A time estimate cannot account for different steak thicknesses, pans, burners, or starting temperatures.
• Rest briefly. A short rest allows the juices to redistribute and completes the required food-safety process when the steak reaches 145°F.

Variations

Herb steak bites

Add 1 teaspoon of fresh thyme leaves or ½ teaspoon of dried Italian seasoning with the garlic butter. Finish with parsley.

Mushroom steak bites

Sear the steak and transfer it to a plate. Add 8 ounces of sliced mushrooms to the skillet and cook until browned. Prepare the garlic butter, then return the steak to the pan.

Spicy steak bites

Increase the red pepper flakes to ½ teaspoon. A small amount of cayenne pepper may also be added to the steak seasoning.

Lemon garlic steak bites

Add 1 teaspoon of lemon zest to the finished skillet and serve with lemon wedges. Add lemon juice only after removing the pan from the heat to limit splashing.

Steak bites with vegetables

Add cooked green beans, asparagus, or broccoli during the final tossing step. The vegetables should be cooked separately so they do not release excess water into the skillet.

Serving

Serve the steak bites immediately while the butter is fluid and the exterior remains crisp. Suitable accompaniments include:

• Mashed or roasted potatoes
• White rice or cauliflower rice
• Crusty bread
• Green beans or roasted broccoli
• Mixed salad
• Sautéed mushrooms
• Corn or roasted vegetables

For an appetizer, place the steak bites on a serving platter with toothpicks and provide the garlic butter from the pan as a dipping sauce.

Storage

Refrigerate leftovers in a sealed container for up to 3 days. Reheat in a skillet over medium heat until hot. Add a small amount of butter or water to prevent the meat from drying out.

Freezing is possible for up to 2 months, although the texture may become firmer after thawing. Thaw overnight in the refrigerator and reheat in a covered skillet.

FAQ

What cut of steak is best for steak bites?

Sirloin is a practical choice because it is relatively lean, widely available, and suitable for quick cooking. Ribeye and New York strip can also be used. Ribeye provides more fat, while tenderloin provides a softer texture at a higher cost.

Can steak bites be cooked medium-rare?

Yes. Many recipes target medium-rare, approximately 125°F to 130°F, for a softer texture. However, the USDA minimum recommendation is 145°F with a three-minute rest. Use the temperature standard required for your household.

Why are my steak bites tough?

Common causes include overcooking, cutting the cubes too small, using a low pan temperature, or selecting a very lean cut. Cut the steak into 1-inch pieces, dry the surface, heat the skillet thoroughly, and avoid cooking beyond the required temperature.

Can I use salted butter?

Yes. If using salted butter, reduce the added kosher salt to ½ teaspoon or season the steak cautiously. Salt levels vary between butter brands.

Can I make this recipe without cast iron?

Yes. Use a stainless-steel or other heavy-bottomed skillet that can retain high heat. Avoid overcrowding the pan regardless of the material.

Is this recipe suitable for meal preparation?

It can be prepared in advance, but steak bites are best immediately after cooking. For meal preparation, store the steak separately from vegetables and reheat gently to limit moisture loss.

Publisher

Recipe content is published by harm.com.