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Steak Bites with Garlic Butter Recipe
Ben Carraoli

Steak Bites with Garlic Butter Recipe

I just whipped up a batch of these steak bites with garlic butter and—wow—what a treat they turned out to be! I was craving something hearty but quick, and this recipe delivered exactly that. The moment I cut into those perfectly seared cubes of steak and coated them in that melted garlic-butter sauce—pure bliss.
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Prep Time 5 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1¼ lbs about 570 g sirloin steak, cut into small cubes — Sirloin is tender yet affordable; avoid stew meat, which tends to be tougher.
  • 1 tablespoon olive oil — Helps achieve a rich flavour and gives the steak a good sear without burning the butter.
  • 2 tablespoons butter — Adds that luscious garlicky coating the steak bites get tossed in.
  • 2 teaspoons minced garlic — Fresh garlic gives the best punch; avoid jarred garlic for maximum flavour.
  • Salt and freshly ground black pepper to taste — Simple seasoning lets the steak and garlic butter shine.
  • 1 tablespoon minced parsley — Adds a fresh bright finish and a pop of colour.

Method
 

  1. Start by cutting the sirloin into bite-sized cubes, making sure they’re as even as possible so they cook evenly. Pat them dry with paper towels and season with salt and pepper. Drying helps get that beautiful sear later.
  2. Heat olive oil in your skillet over high heat until it’s hot and shimmering. Add the steak cubes in a single layer—avoid overcrowding. Cook the cubes for 3–4 minutes until golden brown on at least one side, stirring occasionally for even colour. Work in batches if necessary.
  3. Once the steak is seared, reduce the heat slightly and add butter and minced garlic to the pan. Stir quickly to coat all the steak pieces in the hot garlic butter for 1–2 minutes. Be careful not to burn the garlic—it should be fragrant, not brown. Sprinkle with parsley and serve right away for the best flavour.

Notes

  • I let my steak rest at room temperature for 10 minutes before cooking for a more even sear.
  • I make sure the pan is super hot before adding the meat; that high heat gives the steak its golden crust.
  • I cut my cubes as evenly as possible—smaller pieces tend to overcook quickly.
  • After searing, I tilt the pan and spoon the melted garlic butter over the steak for extra flavour.
  • I always serve immediately; the texture and juiciness are best when the steak bites are freshly cooked.