Garlic Butter Steak Bites
Let’s Talk About Garlic Butter Steak Bites (Yes, Really!)
Hey there—pull up a chair. So, the first time I made Garlic Butter Steak Bites, it was basically a last-resort dinner after forgetting to defrost chicken (again). You know those nights where dinner sneaks up on you and suddenly it’s either takeout or… improvisation? Well, I found a pack of steak tips hiding out in the back of the freezer (bless whoever put those there), and with a little bit of kitchen magic (mostly garlic and a concerning amount of butter), dinner was saved. My kids demolished the whole skillet in about eight minutes flat. I think my husband licked his plate (no judgement—I’ve done it too!).
Why I Keep Making This (and Maybe You Should Too)
I throw this together on nights when I’m just done with elaborate dinners—you know, those times when the mere thought of a three-step marinade makes your eye twitch? My brother-in-law claims he doesn’t even like steak (I don’t get it either), but he asks for these every visit. Plus, you can do practically anything with them, and they always taste buttery and good—even when I’ve accidentally over-salted (just a bit). Oh, and the best bit: it’s all done in one pan, so there’s less dish-wrangling at the end. Victory!
What You’ll Need (With a Few Honest Substitutions)
- 500g steak (sirloin’s my go-to, but ribeye is glorious if you’re feeling fancy. Flank works too, just slice it thin.)
- 3 big ol’ cloves of garlic (You can use less, but why would you?)
- 3 tablespoons butter (Salted or unsalted, whatever’s in the fridge. Margarine in a pinch… though it isn’t quite the same!)
- 1 tablespoon olive oil (Or veg oil, or that random avocado oil you got as a gift and haven’t used yet)
- Sea salt (I tend use flaky Malden, but regular table salt works, promise)
- Black pepper
- Handful of chopped fresh parsley (Or skip it. Sometimes I do—no shame)
- Optional: chili flakes, a squeeze of lemon, or a dash of Worcestershire sauce (My gran always swore by a splash of Worcestershire, but it’s totally optional)
How I Throw These Together (Step by Step—Sort Of)
- Cut the steak into bites—think somewhere between dice and small chunks. They don’t need to be perfect. Just not too puny, or they’ll dry out.
- Dry the pieces with a bit of kitchen roll (paper towel, depending where you’re from)—helps them brown up nice. Sprinkle salt and pepper all over.
- Heat a heavy skillet (I swear by cast iron, but a good non-stick does the trick) over pretty high heat, then add the oil. When it starts to shimmer, it’s ready. Don’t crowd the pan, or the bites just kinda steam (not what we’re after). Sear ’til you get those tasty brown bits—usually takes about 2 minutes a side. Honestly, I nibble a piece here—quality control, right?
- Spoon them out onto a plate (tongs are handy but I’ve used a slotted spoon in a pinch).
- Drop the butter and garlic into the hot pan. Swirl it around, let it foam, and don’t let the garlic burn—it happens so fast. This is where things start to smell outrageously good.
- Toss the steak chunks back into the pan with the garlic butter. Stir for a minute or two; you want the bites glossy, and that’s it. At this point it’ll look a bit—how to put this—greasy? But that’s what the bread is for later.
- Sprinkle with parsley, maybe a pinch of chili if you like a little heat, and serve right away. (If you’re fancy, a squeeze of lemon goes a long way.)
Stuff I’ve Learned the Hard Way (A Few Real-World Notes)
- If you’re using pre-cut stew meat, it kinda works, but sometimes it’s tougher than it should be. Maybe marinate it first, or just cut your own steak for better results.
- Don’t use garlic powder here—it’s fine, but it doesn’t get that sticky-sweet taste real garlic has when it hits hot butter.
- The butter will brown up a bit sometimes, which I thought was bad at first, but actually—it gives the steak this incredible nutty flavor. So, it’s totally fine if the butter isn’t pale and perfect.
Variations I’ve Tried (And One I Regret)
- I swapped in ghee for the butter once—more nutty, less creamy, kind of interesting!
- Tried it with a splash of soy sauce instead of Worcestershire. Surprisingly tasty if you’re out of the real thing.
- Added sliced mushrooms to the pan; result: glorious. They mop up all the garlicky butter like little sponges.
- I put in a splash of balsamic vinegar one night… won’t do that again. Way too tangy; kinda overpowered the beef.
What If You Don’t Have a Skillet? (Don’t Panic)
Any solid frying pan will do. I used a cheap IKEA non-stick for ages before splurging on a cast iron. Or even a big saucepan if you’re desperate—just work in smaller batches so you still get those tasty browned edges.
How to Store Them (But Good Luck Getting Leftovers)
Technically, you can put these in a covered container in the fridge for up to two days. But honestly, in my house it never lasts more than a day! If I do have some hiding in the back, I reheat it gently in a pan—not the microwave, or it just gets weird and tough. I think the flavors get even deeper by the next day, but, you know, they almost never last long enough to check.
How We Serve These (Or: What’s Good On the Side?)
So, I pile them onto a board with hunks of crusty bread—great for dipping in leftover sauce. Sometimes, we do roasted potatoes (my older son’s favorite), or toss them straight onto cooked pasta with a handful of spinach. And don’t get me started on mopping up the pan juices with warm pita. There’s no wrong way here—one time, we even used them to top a big salad and called it dinner.
A Few Pro Tips (Aka Mistakes I Won’t Make Again—Hopefully)
- I once tried rushing the sear by crowding the pan, and ended up with grey, sad steak bites. Don’t do what I did—give them some elbow room!
- Forgot to dry the steak pieces once—super soggy. Now I always pat, even when I’m in a hurry.
- I used pre-minced jarred garlic when I was feeling lazy—not the same. The flavor got kind of flat. If you can, just chop it fresh!
Questions I Actually Got Asked (Really!)
- Can I use a different meat?
Yeah! I tried chicken—worked, though obviously not as beefy. Pork tenderloin also isn’t half bad. Or try mushrooms for a veggie version. - Should the steak be room temp?
Supposedly yes, but honestly, sometimes I pull it straight from the fridge and it’s fine. Maybe a little less browning, but not the end of the world. - Is it ok to make a big batch?
You totally can, but just brown the steak in batches. If you crowd the pan it’ll steam, not sear; learned that the hard way. - Does this go with rice?
Absolutely. Garlicky steak juice + rice = a win every time. Or you could check out this recipe from Damn Delicious for more ideas. - Where do you get your pans?
I’m a bit obsessed with Lodge cast iron—built like a tank. But honestly, any pan that gets hot will do.
Oh, by the way, I got distracted and ended up reading about the history of Worcestershire sauce instead of writing out this last section; did you know it was invented sort of by accident? Anyway, hope you enjoy these as much as we do—let me know if you put your own twist on them!
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
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1Pat the steak cubes dry with paper towels. Season with salt, black pepper, and smoked paprika.
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2Heat olive oil in a large skillet over medium-high heat. Add the steak cubes in a single layer and sear for 2-3 minutes on each side until browned and cooked to desired doneness.
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3Reduce heat to medium, add butter and minced garlic to the pan. Stir and cook for 1-2 minutes until the garlic is fragrant and the butter is melted.
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4Toss the steak bites in the garlic butter sauce to coat evenly. Remove from heat.
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5Sprinkle chopped fresh parsley over the steak bites and 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.
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