Save I used to think steak was just for special occasions until one Wednesday night when I had twenty minutes and a pound of sirloin in the fridge. Cutting it into bite-sized pieces changed everything—the sear was fast, the browning was even, and suddenly I had restaurant-quality steak on the table before the rice finished cooking. The garlic butter came later, after I realized the fond in the pan was too good to waste. Now these steak bites show up at least twice a month, sometimes for dinner, sometimes straight from the skillet with toothpicks when friends drop by.
The first time I made these for my sister, she ate them standing at the stove, fork in hand, before I could plate anything else. She kept saying they tasted like the steakhouse downtown, except better because the garlic was still sizzling. I've since learned that the secret isn't the cut of meat or even the butter—it's the heat and the patience to let each side sit undisturbed long enough to build color. That, and not skimping on the garlic.
Ingredients
- Sirloin steak, cut into 1-inch cubes: Sirloin is lean enough to stay tender when seared fast, and the uniform cubes cook evenly without drying out.
- Kosher salt and freshly ground black pepper: Season generously before searing—the crust depends on it, and the salt pulls moisture to the surface for better browning.
- Smoked paprika: Optional but worth it for a faint smokiness that deepens the flavor without overpowering the beef.
- Vegetable or canola oil: High smoke point oils let you crank the heat without burning, which is essential for a proper sear.
- Unsalted butter: The base of the garlic sauce—using unsalted gives you control over seasoning, and it melts into the pan drippings beautifully.
- Garlic cloves, minced: Fresh garlic blooms in hot butter within seconds, turning nutty and fragrant if you catch it at the right moment.
- Fresh parsley and thyme: Bright, grassy notes that cut through the richness and make the whole dish feel lighter.
- Red pepper flakes: A pinch adds warmth without real heat—just enough to wake up the back of your palate.
Instructions
- Prep the steak:
- Pat each cube completely dry with paper towels—any moisture will steam instead of sear. Season all sides evenly with salt, pepper, and paprika if using.
- Heat the skillet:
- Set a heavy skillet over high heat and add the oil. Wait until it shimmers and just begins to smoke—this is when the pan is hot enough to sear without sticking.
- Sear the steak bites:
- Add the cubes in a single layer, leaving space between each piece. Let them sit untouched for 1 to 2 minutes per side, turning with tongs to brown all surfaces until deeply caramelized.
- Rest the steak:
- Transfer the seared bites to a plate and tent loosely with foil. This keeps them warm while you build the sauce in the same pan.
- Make the garlic butter:
- Lower the heat to medium-low and add the butter. Once melted, stir in the minced garlic and cook for 30 to 60 seconds, stirring constantly until fragrant but not browned.
- Toss and serve:
- Return the steak to the skillet and toss to coat in the garlic butter. Add parsley, thyme, and red pepper flakes, toss again, and serve immediately with extra butter spooned over the top.
Save There was a night last fall when I doubled the recipe and served these straight from the skillet at a small gathering. People stood around the stove, reaching in with forks, talking over the sizzle, and I realized the dish had become the center of the room. It wasn't fancy, but it felt generous and easy, the kind of food that makes people stay a little longer.
Choosing Your Steak
Sirloin is my go-to for its balance of flavor and price, but ribeye adds more marbling and a richer taste if you want to splurge. New York strip works beautifully too, with a firmer texture that holds up well to high heat. Whatever you choose, cut against the grain into even cubes so each bite is tender and uniform. I've also used flank steak in a pinch—it's leaner and chewier, but if you slice it thin and sear it fast, it still delivers.
Serving Suggestions
These steak bites shine over creamy mashed potatoes or buttered rice, where the garlic sauce can pool and soak in. I've also piled them onto crusty bread with arugula for an open-faced sandwich situation that feels more special than it is. For lighter meals, serve them over a simple salad with a squeeze of lemon to brighten everything up. And if you're leaning into appetizer mode, just set out toothpicks and let people help themselves—they disappear fast.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the steak will firm up as it cools. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the butter and bring back some moisture. Avoid the microwave if you can—it tends to toughen the meat and separate the sauce.
- Let the steak come to room temperature for 10 minutes before reheating for more even warming.
- Add a small pat of butter when reheating to refresh the sauce and bring back the glossy finish.
- If making ahead, sear the steak and make the garlic butter separately, then combine just before serving.
Save This recipe has become one of those reliable favorites that never feels like work, even on the busiest nights. I hope it finds a spot in your rotation too—quick, satisfying, and always worth the few minutes at the stove.
Recipe FAQs
- → What cut of steak works best for skillet searing?
Sirloin is preferred for tenderness and lean texture, but ribeye or NY strip can also be used for more marbling and flavor.
- → How do I prevent steak bites from overcrowding the skillet?
Cook in batches if needed to ensure even caramelization and proper searing without steaming the meat.
- → Can I make a dairy-free version of the garlic butter sauce?
Yes, substitute olive oil for butter to keep the dish dairy-free while maintaining rich flavor.
- → How long should the steak bites be seared?
Sear each side for 1–2 minutes until deeply browned but still juicy inside for perfect texture.
- → What herbs complement the garlic butter sauce?
Fresh parsley and thyme add bright, aromatic notes that balance the rich garlic butter.