Skillet Seared Steak Bites (Printable)

Juicy steak bites seared and coated in savory garlic butter sauce, ready in 20 minutes.

# What You Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp smoked paprika (optional)

→ For Searing

05 - 2 tbsp vegetable oil or canola oil

→ Garlic Butter

06 - 4 tbsp unsalted butter
07 - 5 garlic cloves, minced
08 - 1 tbsp fresh parsley, finely chopped
09 - 1 tsp fresh thyme leaves (optional)
10 - 1/4 tsp red pepper flakes (optional)

# Steps:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika if using.
02 - Heat a large, heavy skillet over high heat until hot and shimmering. Add vegetable or canola oil.
03 - Add steak cubes in a single layer without overcrowding. Sear each side for 1 to 2 minutes until deeply caramelized and just cooked through. Transfer to a plate and loosely tent with foil.
04 - Reduce heat to medium-low. Add butter to the skillet and melt. Stir in minced garlic and sauté for 30 to 60 seconds until fragrant without browning.
05 - Return steak cubes to skillet and toss in garlic butter. Add chopped parsley, thyme, and red pepper flakes if using; toss to combine.
06 - Serve immediately, spooning extra garlic butter over the steak bites.

# Expert Tips:

01 -
  • Ready in twenty minutes with almost no cleanup beyond one skillet.
  • The high-heat sear locks in juice while creating a crust that holds onto garlic butter like it was made for it.
  • Perfect for portions—you can scale up for a crowd or down for two without adjusting technique.
  • Works as an appetizer, a main, or something to pick at while you finish the rest of the meal.
02 -
  • Do not overcrowd the pan—if the steak cubes touch, they will steam instead of sear, and you will lose the crust.
  • Watch the garlic closely once it hits the butter; it can go from golden to bitter in less than ten seconds.
  • Let the steak rest briefly after searing—it finishes cooking gently and stays juicy when you toss it back into the hot butter.
03 -
  • Use a cast iron skillet if you have one—it holds heat better than stainless and gives you the most reliable sear.
  • For an extra layer of flavor, deglaze the pan with a splash of beef broth or red wine before adding the butter.
  • If you like your steak medium-rare, pull the bites from the heat when they are still slightly pink in the center—they will continue cooking as they rest.
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