Save There's something about the smell of steak hitting hot oil that makes everything else fade away. I discovered these garlic butter bites on a weeknight when I was tired of cooking but still wanted something that felt special—turns out, you don't need hours at the stove to make dinner feel like an occasion. The cubes cook faster than a full steak, the sauce comes together in seconds, and somehow they taste even more indulgent than a traditional cut.
I made this for my sister last summer when she stopped by unannounced, and she kept circling back to the skillet asking for just one more bite. The pan sauce pooling around those golden-brown cubes looked so good that she practically ignored the side dishes. That's when I knew this wasn't just a quick dinner hack—it was something worth keeping on repeat.
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes: The smaller pieces mean more browned surface area and faster cooking; sirloin stays tender at this size without being overly fussy about timing.
- Kosher salt and black pepper: Don't skip the seasoning step—this is your foundation, and these humble two actually make the difference between good and unforgettable.
- 3 tbsp unsalted butter: Unsalted gives you control over the salt level and lets the garlic shine without competing flavors.
- 4 cloves garlic, finely minced: Mince it fine so it melts into the butter rather than sitting in chunks; this is where the magic happens.
- 1 tbsp fresh parsley and red pepper flakes: The parsley brightens everything at the end, and the flakes add a whisper of heat that keeps people reaching for more.
- 1 tbsp olive oil: High heat demands an oil that can handle it without smoking up your kitchen.
Instructions
- Dry and season the steak:
- Pat each cube completely dry—moisture is the enemy of a good crust. Sprinkle salt and pepper evenly so every piece gets its share.
- Get your skillet screaming hot:
- High heat is non-negotiable here; you want that oil shimmering and almost smoking before the steak touches down. This is what creates that beautiful golden-brown exterior in seconds.
- Sear without moving:
- Lay the steak in a single layer and leave it alone for two minutes. The urge to fidget is strong, but resist—that stillness is what builds the crust. Then turn each piece and let the other sides brown, about 2 to 3 minutes more for medium-rare.
- Rest them and start the sauce:
- Transfer the steak to a plate and cover loosely with foil. Drop the heat to medium-low and add butter; once it's melted, add the minced garlic and let it toast for just 30 seconds until fragrant and golden—any longer and it turns bitter.
- Bring it all together:
- Return the steak bites to the skillet and toss them through that garlic butter until every piece glistens. Finish with parsley and a pinch of red pepper flakes if you're feeling bold.
- Serve immediately:
- Don't let it sit—spoon all that pan sauce over the bites and get it to the table while everything is still hot and glossy.
Save What started as a tired weeknight solution became the meal I make whenever someone needs convincing that home cooking isn't complicated. These little bites proved that sometimes the simplest combinations—butter, garlic, good beef—don't need embellishment.
Flavor Combinations That Work
The garlic butter is the main character here, but it loves company. A squeeze of fresh lemon juice into the pan right before serving brightens everything, or a dash of Worcestershire sauce adds a subtle savory depth that makes people ask what that secret ingredient is. I've also played with fresh thyme added to the butter, which feels more elegant without changing the spirit of the dish. The red pepper flakes are optional but worth it if you like your food to whisper back at you.
What to Serve It With
These bites are flexible enough to fit whatever mood you're in. Crusty bread is practically essential for soaking up every drop of sauce—I rarely make this without slicing a baguette because the pan sauce is too good to waste. Mashed potatoes turn this into pure comfort, or you can keep it lighter with steamed green beans or roasted asparagus alongside. I've even spooned them over creamy polenta on fancier nights, and they look equally at home as an appetizer at a dinner party.
Shopping and Substitutions
Sirloin is forgiving and affordable, but if you find good ribeye or New York strip on sale, they'll cook in the same time and taste even richer. The quality of your butter matters more than you'd think—good butter tastes clean and sweet, while cheaper versions can taste a bit flat. Fresh garlic is non-negotiable; bottled garlic misses the point entirely and tastes vaguely stale by comparison.
- If you can't find kosher salt, use half as much table salt since it packs more densely.
- Cast iron holds heat like nothing else, so use it if you have it—the pan stays hot enough to maintain that sear throughout cooking.
- Beef broth or a splash of red wine can replace some of the butter for a lighter sauce if that's your preference.
Save This recipe works because it respects the ingredients and doesn't overthink them. Make it once and you'll find yourself coming back to it on busy nights and special ones alike.
Questions & Answers
- → What cut of steak works best?
Sirloin steak cubes are ideal for their balance of tenderness and flavor, but ribeye or New York strip can also be used.
- → How do I ensure the steak bites stay tender?
Patting the steak cubes dry before searing and cooking them over high heat prevents steaming and helps retain juiciness.
- → Can I adjust the spice level?
Yes, red pepper flakes can be added or omitted according to taste to control heat.
- → Why use olive oil before butter?
Olive oil raises the pan's smoke point, allowing the steak to sear well before adding butter for flavor.
- → Any tips for serving?
Serve immediately with pan sauce spooned on top, alongside mashed potatoes, steamed vegetables, or crusty bread.