Garlic Butter Steak Bites

These garlic butter steak bites deliver everything you want from a steakhouse dinner—deep browning, a rosy center, and glossy garlic butter—in a fast, weeknight-friendly format. The key is a very hot pan and enough space between each piece of beef.

Ingredients

• 1 1/2 pounds sirloin steak, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon high-heat oil, such as avocado oil
• 3 tablespoons unsalted butter, divided
• 4 garlic cloves, finely minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon fresh thyme leaves, optional
• Lemon wedges, for serving

Instructions

1. Pat the steak cubes completely dry with paper towels, then season evenly with salt and pepper.
2. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately. Add the oil.
3. Add half of the steak in one uncrowded layer. Sear without moving for 2 minutes, then turn and cook for 1 to 2 minutes more. Transfer to a plate and repeat.
4. Reduce the heat to medium. Add 2 tablespoons butter and the garlic; stir for 30 seconds, just until fragrant.
5. Return all steak and its juices to the skillet. Add the remaining butter and thyme, then toss for 30 to 60 seconds.
6. Remove from the heat, scatter with parsley, and rest for 5 minutes before serving.

Cooking Tips

• Dry beef browns; damp beef steams. Do not skip the paper towels.
• Work in two batches even if everything technically fits in your pan.
• Add garlic only after searing so it perfumes the butter without burning.
• For evenly cooked bites, keep the cubes close to the same size.

Cook’s note: Carryover heat will raise the temperature slightly while the steak rests. Pull the bites a few degrees before your final target.

Food Safety

Use an instant-read thermometer in the largest piece. The USDA safe minimum for whole cuts of beef is 145°F with a 3-minute rest. Clean the thermometer between checks and keep raw-beef utensils away from the finished dish.

Storage and Reheating

Refrigerate leftovers in a shallow airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a teaspoon of water or butter. Stop as soon as the center is hot to avoid toughening the steak.

Serving Suggestions

Serve with mashed potatoes, roasted green beans, a crisp chopped salad, or warm crusty bread for catching the garlic butter. For a lighter plate, spoon the bites over peppery arugula.

Optional Substitutions

New York strip or ribeye works in place of sirloin. Use ghee for a higher smoke point, or replace parsley with chives. For dairy-free steak bites, use olive oil and a plant-based butter that is suitable for high heat.