Garlic butter steak bites have literally saved my Tuesday night dinner plans more times than I can count. Seriously. There’s something about those little nuggets of beefy goodness swimming in a pool of garlicky butter that just makes everything better… even when I’ve had one of those days where the coffee maker exploded and I found a mysterious sticky substance on ALL my kitchen cabinets. We’ve all been there, right?
So anywayyy, this recipe is one of those magical unicorn dishes that tastes like you slaved for HOURS but actually takes less than 20 minutes to throw together. And I mean ACTUALLY 20 minutes, not those recipe-card lies that claim “15 minutes prep time” but somehow forget to mention the 2 hours of chopping and marinating before you even turn on the stove. Been fooled by those too many times, thankyouverymuch.
PREP TIME: 5 minutes COOK TIME: 15 minutes TOTAL TIME: 20 minutes SERVINGS: 4 CALORIES: 455 kcal
Why These Garlic Butter Steak Bites Are Gonna Rock Your World
Listen. I’ve tested like a bazillion steak bite recipes over the years (ok fine, maybe just 27, but who’s counting). These are the ones that keep showing up on my dinner table because:
- They’re ridiculously quick to make when you’re hangry and need food NOW
- The garlic butter sauce is sooooo good you’ll be tempted to drink it (no judgment, I’ve considered it)
- That perfect sear on the outside with tender, juicy insides is basically meat heaven
- It’s basically impossible to mess up even after a glass of wine
Back when I worked in marketing, I would’ve killed for a dinner this easy to make after those endless client meetings. Now I just make these whenever I don’t feel like cooking but still want something that looks fancy enough to post on Instagram. #keepingitreal
The Stuff You Need (AKA Ingredients)
K so here’s what you’ll need to grab from the store (or dig out of your fridge if you’re one of those super-organized meal preppers I aspire to be but never quite manage):
- 2 pounds of steak (cut into small bite-size pieces)
- ½ tablespoon avocado oil (olive oil works too if that’s all ya got)
- 2 teaspoons salt (I usually end up using more cuz I’m a salt fiend)
- ½ teaspoon freshly ground black pepper (pre-ground works too, no judgment)
- ½ teaspoon red pepper flakes (optional if you’re a spice wimp like my neighbor)
- 2 tablespoons butter or ghee (TEAM BUTTER FOREVER)
- 6 cloves minced garlic (vampire protection level: expert)
- ¼ cup chopped parsley (from your sad herb garden or the grocery store, whichever)
- Green onion for garnish (totally optional but makes it look fancy for the ‘gram)
Kitchen Stuff You’ll Need
I mean, you prolly have all this already but just in case:
- Large skillet (cast iron is amazeballs for this recipe if you have one)
- Cutting board that doesn’t wobble dangerously
- Chef’s knife that’s actually sharp (unlike mine half the time)
- Measuring spoons (or just eyeball it like I usually do)
- Tongs for flipping the meat without burning yourself
Let’s Get Prepping!
First things first, get everything ready because once you start cooking this goes FAST. Trust me, you do NOT want to be frantically chopping garlic while your steak is overcooking. Been there, regretted that.
- Cut your steak into bite-sized pieces. Try to make them roughly the same size so they cook evenly, but don’t stress if they’re not perfect. This isn’t a cooking competition show (unless you’re into that sort of thing).
- Mince the garlic. Or use a press. Or buy the pre-minced stuff in a jar if that’s your jam. No judgment here!
- Chop up your parsley and slice some green onions for garnish if you’re feeling fancy.
Pro tip: pat the steak dry with paper towels before seasoning. This helps get that amazing crust when you sear it. I learned this the hard way after years of sadly soggy steak. Don’t be like past-Lisa.
Now Let’s Cook These Babies!
Heat a large skillet over medium-high heat until it’s HOT. Like, droplets-of-water-dancing hot. This part is super important because nobody—and I mean NOBODY—wants sad, gray, steamed steak. We want that gorgeous caramelized crust that makes your mouth do the happy dance.
- First, season those steak bites with salt, pepper, and red pepper flakes (if using) and give everything a good mix until the meat is coated. I usually use my hands for this which is gross but effective. Just remember to wash them after unless you enjoy the sensation of pepper flakes in your eyes later. Learn from my mistakes, people.
- Add the avocado oil to your screaming hot skillet, then add the steak in a SINGLE LAYER. This is where patience comes in… if your pan isn’t big enough, you’ll need to work in batches. Overcrowding is the ENEMY. I’ve ruined perfectly good steak by being impatient and cramming it all in at once. Don’t be like impatient Lisa.
- Cook those gorgeous little meat nuggets for 3-4 minutes until they’re brown, stirring occasionally. Notice I said occasionally—not constantly hovering and flipping them every 2 seconds like I used to do before I knew better.
- Once they’re all beautiful and brown, remove them from the pan and set aside. Try not to eat them all before finishing the recipe. This requires serious willpower that I don’t always possess.
- Now here’s a weird but important step: remove any excess water from the skillet. Sometimes the meat releases liquid and we don’t want that diluting our butter sauce. Nobody wants watery garlic butter. NOBODY.
- Add the butter (or ghee if you’re being all fancy and healthy) to the pan and let it melt and get a little foamy. Then toss in the minced garlic and saute for about a minute until it’s fragrant but not burnt. Burnt garlic is THE WORST and will ruin everything. Trust me, I’ve done it more times than I care to admit when trying to multitask.
- Then add the steak back to the pan and cook for another 1-2 minutes, stirring to coat all those beautiful bites in the buttery, garlicky goodness. Try not to pass out from the amazing smell that’s happening in your kitchen right now.
- Finally, remove the pan from the heat and stir in the chopped parsley. Sprinkle with some sliced green onions if you’re feeling extra or need a pop of color for that Instagram shot.
Boom! Dinner is served. Try to get it to the table before eating half of it straight from the pan. This is the hardest part for me EVERY. SINGLE. TIME.
But Wait, There’s More! (Flavor Variations)
Ok so the basic recipe is amazeballs, but sometimes I like to mix things up cuz I’m wild like that. Here are some ways to switch things up:
- Add a splash of Worcestershire sauce for extra umami (that’s the fancy word for “makes things taste meatier”)
- Throw in some mushrooms with the steak for an earthy vibe
- Sprinkle with blue cheese crumbles at the end if you’re feeling fancy
- Add a pinch of red pepper flakes if you want some heat… oh wait, this recipe already has that option! CHECK!
- Splash of balsamic vinegar at the end for a tangy twist
- Lemon zest brightens everything up
I once accidentally added cinnamon instead of paprika (don’t ask, it was late) and it was… interesting. Not recommended unless you’re feeling really adventurous or having some kind of culinary crisis.
Nutritional Information (For Those Who Actually Care)
Listen, I’m not gonna pretend these steak bites are diet food. They’re covered in butter, for crying out loud! But for those of you who like to track your macros or whatever (you’re so much more disciplined than me), here’s the nutritional breakdown per serving:
Calories: 455 kcal Total Fat: 18.9g (24% Daily Value)
- Saturated Fat: 8.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.9g
- Monounsaturated Fat: 7.4g (0%) Cholesterol: 151.3mg (50%) Sodium: 1286.9mg (56%) Total Carbohydrate: 2.1g (1%)
- Dietary Fiber: 0.4g (1%)
- Sugars: 0.2g Protein: 49.1g (98%) Vitamin A: 72.1µg (8%) Vitamin C: 6.8mg (8%) Calcium: 65.7mg (5%) Iron: 3.9mg (21%) Vitamin D: 0µg (0%)
See that protein content? That’s basically a bodybuilder’s dream dinner right there. At least that’s what I tell myself while I’m sopping up the butter sauce with bread. It’s all about balance, people!!!
Serving Suggestions (That Aren’t Just “Put It On A Plate”)
These garlic butter steak bites are perfect all by themselves—I’ve literally eaten them straight from the pan while standing over the stove (don’t judge). But if you’re cooking for people who expect a “complete meal” (so demanding!), here are some things that pair amazingly well:
- Simple green salad (to make yourself feel virtuous while eating butter-soaked meat)
- Roasted broccoli or Brussels sprouts (same reason as above)
- Crusty bread for sopping up that butter sauce (because wasting it would be CRIMINAL)
- A glass of bold red wine (merlot or cab sauv work nicely)
- Cauliflower mash if you’re doing the low-carb thing
- Creamy polenta if you’re NOT doing the low-carb thing
- White rice to soak up all that buttery goodness
Honestly these are so versatile you could serve them with practically anything. I’ve even put them on top of scrambled eggs the next morning and it was possibly the best breakfast of my life.
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Storing Leftovers (If You Have Any, Which Is Doubtful)
Let’s be honest, leftovers are rarely an issue with this recipe. But JUST IN CASE you have some self-control (teach me your ways), here’s how to store and reheat:
- Store in an airtight container in the fridge for up to 3 days. Any longer and things get weird.
- To reheat without turning your steak into shoe leather:
- Microwave on 50% power in 30-second bursts
- OR reheat in a skillet with a tiny splash of water or broth
- OR just eat it cold standing in front of the fridge at midnight like a normal person
Pro tip: If you somehow manage to have leftovers (HOW??), these steak bites are actually amazing cold the next day, chopped up and thrown into a salad. Just sayin’.
Mistakes That’ll Ruin Your Steak Bites (Don’t Do These Things!)
I’ve messed up enough times to know what NOT to do:
- Using the wrong cut of steak. Tough cuts need slow cooking, not this quick method. Stick with sirloin, ribeye, or tenderloin.
- Overcrowding the pan. I know I’ve said this like 17 times already but it’s THAT important. Give those meat chunks some personal space!
- Cooking ice-cold steak. Let it sit out for like 15-20 mins before cooking. Cold steak + hot pan = uneven cooking.
- Constantly flipping and moving the steak. Let it SEAR. Walk away. Check your phone. Do a little dance. Just don’t touch it for at least a minute.
- Salt timing mistakes. Either salt right before cooking or at least 40 minutes ahead (something about osmosis and science stuff that I don’t fully understand but trust me on this).
More Recipes You’ll Love
If you’re into these garlic butter steak bites (and honestly, who wouldn’t be?), here are some other recipes on my site that might float your boat:
- Garlic Butter Chicken Bites with Parmesan Pasta – Like these steak bites but with chicken… and pasta… so basically comfort food heaven.
- Oven-Baked Chicken and Rice – For those days when you want dinner to cook itself while you binge-watch that new Netflix show.
- Garlic Butter Steak Bites – A variation on this recipe with some different techniques that’s equally delish!
- Pesto Salmon – When you’re trying to be healthy but still want something that tastes indulgent (plus it’s ready in like 15 minutes).
Equipment
- Large skillet (preferably cast iron)
- Chef's knife
- Cutting board
- Measuring spoons
- Tongs
Ingredients
- 2 pounds of steak cut into small bite size pieces
- ½ tablespoon avocado oil
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes optional
- 2 tablespoons butter or ghee
- 6 cloves minced garlic
- ¼ cup chopped parsley
- green onion for garnish
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Instructions
- Season the steak bites with salt, pepper, and red pepper flakes and stir until well coated.
- Heat a large skillet over medium-high heat. Add the avocado oil to the hot skillet and then add the steak in a single layer. Cook the steak bites for 3-4 minutes until brown, stirring occasionally. You may have to do this in batches depending on the size of your skillet. Once the steak is brown, remove it from the pan.
- Remove any excess water from the skillet and then add the butter or ghee to the pan. Next add the garlic and saute for 1 minute.
- Add the steak back to the pan and cook for 1-2 minutes stirring to coat it in the butter sauce. Remove the pan from the heat and stir in the chopped parsley. Garnish with green onion and serve immediately.
Notes
– Don’t overcrowd the pan – cook in batches if needed for the best sear.
– Let the steak come to room temperature for about 15-20 minutes before cooking for more even results.
Nutrition
FAQs About Garlic Butter Steak Bites
What is the best cut of meat for steak bites?
Sirloin, ribeye, and tenderloin make the best steak bites because they’re tender and cook quickly. Chuck and round cuts will be too tough for this quick-cooking method. If budget is a concern, sirloin offers the best value while still remaining tender enough for steak bites.
Can I cook the meat and potatoes at the same time?
While you can technically cook them together, cooking them separately yields better results. Potatoes require longer cooking time than steak bites. For best results, cook potatoes first until crispy and nearly done, then set aside while cooking the steak. Combine them at the end to warm the potatoes in the garlic butter sauce.
How do I know when the steak bites are done?
For medium-rare steak bites, cook about 1-2 minutes per side in a hot skillet. The outside should be browned and caramelized while the inside remains slightly pink. If using a meat thermometer, medium-rare registers at 130-135°F, medium at 135-145°F. Remember that smaller pieces cook very quickly!
What does butter do to steak?
Butter adds richness, flavor, and a beautiful finish to steak. When added toward the end of cooking, butter creates a nutty, aromatic sauce that coats the meat. The milk solids in butter also help create a delicious crust on the steak while keeping the inside tender and juicy.
Can I marinate the steak bites before cooking?
Yes, you can marinate steak bites for up to 2 hours before cooking. However, avoid acidic marinades (vinegar, citrus) for longer than 2 hours as they can make the meat mushy. A simple marinade of olive oil, garlic, and herbs works well. Pat the meat dry before searing for the best crust.
Is this recipe keto-friendly?
Yes! Garlic butter steak bites are perfect for keto diets. The recipe contains minimal carbs while providing plenty of protein and healthy fats. Just skip any carb-heavy side dishes and pair with low-carb vegetables instead.
Final Thoughts (From Someone Who’s Made This Way Too Many Times)
So there ya have it! My go-to recipe for those nights when I want something that SEEMS fancy but requires minimal effort. Because let’s be real – we all want to eat like kings but most of us don’t have the time or patience to cook like professional chefs every night.
The beauty of these garlic butter steak bites is that they’re basically foolproof. Even if you overcook them a little (we’ve all been distracted by a text or a kid or a particularly interesting TikTok), the butter sauce keeps everything juicy and delicious.
Give these a try next time you’re standing in front of your fridge at 5:30pm wondering what the heck to make for dinner. Your taste buds (and anyone lucky enough to be eating with you) will thank you!
Oh, and if you want another take on this recipe, check out this awesome version that inspired some of my variations. So many ways to make steak bites, so little time!
Happy cooking!
~Lisa