Save to Pinterest My friend Marco showed up one evening with a bag of beautiful sirloin, and we needed dinner ready in twenty minutes before catching a movie. I'd never made steak bites before, but the kitchen filled with that irresistible aroma of butter and garlic hitting hot oil, and something just clicked. What started as a desperate weeknight solution became one of those dishes I make whenever I want to feel like I'm cooking something restaurant-quality without the stress.
I've since made this for my sister's dinner party, and watching everyone reach for just one more bite from the skillet before I could even plate them made me realize this recipe has that rare quality of tasting generous without feeling fussy. It's the kind of food that makes people feel cared for.
Ingredients
- Sirloin steak, cut into 1-inch cubes: One and a half pounds is perfect for four people—this cut is forgiving, affordable, and gets tender when you don't overthink it.
- Kosher salt and black pepper: Don't skip the patting dry step or season lightly at first; you'll taste the difference in how evenly the crust forms.
- Unsalted butter: Three tablespoons sounds like a lot until you taste what it does in the pan—it's your whole sauce.
- Garlic, finely minced: Fresh garlic is non-negotiable here; pre-minced loses the brightness that makes this shine.
- Fresh parsley, chopped: It's not decoration—it cuts through the richness and adds a little living green moment to your plate.
- Crushed red pepper flakes: Optional but worth keeping handy for anyone who loves a whisper of heat.
- Olive oil: One tablespoon for the initial sear; it needs to smoke a little, so don't use butter here.
Instructions
- Get your steak ready:
- Pat those cubes completely dry with paper towels—moisture is the enemy of a good crust. Season with salt and pepper right before cooking, not hours ahead.
- Heat your skillet until it's actually hot:
- A large skillet (cast iron is ideal) over high heat with oil that shimmers and moves easily. You want to hear a real sizzle when the steak hits the pan.
- Sear without fidgeting:
- Lay the cubes in a single layer without crowding—they need space to brown, not steam. Leave them alone for two minutes; that's when the crust forms. Then turn and cook two to three minutes more for medium-rare.
- Make your butter sauce:
- Lower the heat to medium-low, add butter, and once it's foaming, add your minced garlic. Thirty seconds is all it takes; you're just waking it up, not browning it.
- Bring it all together:
- Return the steak bites to the skillet, toss everything until each cube is glossy with garlic butter, then hit it with fresh parsley and red pepper flakes if you're using them.
- Serve right now:
- Plate immediately with all that beautiful pan sauce spooned over. Cold steak bites are sad steak bites.
Save to Pinterest There's something almost meditative about standing at the stove watching those butter-coated cubes glisten under the kitchen light, knowing you've made something that feels effortless but tastes like you actually tried. That's when cooking stops being a chore and becomes a small, edible kindness you give yourself.
Simple Ways to Serve This
Crusty bread is the obvious move—you'll want something to soak up that garlic butter sauce, and it's the first thing people ask for. Mashed potatoes turn this into comfort food, while steamed broccoli or green beans keep things lighter if that's your mood. I've also spooned these over creamy polenta and it felt fancy enough for date night.
How to Make It Your Own
A squeeze of fresh lemon juice or a dash of Worcestershire right before serving adds brightness and depth without changing the fundamental simplicity. Some nights I sprinkle a tiny pinch of smoked paprika with the parsley, and other times a whisper of fresh thyme feels right. The beauty is that the technique is bulletproof; the flavoring is your creative moment.
Choosing Your Steak and Timing It Right
Sirloin is budget-friendly and works beautifully here, but ribeye or New York strip will make this even richer if you have them on hand—just watch your doneness time since they're fattier. Room temperature steak cooks more evenly than cold steak straight from the fridge, so pull yours out fifteen minutes before you start cooking.
- Resist the urge to use a meat tenderizer or marinade; high heat and butter are all this needs.
- If you're making this for a crowd, you can sear the steak in batches and keep the first batch warm loosely covered with foil.
- Left over steak bites are delicious cold the next day, though they're rarely left over.
Save to Pinterest This is the recipe I turn to when I want to feel confident in the kitchen without stressing, and it never disappoints. Make it once and you'll find yourself making it again and again.
Recipe Questions & Answers
- → What cut of steak works best for this dish?
Sirloin steak is preferred for its balance of tenderness and flavor, though ribeye or New York strip can also be used.
- → How do I ensure the steak bites remain juicy?
Pat the steak dry before seasoning and avoid overcrowding the pan to allow proper searing on all sides.
- → Can I adjust the spice level?
Yes, adding crushed red pepper flakes or a splash of hot sauce can increase the heat to your preference.
- → What’s the best way to cook the garlic in the butter?
Sauté the minced garlic briefly until fragrant but not browned to avoid bitterness and maintain a fresh garlic taste.
- → What are good side options to serve with these steak bites?
They pair well with crusty bread, mashed potatoes, or steamed seasonal vegetables for a complete meal.