Garlic Butter Steak Bites
These garlic butter steak bites are one of those dinners that somehow feel both a little special and completely doable on a busy weeknight. Tender, bite-sized pieces of steak get seared in a hot pan, then tossed in a simple garlic butter sauce that coats every bite.
Servings: 6 servings
Ingredients
Steak
- 2 lbs sirloin steak cut into 1-inch bite-sized pieces (top sirloin is best)
- 1 ½ tsp salt
- 1 tsp chili powder
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 tbsp olive oil for cooking
Garlic Butter
- 6 tbsp unsalted butter
- 6 - 8 cloves garlic, minced
- 1 tsp dried parsley
Instructions
- In a small bowl, combine the salt, chili powder, black pepper, garlic powder, and onion powder. Pat the steak pieces dry, then season them with the spice mixture, making sure all sides are evenly coated. Let the steak sit while you heat your pan.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add steak bites in a single layer, working in batches so they sear instead of steam.
- Cook for 2–3 minutes per side, until browned. Remove from the pan and set aside. Be careful not to overcook them because they cook quickly and will continue to cook slightly as they rest.
- Reduce the heat to medium. Do not wipe out the pan, we want those browned bits left from the steak to add flavor to the sauce. Add 1 tablespoon of butter to the same pan, then add the minced garlic and cook for about 30–60 seconds, just until fragrant, being careful not to burn it. Once the garlic is cooked, add the remaining butter and let it melt into the pan, stirring to combine everything.
- Return steak bites to the pan and toss to coat in the garlic butter sauce. Sprinkle with dried parsley and stir again until evenly coated. Taste and adjust seasoning with extra salt if needed.
Notes
- Make sure that the steak is also completely dry before seasoning. Also, make sure that your pan is hot before adding the steak. These two things are key to getting a good sear instead of steaming the meat.
- Don’t overcrowd the pan. Cooking in batches helps the steak brown properly to make sure each piece gets a nice golden crust.
- Make sure your steak is cut into evenly sized pieces so everything cooks at the same rate.
- Try not to move the steak too much while it sears. Letting it sit undisturbed for a minute or two helps to get that perfect sear.
- Add the steak back into the garlic butter just long enough to coat it. You’re not cooking it again here, just letting it soak up all that flavor.
Nutrition
Calories: 332kcal | Carbohydrates: 2g | Protein: 34g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 122mg | Sodium: 675mg | Potassium: 546mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg
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