Pin this I used to think restaurant-quality steak was something I could only get at a steakhouse. Then one Thursday evening, I tossed cubed sirloin into a screaming-hot skillet and watched it transform in minutes. The sizzle was loud, the crust was dark and crackling, and when I stirred in that garlic butter, the whole kitchen smelled like the best date night I'd ever had. My partner walked in, looked at the pan, and said, "We're never ordering takeout again." I've been making these steak bites ever since.
The first time I made this for a small gathering, I panicked because I'd forgotten to prep a side dish. I just set out a warm baguette and a bowl of the extra garlic butter, and people tore into it like it was the main event. One friend asked if I'd trained at a culinary school. I laughed and told her the truth: I'd just learned to let the skillet do the work.
Ingredients
- Sirloin steak: Cut into even 1-inch cubes so they sear uniformly; pat them bone-dry or they'll steam instead of crust.
- Kosher salt and black pepper: Season generously right before cooking to draw out moisture and build that caramelized exterior.
- Smoked paprika: Optional, but it adds a whisper of campfire warmth that makes the bites taste more complex.
- Vegetable or canola oil: High smoke point oils let you crank the heat without burning; save the olive oil for finishing.
- Unsalted butter: Melts into a silky sauce that pools in the pan; salted butter can make the dish too salty after the steak is seasoned.
- Garlic cloves: Mince them finely so they bloom fast in the butter without turning bitter or burnt.
- Fresh parsley and thyme: Brighten the richness and make the dish smell like a garden tucked into a steakhouse.
- Red pepper flakes: A pinch gives just enough heat to wake up your palate without overwhelming the garlic.
Instructions
- Dry and season the steak:
- Use paper towels to press all moisture off the cubes, then toss them with salt, pepper, and smoked paprika if you like. A dry surface is the secret to that crackling, caramelized crust.
- Heat the skillet:
- Set a heavy skillet over high heat and add the oil; wait until it shimmers and almost smokes. This is hotter than you think you need, but trust it.
- Sear the steak bites:
- Lay the cubes in a single layer, leaving space between each piece so they brown instead of steam. Sear 1 to 2 minutes per side, turning with tongs to crisp all edges, then transfer to a plate and tent loosely with foil.
- Make the garlic butter:
- Lower the heat to medium-low, add the butter, and let it melt into the drippings. Stir in the garlic and cook 30 to 60 seconds until fragrant, watching closely so it doesn't brown.
- Toss and finish:
- Return the steak to the skillet and toss to coat every piece in garlic butter. Sprinkle in parsley, thyme, and red pepper flakes, toss again, and serve immediately with extra butter spooned over the top.
Pin this One Saturday, I made these for my dad, who's never been impressed by anything I've cooked. He speared a steak bite, chewed slowly, then looked at me and said, "This is exactly how I like it." It was the closest thing to a compliment I'd ever gotten from him, and I've replayed that moment every time I hear the sizzle hit the pan.
How to Get the Perfect Sear
The key is patience and heat. Let your skillet preheat for a full three minutes until a drop of water skitters across the surface and evaporates instantly. Don't move the steak once it hits the pan; let it sit undisturbed for the full minute so a dark, crusty layer forms. If you peek too early or flip too often, you'll tear the crust and lose all that flavor.
What to Serve with Steak Bites
I love piling these over creamy mashed potatoes so the garlic butter melts into the clouds of potato, or setting out a crusty baguette to mop up every golden drop. Sometimes I toss them with roasted asparagus or sautéed mushrooms for a one-pan dinner that feels like a steakhouse came to my kitchen. If you're keeping it light, serve them over a crisp green salad with a squeeze of lemon to cut the richness.
Storage and Reheating Tips
Leftovers keep in an airtight container in the fridge for up to three days, though they're never quite as tender as when they're fresh. Reheat gently in a skillet over medium-low heat with a splash of broth or a small pat of butter to keep them from drying out. I don't recommend the microwave; it turns the crust soft and the steak chewy.
- For meal prep, sear the steak and store it separately from the garlic butter, then toss together just before serving.
- If you're making this for a party, keep the finished bites warm in a low oven while you work in batches.
- Freeze cooked steak bites for up to two months, but know the texture will be softer once thawed and reheated.
Pin this These steak bites have become my go-to when I want to feel like I'm treating myself without the fuss of a full dinner. I hope they land on your table on a night when you need something quick, rich, and just a little bit indulgent.
Recipe Questions
- → What is the best cut of steak to use?
Sirloin works well due to its balance of tenderness and flavor, but ribeye or NY strip can also be used for a richer taste.
- → How do I prevent the garlic from burning?
Sauté garlic on medium-low heat and stir constantly; remove from heat as soon as it becomes fragrant to avoid bitterness.
- → Can I make a dairy-free version of this dish?
Yes, substitute the butter with olive oil to keep it dairy-free while maintaining richness.
- → How should the steak bites be cooked for best flavor?
Sear steak cubes in a hot skillet without overcrowding to develop a deep caramelized crust, cooking about 1-2 minutes per side.
- → What sides pair well with seared steak bites?
Crusty bread, mashed potatoes, or steamed rice complement the rich garlic butter and tender steak nicely.
- → Is smoked paprika necessary?
Smoked paprika is optional but adds a subtle smoky depth that enhances overall flavor.