Skillet-Seared Steak Bites (Printable)

Juicy steak bites seared and tossed in garlicky butter for a quick, savory meal.

# What You Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp smoked paprika (optional)

→ For Searing

05 - 2 tbsp vegetable oil or canola oil

→ Garlic Butter

06 - 4 tbsp unsalted butter
07 - 5 garlic cloves, minced
08 - 1 tbsp fresh parsley, finely chopped
09 - 1 tsp fresh thyme leaves (optional)
10 - 1/4 tsp red pepper flakes (optional)

# How to Make It:

01 - Pat the steak cubes dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika if using.
02 - Place a large heavy skillet over high heat. Add vegetable or canola oil and heat until shimmering.
03 - Add steak cubes in a single layer, avoiding overcrowding. Sear each side for 1 to 2 minutes until deeply caramelized and just cooked through. Transfer to a plate and loosely cover with foil.
04 - Reduce heat to medium-low. Add butter to the same skillet and melt. Stir in minced garlic and sauté for 30 to 60 seconds until fragrant, taking care not to brown the garlic.
05 - Return the seared steak bites to the skillet and toss to coat in the garlic butter. Add chopped parsley, thyme, and red pepper flakes if using, then toss to combine evenly.
06 - Serve immediately, spooning additional garlic butter over the steak bites.

# Expert Tips:

01 -
  • It takes less time than waiting for delivery and tastes like you spent an hour at the stove.
  • The garlic butter clings to every golden edge and makes even budget sirloin taste like a splurge.
  • You can serve it over rice, with bread, or straight from the pan with toothpicks when friends show up unannounced.
02 -
  • Overcrowding the pan traps steam and turns your sear into a sad simmer; work in batches if your skillet isn't big enough.
  • Garlic burns in seconds at high heat, so always drop the temperature before you add it or it'll taste bitter and ruin the sauce.
03 -
  • Use a cast iron skillet if you have one; it holds heat better than stainless and gives you a deeper, more even sear.
  • Let the steak rest at room temperature for 15 minutes before cooking so it sears instead of steaming from the inside out.
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