Garlic Butter Steak Bites (Printable)
Seared sirloin cubes in garlic butter with parsley and thyme — ready in 20 minutes for a flavorful low-carb main.
# What You’ll Need:
→ Meats
01 - 1 pound sirloin steak, cut into 1-inch cubes
→ Seasonings
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika
→ Garlic Butter Sauce
05 - 3 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
→ For Serving
09 - Flaky sea salt
10 - Extra chopped parsley
# How-to Steps:
01 - Pat steak cubes dry with paper towels and season evenly with kosher salt, freshly ground black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon of unsalted butter. When melted and foaming, arrange half the steak cubes in a single layer. Sear for 1 to 2 minutes per side until browned and just cooked through. Transfer to a plate and repeat with remaining steak, adding a small amount of oil if necessary.
03 - Reduce heat to medium-low. Add remaining 2 tablespoons unsalted butter and minced garlic to the pan. Cook, stirring frequently, for about 30 seconds until fragrant.
04 - Return all steak bites to the pan. Gently toss to coat thoroughly in the garlic butter. Stir in fresh parsley and thyme leaves.
05 - Serve immediately, garnishing with flaky sea salt and extra chopped parsley as desired.
# Expert Advice:
01 -
- That golden crust on the steak bites is pure magic, and the quick garlic butter sauce clings to every piece.
- It’s fast enough for a weeknight but worthy of impromptu company — and you barely need to measure anything.
02 -
- If you try to cook all the steak at once, you get steamed, grey bites instead of seared ones — always do it in batches.
- I only started salting right before cooking after reading it keeps the steak juicy; it really made them taste better.
03 -
- For steakhouse-level steak bites, don’t rush the searing — patience makes all the difference for the crust.
- Chop the garlic right before cooking so it doesn’t dry out or turn bitter.