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Garlic butter steak bites are a quick and easy to make appetizer or weeknight dinner that will disappear fast! Cubes of sirloin steak are seared in a skillet then tossed in garlic butter and fresh rosemary. They’re tender, juicy and only take 20 minutes to make!
These garlic butter steak bites are one of those recipes that has high-end restaurant quality flavor and looks like it took a lot of time to make. But what I love is that you only need a handful of ingredients, 20 minutes and a good quality 12 inch skillet to make them! You want to use a large skillet so they get a great crust and don’t steam. I decided to use top sirloin steak because it has a great beef flavor, it’s on the leaner side as far as cuts of beef go, and it’s more affordable.
What makes these steak bites so special is that they’re tossed in the most luxurious and flavorful rosemary garlic butter. The fresh sprig of rosemary perfumes the butter without overpowering it or leaving any woody bits behind.
They’re a great appetizer for parties, I love to serve them for game day with this dill pickle dip. I also find myself making them as part of an easy weeknight meal. They’re a delicious addition to salads like this butternut squash orzo salad and sweet potato kale salad.
What is the Best Cut of Steak for Steak Bites?
You’ll want to use a cut of steak without much visible fat. I recommend top sirloin because it’s a leaner, tender cut with great beef flavor. It’s also more affordable than premium cuts such as ribeye and tenderloin. Choose a steak that’s 1 to 1 1/2 inches thick for best results. For extra richness and marbling, use ribeye. For the most tender steak bites, tenderloin is the best choice. And for a firmer texture and extra beefy flavor, New York strip.
Ingredients and Substitutions for Steak Bites
- Sirloin steak – Top sirloin is a lean and tender cut of beef that works great for quick cooking. Look for a steak that is fairly uniform in thickness and cut the steak into equal sized cubes so they cook evenly.
- Smoked paprika – Smoked paprika adds a hint of smokiness to the steak.
- Butter – You could also use ghee or for dairy-free, a plant-based butter. Be cautious if you are using a plant-based butter, the smoke point isn’t as high and can potentially burn or get a bitter flavor.
- Garlic – Fresh cloves of garlic give the butter the best flavor. I recommend using fresh over jarred or garlic powder.
- Rosemary – A fresh sprig of rosemary tossed in the melted butter perfumes it without overpowering it or leaving you chewing on woody bits. If you don’t like rosemary try substituting with fresh thyme.
- Parsley – Chopped flat leaf parsley sprinkled onto the steak bites as a garnish gives them a pop fresh herbed flavor.
Tips for the Best Steak Bites
While these steak bites are very easy and straightforward to make, I did compile some of my top tips and tricks to help you successfully make them!
- Cut the steak in similar sized chunks so that it cooks evenly.
- Pat the steak dry with paper towels before cooking it. This helps the seasoning to stick to the meat and promotes better browning.
- Use a cast iron skillet. Cast iron gives the steak a great crust.
- Don’t overcook the steak or it will be tough and chewy. It only needs 4-6 minutes to cook depending on the thickness. The best way to ensure you don’t overcook steak is to use a meat thermometer and don’t forget it will continue to cook even after it’s removed from the heat. For rare steak the internal temperature should be 120-130° F., medium-rare 130-135° F., medium 135-145° F., and for medium-well 145-155° F. Please don’t cook the steak until well done, it ruins the texture and flavor.
- Use fresh garlic for the best garlic butter sauce.
- Don’t burn the garlic or it will taste bitter. It only needs about 30 seconds to cook in the butter.
How to Get a Perfect Crust
Moisture will prevent the steak from getting that crisp browned crust. Below are my tips for getting the perfect crust.
- Use a large 12 inch skillet, cast iron is my personal preference because it holds heat better.
- Pat the cubes of steak dry with paper towels and then season them.
- Heat the skillet over medium-high heat with a little oil in it. The oil should be hot, but not smoking.
- Add the pieces of steak to the hot skillet and spread them out into a single layer so they aren’t overcrowded. Work in batches if necessary.
- Let it cook for 2-3 minutes before flipping it over. It should release from the pan easily when it’s ready to flip.
Common Mistakes to Avoid
- Be sure the skillet is hot before adding in the steak. Test it by adding a drop of water into it. If it sizzles it’s ready. If the skillet isn’t hot the steak won’t get a nice sear.
- Avoid moving the steak too often. Too much movement and flipping causes steam and prevents a crust from forming.
- Reduce the heat when you add in the garlic to prevent it from burning. Garlic that is burned has a bitter flavor.
What to Serve with Steak Bites
If you’re serving these steak bites for dinner, serve them with a hearty side dish such as, Creamy Mashed Potatoes, Baked Parmesan Risotto, or Herb Roasted Potatoes with Blue Cheese. If you’re keeping dinner low-carb this Parmesan Pesto Roasted Cauliflower is the perfect side dish.
If you plan to serve the steak bites as an appetizer, I like to have crusty bread with them to soak up any of the extra garlic butter sauce. You could also use toothpicks to dip them in marinara sauce or smoked romesco dip.
Garlic Butter Steak Bites
Ingredients
- 2 teaspoons olive oil
- 1 1/2 pounds top sirloin steak cut into approximately 1 inch cubes.
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 3 cloves of garlic minced
- 1 sprig fresh rosemary
- 1 tablespoon chopped flat leaf parsley
Instructions
- Cut the steak into approximately 1 inch cubes. Place them onto a plate and pat dry with paper towels. Season the steak with salt, freshly ground black pepper and smoked paprika. Toss to coat.
- Heat the olive oil in a 12 inch cast iron skillet over medium-high heat. When the skillet is hot add in the steak spreading it into single layer. Cook in batches if the steak is too crowded and won’t all fit.
- Cook the steak for 2 minutes without touching it then toss them around for another 1-2 minutes until browned on all sides. Remove the steak onto a plate.
- Lower the heat to medium and add in the butter. Once melted, toss in the minced garlic and a sprig of rosemary. Cook for 30 seconds or until the garlic is fragrant. Be careful not to burn it or it will be bitter.
- Add the steak and juices back into the skillet. Toss with the garlic butter until coated and cook for another minute or two being careful not to overcook it. Remove the skillet from the heat and garnish with fresh chopped parsley.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage and reheating
Steak bites will keep in an airtight container in the fridge for up to 4 days. You may find that they get tougher the longer they sit.
To reheat the steak bites I like to reheat them in a skillet over medium heat until warm. I don’t recommend freezing the steak as the texture may change.
More Skillet Recipes
Looking for another quick and easy skillet steak recipe? Try this steak and sweet potato skillet! I’ve also included a few of my other favorite easy skillet dinners.
