Garlic butter steak bites are a quick and easy to make appetizer or weeknight dinner that will disappear fast! You only need a handful of ingredients and 20 minutes to make them!
Looking for another quick and easy steak recipe? Try these sheet pan steak fajitas!
Why you’ll love them
Versatile – Steak bites can be served as an appetizer your next party, as part of your game day spread, or for snacking on during game night. You can also serve them as an easy weeknight dinner with any of the side dish suggestions I’ve listed below.
Easy to make – You only need a handful of ingredients, 20 minutes and one skillet to make these easy steak bites!
Flavorful – The steak bites are tossed in the most luxurious and flavorful rosemary garlic butter. The fresh sprig of rosemary perfumes the butter without overpowering it.
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. It’s a leaner, more tender cut of beef that has great beef flavor. It also happens to be more affordable than some other cuts of beef.
If you prefer to use something other than sirloin, I recommend ribeye, strip steak, or tenderloin,
- Sirloin steak – Top sirloin is a lean and tender cut of beef that works great for quick cooking.
- Smoked paprika – Smoked paprika adds a hint of smokiness to the steak.
- Butter – You could also use ghee.
- Garlic – Fresh cloves of garlic give the butter the best flavor. I recommend using fresh over jarred.
- Rosemary – A fresh sprig of rosemary tossed in the melted butter perfumes it without overpowering it or leaving you chewing on a piece of rosemary.
- Parsley – Chopped flat leaf parsley sprinkled onto the steak bites as a garnish gives them a great fresh herbed flavor.
How to make garlic butter steak bites
Cut the steak into approximately 1 inch cubes. Place them on a plate and pat them dry with paper towels. Removing excess moisture from the steak will allow it to get a nice crust when it sears in the skillet.
Season the steak with salt, freshly ground black pepper and smoked paprika. Toss the steak cubes in the seasoning to make sure they are evenly coated.
Heat a couple teaspoons of olive oil in a 12 inch cast iron skillet over medium-high heat. When the skillet is hot add in the steak. Make sure it’s in a single layer and not overly crowded or you won’t get a good sear on it.
Cook the steak for 2 minutes without touching them and then toss them around for another 1-2 minutes until browned on all sides. Remove them onto a plate.
Lower the heat to medium and add in the butter. Once it’s melted toss in the minced garlic and a sprig of rosemary. Cook for about 30 seconds until the garlic is fragrant.
Add the steak and juices back into the skillet and toss it around in the garlic butter. Cook for another minute or two being careful not to overcook it. Remove the skillet from the heat and garnish with fresh chopped parsley if desired.
- Use fresh minced garlic for the best garlic flavor.
- Be careful not to burn the garlic or it will taste bitter. It only needs about 30 seconds to cook in the butter.
- Cut the steak in similar sized chunks so that it cooks evenly.
- 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 a few minutes to cook.
What to serve with steak bites
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 one skillet recipes
Did you make these garlic butter steak bites? I’d love if you’d leave a recipe rating and review below.
- 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
- 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.
Amount Per Serving: Calories: 394Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 137mgSodium: 176mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 37g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.