Garlic Butter Steak Bites
Seared garlic-butter steak bites in a screaming-hot skillet—tender cubes of sirloin or strip with crispy edges, ready in under 20 minutes. Cook pieces to 145°F for food-safe medium-rare whole cuts; perfect over mashed potatoes or rice.
đź›’Ingredients
- 1 1/2 pounds sirloin or NY strip, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon oil
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
- Pinch red pepper flakes (optional)
🔧Kitchen Tools Needed
- Cast-iron skillet
- Tongs
- Instant-read thermometer
- Cutting board
đź“ťInstructions
- 1
Pat steak cubes very dry. Toss with salt, pepper, and paprika.
- 2
Heat oil in a large cast-iron skillet over high until shimmering. Add steak in a single layer (batch if needed); sear 1–2 minutes per side until browned and centers reach 145°F for medium-rare.
- 3
Reduce heat to medium-low. Push steak aside or briefly remove. Melt butter; cook garlic 30–45 seconds until fragrant (do not burn).
- 4
Return steak to pan; toss with butter, parsley, lemon juice, and red pepper flakes 30 seconds.
- 5
Serve immediately. Refrigerate within 2 hours up to 3 days; reheat in a skillet to 165°F.
🥗Nutrition Information
⚡Calories per serving: 410
🏷️Recipe Tags
âť“Frequently Asked Questions
Why dry the meat?
Surface moisture steams instead of sears—pat dry for browned crust.
Crowded pan?
Cook in batches so pieces sear, not steam.
Serve with?
Mashed potatoes, rice, roasted veggies, or crusty bread for the butter.
Food safety?
Whole-cut steak cubes to 145°F + rest; leftovers to 165°F within the 2-hour chill window.
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