Skillet Seared Steak Bites (Printable)

Juicy steak cubes seared and coated in flavorful garlic butter for an easy, delicious dish.

# 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 and season evenly with kosher salt, black pepper, and smoked paprika if using.
02 - Heat a large skillet, preferably cast iron, over high heat, add vegetable or canola oil and heat until shimmering.
03 - Place steak cubes in a single layer without overcrowding, sear each side for 1 to 2 minutes until deeply caramelized and just cooked through; transfer to a plate and loosely tent with foil.
04 - Reduce heat to medium-low, add butter to the skillet, and once melted, sauté garlic for 30 to 60 seconds until fragrant, stirring constantly without browning it.
05 - Return steak bites to the skillet, toss thoroughly to coat with garlic butter, then add parsley, thyme, and red pepper flakes if using; toss again to incorporate.
06 - Transfer to serving plates and spoon extra garlic butter over the steak bites for enhanced flavor.

# Helpful Hints:

01 -
  • It takes less time than ordering takeout and tastes like something from a steakhouse.
  • The garlic butter clings to every piece, so each bite is rich and buttery without being heavy.
  • You can serve it over rice, with bread, or straight from the pan with toothpicks.
  • It works just as well for a quiet dinner as it does when friends show up unannounced.
02 -
  • Do not overcrowd the pan or the steak will steam instead of sear; work in batches if your skillet is small.
  • Watch the garlic closely once it hits the butter because it goes from fragrant to bitter in seconds.
  • Let the steak rest for a minute after searing so the juices redistribute and every bite stays tender.
03 -
  • Use a cast iron skillet if you have one; it holds heat like nothing else and gives you the best sear.
  • Let the steak sit at room temperature for 15 minutes before cooking so it sears evenly and doesn't cool down the pan.
  • Save any extra garlic butter in the pan and drizzle it over vegetables, pasta, or bread the next day.
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