Skillet-Seared Steak Bites (Printable)

Juicy steak cubes seared to perfection and coated in garlic butter for a savory, easy-to-make dish.

# Ingredient List:

→ Steak

01 - 1.5 pounds sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika (optional)

→ For Searing

05 - 2 tablespoons vegetable oil or canola oil

→ Garlic Butter

06 - 4 tablespoons unsalted butter
07 - 5 garlic cloves, minced
08 - 1 tablespoon fresh parsley, finely chopped
09 - 1 teaspoon fresh thyme leaves (optional)
10 - 1/4 teaspoon red pepper flakes (optional)

# Directions:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika if using.
02 - Heat a large, heavy skillet over high heat. Add the oil and heat until shimmering.
03 - Place steak cubes in a single layer without overcrowding. Sear 1 to 2 minutes per side, turning to brown all sides until deeply caramelized and just cooked through. Transfer to a plate and tent loosely with foil.
04 - Reduce heat to medium-low. Add butter to the same skillet. Once melted, add minced garlic and sauté for 30 to 60 seconds until fragrant, stirring constantly without browning the garlic.
05 - Return steak bites to skillet. Toss to coat in garlic butter. Add parsley, thyme, and red pepper flakes if using; toss again to combine.
06 - Serve immediately, spooning extra garlic butter over the steak bites.

# Expert Tips:

01 -
  • You get perfectly caramelized, juicy steak in under ten minutes of actual cooking time.
  • The garlic butter sauce clings to every bite and makes everything taste richer and more luxurious than it has any right to be.
  • It's versatile enough to serve over rice, with crusty bread, or straight off the skillet with toothpicks for a party.
02 -
  • Don't crowd the pan or the steak will steam instead of sear, and you'll lose that beautiful caramelized crust.
  • Watch the garlic like a hawk once it hits the butter, it goes from fragrant to burnt in seconds and there's no coming back from that bitterness.
  • Let the steak cubes come to room temperature for about fifteen minutes before cooking so they sear evenly and stay tender inside.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you the most consistent sear across every piece.
  • Add a squeeze of fresh lemon juice right before serving to cut through the richness and make the garlic pop even more.
  • For a restaurant finish, toss in a tablespoon of cold butter at the very end and swirl the pan, it creates a glossy, emulsified sauce that clings to the meat.
Go Back