Quick Info
- Prep Time: 10 minutes (while the pan heats)
- Cook Time: 5–7 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Course: Dinner / Main
- Cuisine: American steakhouse-inspired
- Skill Level: Easy
- Special Equipment: Heavy skillet (cast iron preferred), tongs, small bowl for garlic butter
Introduction
On nights when everyone is hungry now, I reach for this skillet star: Garlic Butter Steak Bites. They’re juicy, caramelized on the outside, tender inside, and bathed in a quick pan sauce that tastes like your favorite steakhouse—done in 15 minutes. The first time I made them, we were racing the clock between soccer cleats and a science project. I tossed the bites with butter and parsley, slid the skillet onto a trivet in the middle of the table, and my crew ate in blissful silence. (That’s the real review.)
What makes this a weeknight hero? Small cubes of steak sear lightning-fast, a knob of butter carries garlic and herbs, and any sides you love—rice, salad, potatoes, or crusty bread—jump right in. This is the quick 15-minute dinner I keep on repeat all year long.
Ingredients
Main Ingredients
- 1½–2 lb steak, cut into 1-inch cubes (top sirloin, strip, ribeye, or tri-tip are best)
- 2 tbsp olive oil (or high-heat oil)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional for warmth)
- ¼ tsp garlic powder (for the dry rub)
Garlic Butter Sauce
- 3 tbsp unsalted butter
- 4 cloves garlic, finely minced or grated
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice (or 2 tsp if you prefer subtler tang)
- 2 tbsp fresh parsley, finely chopped
- Pinch red pepper flakes (optional)
To Finish (choose a few)
- Extra parsley, flaky sea salt, lemon wedges, freshly cracked pepper
Optional / Variations
- Herb Swap: Use thyme or rosemary instead of parsley (or a mix).
- Garlic Lovers: Add a clove or two more; or toss in whole smashed cloves to scent the butter.
- Chimichurri Finish: Skip lemon and parsley; drizzle store-bought or homemade chimichurri over the hot steak.
- Mushroom Steakhouse: Sauté 8 oz sliced mushrooms after searing; return steak and toss in the butter.
- Creamy Pan Sauce: Stir in 2 tbsp cream with the butter for a quick stroganoff vibe.
- Heat Lovers: Add ½ tsp crushed Calabrian chili or a dash of hot sauce to the butter.
- Dairy-Free: Use plant butter; delicious and still glossy.
Instructions
Step 1: Prep the Steak (Pat Dry & Season)
Pat the steak cubes very dry with paper towels—dry surface = better crust. Toss with salt, pepper, smoked paprika, and garlic powder. Let stand 5 minutes while you heat the pan. (I use this minute to shoo kids from “taste-testing” the croutons meant for the salad.)
Step 2: Heat the Skillet Until Shimmering
Set a cast-iron or heavy stainless skillet over medium-high heat for 2–3 minutes until very hot. Add 1 tbsp oil; when it shimmers, you’re ready.
Step 3: Sear in Batches (Do Not Crowd)
Add half the steak in a single layer. Don’t move it for 60–90 seconds—let the crust form. Flip and sear 45–60 seconds more for medium-rare (chunks cook fast). Transfer to a plate. Add the remaining 1 tbsp oil and repeat with the second batch.
Don’t crowd: If the pan is packed, the steak steams instead of sears.
Step 4: Make Quick Garlic Butter
Reduce heat to medium. Add butter; when melted and foamy, stir in garlic and cook 20–30 seconds until fragrant (no browning). Stir in Worcestershire and lemon juice; scrape up any browned bits with a wooden spoon.
Step 5: Toss & Finish
Return all steak (and any juices) to the skillet. Toss 30–60 seconds to coat and warm through. Off heat, sprinkle parsley and a pinch of red pepper flakes if using. Taste; add a tiny squeeze more lemon or a pinch of salt to brighten.
Step 6: Serve Hot & Sizzling
Bring the skillet to the table (on a trivet). Finish with flaky salt, extra parsley, and fresh pepper. We pass lemon wedges and let everyone build plates with salad, rice, or potatoes.
Tips & Variations
- Best Cuts: Top sirloin gives great value and tenderness; strip and ribeye are luxe and extra-juicy. Avoid stew meat (too lean/chewy).
- Cube Size Matters: 1-inch cubes strike the balance between crust and pink center. Smaller cubes cook through too quickly.
- Oil First, Butter Later: Sear in oil for high heat; add butter at the end so the milk solids don’t burn.
- Room Temp Myth: You don’t need steak fully at room temp; dryness and a hot pan matter far more.
- Thermometer Guide: Pull around 125–130°F for medium-rare and 135–140°F for medium (they rise a couple degrees off heat).
- Pan Choice: Cast iron = best crust. If using nonstick, keep heat a bit lower and expect a lighter sear.
- Add Veg in the Same Pan:
- Asparagus or green beans: Sear steak, remove; add veg with a teaspoon of oil, cook 3–4 minutes, then toss everything with the garlic butter.
- Baby potatoes: Par-cook in microwave (5 minutes), halve, sear cut-side down in oil, then add steak back with butter.
- Sauce Ideas:
- Garlic-Herb Honey Butter: Add 1 tsp honey to the butter for a gloss that clings.
- Balsamic Steak Bites: Swap lemon for 1 tbsp balsamic and finish with shaved Parmesan.
- Lemon-Pepper: Add ½ tsp lemon pepper with the dry spices; finish with extra zest.
- Meal Prep Friendly: Steak bites reheat gently in a skillet 1–2 minutes; great for bowls with rice, greens, or roasted veg.
- Kid Strategy: Keep a few bites butter-only before adding lemon or chili; let little hands sprinkle “parsley confetti.”
Nutrition
(Per serving, 1/4 of recipe made with sirloin; estimates.)
- Calories: 420
- Protein: 36 g
- Carbs: 2 g
- Fat: 30 g
- Fiber: 0 g
- Sodium: 540 mg
- Sugar: 0 g
Final Thoughts
These Garlic Butter Steak Bites are the dinner I make when time is tight but we still want “wow.” The sear is steakhouse-level, the butter and garlic turn simple cubes into something special, and the lemon-parsley finish keeps it bright and balanced. Serve them with garlicky rice, mashed potatoes, or a crisp Caesar—just be prepared for forks to hover over the skillet for “one last piece.”
Save this for garlic butter steak bites, 15-minute dinners, one-pan steak recipes, easy weeknight meals, and high-protein skillet recipes on Pinterest. From my butter-splattered, happy-voices-at-the-table kitchen to yours—enjoy every juicy bite!
