Garlic Butter Steak Bites (Printable Version)
Tender seared steak cubes in garlic butter, quick savory low-carb main ready in 20 minutes.
# Ingredient List:
→ Meats
01 - 1 pound sirloin steak, cut into 1-inch cubes
→ Seasonings
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika
→ Garlic Butter Sauce
05 - 3 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
→ For Serving
09 - Flaky sea salt
10 - Extra chopped parsley
# Step-by-Step Instructions:
01 - Pat steak cubes dry using paper towels. Season all sides evenly with kosher salt, black pepper, and smoked paprika.
02 - Heat a large skillet or cast-iron pan over high heat. Add 1 tablespoon butter; once melted and foaming, arrange half the steak cubes in a single layer. Sear for 1 to 2 minutes on each side until well browned and just cooked through. Transfer to a plate and repeat with remaining steak, adding a small amount of oil if the pan is dry.
03 - Reduce heat to medium-low. Add the remaining 2 tablespoons butter and minced garlic to the pan. Cook, stirring frequently, for about 30 seconds until the garlic is fragrant but not browned.
04 - Return all cooked steak bites to the pan. Toss gently to coat the meat in garlic butter. Add fresh parsley and thyme, stirring to distribute the herbs.
05 - Serve steak bites immediately, garnished with flaky sea salt and additional chopped parsley as desired.
# Tips from hearthlykitchen:
01 -
- The golden crust and luscious garlic butter will make you want to swipe the pan clean with a piece of bread.
- It’s versatile enough for a celebration or a casual midweek dinner, and tastes like you spent way more time than you did.
02 -
- If you crowd the pan, you’ll steam the steak instead of searing—it won’t get that irresistible golden edge.
- Stirring the garlic in right after the steak prevents it from burning, which totally transforms the sauce from bitter to lush.
03 -
- Let your pan get seriously hot before adding the steak—the crust is worth the wait.
- Finish with a tiny sprinkle of sea salt just before serving for a restaurant-quality touch.