WHAT’S FOR DINNER?
Garlic Steak Bites
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COOK TIME
15 min
TOTAL TIME
25 min
SERVINGS
2-3 servings
Craving steak but need something fast and easy? This simple recipe for Garlic Steak Bites is one of the best ways to enjoy steak in no time. Juicy, tender steak gets a quick sear, then gets tossed in garlicky butter for a pop of big flavor that takes just 15 minutes and pairs well with any side dish!
One of the best ways to get a simple protein ready is to chop it up into bite sized pieces and give it a quick sear in a hot pan. I make my Garlic Chicken Bites all the time for this reason because it’s fast, easy, and I can pair it with Roasted Ranch Carrots, Ultimate Mac and Cheese, or even a cool Creamy Cucumber Salad!
So obviously the next progression of the “protein bites” recipe was to use steak and honestly, I think I like them even better. When it comes to choosing steak for this recipe, ribeye and New York strip are my go-to cuts because they stay juicy and tender.
That said, this is one of those flexible recipes where you can absolutely use what you have on hand. Sirloin, top round, or even leftover steak will work in a pinch, which makes this an easy option when you’re trying to get dinner on the table fast.
Part of what makes them so good is how easy it is for anyone to make. Really, you’re just giving bite-sized pieces of steak a quick, hot sear, then tossing them in butter and garlic so they soak up all the flavor. And don’t forget a sprinkle of parsley at the end. Also, parsley is the best part of this dish! If you have fresh parsley on hand, fabulous. But if you don’t, dried parsley is fine. (channeling my inner Ina).
Ingredients You’ll Need
Steak – Use ribeye or New York strip if you can since they stay tender with a quick sear, but sirloin or other cuts work well if that’s what you have on hand.
Olive Oil – This helps the steak sear quickly and evenly in a hot pan without sticking or burning.
Butter – Adds richness and carries the garlic flavor through the entire dish, creating the sauce that coats each piece of steak.
Minced Garlic – Brings bold flavor that infuses the butter and coats the steak without needing a long cook time.
Parsley – Adds a fresh, slightly herby contrast that balances out the richness of the butter and garlic.
Salt – Enhances the natural flavor of the steak and helps create a flavorful crust when searing.
Black Pepper – Adds a subtle bite that rounds out the buttery garlic sauce without overpowering the steak.
How To Make Garlic Steak Bites
Prepare the skillet: Heat a large skillet over high heat and add the olive oil, letting it get hot and shimmering so the steak sears instead of steams.
Season the steak: Add the steak pieces in a single layer and season with salt and black pepper, making sure not to overcrowd the pan so each piece can brown properly.
Sear the steak: Let the steak cook undisturbed for about 2 minutes to develop a golden crust, then flip or stir and cook for another 2 minutes until browned but still tender.
Set aside the steak: Transfer the steak bites to a plate to rest while you make the garlic butter sauce in the same skillet.
Make the garlic butter: Reduce the heat to medium, add the butter to the skillet, and once melted, stir in the minced garlic and parsley, cooking just until fragrant, about 30 to 60 seconds.
Combine and finish: Return the steak bites to the skillet and toss everything together so the steak is fully coated in the garlic butter sauce, then remove from the heat and serve right away with your favorite sides. Enjoy!
Expert Tips
If you have time, let the steak sit out for 20 to 30 minutes before cooking so the surface moisture evaporates and the steak doesn’t seize up when it hits a hot pan.
Pat the steak pieces dry with paper towels before seasoning so they brown instead of steaming in the pan.
Trim connective tissue first so any thick silvery fascia doesn’t end up chewy in the finished bites.
Cut the steak slightly larger than bite-sized since the pieces shrink as they sear and tighten up in the heat.
Keep the pieces as uniform in size as possible so they finish cooking at the same time and you don’t end up with a mix of overdone and undercooked bites.
Use the widest skillet you have so the steak can spread out in one layer and develop real browning instead of releasing moisture into a crowded pan.
Let the pan fully heat before adding oil so the steak sears on contact and doesn’t absorb excess fat.
Leave the steak alone during the first minute of cooking so a proper crust forms instead of tearing when you flip it too soon.
Pull the steak off the heat a little sooner than you think since it continues cooking from residual heat in the pan.
Rest the steak bites on the plate for a minute before tossing them back into the butter sauce so the juices stay inside the meat instead of pooling in the pan.
Ways To Customize
Add smoked paprika or chili powder to the steak before searing to give the bites a subtle smoky edge with a bit of heat.
Swap the olive oil for avocado oil to raise the smoke point and keep the pan from burning during high-heat searing.
Finish the garlic butter with fresh lemon juice to cut through the richness and brighten the whole dish.
Toss the steak in steak seasoning before cooking to build a deeper savory flavor base.
Use ghee in place of olive oil for a higher smoke point and a slightly nuttier flavor that holds up well to heat.
Stir Dijon mustard into the butter sauce to add sharpness and balance the richness of the fat.
Add crushed red pepper flakes to the butter for gentle heat that doesn’t overpower the natural flavor steak.
Finish with flaky salt instead of fine salt for added texture and pops of seasoning on each piece.
Toss in fresh minced garlic off the heat for a sharper garlic flavor for those who love garlic.
Brush the finished steak bites with balsamic glaze to add sweetness and contrast.
Storing & Freezing
Storing: Transfer leftover garlic steak bites to an airtight container once they’ve cooled, and refrigerate for up to 3 to 4 days. Storing them with a little of the garlic butter sauce helps keep the steak from drying out, especially when reheating later.
Freezing: Let the steak bites cool completely, then portion them into freezer-safe containers or freezer bags with as much air removed as possible. Freeze for up to 2 months for the best texture, since steak tends to lose tenderness the longer it sits frozen. Freezing the steak with some of the garlic butter sauce helps protect the meat from freezer burn.
Reheating: Warm leftover steak bites in a skillet over medium heat with a small splash of water or broth to loosen the butter sauce and prevent sticking. Heat just until warmed through, since overcooking during reheating can make the steak tough. The air fryer also works well at 350F for 3 to 5 minutes, shaking the basket halfway through so the steak heats evenly without drying out.
FAQ
What’s the best oil to use to sear steak bites?
High smoke point oils like avocado oil, grapeseed oil, or light olive oil work best because they let the pan get very hot without burning, which helps create a good crust on the steak.
What if I don’t have a cast iron pan?
A heavy stainless steel or nonstick skillet works well as long as it heats evenly and holds heat once hot, which is more important than the pan material itself.
What is the most tender cut of steak to use?
Ribeye and New York strip work great for tender steak bites because the fat helps keep the meat juicy, and filet or tenderloin also stays very tender if you want softer bites.
Why do my steak bites release liquid instead of browning?
This usually means the steak went into the pan cold or wet, which causes moisture to release and steam the meat instead of searing it.
What’s the trick to getting a good crust on steak bites?
Spacing the steak out in the pan gives each piece direct contact with the hot surface, which allows browning to happen instead of steaming.
How do I know when steak bites are done?
Small pieces cook quickly and should feel slightly firm with a warm center when cooked medium rare, and they will continue cooking briefly after being removed from the heat.
Can I make the garlic butter without burning the garlic?
Lowering the heat before adding the butter and garlic keeps the garlic from scorching and turning bitter while still letting it release flavor into the sauce.
Serving Suggestions
Print
Garlic Steak Bites
Tender Steak pieces cooked in a garlic and butter sauce with a hint of parsley. Easy and quick dinner to pair with your favorite sides.
Ingredients
1 1/2 pounds steak, cut into cubes (I like to use ribeye or new york strip)
1 Tablespoon olive oil
6 Tablespoons Butter
2 Tablespoons minced garlic
3 Tablespoons parsley, chopped
salt and pepper
Instructions
1. Drizzle the olive oil in a large skillet over high heat. Once hot, add the steak pieces to the pan and season with a large pinch of salt and pepper. (don’t overcrowd pan)
2. Cook for 2 minutes without touching them. Stir/flip the steak pieces and cook another 2 minutes. Move steak to a plate and set aside.
3. Turn the heat down to medium and add butter to the same skillet. Once melted, add the garlic and parsley, stir together. Cook for about a minute and then remove the pan from the heat.
3. Add the steak pieces back to the pan and stir to combine in the sauce. Serve with your favorite side dish or over a salad.
Notes
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