Juicy Steak Bites Garlic Butter Recipe
There are evenings when only steak will do. Not necessarily a grand, sit-down affair with a giant cut of beef, but the deep, savoury satisfaction that only a perfectly seared piece of steak can provide. That’s precisely where this Steak Bites Garlic Butter Recipe comes in. It captures all the luxurious flavour of a steakhouse dinner but presents it in these delightful, bite-sized morsels that are just as wonderful for a speedy weeknight meal as they are for serving to friends with little cocktail sticks.
This recipe transforms a simple steak into something truly special. We’re talking tender, juicy pieces of beef with a gorgeously browned crust, all tossed in a rich, bubbling sauce of melted butter infused with a generous amount of garlic and fresh parsley. The aroma alone is enough to make your knees weak. I’ve been making this for over 7 years, and it never disappoints; it’s the kind of dish that gets murmurs of approval around the dinner table from the very first bite.
It’s a straightforward recipe that works beautifully for those nights when you want maximum flavour with minimal fuss. Whether you serve it over creamy mashed potatoes, with a side of crispy chips, or simply on its own as a starter, these butter steak bites deliver a truly satisfying experience. It’s a dish that proves you don’t need complicated techniques to create something utterly delicious.
Recipe Overview
This Steak Bites Garlic Butter Recipe is all about technique and quality ingredients. The goal is to create a deep, flavourful crust on the steak while keeping the inside beautifully tender and pink. The sauce is the finishing touch – a simple but potent combination of unsalted butter, freshly minced garlic, and vibrant parsley that coats every single piece. I’ve tested this with various cuts, and while sirloin is my go-to for its balance of flavour and tenderness, ribeye also works wonderfully for an even more decadent result.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Steak Bites Garlic Butter Recipe
- Genuine Flavour: The taste comes from properly searing the beef to develop a deep crust through the Maillard reaction. This is complemented by the rich, nutty flavour of the butter and the aromatic punch of fresh garlic that mellows as it cooks.
- Ready in Under 25 Minutes: From cubing the steak to serving it shimmering in sauce, the entire process comes together very quickly, making it ideal for busy evenings.
- Flexible Recipe: You can easily adapt this. Add a handful of sliced mushrooms to the pan with the butter, or deglaze the pan with a splash of white wine or brandy before adding the steak back in for another layer of flavour.
- Great for Various Occasions: This works beautifully for a hearty family dinner, but it’s also a fantastic appetiser for a get-together. Just provide some small forks or cocktail sticks for easy grabbing.
- Family Tested: My family always requests this when we want something special that doesn’t require hours in the kitchen. It’s one of those recipes that always gets compliments.
Ingredients You’ll Need
For the best results, start with a good-quality piece of steak. I always opt for a well-marbled sirloin steak from my local butcher, as it has enough fat to keep the bites juicy but isn’t overly expensive. Ensure your parsley is fresh for that clean, bright finish.
- 700g sirloin steak, about 3-4 cm thick
- 1 tbsp olive oil
- 1 tsp coarse sea salt
- 1 tsp freshly cracked black pepper
- 60g unsalted butter
- 6 large cloves of garlic, finely minced
- 3 tbsp fresh parsley, finely chopped
- Optional: 1/4 tsp red pepper flakes for a little warmth
Elena’s Tip: Don’t be shy with the garlic! I use at least 6 cloves because the flavour mellows beautifully as it cooks in the butter, becoming aromatic and sweet rather than sharp. Using pre-minced jarred garlic just doesn’t compare.
How to Make Steak Bites with Garlic Butter
The key to this recipe is working in batches and managing your heat. A screaming hot pan is essential for the initial sear, which locks in the juices and creates that irresistible crust.
- Prepare the Steak: Remove the steak from the fridge about 20-30 minutes before cooking. Pat it completely dry with paper towels – this is a crucial step for getting a good sear. Cut the steak into bite-sized cubes, roughly 2-3 cm each. Place them in a bowl and toss with the olive oil, sea salt, and black pepper until evenly coated.
- Heat the Pan: Place a large, heavy-bottomed pan (a cast-iron skillet is ideal) over high heat. Let it get very hot; you should see faint wisps of smoke.
- Sear the Steak in Batches: Add half of the steak bites to the hot pan in a single layer, ensuring they are not touching. Overcrowding will cause them to steam. Sear for 1-2 minutes per side, until a deep brown crust forms. What works best for me is to only turn them once or twice to maximise crust development. Remove the first batch to a clean plate and repeat with the remaining steak.
- Lower the Heat: Once all the steak is seared and removed from the pan, reduce the heat to medium-low.
- Make the Garlic Butter Sauce: Add the 60g of unsalted butter to the pan. Once it has melted and is foaming, add the minced garlic (and red pepper flakes, if using). Cook for just 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to let it burn, or it will become bitter.
- Combine and Finish: Immediately return all the seared steak bites to the pan. Add the finely chopped fresh parsley. Toss everything together for about 1 minute until the steak is coated in the glossy garlic butter sauce.
- Serve Immediately: Transfer the steak bites and all the glorious sauce from the pan to a serving dish. Serve hot and enjoy right away.
Tips From My Kitchen
- Temperature Control: This recipe lives and dies by pan temperature. You need high heat for the initial sear to create flavour, then low heat for the garlic butter to prevent it from burning. Don’t rush the garlic part; it only needs a moment to become aromatic.
- The Secret Step: I learned that patting the steak completely dry with paper towels is non-negotiable. Moisture is the enemy of a good crust. This step ensures the heat from the pan is used for browning the meat, not just boiling off surface water. For more on the science, Serious Eats has a great explanation of this process.
- Make-Ahead: While the final dish is best made fresh, you can do some prep. The steak can be cubed and seasoned up to a day in advance and kept covered in the fridge. You can also mince the garlic and chop the parsley ahead of time.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a pan over low heat with a splash of water or beef broth to stop them from drying out. Avoid the microwave, as it tends to make the steak rubbery.
Common Mistakes to Avoid
- Overcrowding the pan: Tipping all the steak in at once is a common error. This dramatically lowers the pan’s temperature, causing the meat to steam in its own juices instead of searing. You’ll end up with grey, tough bites. Always cook in at least two batches.
- Wrong temperature: Searing on a medium-heat pan won’t give you that desirable dark crust. Conversely, adding the garlic to a scorching hot pan will burn it instantly, making your beautiful butter sauce taste acrid and bitter.
- Skipping the rest time: While these are small bites, allowing them to rest on the plate for a minute or two after searing (while you make the sauce) helps the juices redistribute, ensuring each piece is as succulent as possible.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to start experimenting. This dish is a wonderful canvas for other flavours.
- Herby Mushroom Steak Bites: Add 200g of sliced chestnut mushrooms to the pan after searing the steak. Sauté them in the beef drippings until golden, then proceed with the garlic butter sauce and add a teaspoon of fresh thyme along with the parsley.
- Asian-Inspired Flavour: Add a teaspoon of grated fresh ginger with the garlic, and finish the sauce with a splash of soy sauce and a few drops of sesame oil. This gives it a flavour profile similar to my Savory Beef And Broccoli Stir Fry Recipe.
- Different Protein: This garlic butter method is fantastic with other proteins. Try it with chicken breast cubes or prawns for an equally satisfying meal. For prawns, check out my similar Savory Garlic Butter Shrimp For Dinner guide.
What to Serve With Steak Bites with Garlic Butter
These juicy bites are versatile and pair well with a wide range of sides that can soak up that incredible sauce.
- Creamy Mashed Potatoes: The ultimate pairing. The fluffy potatoes are the perfect vehicle for mopping up every last drop of the garlic butter.
- Crusty Bread: A simple baguette or slice of sourdough, warmed and ready for dipping, is a fantastic and simple side.
- Roasted Vegetables: Roasted asparagus, tenderstem broccoli, or green beans add a lovely freshness and a bit of crunch to balance the richness of the steak.
- Wine Pairing: A medium-to-full-bodied red wine like a Malbec or a Cabernet Sauvignon stands up well to the beefy flavour.
Frequently Asked Questions
Steak Bites Garlic Butter Recipe
Ingredients
Method
- Prepare the Steak: Remove the steak from the fridge about 20-30 minutes before cooking. Pat it completely dry with paper towels – this is a crucial step for getting a good sear. Cut the steak into bite-sized cubes, roughly 2-3 cm each. Place them in a bowl and toss with the olive oil, sea salt, and black pepper until evenly coated.
- Heat the Pan: Place a large, heavy-bottomed pan (a cast-iron skillet is ideal) over high heat. Let it get very hot; you should see faint wisps of smoke.
- Sear the Steak in Batches: Add half of the steak bites to the hot pan in a single layer, ensuring they are not touching. Overcrowding will cause them to steam. Sear for 1-2 minutes per side, until a deep brown crust forms. What works best for me is to only turn them once or twice to maximise crust development. Remove the first batch to a clean plate and repeat with the remaining steak.
- Lower the Heat: Once all the steak is seared and removed from the pan, reduce the heat to medium-low.
- Make the Garlic Butter Sauce: Add the 60g of unsalted butter to the pan. Once it has melted and is foaming, add the minced garlic (and red pepper flakes, if using). Cook for just 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to let it burn, or it will become bitter.
- Combine and Finish: Immediately return all the seared steak bites to the pan. Add the finely chopped fresh parsley. Toss everything together for about 1 minute until the steak is coated in the glossy garlic butter sauce.
- Serve Immediately: Transfer the steak bites and all the glorious sauce from the pan to a serving dish. Serve hot and enjoy right away.
Notes
I really hope you give this Steak Bites Garlic Butter Recipe a try. It’s one of those reliable, go-to recipes in my home that feels a bit indulgent without any of the stress. The combination of tender steak and that rich, fragrant butter sauce is just a dream. If you do make it, please let me know how it turned out in the comments below. I love hearing from you! Enjoy, Elena.
