Juicy Garlic Butter Steak Bites
So You Want the Story First?
Alright, gather round—let me tell you about the first time I tried making juicy garlic butter steak bites. It was actually after a long, slightly rubbish workday when I realized all I had was a chunk of steak, a neglected head of garlic (the one rolling around in the veggie drawer for a week), and like, zero motivation to do anything fancy. But necessity breeds invention—and hunger, mostly—so I just winged it, tossed everything in a pan, and, whoa, did my kitchen smell like heaven. Honestly, this recipe has become my can’t-fail trick for weeknights, when takeout is almost winning but the wallet says no.
Why You’re Going To Love Making This
I make this when I want to feel a bit cheffy without actually putting on an apron (or, let’s be real, without even changing out of my pajamas). My family goes absolutely bonkers for these juicy, garlicky bites—especially because they almost taste like restaurant food but with way fewer dishes to clean. Oh, and the buttery sauce is perfect for bread-dipping, which, in my house, is basically a sport. Sometimes I grumble cause the garlic gets sticky, but—okay, it’s worth it in the end. Steak bite night is honestly the only time nobody complains at the table, except for that one time I overcooked it and had to pretend it was intentional.
What You’ll Need (or Could Get Away With)
- About 1 pound of steak (sirloin’s my usual go-to, but I’ve used ribeye, flat iron, heck—I once even tried it with cheap stew meat and it still turned out pretty decent)
- 4-5 biggish garlic cloves, minced (I’ve used the pre-minced jar stuff in a pinch, but it’s, uh, not the same. Use it if it’s all you’ve got.)
- 2-3 tablespoons of butter (Salted, unsalted—honestly, whatever’s in the fridge. My gran says Kerrygold is best, but I never noticed that big a difference)
- 1 tablespoon olive oil (Or veg oil if you’re nearly out of olive—no one’s judging)
- Salt and cracked black pepper—just eyeball it. I like mine pretty peppery
- Big pinch of dried parsley (or fresh, but don’t make a special trip if you haven’t got any left!)
- Optional: a teensy splash of Worcestershire sauce or balsamic—not required but you’ll get a little extra tang
Alright, Let’s Get Cooking
- Cut Your Steak: Take your steak and chop it into bite-sized pieces—like, the size you’d want to pop straight into your mouth. Don’t worry about them being perfectly cube-shaped (I never do, and somehow they’re still delicious every time).
- Pat the Meat Dry: If you remember, give the pieces a quick dab with some paper towel (helps ’em brown instead of steam). I usually forget this step half the time, but when I do remember, they really do come out better.
- Season: Toss the steak chunks with salt, pepper, and a drizzle of olive oil. This is where I sneak a bite if I’m honest—but maybe skip this if you’re squeamish about raw beef. Or be bold, your kitchen, your rules.
- Sear Time: Heat a cast-iron skillet (or whatever heavy pan you’ve got, even a well-loved nonstick works if that’s all you have) over highish heat. Drop in a glug of oil, then chuck in half the steak pieces so you don’t overcrowd. Let them get a good crust—don’t fuss or stir too much; just wait maybe 1-2 minutes before flipping. Repeat with the rest. Steak bits out, onto a plate.
- Garlic Butter Magic: Lower the heat to medium. Add the butter right into the pan (don’t freak out—if it foams, it’s normal). Add garlic, swirl it around, and breathe deeply—it’ll only need 30 seconds. Don’t burn it! (I mess this up if I get distracted by my phone—the aroma is your timer here.)
- Bring It Together: Toss steak bits back in, splash in the Worcestershire or balsamic if you’re using it, and tumble everything so it’s slick with garlicky, buttery goodness. Sprinkle parsley over the lot and give it a final salt/pepper taste. Serve hot and don’t let anyone ‘test’ too many pieces before dinner’s on the table.
A Few Notes I Wish I’d Known
- If you cut your steak too small, they dry out. I learned that the hard way—one time, my steak cubes shrank to pea-sized and, well, at least the dog was happy.
- I once tried cooking everything together to save time. It just turned into a grey, steamy mess. Sear in batches; it’s worth the extra step.
- Don’t be scared of a little pink in the middle—overcooking is the only real danger, the rest is all fixable with extra sauce.
How I’ve Switched It Up—For Better Or Worse
- Paprika dash: Tasted great, especially if you want a smoky vibe. (Smoked paprika is even better.)
- Soy sauce experiment: I swapped the Worcestershire for soy sauce once—wasn’t my fave. It got too salty, but maybe that’s just me being fussy.
- Mushrooms: Toss in half a box of sliced mushrooms after the first batch of steak is out—you’ll need extra butter though, but who minds that?
- Lemon: My mum loves a squeeze of lemon at the end. She claims it’s essential. I think it’s optional, but don’t tell her I said so.
What If I Don’t Have a Fancy Pan?
Look, cast-iron is great, but sometimes even I just grab my most battered nonstick. You want it hot—that’s key. I once tried making this in a stockpot (don’t ask why), and it still worked, just wasn’t as brown and crispy.
How To Store… Not That You’ll Need To
Pop leftovers in an airtight box in the fridge for 2 or 3 days. I think the garlic butter sauce soaks in even more on day two, though honestly, in my house these steak bites don’t survive past breakfast the next morning. If you want to reheat, do it in a pan, not the microwave, or you’ll lose all that nice browning.
What To Serve With Your steak bites (My Way… But Do Your Thing)
I love them on a bed of garlicky rice, or just piled into a bowl with toasted bread for lazy nights. My brother always insists on crispy fries (or chips, if you’re British like him). A green salad is nice too, if you need to convince yourself this is a balanced meal. We sometimes eat them right form the pan and call it tapas night—no shame here!
Hard-Learned Lessons—Steak Bite Pro Tips
- I once tried to rush the browning—turned the heat up, pan smoked, and the butter burned. Better to be patient; don’t crowd the pan and wait for that crust. It really makes all the difference.
- If you cut corners on garlic, it’s not worth it. (Actually, on second thought, maybe don’t eat this before a first date just in case.)
Your Steak Bite Questions, Answered
- Can I use chicken instead of steak? Honestly, you can, but it’s just not the same—flavor’s different, but you do you. Maybe just cook it a bit longer so it’s fully done.
- Can I freeze these? Well, yes, technically you can, but I find they get a bit sad and dry when reheated form frozen. Best eaten fresh.
- What steak is best here? I get this one all the time! Sirloin is my fave—good marbling, not too pricey. Ribeye is lush if you’re feeling fancy. Some people use filet, but—save that for something special, yeah?
- My garlic burned! Is it ruined? Not ruined, just, uh, extra-caramelized. Scrape out any black bits if you can, and maybe add a touch more butter to mellow it out.
- How do I make it spicier? Toss in a pinch of chili flakes when the butter goes in. Or a few dashes of hot sauce if that’s your vibe.
And if you get halfway through and realize you forgot the parsley? I once did, and it was still delicious. This is one of those recipes that doesn’t care if you color a bit outside the lines. Enjoy!
Ingredients
- 1.5 lbs sirloin steak, cut into bite-sized pieces
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
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1Pat the steak pieces dry with paper towels and season evenly with salt, black pepper, and smoked paprika.
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2Heat the olive oil in a large skillet over high heat. When the oil is hot, add the steak bites in a single layer. Sear for 2-3 minutes without stirring until browned.
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3Flip the steak bites and sear for another 1-2 minutes until cooked to your desired doneness. Remove the steak from the skillet and set aside.
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4Reduce heat to medium and add 2 tablespoons of butter and minced garlic to the skillet. Sauté for 1 minute until fragrant.
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5Return the steak bites to the skillet, add the remaining butter, and toss to coat with the garlic butter. Sprinkle with chopped parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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