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Garlic Butter Steak Bites - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds sirloin, New York strip, or ribeye, cut into 1-inch cubes
  • 1.5 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional, for depth)
  • 2 tablespoons high-heat oil (avocado, canola, or refined olive oil)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh parsley, chopped (plus more for garnish)
  • 1 teaspoon fresh lemon juice or a squeeze of lemon (optional)
  • Pinch of red pepper flakes (optional, for heat)

Method
 

  1. Pat the steak dry. Use paper towels to remove surface moisture. Dry steak sears better and forms a better crust.
  2. Season generously. Toss the cubes with 1 teaspoon salt, pepper, and smoked paprika. Let them sit at room temperature for 10–15 minutes while you prep the pan.
  3. Preheat the skillet. Place a large, heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add the oil and swirl to coat.
  4. Sear in batches. Add about half the steak in a single layer with space between pieces. Don’t crowd the pan. Sear 1–2 minutes per side until well browned. Transfer to a plate and repeat with remaining steak.
  5. Lower the heat and make the garlic butter. Reduce heat to medium-low. Add the butter to the skillet. Once melted, add the garlic and cook 20–30 seconds until fragrant. Do not let it brown.
  6. Toss and finish. Return all steak bites and any juices to the pan. Toss to coat in the garlic butter for 30–60 seconds. Stir in parsley, a small squeeze of lemon, and the red pepper flakes if using. Taste and add the remaining 1/2 teaspoon salt if needed.
  7. Rest briefly and serve. Take off the heat and let the steak sit 2 minutes. Garnish with extra parsley and serve hot.