Save My skillet was already smoking when I realized I'd forgotten to pat the steak dry. That first batch steamed instead of seared, and I learned right then that moisture is the enemy of a good crust. Now I keep a roll of paper towels next to my cutting board, and these steak bites come out with edges so crispy and caramelized that my family fights over the last few pieces. The garlic butter pools at the bottom of the skillet, and we always have bread ready to soak it up.
I made this for a friend who swore she didnt like steak because it was always too chewy. She watched me pull the bites off the heat while they were still a little pink inside, and when she took her first bite, she just stared at me. Now she texts me every few weeks asking if Im making those butter steak things again. Its become our unofficial girls night dinner, served with too much wine and a side of mashed potatoes that we pretend are healthy because theres parsley involved.
Ingredients
- Sirloin steak, cut into 1-inch cubes: Sirloin is lean but stays tender when you dont overcook it, and the uniform cubes mean everything finishes at the same time.
- Kosher salt: The coarse grains stick to the meat better than table salt and season every bite evenly without making it too salty.
- Freshly ground black pepper: Pre-ground pepper tastes like dust compared to the sharp, floral bite of freshly cracked peppercorns.
- Smoked paprika: This adds a subtle campfire sweetness that makes people ask what your secret is.
- Vegetable oil or canola oil: These oils can handle high heat without smoking up your kitchen or burning.
- Unsalted butter: You need the richness of butter for the sauce, and unsalted lets you control the seasoning.
- Garlic cloves, minced: Fresh garlic turns sweet and mellow in the butter, but it burns fast, so keep your eye on the pan.
- Fresh parsley, finely chopped: This brightens the richness and makes the dish look like you tried, even when you didnt.
- Fresh thyme leaves: A few leaves add an earthy depth that pairs perfectly with beef and butter.
- Red pepper flakes: Just a pinch gives the sauce a gentle warmth that lingers without overwhelming.
Instructions
- Season the steak:
- Pat the steak cubes completely dry with paper towels, then season them evenly with salt, black pepper, and smoked paprika if youre using it. Moisture on the surface will steam the meat instead of searing it, so dont skip the drying step.
- Heat the skillet:
- Set a large, heavy skillet over high heat and add the oil, letting it get hot until it shimmers and just barely starts to smoke. This intense heat is what creates that deep, caramelized crust.
- Sear the steak bites:
- Add the steak cubes in a single layer, making sure they arent touching, and let them sear undisturbed for 1 to 2 minutes per side until deeply browned. If your pan is crowded, work in batches so each piece gets proper contact with the heat.
- Rest the steak:
- Transfer the seared steak bites to a plate and loosely tent them with foil while you make the sauce. Theyll stay warm and finish cooking gently from residual heat.
- Make the garlic butter:
- Reduce the heat to medium-low and add the butter to the same skillet, then stir in the minced garlic and cook for 30 to 60 seconds, stirring constantly until fragrant. Watch it closely because garlic goes from golden to burnt in seconds.
- Toss and serve:
- Return the steak bites to the skillet and toss them in the garlic butter, then add the parsley, thyme, and red pepper flakes and toss again. Serve immediately with extra garlic butter spooned over the top.
Save The first time I nailed the sear, my husband looked up from his plate and said it tasted like the steakhouse we went to on our anniversary. I didnt tell him it took me less than twenty minutes because I wanted to bask in the compliment a little longer. Now its our go-to when we want something special without the reservation or the bill, and honestly, I think the garlic butter here is better than anything theyve ever served us.
How to Get the Perfect Sear
The secret is a screaming-hot pan and patience. I used to panic and flip the steak too early, but now I wait until I see that dark crust forming on the edges before I even think about touching it. Cast iron holds heat better than anything else, and if you hear a loud sizzle the second the meat hits the pan, youre on the right track. If it makes a soft hiss or no sound at all, your pan isnt hot enough yet.
Best Cuts to Use
Sirloin is my everyday choice because its affordable and flavorful, but when Im feeling indulgent, I splurge on ribeye or New York strip. Ribeye has more marbling, so the bites come out even richer and more buttery, while strip steak has a firmer texture that holds up beautifully to high heat. Whatever you choose, just make sure to cut against the grain so each bite is tender, not chewy.
Serving Suggestions and Variations
These steak bites are perfect over mashed potatoes, where the garlic butter melts into the creamy base, or piled onto crusty bread for an indulgent open-faced sandwich. Ive also served them over rice, tucked into soft tortillas with sour cream and cilantro, and even tossed with roasted vegetables for a one-pan dinner. If you want to make them dairy-free, swap the butter for olive oil and add a squeeze of lemon at the end for brightness.
- Finish with a squeeze of fresh lemon juice to cut through the richness.
- Add a splash of Worcestershire sauce to the garlic butter for deeper umami flavor.
- Serve with a simple arugula salad dressed in olive oil and lemon to balance the richness.
Save Every time I make these, someone asks for the recipe, and I love watching their faces when I tell them how simple it is. Good steak, hot pan, butter, garlic, thats all you need to make dinner feel like an occasion.
Recipe FAQs
- → What cut of steak works best for this dish?
Sirloin is ideal due to its balance of tenderness and flavor. Ribeye or NY strip can be substituted for a richer taste.
- → How do I achieve the perfect sear without overcooking?
Use a hot skillet and sear steak cubes for 1-2 minutes per side, turning to brown all sides evenly while keeping the inside tender.
- → Can I use a different fat than butter?
Yes, olive oil can replace butter for a dairy-free version but will alter the richness and flavor slightly.
- → What herbs complement the garlic butter sauce?
Fresh parsley and thyme add brightness and herbaceous notes, balancing the garlic richness perfectly.
- → How can I add extra flavor to this dish?
A squeeze of fresh lemon juice at the end lifts the flavors, adding a subtle brightness and acidity.