Garlic Butter Steak Bites – seared until golden, drowned in garlicky butter, and gone before they hit the plate.
This is one of those recipes that disappears faster than I can say “don’t eat it straight from the pan.” We’re talking juicy steak, sizzled hot, then smothered in butter and enough garlic to scare off a vampire convention.
It’s fast, like, 15-minutes-and-done fast, and totally flexible. Weeknight dinner? Yup. Fancy-ish party app? Just add toothpicks. Midnight snack? I mean, I won’t stop you. The first time I made these, Remo hovered so close I nearly smacked him with the spatula, and the doodles were on high alert like it was steak security detail. I now double the recipe, just to have a fighting chance at leftovers.
Why We Love These Garlic Butter Steak Bites:
Juicy, seared steak drenched in garlic butter, what’s not to love?
15 minutes start to finish. You’ll spend more time watching it disappear.
One pan. No marinating. No mess. Just flavor.
Doubles as dinner or the kind of appetizer people hover over like it’s a buffet.
Remo-approved, dog-supervised, and nearly always gone before I sit down.
Ingredients and Tips
Choose the right steak. I’ve tested this with sirloin, strip steak, and even ribeye, sirloin’s my go-to because it’s flavorful, easy to cut, and doesn’t break the bank. Tenderloin works too, more expensive, a little softer, but definitely not required. Save that for when you’re cooking to impress someone you actually like. Just skip anything tough or super lean, this isn’t the time for “healthy.”
Pat your steak dry. Seriously. If you skip this, your steak won’t sear, it’ll steam. And nobody’s here for steamed steak bites. Get rid of the surface moisture with paper towels before it hits the pan.
Use a hot pan. Like, screaming hot. If your skillet isn’t hot enough, you’re wasting your time. I want crust. I want sizzle. I want steak that says, “Yes, I’ve been seared properly.”
Don’t stir it. Let the steak sit untouched for a minute or two before flipping, that’s how you get that golden, crusty exterior. If you poke it around too soon, you’re just babysitting meat for no reason.
Garlic goes in after the steak. I don’t care how many Pinterest videos show otherwise, garlic burns fast. That’s why I cook the garlic after the steak’s out, melt it into the butter, then pour that magic all over the bites.
Remo’s rule? Make double. The man treats these like gold. The dogs? Basically auditioning for a security job every time the cast iron comes out. I’ve learned my lesson.
How To Make Garlic Butter Steak Bites
Heat your skillet until it’s borderline dangerous.
Add olive oil to a large pan (cast iron if you’ve got it) and let it get hot. Not warm. Hot. You want that steak to sizzle the second it hits.
Sason and Sear.
Toss the steak bites in salt and pepper, then add them to the pan in a single layer. Don’t move them for at least 1–2 minutes, this is where that gorgeous crust forms. Flip and cook another couple of minutes. Work in batches if needed. No crowding.
Make The Garlic Butter.
Remove the steak from the pan. Turn the heat to medium and melt in your butter. Add the garlic and red pepper flakes and stir for 30 seconds, just until the garlic smells like heaven and hasn’t turned bitter.
Toss and Serve.
Pour the garlic butter all over your steak bites and toss to coat. Sprinkle with chopped parsley (optional, but we both know it makes it look good). Serve immediately, before your husband and doodles inhale it straight from the pan.
Frequently Asked Questions
What Cut of Stake is Best ?
Sirloin is my go-to, good flavor, tender, and won’t cost a fortune. Ribeye and strip steak are great too. Just skip lean cuts like flank or round, they’ll chew like rubber bands.
How do I Get a Good Sear ?
Dry the steak with paper towels, use a hot pan, don’t crowd it, and leave it alone for the first minute or two. That’s it, steak 101.
Can I Add Veggies ?
Sure, mushrooms, bell peppers, onions. Cook them separately or after the steak’s done so they don’t steam everything to death.
Can I Make This Ahead ?
No, I don’t really recommend it. This only takes 15 minutes, so your best bet is to just make it when you’re ready to eat.
Storage + Reheating
These are definitely best right off the stove, nothing beats that freshly seared crust and hot garlic butter. But if you do have leftovers:
Fridge: Store them in an airtight container for up to 3 days.
To reheat: Warm gently in a skillet over low heat with a splash of butter. Microwave works in a pinch, but the texture takes a hit. Don’t say I didn’t warn you.
