Skillet Garlic Butter Steak Bites
This post may contain affiliate links. Please read my disclosure policy.
There are few dishes more versatile than Garlic Butter Steak Bites! Easy enough to prepare on busy weeknights, yet elegant enough for dinner guests or a romantic meal, there’s no shortage of ways to serve up these tasty morsels. See how easy it is to make tender steak bites with garlic butter sauce from scratch!
Garlic Butter Steak Bites
As much as I love smoking all kinds of meat, I’m not always patient enough to wait hours and hours for it to be done.
And let’s be honest… sometimes I just don’t have the time!
This recipe for garlic steak bites is the perfect solution to my craving dilemma.
With a few simple ingredients and 15 minutes of my time, I can have a delicious meal on the table for any occasion.
Don’t be fooled — there is no shortage of flavor in this dish! Every bite is coated in savory garlic butter that’s infused with fresh thyme and rosemary.
It’s a winning combination worthy of any gourmet steakhouse.
Speaking of… you’ll have to try my recipe for pan seared steak in red wine sauce next!
Ingredient Notes and Substitutions
- Sirloin Steak – This cut is tender enough for good results while also being more affordable.
If budget is no concern, ribeye, New York strip, or filet mignon are fabulous alternatives.
Avoid tougher cuts such as flank or skirt steak — they need more tenderizing and are better with marinades or when slow-cooked. - Olive Oil – My top choice for stovetop cooking! The flavor is subtle and it won’t burn with higher temperatures.
- Garlic – Minced or pressed will work here, but the cloves should be fresh either way.
- Salt & Pepper – I used Himalayan pink salt and freshly ground black peppercorns, but you can use whatever you have on hand.
Steak seasoning is another great option for more flavor. - Fresh Herbs – Thyme and rosemary are a dynamic duo when flavoring any red meat.
All you need are the leaves — gently pinch the top of each stem and slide your fingers toward the base to remove them in seconds!
You can also try oregano or parsley instead. If you prefer to use dried herbs, simply use 1 teaspoon of each.
Tips and Tricks for Juicy Steak Bites with Garlic Butter
- Bring your steak to room temperature first.
If you go straight from the fridge to the pan, the muscle fibers will seize and cause the meat to become tough. This step also ensures a more even cook.
Go ahead and slice the meat while it’s still cold as it’s a bit easier. This will speed up the warming process too!
- Don’t skimp on seasonings!
Use plenty of salt and pepper — it adds flavor and helps to tenderize the meat. I didn’t include an exact measurement because it’s best to go by sight.
Just trust me when I say to season generously!
- Cook in batches as needed.
This will depend entirely on the size of your skillet and how many steak pieces you end up with.
Avoid overcrowding the pan, which will cause your garlic steak bites to steam instead of sear.
That means at least a finger-width between each piece! When in doubt, it’s better to have more space than you need than to try to squeeze more in.
- Get the best sear with two simple steps.
First, pat the steak dry before slicing. Removing any excess moisture is key to even browning.
Once you add the meat to the pan, don’t stir it!! Drop the pieces in one at a time to prevent clumping and ensure they are evenly spaced.
Leave them alone while they cook for a few minutes, then flip each piece individually with tongs.
- Rest, rest, rest!
If there’s one thing you learn about cooking meat of any kind, it’s to let it rest before serving… and especially before slicing.
The extra time allows the meat to reach its final temperature, plus the juices will redistribute and the muscle fibers will relax a bit.
All of that means the juiciest, most tender bites!
Prep Ahead
- Bring steak to room temperature
- Cut into bite-sized pieces
- Remove herb leaves from stem
Kitchen Tools You Will Need
- Large Skillet – Cast iron is the best choice for getting a nice crust on the meat. Stainless steel is the next best option, but nonstick won’t work for this garlic butter steak bites recipe.
- Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
- A Sharp Knife will slice up the steaks in no time with clean edges and no tearing.
- Garlic Press – A necessary tool in any kitchen to add fresh minced garlic flavor.
Serving Suggestions
Don’t forget to toss the steak bites with garlic butter so each piece is well coated. Plate with extra rosemary for a restaurant-worthy presentation.
This dish pairs well with so many different sides. Mashed potatoes and roasted vegetables are a favorite, while a crisp garden salad keeps the meal on the lighter side.
Looking to impress? Serve garlic butter steak bites with pan-seared shrimp or succulent lobster tails for an elegant surf and turf meal.
Storing and Reheating Garlic Steak Bites
Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Since these are best hot from the skillet, I don’t recommend freezing.
Warm garlic butter steak bites over low heat on the stovetop until warmed through.
You can also heat them in the oven, but avoid the microwave as it will make the meat tough and dry.
Garlic Butter Steak Bites Recipe FAQ
Your steak needs to be fully thawed for this garlic butter steak bites recipe. Defrost frozen steak in the refrigerator, then transfer to the counter to bring it to room temp.
Frozen steak bites will not cook evenly and will burn on the outside before the center reaches a safe temperature.
There’s no need to marinate when making garlic butter steak bites — the meat is tender enough on its own, and the sauce provides plenty of flavor.
Medium to medium-rare is preferred for most types of steak, keeping it tender and juicy but still comfortably cooked. Because sirloin steak is more lean, cooking it to a higher temperature can cause it to dry out.
That said, it’s all about preference! Check internal temperature with a digital meat thermometer and understand that meat will continue to cook a bit as it rests.
Use this temperature guide to ensure your garlic steak bites are just how you like them:
Rare: 120°–125°
Medium Rare: 130°–135°
Medium: 140°–145°
Medium Well: 150°–155°
Well Done: 160°–165°
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Skillet Garlic Butter Steak Bites
Equipment
Ingredients
- 1 1/2 pounds sirloin steak, cut into bite-sized pieces
- salt and black pepper, not an exact amount here, but season generously
- 2 tablespoons olive oil
- 6 cloves garlic, minced or pressed
- 4 tablespoons salted butter
- 1/2 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves, minced
- More fresh thyme and rosemary for garnish, optional
Instructions
- Season the steak pieces with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Add the steak to the skillet and cook for 2-3 minutes on each side until they reach your desired level of doneness. Use tongs to flip the pieces.
- Remove the steak from the skillet and set it aside on a plate.
- Add the butter to the skillet and allow it to melt, then add thyme, rosemary, and garlic. Stir until fragrant, about 30 seconds.
- Return the cooked steak bites to the skillet and toss them in the garlic herb butter for to coat evenly.
- Remove from heat and garnish with fresh rosemary if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
This is an amazing recipe, I just made these steak bites for lunch and they were delicious!!
Hi Patty!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
I haven’t made this but the 5 star rating is because anything steak is good. Even though steak is tender, for less expensive cuts I would think putting them in a marinade overnight would be just fine.