Recipe

Garlic Steak Bites

Crisp-edged steak bites in a quick garlic butter sauce that tastes like you tried way harder than you did.

By Matt Campbell

•

4.8

A cast iron skillet filled with seared garlic steak bites glistening in butter with chopped parsley, with a small spoon resting on the skillet edge on a warm kitchen counter

These garlic steak bites are my go-to when I want something that feels a little fancy but behaves like a weeknight recipe. You get crisp edges, a buttery garlic pan sauce, and steak that stays juicy because we cook it hot and fast.

The best part is the tiny little restaurant trick hiding in plain sight: we let the steak sear undisturbed, then build the sauce in the same pan with a splash of broth (or wine if you are feeling it). It is cozy, bright, and dangerously spoonable over rice, potatoes, or straight from the skillet if nobody is looking.

Raw steak cut into bite-size cubes on a wooden cutting board with kosher salt, black pepper, minced garlic, and a small bowl of butter nearby on a kitchen counter

Why It Works

Big sear, not gray steak: Cooking in batches keeps the pan hot so you get browned edges instead of steamed meat.
Garlic that tastes sweet, not burnt: The garlic goes in after the sear and blooms in butter over medium heat, so it turns fragrant instead of bitter.
A quick pan sauce that clings: A small splash of broth deglazes the browned bits, then butter and a pinch of chili flakes make it glossy and bold.
Flexible for real life: Works with sirloin, ribeye, strip, or tenderloin and pairs with whatever carbs you have on standby.

Pairs Well With

Storage Tips

Refrigerate: Cool steak bites, then store in an airtight container for up to 3 days.

Reheat (best method): Warm a skillet over medium heat with a small splash of broth or water. Add steak bites and heat just until warmed through, about 2 to 3 minutes. Take them off the heat before they overcook.

Microwave (works, but be gentle): Use 50 percent power in 30-second bursts with a damp paper towel over the bowl.

Freeze: You can freeze for up to 2 months, but the texture is best fresh. Thaw overnight in the fridge before reheating.

A glass meal prep container holding leftover garlic steak bites with a small portion of rice and green beans, set on a kitchen counter under warm light

Common Questions

What cut of steak is best for steak bites?

Sirloin is the sweet spot for price and tenderness. If you want extra rich, go ribeye. If you want super tender and quick, tenderloin works, just do not overcook it. Whatever you pick, trim off any big exterior fat or silverskin and cut the cubes evenly so they cook at the same speed.

How do I keep steak bites from getting tough?

Three rules: dry the steak (paper towels), hot pan (you should hear a loud sizzle), and cook in batches so the pan does not cool down. Pull them a touch early, because they finish cooking when they go back into the sauce.

If you like numbers, aim to pull the steak at about 125 to 130°F for medium-rare, 135 to 140°F for medium. (Temp will creep up a bit in the butter.)

Can I make these in the air fryer?

You can, but you will miss the pan sauce. Air fry at 400°F for about 5 to 7 minutes, shaking halfway, depending on bite size and doneness. Toss with garlic butter after.

Why did my garlic burn?

Most likely the pan was still screaming hot from searing. Lower the heat to medium (or pull the skillet off the heat for 20 to 30 seconds if cast iron runs hot), then melt the butter first. Add the garlic and stir constantly for about 30 seconds, just until fragrant, then add the broth to cool and deglaze.

Does cornstarch really help?

Yes, a light dusting can help browning and give the sauce a slightly clingy finish. The key is light. If the steak looks pasty or heavily coated, it is too much and can turn a little starchy and reduce meat-to-pan contact.

What can I serve with garlic steak bites?

Mashed potatoes, roasted baby potatoes, rice, buttered noodles, or a simple salad. If you want peak comfort, spoon the sauce over crispy bread.

How many does this serve?

With sides, this comfortably serves 4. If you are serving steak as the main event with minimal sides, it is more like 2 to 3 hungry people.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch cast iron skillet or heavy stainless steel skillet
Cutting board and sharp knife
Measuring spoons
Tongs or a thin metal spatula
Paper towels (for drying the steak)
Instant-read thermometer (optional, but helpful)

I love cooking big projects, but I also love recipes that feel like a tiny victory on a random Tuesday. Steak bites are exactly that. They are fast, a little chaotic, and deeply satisfying. The first time I made them, I was trying to stretch one steak into something that felt like a full meal, and the solution was simple: cut it small, sear it hard, and make a sauce that tastes like you planned ahead.

Now it is my default when I want bold flavor with minimal drama. The sizzling pan does most of the work. I just stand there, stealing a bite, reminding myself that tasting is not only allowed, it is the whole point.

Seared steak bites being tossed in a skillet with glossy garlic butter sauce and chopped parsley on a stovetop

Garlic Steak Bites

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 4

Ingredients

1 1/2 pounds sirloin steak (or ribeye or strip), cut into 1-inch cubes
1 1/4 teaspoons kosher salt, plus more to taste
3/4 teaspoon black pepper
1 tablespoon cornstarch (optional, helps browning and lightly thickens sauce)
1 1/2 tablespoons avocado oil or another neutral high-heat oil
4 tablespoons unsalted butter, divided
5 to 6 garlic cloves, minced
1/3 cup low-sodium beef broth (or chicken broth in a pinch)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard (optional, but awesome)
1/2 teaspoon red pepper flakes (optional)
1 tablespoon fresh parsley, chopped
1 to 2 teaspoons lemon juice (optional, for a bright finish)

Note: Trim off any big exterior fat or silverskin and cut the pieces evenly for consistent doneness. If your steak is very well-marbled (ribeye), you can reduce the butter to 3 tablespoons if you want. I will not judge either way.

Optional seasoning timing: If you have 15 to 30 minutes, salt the steak, refrigerate it uncovered, then pat dry before cooking. If not, seasoning right before searing still works great here.

Instructions

Prep, dry, and season. Trim off any thick exterior fat or silverskin, then cut steak into evenly sized 1-inch cubes. Pat the cubes very dry with paper towels. Season with salt and pepper. If using cornstarch, sprinkle it over and toss until the cubes look lightly dusted (not coated like a batter).
Heat the skillet. Place a large skillet over medium-high heat for 2 to 5 minutes, until very hot. A drop of water should sizzle and evaporate quickly. Add the oil and swirl.
Sear in batches. Add half the steak cubes in a single layer, leaving a little space between pieces. Let them sear undisturbed for 60 to 90 seconds, then flip and sear 60 to 90 seconds more. Transfer to a plate and repeat with the second batch.
Doneness cue: You want browned edges and centers that are still a bit springy. For a more exact target, pull at about 125 to 130°F for medium-rare or 135 to 140°F for medium, knowing they will rise slightly when they go back into the sauce.
Garlic butter time. Lower heat to medium. If your pan runs very hot (looking at you, cast iron), pull it off the heat for 20 to 30 seconds first. Add 2 tablespoons butter. Once melted, add the minced garlic and red pepper flakes. Stir constantly for about 30 seconds, just until fragrant.
Deglaze and build the sauce. Pour in the broth and scrape up the browned bits from the pan. Stir in Worcestershire and Dijon if using. Simmer 1 to 2 minutes until slightly reduced and glossy.
Finish the steak. Return the steak and any juices to the skillet. Toss for 30 to 60 seconds to coat and warm through. Turn off the heat and swirl in the remaining 2 tablespoons butter for shine.
Brighten and serve. Add parsley and a small squeeze of lemon juice if you want it poppier. Taste and adjust salt and pepper. Serve immediately.