Recipe

Luxurious Steak Bites

Crisp-edged, buttery steak bites with a zesty, tangy pan sauce that feels like a steakhouse move, but lands on the table in about 20 minutes.

By Matt Campbell

•

4.9

Seared steak bites in a cast iron skillet coated in a glossy lemony pan sauce with garlic and herbs

Jump to Recipe

These steak bites are my favorite kind of kitchen chaos: hot pan, quick sear, butter doing butter things, and a bright little sauce that makes you pause mid-bite like, okay wow. You get crisp edges, a juicy center, and a tangy finish that cuts through the richness so it never feels heavy.

This recipe is built for real life. No fancy marinades that take all day, no obscure ingredients, and no stress if your steak is not perfectly uniform. We are going to sear hard, sauce fast, and taste as we go like we mean it.

Steak bites resting on a cutting board while a small bowl of lemony sauce sits nearby

Why It Works

High-heat sear = crisp edges: Small pieces mean more surface area, so you get that browned, steakhouse crust quickly.
Butter plus garlic for luxury: Added after the sear so it does not burn, it turns the pan drippings into something silky.
Lemon and Dijon bring the zing: Tangy, sharp, and balanced so the bites taste rich but not greasy.
A splash of broth deglazes the pan: You pick up all the browned bits and turn them into sauce instead of smoke.

Pairs Well With

Ultra Creamy Mashed Potatoes
Sheet Pan Roasted Broccoli
Buttery Herb Rice Pilaf
Crisp Green Salad with Vinaigrette

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days. Keep any extra sauce in a separate small container if you can.

Reheat (best method): Warm a skillet over medium-low heat with a small splash of broth or water. Add steak bites just until heated through, 1 to 2 minutes. Do not overdo it or they will go from juicy to chewy fast.

Microwave (works, but be gentle): 30-second bursts at 50 to 70% power, stirring in between.

Freeze: You can freeze cooked steak bites for up to 2 months, but the texture is best fresh. For the least dryness, freeze them with the sauce. Thaw overnight in the fridge before reheating.

Common Questions

What cut of steak is best for steak bites?

Sirloin is the weeknight champ: flavorful, affordable, and easy to cube. Ribeye is the luxurious option with more marbling. Tenderloin is very tender but milder and usually pricier.

How do I keep steak bites from getting tough?

Three rules: pat dry before seasoning, do not crowd the pan, and do not overcook. Because the pieces are small, carryover cooking is modest. Pull them just under your target doneness and let them finish while they get tossed in the hot sauce.

Quick temp guide (pull temps): rare 120 to 125°F, medium-rare 125 to 130°F, medium 135 to 140°F. The exact finish depends on cube size and how hot your pan runs.

Can I make these without a cast iron skillet?

Yes. Any heavy-bottomed stainless steel skillet works great. Nonstick is not ideal for searing, and you will miss out on the browned bits that make the sauce taste expensive.

Is the sauce very lemony?

It is bright, not sour. Start with 1 tablespoon lemon juice, taste, then add the last tablespoon if you want more tang. This is your kitchen, not a test.

Can I make this dairy-free?

Yes. Swap butter for a good olive oil or dairy-free butter and keep everything else the same. The sauce will be a little less silky, but still bold and tangy.

Any ingredient notes for dietary needs?

Worcestershire sauce typically contains anchovies, so it is not vegetarian and may not work for some fish allergies. If needed, swap in a vegetarian Worcestershire or use a splash of soy sauce plus an extra squeeze of lemon. (Also note: soy sauce contains soy and often wheat.)

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

Cast iron or heavy stainless steel skillet (12-inch is ideal)
Tongs
Cutting board and sharp knife
Paper towels (for drying the steak)
Small bowl and whisk or fork (for mixing the sauce base)
Instant-read thermometer (optional, but very helpful)

I started making steak bites when I wanted the steakhouse vibe without committing to a whole production. Cubed steak cooks fast, which means dinner happens before I can talk myself into ordering takeout. The zesty, tangy sauce came from one of those “I wonder if…” moments when I had lemon, Dijon, and a half-used carton of broth in the fridge. It turned into a repeat recipe the second I realized I was dragging bread through the pan like it was my job.

Luxurious Steak Bites

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 4

Ingredients

Steak Bites

1 1/2 pounds sirloin steak (or ribeye), cut into 1-inch cubes
1 1/4 teaspoons kosher salt, plus more to taste
3/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional, but great)
1 tablespoon neutral oil (avocado, canola, or grapeseed)
2 tablespoons unsalted butter
4 cloves garlic, minced

Zesty & Tangy Pan Sauce

1/3 cup low-sodium beef broth (or chicken broth in a pinch)
1 tablespoon Dijon mustard
1 to 2 tablespoons fresh lemon juice (start with 1)
1 teaspoon honey (or brown sugar)
1 teaspoon Worcestershire sauce
1 to 2 teaspoons capers, chopped (optional, for extra tang)
1 tablespoon chopped parsley (or chives)

Optional for serving: flaky salt, extra lemon wedges

Instructions

Dry and season the steak. Pat the steak cubes very dry with paper towels. Season with kosher salt, pepper, garlic powder, and smoked paprika. Dry steak is the difference between a sear and a simmer. Optional: If you have 15 to 30 minutes, salt the cubes and let them sit uncovered in the fridge, then pat dry again right before cooking.
Mix the sauce base. In a small bowl, whisk broth, Dijon, lemon juice (start with 1 tablespoon), honey, Worcestershire, and capers if using. Set aside.
Sear hard, in batches. Heat a large cast iron skillet over medium-high until very hot. Add oil and wait until it shimmers (a faint wisp of smoke is a good sign you are ready). Add steak in a single layer, leaving space between pieces. In a 12-inch skillet, plan on 2 to 3 batches. Let the steak sit for the first 45 to 60 seconds so it can actually brown, then turn with tongs. Sear 1 to 2 minutes per side until deeply browned. Transfer to a plate and repeat with remaining steak.
Doneness tip: Pull the steak bites just under your target, since they will warm through again in the sauce. Rough pull temps: rare 120 to 125°F, medium-rare 125 to 130°F, medium 135 to 140°F.
Garlic and butter, briefly. Lower heat to medium. Add 2 tablespoons butter. Once melted, add garlic and stir for 20 to 30 seconds until fragrant. Garlic burns fast, so keep it moving. If the pan feels too hot, pull it off the heat for a moment while you stir.
Deglaze and reduce. Pour in the sauce mixture. Scrape up browned bits and simmer 1 to 2 minutes until slightly reduced and glossy. You are looking for a sauce that lightly coats a spoon and reduces by about a quarter.
Toss and finish. Return steak bites and any juices to the skillet. Toss for 30 to 60 seconds to coat. Taste and adjust with a pinch more salt, more lemon, or a touch more honey if you want it less sharp.
Serve immediately. Top with parsley and a sprinkle of flaky salt if you are feeling fancy. Serve hot, because crisp edges wait for no one.

Nutrition information is estimated.

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