TENDER AND JUICY GARLIC BUTTER STEAK BITES

Steak bites are the kind of dinner that feels a little fancy without asking for anything fancy from you. No long marinade. No grill. No “wait, did I ruin it?” stress. Just small, quick-searing pieces of steak that get browned hard on the outside, stay tender inside, and end up slicked in garlicky butter that smells like you’re doing something impressive.

They’re also ridiculously practical. Because the steak is cut into bite-size pieces, you get more surface area for that golden crust. That crust is where the flavor lives. And since they cook fast, you’re not stuck hovering over the stove for ages. You can have this on the table in the time it takes to roast a sheet pan of potatoes or steam some green beans.

The garlic butter sauce is simple on purpose. Butter, garlic, herbs, a little salt, a little pepper, and a squeeze of lemon at the end if you want brightness. Nothing complicated. It coats the steak, clings to whatever you serve on the side, and turns the pan drippings into something you’ll want to mop up with bread.

If you like steak that’s juicy and tender, with crisp browned edges and a buttery finish, this is the move.

Why You’ll Love This Recipe

Fast cooking, big flavor. The whole thing comes together in about 15 minutes once the steak is cut.
That golden crust. Sear = flavor. These bites are built for browning.
Juicy inside. Quick cook time keeps them tender.
Simple ingredients. Steak, butter, garlic, herbs. That’s most of it.
Works with anything. Potatoes, rice, pasta, salad, roasted veggies—easy match.

Frequently Asked Questions (FAQs)

1) What cut of steak works best for steak bites?
Tender cuts are your best friend here because the cook time is short. Sirloin is a great balance of flavor and price. Ribeye is richer and extra juicy. Tenderloin is the most tender, but usually the most expensive. If you use a tougher cut (like chuck), it won’t get tender with a quick sear—save those for slow cooking.

2) How do I keep steak bites from turning dry?
Three things: (1) Pat the steak dry before seasoning so it sears instead of steaming. (2) Cook in batches so the pan stays hot. (3) Pull the steak early—carryover heat finishes it. If you wait for “just one more minute,” that’s usually when the juiciness starts to slip away.

3) Can I use minced garlic from a jar?
You can, and it’ll still taste good. Fresh garlic gives a cleaner, sharper flavor. If you use jarred garlic, add it a little later and keep the heat gentle so it doesn’t taste bitter.

4) What’s the best pan for steak bites?
Cast iron is amazing because it holds heat and browns quickly. Stainless steel is also great. Nonstick works, but it won’t brown as deeply, and browning is a big part of what makes steak bites so good.

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

Steak

Sirloin steak (recommended)
Sirloin is tender enough for quick cooking, has good flavor, and doesn’t break the bank like tenderloin. Look for steaks that are well-trimmed and evenly thick.

Other great options:

Ribeye: extra juicy, richer, a little more splatter because of the fat (still worth it).
Strip steak (New York strip): beefy flavor, great sear, stays tender if you don’t overcook it.
Tenderloin: very tender, mild flavor, usually the priciest option.

What to avoid for quick steak bites:
Tougher cuts that need slow heat. If it’s a cut you’d normally braise, it’s not the best choice for a fast sear.

Oil

Avocado oil or another high-heat oil
You want an oil that can handle a hot pan without smoking too quickly. Avocado oil is great. Canola or vegetable oil works too.

I don’t start with butter because butter browns and can burn fast at high heat. Butter comes in later.

Butter

Unsalted butter
This is where the “garlic butter” part gets real. Unsalted lets you control the salt level more easily, especially since steak is usually seasoned well.

Garlic

Fresh garlic, minced
Fresh garlic gives the best flavor. Mince it small so it melts into the butter and coats everything evenly.

Herbs

Fresh parsley (recommended)
Parsley adds color and a clean, fresh finish.

Optional: thyme or rosemary
Thyme and rosemary make it taste more steakhouse-style. Use a little, not a whole handful. Rosemary can get strong quickly.

Seasonings

Salt + black pepper
Simple, classic. For steak bites, I like a generous pepper situation because it plays well with butter and garlic.

Optional extras:

Smoked paprika: adds warmth and a subtle smoky edge.
Onion powder: rounds out the savory flavor.
Red pepper flakes: if you want a gentle bite of heat.

Lemon (optional)

A squeeze of lemon at the end can brighten the butter sauce and keep it from tasting heavy. Not required, but nice.

Instructions

I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

1) Cut the steak the right way

Cut the steak into 1-inch pieces. Try to keep them similar in size so they cook evenly.

If your steak has a thick fat cap, trim it down a bit. A little fat is great. Huge chewy chunks aren’t.

2) Dry the steak

This step matters more than people think.

Pat the steak pieces dry with paper towels. Dry surface = better sear. Moist surface = steaming. We want browning.

3) Season generously

Season the steak bites with salt and black pepper. Toss well so every piece gets seasoned, not just the top layer.

If you’re using paprika or onion powder, add it here.

4) Heat the pan properly

Place a large cast iron skillet or stainless steel pan on the stove over medium-high heat.

Let it heat for a couple minutes. When the pan is hot, add the oil.

You should see the oil shimmer. That’s the sign.

5) Sear in batches

Add steak bites in a single layer. Don’t crowd the pan.

Let them sit for about 1–2 minutes without moving. This is when the crust forms.

Flip and sear the other sides for another 1–2 minutes, cooking until browned and done to your preference.

Transfer the seared steak bites to a plate and repeat with remaining batches.

6) Make the garlic butter

Reduce the heat to medium-low.

Add butter to the pan and let it melt. Add minced garlic and stir for 30–45 seconds, just until it smells fragrant.

If you’re using thyme or rosemary, add it now. Keep it brief so the garlic doesn’t brown too much.

7) Toss steak bites in the sauce

Return the steak bites (and any juices on the plate) back to the skillet.

Toss everything in the garlic butter for 30–60 seconds. This coats the steak and warms it back up without overcooking it.

Turn off the heat.

Add parsley and a small squeeze of lemon if you want brightness. Taste and add a tiny pinch of salt if needed.

Serve right away.

Best steak cuts for steak bites

If you want steak bites that are tender without extra steps, the cut matters.

Sirloin

Reliable, tender, beefy. This is the everyday favorite for a reason. It sears well and stays juicy when you cook it quickly.

Ribeye

If you want the richest, juiciest bites, ribeye brings it. The fat marbling melts as it cooks and makes the butter sauce even better.

One note: ribeye splatters more because of the fat. Use a splatter screen if you have one.

Strip steak

Great beef flavor and a strong sear. It’s slightly firmer than ribeye, but still tender when cooked properly.

Tenderloin

Super tender, but milder flavor. If you’re going for “butter-soft,” tenderloin does that. Just don’t overcook it, because it can go from perfect to dry faster than you’d expect.

How to get a hard sear without overcooking

A good sear is a heat and space problem.

Heat

The pan needs to be hot before the steak hits it. If the pan isn’t ready, the meat releases moisture and you lose browning time.

Space

If you crowd the pan, you trap steam. Steam is the enemy of crust.

Cook in batches and it’ll taste better. It’s worth the extra few minutes.

Don’t stir constantly

Let the steak sit. That’s how the crust forms. Stirring too soon pulls it off the pan before it browns.

Pull early

Steak continues cooking after you remove it from heat. That little rest time is your friend.

Garlic butter sauce tips

Garlic butter can be dreamy or bitter. The difference is heat control.

Keep garlic on medium-low

Garlic burns fast. Burnt garlic tastes harsh and can take over the whole pan.

You want it fragrant, not browned.

Use herbs as a supporting note

A little rosemary or thyme makes it taste like steakhouse vibes. Too much and it can taste like you dropped a whole garden into the butter.

Brighten if needed

If the butter tastes heavy, lemon fixes it fast. Even a teaspoon is enough to lift the whole dish.

Doneness guide

Because steak bites are small, they cook quickly. If you like precise doneness, a quick-read thermometer is helpful, but you can also go by timing and feel.

Internal temperature targets (after resting):

Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 155°F
Well: 160°F+

For steak bites, medium-rare to medium is usually the sweet spot for tenderness.

If you don’t want to use a thermometer, watch the color:

Medium-rare bites still have a little pink in the center.

Medium bites look mostly brown inside with a tiny hint of pink.

Easy sides to serve with steak bites

Steak bites are flexible. They can be a main dish, a party appetizer, or even a protein add-on for salads.

Classic comfort sides

mashed potatoes
roasted baby potatoes
buttery egg noodles
rice or pilaf
mac and cheese (if you’re in a comfort mood)

Veggie sides

roasted broccoli
green beans sautéed with garlic
asparagus with lemon
a crisp salad with a tangy dressing

Party-style serving

Put steak bites on a platter with toothpicks, sprinkle with parsley, and serve the garlic butter from the pan as a dip. Add a bowl of creamy horseradish-style sauce or a simple mustard dip if you want options.

Variations

Want to change the vibe without changing the method? These work well.

Spicy garlic butter steak bites

Add red pepper flakes to the butter along with the garlic. Finish with a few dashes of hot sauce.

Cajun-style steak bites

Season the steak with Cajun seasoning instead of paprika/onion powder. Keep an eye on salt—Cajun blends can be salty.

Parmesan garlic steak bites

Stir 2–3 tablespoons finely grated parmesan into the butter right at the end (heat off). It thickens the sauce slightly and adds a savory finish.

Honey garlic steak bites

Add 1 tablespoon honey to the butter sauce and a splash of soy sauce. Toss quickly and serve over rice.

Mushroom steak bites

After searing the steak, sauté sliced mushrooms in the same pan until browned. Then make the garlic butter and toss everything together.

Storage and reheating

Steak bites are best fresh. That hot sear and buttery sauce is peak right away. Still, leftovers can be good if you reheat gently.

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Reheating (best way)

Reheat in a skillet over medium-low with a small splash of water or broth. Cover for a minute, then uncover and toss gently.

This warms the steak without blasting it with high heat.

Microwave (fastest)

Microwave in short bursts (15–20 seconds), stirring between rounds. Add a tiny bit of butter if the bites look dry.

Freezing

I don’t love freezing steak bites. They’re still edible, but the texture changes and they lose that fresh-seared feel.

If you do freeze them, thaw overnight in the fridge and reheat slowly in a skillet with butter.