Garlic Butter Steak Bites

Seared Garlic Butter Steak Bites are a quick and savory dinner or shared appetizer, that’s ready to eat in just 15 minutes!

These flavorful steak bites are seriously simple to make and every bite is coated with garlic butter sauce! It’s a classic that can be served as an easy meal or makes a great choice for a party snack

I first fell in love with these juicy garlic butter steak bites at a steakhouse, where they were served in a sizzling individual cast iron skillet with a piece of garlic toast on the side for soaking up all the sauce. I couldn’t wait to recreate them! Now it’s one of our favorite recipes.

Cast iron is the perfect pan for cooking steak bites because it helps create a good sear and a nice crust on each bite, but any wide heavy-bottomed large pan will work.

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Ingredients needed:

There are a lot of flavors packed into these bites with just a handful of ingredients that are likely things you already have on hand. See recipe card below for exact quantities.

• Steak – we’ve made this recipe with sirloin, tenderloin, and NY strip. All work well so go with your favorite! Sirloin is the best value and tenderloin is the most tender.
• Olive Oil – extra virgin is always best
• Salt and Black Pepper – this dish needs a generous amount of seasoning
• Butter – we used salted butter but unsalted will work too
• Fresh Garlic – there is no such thing as too much garlic in my world so add or subtract as you like
• Mushrooms – Optional but if you like mushrooms this is the perfect dish for them. We use buttons or portabellos but wild mushrooms would be fantastic too if you feel like getting fancy
• Beef Broth – this helps build the amazing sauce
• Worcestershire Sauce – a great savory flavor to add to any beef recipe – it’s like a little bit of umami magic!
• Soy Sauce – we have also made these bites with coconut aminos for a keto or gluten-free version and it’s an ideal substitute
• Fresh Parsley – for garnish, or choose other fresh herbs such as thyme or rosemary

NOTE: We often add bite-size pieces of portabello or button mushrooms to our version because they pair so well with beef. You can skip the mushrooms if you aren’t a fan, but if you are a fan you’ll love it because they become amazing golden brown bites of flavor in this skillet dish!

How to make Garlic Butter Steak Bites:

One of the greatest things about this recipe is its simplicity! Everything comes together in one pan (yea!), in less than 15 minutes, making it the perfect for weeknight meals

Because everything cooks in just minutes, similar to stir-fry, be sure you have all of your ingredients prepped and ready to go before you start.

• Cut the meat into approximately 1-inch piece steak cubes, pat dry with paper towels, season with salt and pepper, and set aside. The cubes of steak don’t need to be cut perfectly but everything will cook more evenly if all the pieces are roughly the same size
• Combine the beef broth, Worcestershire sauce, and soy sauce and set aside
• Mince garlic and chop parsley. Cut mushrooms into chunks, if using, and set aside
• Choose a wide, heavy-bottomed skillet and warm over medium-high heat. We prefer a cast-iron skillet for these bites because the pan cooks hot and even
• Add oil and heat until it’s shimmering. Add steak cubes in a single layer and sear for 2-3 minutes on each side until a nice brown crust forms
• If needed, work in batches so you don’t overcrowd, which causes steaming not searing. You really want that brown crust!
• Remove steak bites from the pan and set them aside in a shallow bowl
• Reduce to medium heat. Add the butter, allow it to melt, and then add the garlic and saute briefly (about 30 seconds), stirring to be sure it doesn’t stick to the bottom of the pan
• Add mushrooms and saute for 1-2 minutes. Add the beef broth mixture and cook additional 2 minutes or until the sauce is slightly thickened
• Return steak pieces to the pan, along with any accumulated juices, toss to coat, and reheat for about 1 minute. Remove from the heat
• Sprinkle with the chopped parsley and serve immediately with garlic bread for dipping in

PRO TIP: One of the keys to success is a searing hot pan!

The best type of steak to use:

There are a few excellent cuts of beef you can use for these delicious bites:

• Sirloin Steak – this cut was our favorite overall because it’s tender, easy to find, and reasonably priced. Look for Top Sirloin Steak.
• New York Strip Steak – this cut is less tender but has a bigger, more intense flavor, with lots of marbling. Ribeye steak will also work.
• Filet Mignon or Beef Tenderloin– the most tender and buttery steak, but with just a little marbling, which means a less intense steak flavor. It’s also the most expensive of these three cuts.

What to serve with steak bites:

This classic steakhouse dish is rich so keep that in mind when choosing your sides. Here are a few of our favorite sides:

• Citrus and fruit are great for offsetting richness so consider our Tricolore Salad with Oranges or our fresh Strawberry Spinach Salad as starters
• Classic potatoes always pair well: Roasted Garlic Mashed Potatoes, Oven Roasted Crispy Potatoes, or Easy Hasselback Potatoes are all great matches
• Keep your vegetable sides simple, as well, for a truly quick dinner with Oven Roasted Asparagus or Brussels Sprouts
• This garlic butter steak bites recipe can be a great part of your game day spread. Serve them with toothpicks. Depending on the size of your skillet you could make a few batches for a party because this simple recipe can be doubled.

Storing leftover steak bites:

Cool the bites to room temperature. The leftovers can be refrigerated, in an airtight container, for up to 4 days. Gently reheat in a hot skillet in just minutes.

Our Sommelier Recommends:

Big steak flavor means BIG red wine!

• Leaner cuts will pair best with a smooth-aged Merlot or a soft tannin Shiraz
• More marbled cuts match well with Cabernet Sauvignon and Italian Barolos

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5 from 8 votes

Garlic Butter Steak Bites

Garlic Butter Steak Bites are a quick and savory dinner or shared appetizer. Super flavorful, made in just one pan, and ready in about 15 minutes!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: American

Servings: 6 servings

Calories: 452kcal

Author: Cyndy Ufkes ~ The Art of Food and Wine

Equipment

• Large Cast Iron Skillet (or heavy bottomed skillet)

Ingredients

• 2 pounds steak (sirloin, NY strip, tenderloin) cut into 1-inch pieces
• salt and pepper to taste, but be generous
• 1 Tablespoon olive oil
• 4 Tablespoons butter
• 4 Tablespoons garlic minced
• 4 cups mushrooms (button or portobello) cut into bite-size pieces, OPTIONAL
• ¼ cup beef broth
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons soy sauce (or coconut aminos for keto/gluten free)
• 2 Tablespoons flat-leaf parsley, chopped

Instructions

• Cut steak into 1-inch cubes, season with salt and pepper, and set aside to bring the steak to room temperature
• Combine beef broth, Worcestershire sauce, and soy sauce together and set aside
• Mince garlic and parsley. Cut mushrooms, if using. Set aside.
• Heat a large, wide heavy bottom skillet or cast iron skillet over medium-high heat. Add oil and allow it to warm up to shimmering.
• Sear steak cubes for about 2-3 minutes on each side, allowing a nice brown crust to form.

  If needed, work in batches so you don't overcrowd the pan (overcrowding creates steaming instead of searing).
• Remove steak bites from the pan and set aside in a bowl.
• Reduce heat to medium. Melt the butter to sizzling, add the garlic and saute for 30 seconds. Add mushrooms, and cook, stirring occasionally for about 2 minutes.
• Stir in the beef broth mixture and cook an additional 2-3 minutes or until the sauce is slightly thickened.
• Return steak (and any accumulated juices) to the pan, toss to coat with the sauce, and heat for about 1 minute.

  Taste for flavor and add more salt and pepper if needed.
• Sprinkle chopped parsley over the top and serve immediately.
• This dish is traditionally served in the skillet and often accompanied by garlic bread to dip in the sauce.

Notes

• The steak doesn’t have to be cut perfectly but all of the pieces should be roughly the same size to ensure even cooking.
• Serve with garlic bread as an added bonus to soak up all of the garlic sauce.
• If using mushrooms the pieces should all be cut to about the same size.

Nutrition

Calories: 452kcal | Carbohydrates: 5g | Protein: 33g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 363mg | Potassium: 783mg | Fiber: 1g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 3mg