Garlic Herb Butter Steak Bites (Print)

Tender steak cubes tossed in rich garlic herb butter, ideal for a quick dinner or crowd-pleasing appetizer.

# Ingredients:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper
04 - 1 tbsp olive oil

→ Garlic Herb Butter

05 - 4 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh parsley, finely chopped
08 - 1 tsp fresh thyme leaves
09 - 1 tsp fresh rosemary, finely chopped
10 - 0.5 tsp crushed red pepper flakes (optional)

# Instructions:

01 - Pat the steak cubes thoroughly dry with paper towels. Season evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over high heat until it begins to shimmer. Add the steak cubes in a single layer, ensuring not to overcrowd the pan. Sear for 2 minutes without disturbing, then flip and cook for an additional 2 minutes. The steak should be browned on all sides and cooked to medium-rare. If necessary, cook in batches.
03 - Reduce the skillet heat to medium. Add the unsalted butter. Once fully melted, introduce the minced garlic, chopped parsley, thyme leaves, chopped rosemary, and optional red pepper flakes.
04 - Stir the ingredients to combine, tossing the steak bites in the fragrant garlic herb butter for 1 to 2 minutes, until the steak reaches your desired doneness. Remove from heat and serve immediately, spooning any accumulated garlic herb butter over the steak bites.

# Pro Tips:

01 -
  • Ready in just twenty minutes start to finish
  • Perfect for a hearty family meal or party snack
  • Uses simple pantry staples plus fresh herbs for restaurant level flavor
  • Easy cleanup with only one pan and a handful of tools
  • Great for low carb and gluten free diets
02 -
  • Packed with high quality protein and very low in carbs
  • Each bite is rich in flavor and stays juicy thanks to quick cooking
  • Versatile enough for a main course or appetizer platter
  • Freezes and reheats well if you have leftovers
03 -
  • Patting steak dry helps create a perfect sear with a crisp crust
  • Always use high heat for browning then drop to medium so garlic does not burn
  • Fresh herbs truly set this dish apart from dried versions so use them when you can

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