Introduction

Garlic Butter Steak Bites are a flavorful and quick way to enjoy tender steak pieces coated in a rich, garlicky butter sauce. Perfect for a weeknight dinner or a special gathering, this dish brings restaurant-quality seared steak bites right to your kitchen.

A round black cast iron skillet filled with around three layers of glossy brown and reddish-brown cooked beef chunks mixed with soft, translucent light brown sautéed onion rings, all coated in a shiny reddish-brown sauce with a few green chopped herbs sprinkled on top. The skillet rests on a piece of white cloth with brown stripes, placed over a wooden texture background. Around the skillet, there is a bright yellow half lemon on the left, a white stack of plates with silver cutlery on the top right, and scattered chopped herbs on the top left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds ribeye steak, cut into 1 to 1.5-inch cubes, at room temperature and patted dry (sirloin, filet mignon, or another favorite steak may be substituted)
1 tablespoon avocado oil (olive oil may be substituted)
1 teaspoon kosher salt, or more to taste
½ teaspoon freshly ground black pepper, or more to taste
½ cup unsalted butter, at room temperature
4 to 5 cloves garlic, finely minced
¼ cup fresh parsley, finely chopped (plus extra for garnishing)
2 teaspoons fresh chives, finely minced (or 1 teaspoon dried chives)
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon lemon juice (optional: add a bit of lemon zest for extra lemon flavor)
1 teaspoon paprika
½ to 1 teaspoon red pepper flakes, or to taste
½ teaspoon salt, plus more to taste if desired
½ teaspoon freshly ground black pepper, plus more to taste if desired

Instructions

Step 1: Slice the ribeye steak into large bite-sized pieces, then place them in a bowl and pat dry with paper towels. Season generously with 1 teaspoon kosher salt and ½ teaspoon black pepper, tossing to coat evenly.
Step 2: Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon avocado oil and heat for 30-60 seconds.
Step 3: Place the steak bites in a single even layer in the skillet. Sear for 1-2 minutes per side without overcrowding the pan. If needed, cook in batches to avoid steaming.
Step 4: Remove the steak from the skillet once browned on the outside but still pink inside. Set aside on a plate or bowl.
Step 5: Reduce the heat to medium-low or low, then add the butter to the same skillet. Melt the butter by swirling the pan or stirring gently with a wooden spoon.
Step 6: Add the minced garlic to the melted butter and cook for 30-60 seconds, stirring constantly to prevent burning.
Step 7: Stir in the parsley, chives, Worcestershire sauce, Dijon mustard, lemon juice, paprika, red pepper flakes, ½ teaspoon salt, and ½ teaspoon black pepper. Taste the sauce and adjust seasoning as needed.
Step 8: Return the steak bites to the skillet and toss in the butter sauce for about 1 minute, until the steak reaches your desired doneness.

Tips & Variations

For best results, allow the steak to come to room temperature before cooking for even searing.
If you prefer less heat, start with ½ teaspoon red pepper flakes and add more gradually to taste.
Use different cuts of steak, such as sirloin or filet mignon, based on your preference or budget.
Add caramelized onions for a sweet and savory addition, but allow 45-60 minutes to prepare them in advance.

Storage

Store leftover steak bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the steak tender and prevent the butter sauce from separating.

How to Serve

The dish shows a pile of brown, well-seasoned meat chunks sitting on a creamy, white mash base with a slightly rough texture and drizzled with orange oil and bits of black pepper. The meat pieces are garnished with green herbs scattered on top. Above the dish, a spoon with orange oily sauce and some green herbs is held over the meat. In the background, there are two clear glass salt and pepper shakers and a blurred small white bowl filled with chopped green herbs on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak for this recipe?

It’s best to use fresh or fully thawed steak and bring it to room temperature before cooking. Cooking frozen steak can result in uneven cooking and less tender bites.

How do I know when the steak bites are done?

Use a meat thermometer and aim for these internal temperatures: 110-115°F for rare, 120-125°F for medium rare, 130-135°F for medium, 140-145°F for medium well, and 150-155°F for well done. Remember the steak will continue to cook slightly after being removed from the heat.