Last month, Oliver asked if we could make "those fancy steak things" he saw at a restaurant, pointing to garlic butter steak bites on the menu. After fifteen years of perfecting meat recipes and countless kitchen experiments, I knew exactly what he meant - tender, juicy steak pieces bathed in rich garlic butter that practically melt in your mouth. This garlic butter steak bites recipe comes from testing different cuts of beef, perfecting the searing technique, and finding the exact garlic-to-butter ratio that makes these taste like they came from an expensive steakhouse.
Why You'll Love This Garlic Butter Steak Bites
From years of making quick weeknight dinners and testing recipes on hungry families (including Oliver and his friends who usually prefer chicken nuggets), I can tell you exactly why these garlic butter steak bites never fail. The secret is in the perfect sear that locks in all the juices, plus that rich garlic butter sauce that makes every bite taste like it came from a fancy restaurant. Oliver's friends now want these for his birthday dinner instead of pizza, and after making over 80 batches for various events, I've learned exactly what makes them so good.
What makes these steak bites really special is how they bring restaurant quality to your home kitchen. Unlike expensive steakhouse meals that cost a fortune, these use cheaper cuts of beef that become really tender when cooked right. The garlic butter isn't just melted butter with garlic thrown in - it's a proper sauce that coats each piece perfectly without being greasy or too much.
Jump to:
- Why You'll Love This Garlic Butter Steak Bites
- Garlic Butter Steak Bites Ingredients
- How To Make Garlic Butter Steak Bites
- Smart Swaps for Garlic Butter Steak Bites
- Tasty Twists on Garlic Butter Steak Bites
- Equipment For Garlic Butter Steak Bites
- Storage Tips
- Top Tip
- My Sister's Secret Shortcut (Now I'm Sharing It with You)
- FAQ
- Ready for Steak Night Success!
- Related
- Pairing
- Garlic Butter Steak Bites
Garlic Butter Steak Bites Ingredients
The Steak:
- Sirloin steak
- Ribeye
- New York strip
- Salt and black pepper
- Olive oil for searing
The Garlic Butter:
- Unsalted butter
- Fresh garlic cloves
- Fresh thyme sprigs
- Fresh rosemary
- Worcestershire sauce
- Red pepper flakes (optional)
For Extra Flavor:
- Fresh parsley for garnish
- Lemon juice
- Grated Parmesan cheese
- Heavy cream
See recipe card for quantities.
How To Make Garlic Butter Steak Bites
Prep the Steak:
- Cut steak into 1-inch cubes
- Pat completely dry with paper towels
- Season generously with salt and pepper
- Let sit at room temperature for 15 minutes
Get the Pan Hot:
- Heat cast iron skillet over high heat
- Add thin layer of olive oil
- Wait until oil shimmers and almost smokes
- Don't add steak until pan is really hot
Sear in Batches:
- Add steak pieces in single layer
- Don't move them for 2-3 minutes
- Flip once and sear other side
- Remove when golden brown outside
Make the Garlic Butter:
- Reduce heat to medium-low
- Add butter to same pan
- Stir in minced garlic and herbs
- Add Worcestershire sauce and seasonings
- Return steak to pan and toss to coat
Smart Swaps for Garlic Butter Steak Bites
From making these for families with different dietary needs and budgets, these substitutions work beautifully:
Steak Options:
- Tenderloin → Sirloin (more budget-friendly)
- Ribeye → New York strip
- Top sirloin → Sirloin tip
- Stew meat → Fresh steak cuts
Butter Alternatives:
- Ghee → Regular butter
- Plant-based butter → Dairy butter
- Coconut oil → Butter base
- Olive oil → Butter (lighter version)
Herb Swaps:
- Dried herbs → Fresh (use half amount)
- Italian seasoning → Thyme/rosemary
- Oregano → Fresh herbs
- Parsley only → Mixed herbs
Flavor Boosters:
- Soy sauce → Worcestershire
- Balsamic vinegar → Lemon juice
- Garlic powder → Fresh garlic
- Onion powder → Fresh shallots
Cooking Methods:
- Air fryer → Skillet (380°F for 8-10 minutes)
- Grill → Pan searing
- Oven finish → Stovetop only
Tasty Twists on Garlic Butter Steak Bites
Creamy Parmesan Version:
- Add heavy cream to garlic butter
- Stir in grated Parmesan cheese
- Finish with fresh cracked pepper
- Perfect over pasta or rice
Steak and Potatoes:
- Add cubed baby potatoes first
- Cook until tender and golden
- Add steak bites to same pan
- One-pan dinner perfection
Asian-Style Twist:
- Soy sauce instead of Worcestershire
- Fresh ginger with garlic
- Sesame oil finish
- Green onions for garnish
Mexican Flavors:
- Chili powder and cumin
- Lime juice instead of lemon
- Fresh cilantro garnish
- Serve with warm tortillas
Mushroom Addition:
- Sauté mushrooms first
- Remove and cook steak
- Combine in garlic butter
- Rich, earthy flavors
Equipment For Garlic Butter Steak Bites
- Cast iron skillet
- Sharp knife for cutting steak
- Cutting board
- Tongs for flipping
- Small bowl for garlic prep
Storage Tips
From making these for meal prep and dealing with leftovers, here's what works best:
Refrigerator Storage (2-3 days):
- Cool completely before storing
- Keep in airtight container
- Store garlic butter with steak
- Reheat gently to avoid overcooking
Make-Ahead Tips:
- Cut steak up to 24 hours ahead
- Keep covered in fridge
- Season just before cooking
- Best cooked fresh for optimal texture
Reheating Methods:
- Skillet: Low heat, 2-3 minutes
- Microwave: 30-second intervals
- Oven: 300°F for 5-8 minutes
- Don't overheat or steak gets tough
Freezing Notes:
- Not recommended for best quality
- Steak texture changes when frozen
- Better to freeze raw steak instead
- Cook fresh for best results
Top Tip
- Three months ago, Oliver was watching me make these Garlic Butter Steak Bites when he noticed I always struggled with getting the garlic to cook evenly - sometimes it would burn before the butter was ready, other times it stayed too raw. Being seven and naturally curious, he suggested we "cook the garlic by itself first, like we do with onions."
- So we tried his method - cooking the minced garlic in a dry pan for just 30 seconds until it got fragrant, then adding the butter. The result was amazing! The garlic had this perfect roasted flavor without any of the burnt bits, and it mixed into the butter so much better. The whole sauce tasted deeper and more complex than any version I'd made before.
- But Oliver wasn't done experimenting. The next week, he suggested we save some of the garlic butter in a small bowl before adding the steak back to the pan. "For dipping, Mom!" he explained. That little bowl of extra garlic butter became everyone's favorite part - perfect for dipping the steak bites or spreading on crusty bread.
My Sister's Secret Shortcut (Now I'm Sharing It with You)
My sister found something great about garlic butter steak bites purely by accident last summer during a family barbecue. She was rushing to get dinner ready for twelve people and forgot to take the steaks out of the fridge early. Instead of waiting for them to come to room temperature, she decided to just go ahead and cook them straight from cold, figuring they'd be a little tougher but still okay.
To our complete surprise, those cold Garlic Butter Steak Bites turned out to be the most tender, juicy ones she'd ever made. The outside got perfectly seared while the inside stayed really tender - almost like a perfect medium-rare throughout. We couldn't figure out why until my brother-in-law (who used to work in a restaurant) explained that starting with cold steak actually gives you more control over the cooking process.
But real genius was what she did with the Garlic Butter Steak Bites. Instead of making it fresh in the pan every time, she started making big batches and keeping it in ice cube trays in the freezer. When she wants to make steak bites, she just pops out a couple of garlic butter cubes and adds them to the hot pan. They melt right away and coat the steak perfectly, plus you get that amazing sizzle and smell that makes everyone come running to the kitchen.
FAQ
What kind of steak for garlic butter steak bites?
Sirloin steak works best for the perfect balance of tenderness and flavor without breaking the bank. Ribeye and New York strip are great too if you want extra richness, but sirloin gives you the most bang for your buck and stays tender when cut into small pieces.
Do you marinate garlic steak bites?
No marinating needed! Just season with salt and pepper 15 minutes before cooking. The garlic butter sauce adds all the flavor you need, and marinating can actually make the small pieces too soft and mushy when you try to sear them properly.
Why are my steak bites tough?
Usually from overcooking or moving them around too much in the pan. Cook them in batches so they sear instead of steam, don't flip them until they're ready, and remove them from heat as soon as they're browned on all sides.
Can you cook steak in garlic butter?
It's better to sear the steak first in oil, then add the garlic butter at the end. Butter burns at high heat, so cooking the steak in garlic butter from the start will give you burnt garlic and a bitter taste instead of that rich, nutty flavor.
Ready for Steak Night Success!
Now you have all the secrets to make perfect garlic butter steak bites - from proper searing techniques to my sister Lisa's frozen garlic butter cube trick that makes everything so much easier. These tender, flavorful steak pieces prove that you don't need to spend a fortune at fancy restaurants to enjoy amazing steak at home.
Want more family favorites that bring restaurant quality home? Try our Easy Swedish Meatballs Recipe that's tender, creamy, and kid-approved. Looking for a fun appetizer or snack? Our Easy Cheesy Taco Sticks Recipe combines everyone's favorite flavors in handheld form. Need a show-stopping dessert that's actually simple? Our Easy Strawberry Cheesecake Dump Cake delivers bakery taste with minimal effort!
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Pairing
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Garlic Butter Steak Bites
Equipment
- Cast-Iron Skillet (For best sear and heat retention)
- Sharp knife (For cutting steak into cubes)
- Cutting board (Use wood or plastic)
- Tongs (For flipping steak pieces easily)
- Small bowl (For prepping garlic and butter)
Ingredients
- 1.5 lbs Sirloin steak - Or ribeye, NY strip, cut into 1" cubes
- 1 teaspoon Salt - To taste
- 0.5 teaspoon Black pepper - Freshly ground
- 2 tablespoon Olive oil - For searing
- 4 tablespoon Unsalted butter - Adjust to taste
- 4 Garlic cloves - Minced
- 2 Thyme sprigs -Fresh preferred
- 1 Rosemary sprig - Fresh preferred
- 1 teaspoon Worcestershire sauce - Adds umami flavor
- 0.25 teaspoon Red pepper flakes - Optional, for heat
- 1 tablespoon Fresh parsley - For garnish
- 1 tablespoon Lemon juice - For brightness
- 2 tablespoon Parmesan cheese - Optional, grated
- 2 tablespoon Heavy cream - Optional, for creamy version
Instructions
- Cut steak into 1-inch cubes. Pat dry. Season with salt and pepper. Let rest.
- Heat cast iron skillet over high heat. Add oil until shimmering.
- Add steak cubes in batches. Sear both sides. Remove when browned.
- Lower heat. Add butter, garlic, herbs, Worcestershire, and red pepper flakes.
- Return steak to pan. Toss to coat. Garnish and serve.
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