Garlic Steak Bites are seared to perfection in a cast iron skillet with a buttery garlic finish. They are the fastest, crowd-pleasing way to serve steak without the fuss.
Holly’s Recipe Highlights
- Flavor: Savory steak spice seasoned steak bites are quickly seared to lock in the juices and build rich, browned edges, then finished with a buttery garlic sauce that melts into every bite.
- Skill Level: This recipe is beginner-friendly, comes together fast, and skips the marinade for an easy, no-fuss win.
- Recommended Tools: A cast iron skillet gives the best crust, but any sturdy, heavy pan will do the job just fine.
- Serving Suggestions: I love serving these straight from the pan with toothpicks for easy snacking. They also make a simple steak night meal, without the grilling, served over cauliflower rice or alongside asparagus casserole or roasted asparagus.
Best Ingredients for Bites
- Steak: Sirloin offers the best balance of value and tenderness. Ribeye is a more pricy option, but has delicious flavor. Strip steak is tender with a leaner bite.
- Seasoning: Choose a steak spice with salt, pepper, garlic, and paprika. For variety, I like to swap in Cajun seasoning or add a pinch of red pepper flakes.
- Oil: Use a high-heat vegetable oil for the best sear, or swap with avocado or light olive oil.
- Sauce: Fresh garlic is best, and use unsalted butter so you can adjust the salt to your preference. Parsley adds a herby note, but chives will work as well. For a twist, sprinkle in a bit of thyme or rosemary. Add a splash of beef broth or a squeeze of lemon for a light touch.
How to Make Garlic Steak Bites
- Cut the steak into bite-sized pieces (full recipe below).
- Heat oil in a skillet and sear the steak. Remove steak and turn off heat.
- Immediately add butter and garlic to the pan and cook for about a minute.
- Add the steak with juices back to the pan and stir to combine. Serve.
Holly’s Secrets for a Great Sear
- Cut the steak into similar sized cubes so they cook evenly. Trim any thick outer fat, especially if using ribeye.
- Season the steak cubes, then refrigerate uncovered for 1 to 2 hours. The edges will dry slightly for a faster and better sear.
- For the best crust, be sure to preheat the skillet well. Cook in batches, leaving space between pieces. This helps maintain a high heat so the steak will sear nicely and not steam.
- Do not stir for the first 2 to 3 minutes so a browned layer forms.
- Pull the skillet off the heat before adding garlic to avoid it becoming scorched and bitter. Cook only until it becomes fragrant.
- Be sure to add the steak juices back in! They add delicious flavor to the garlic butter sauce.
Leftovers That Stay Juicy
Keep leftovers in an airtight container in the refrigerator for up to 4 days and freeze for up to 3 months. In either case, reheat steak bites in a warm skillet over medium-low heat with a tiny pat of butter, or a splash of broth, until heated through. Do not overcook.
Leftovers can be used in so many ways! Slice and add to salads, use in lettuce wraps or low carb fajitas.
Fast Garlic Butter Favorites
Did you enjoy this Garlic Steak Bites recipe? Leave a comment and rating below.
Garlic Steak Bites
Garlic steak bites are quick-seared, tender pieces of steak tossed in buttery garlic and parsley for a fast skillet dinner.
Equipment
Ingredients
- 1 pound sirloin steak or strip loin or ribeye
- 1 teaspoon steak spice or to taste
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
Instructions
- Cut the steak into 1-inch pieces. Toss with steak spice.
- Preheat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon vegetable oil.
- Add half of the steak in a single layer and cook for 2-3 minutes without stirring. Stir and cook 1 minute more, transfer to a plate. Repeat with the remaining steak.
- Remove the hot skillet from the heat and add the butter and garlic (the residual heat will be enough to cook it without burning). Cook for 1 minute or until fragrant.
- Add the steak (with any juices) and parsley to the skillet and stir to combine, scraping any bits off the bottom of the pan.
- Immediately transfer to a plate and season with additional salt if desired.
Notes
- Although this recipe recommends cast iron, steak bites can be made in any pan.
- To make in advance, cut steak into bite-sized pieces, season, and store uncovered in the refrigerator. The surface will slightly dry out, and the meat will sear more easily.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Calories: 237kcal | Carbohydrates: 1g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 111mg | Potassium: 404mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 272IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Garlic Steak Bites recipe
