Savory garlic steak bites are the solution to getting a delicious dinner on the table fast and are ready in just 15 minutes or less!
Tender bite-sized pieces of steak are boldly seasoned and seared, then tossed in a buttery garlic sauce.
Enjoy steak bites with garlic butter as a flavorful appetizer, or a carb-free entree with a crispy salad and roasted vegetables.
Steak Bites with Garlic Butter
- Versatile and easy steak bites can be a main dish, appetizer, or salad topper.
- So much flavor from simple ingredients! Every bite is bursting with a rich buttery, garlicky flavor.
- This is a great recipe to stretch portions when surprise guests show up.
- Quick and easy garlic steak bites are table-ready minutes, from just one skillet. Use the same pan to cook up a tasty side dish of mushrooms and asparagus.
Ingredients & Variations
Steak – Use tender, lean cuts, such as sirloin, rib eye, or even filet mignon. Avoid skirt or flank steaks, as these tend to be tough and more suitable for marinades, braising, and slow cooking.
Seasoning – Use simple salt and pepper, or your favorite steak seasoning from a jar. Try this DIY aromatic garlic and herb blend. Or how about giving your garlic bites some subtle sweetness and smokey flavor with this keto dry rub? A touch of Tex-Mex flair is easy to achieve with fajita or southwest seasoning blends.
Butter – Unsalted butter is always a good choice so you can adjust the salt to your preference, but use what you have on hand.
Garlic – Fresh cloves provide a stronger, more robust flavor than garlic from a jar.
How to Make Garlic Steak Bites
- Cut the steak into bite-sized pieces, (as per the recipe below).
- Heat oil in a skillet, sear the steak, and cook to your preferred rareness.
- Remove meat from the pan, and turn off the heat.
- Immediately add the butter and garlic and cook in the hot pan for about a minute.
- Add the steak with juices back to the pan and stir to combine.
- Garnish with parsley and serve hot.
Meal Prep Tips
Two steaks can easily feed three or four people for dinner when cut up for garlic steak bites. Serve with mashed cauliflower with cream cheese or zoodles instead of potatoes or noodles.
To make in advance, cut the meat into bite-sized pieces, season, and refrigerate. Store uncovered in the refrigerator for 1-2 hours so the surface will slightly dry out. A dryer surface will sear more easily.
For future meals, cut and freeze the meat. Then thaw in the refrigerator a day before you’re ready to cook, toss with seasoning, and proceed with the recipe from step 2.
Cooked leftovers will last up to 4 days in the refrigerator in an airtight container or zip bag, or in the freezer for up to 6 months. Thaw before reheating in a skillet with fresh butter and minced garlic.
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Garlic Steak Bites
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 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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