Do you have good kitchen chairs? Sturdy? Good. Because once you taste these amazing beef bites, you’re going to need something solid so you don’t fall on your ass. I mean it. I took a bite (or four) when I was testing this, and being the drama queen that I am, I swooned grand-dame style for The One’s benefit and tripped. And fell. Hard.

If you’re a garlic fiend like me, you’re going to love this. If you’re a huge garlic lover, you can mince an extra clove or two or add a few shakes of garlic powder. No judgments here.

The best thing is you can have a fancy-schmancy steak on the table in literally 25 minutes.

Oh, and consider strewing pillows on the floor around the table in case, you know, guests fall flat on their keisters. A good hostess is a prepared hostess.


David Leite's handwritten signature of 'David.'
david caricature

Why Our Testers Loved This

In addition to the short ingredient list and quick prep time, my testers were delighted that they could have a steak dinner on the table in under 30 minutes. AJ Fawver loved that these steak bites with garlic butter were “quick and easy to make but felt special and different.”

What You’ll Need to Make This

Ingredients for garlic butter steak bites--olive oil, fresh herbs, garlic, butter, and sirloin steak.
  • Sirloin steak–This cut of steak is both tender and affordable, making it a great choice for this recipe. Look for a steak that is about 1-inch thick so that all of your cubes will be evenly sized.
  • Oil—Use regular olive oil here since you’re searing at a high temperature. Save the fancy extra-virgin stuff for finishing salads and pasta dishes.
  • Butter–This is the base for the sauce that will coat your steak bites. It adds more flavor than oil and is the perfect fat for smothering your steak in garlicky goodness.
  • Fresh garlic–To get the best flavor, mince the garlic yourself. The jarred stuff is tempting, but it won’t deliver the pungent garlicky bite that your steak deserves.

How to Make Garlic Butter Steak Bites

A person patting beef cubes dry; a person sprinkling salt and pepper over beef cubes.
  1. Pat the cubes of steak dry with paper towels.
  2. Season the meat generously with salt and pepper.
Beef cubes browning in a cast iron skillet; browned beef in the same skillet.
  1. Heat a large skillet until very hot, then pour in the oil. Add the meat in a single layer.
  2. Sear the steak until each side develops a crust. Scoop the meat into a bowl.
Butter added to a skillet with browned fond on the bottom; a person stirring garlic and herbs into a butter sauce.
  1. Melt the butter in the same skillet over medium-low heat.
  2. Add the garlic and fresh herbs, if using. Sautè until fragrant.
A person stirring beef cubes in a cast iron dish; a person sprinkling fresh parsley over steak bites on a platter.
  1. Return the steak to the skillet and toss to coat it in the garlic butter. Let it cook until the meat is heated through.
  2. Garnish with chopped fresh parsley.


Marinated Steak Bites

I’m all for getting dinner on the table in a New York minute, but if you have a little extra time, try this: Combine the olive oil with 2 tablespoons of soy sauce and 2 tablespoons of Worcestershire sauce in a large bowl. Toss in the beef and let it sit on the counter for 30 minutes. Then proceed bravely!

Steak and Potato Bites

Cut one or two large Yukon Gold potatoes into 1-inch cubes and scatter them on a foil-lined baking sheet. Drizzle with a glug of olive oil and a sprinkling with salt and pepper. Toss well. Roast the cubes in a 400°F (200°C) oven for 25 to 35 minutes, flipping halfway through to ensure even cooking. In step 8, add the potatoes and steak bites to the pan and continue with the recipe. Wicked good.

Common Questions

Can I make this with different cuts of beef?

Definitely. Using a tenderloin, striploin, or rib-eye steak will give you more tender steak bites, but they’ll also be more expensive. I don’t recommend using a tough cut of beef for this recipe, though, as it will likely be chewy.

Can I double the recipe?

You sure can, but you’ll need to sear the beef in several batches when making a larger recipe. Adding too much meat to the skillet at once will cause the beef to steam instead of brown. That’s a big no-thank-you, ma’am.

Storage and Reheating

Store leftover garlic steak bites in an airtight container in the refrigerator for up to 3 days. Reheat in a single layer on a baking sheet in a 300°F oven until warmed through, or toss them into your air fryer to reheat quickly.

Helpful Tips

  • Before you begin cooking, have all of your ingredients ready and nearby. Once you add the steak to the skillet, it cooks quickly.
  • Let your skillet get very hot before adding the oil and steak. This will allow it to develop a good sear without overcooking.
  • If you like medium-rare steak, freeze the cubes for 10 minutes or so while the skillet gets screaming hot. Then, pop the cold, seasoned bites into the pan and cook quickly.

What to Serve with This Recipe

You can serve your favorite sides here, but these beefy nuggets are begging for spuds. I’m partial to fork-mashed potatoes, which are incredible, particularly with some of that garlic butter spooned over the top. Of course, roasted or smashed potatoes or french fries would be a great choice, too. Round it out with some pan-roasted mushrooms for a perfect steak dinner.

An oval platter of garlic butter steak bites, garnished with fresh parsley.

More Quick and Easy Steak Recipes

Write a Review

If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

An oval platter of garlic butter steak bites, garnished with fresh parsley.

Garlic Butter Steak Bites

5 / 2 votes
Tender pieces of sirloin steak are pan-seared and finished in a garlicky herb and butter sauce. It's an easy, yet truly impressive weeknight meal.
David Leite
Servings4 servings
Calories418 kcal
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes


For the steak bites

  • 1 ½ pound sirloin steak, cut into 1-inch (2.5-cm) cubes
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil

For the garlic butter sauce

  • 4 tablespoons (2 oz) unsalted butter
  • 6 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (optional)
  • 1 tablespoon fresh thyme, chopped (optional)
  • Fresh parsley, chopped, for garnish


Prepare the steak bites

  • Pat the steak bites dry.
    A person patting cubes of beef dry with paper towel.
  • Season the cubes generously with salt and pepper.
    A person sprinkling walt and pepper over cubed beef.
  • Heat your largest skillet over high heat until screaming hot. Pour in the oil.
  • Add the steak cubes in a single layer to the hot skillet, working in batches, if necessary, to avoid overcrowding the pan.
    Cubes of beef browning in a cast iron skillet.
  • Sear the steak bites for 2 to 3 minutes per side until they develop a nice crust. Transfer the bites to a bowl and cover with foil.
    Cubes of browned beef in a cast iron skillet.

Make the garlic butter sauce

  • In the same skillet, reduce the heat to medium-low. Add the butter and let it melt.
    Butter melting in a cast iron skillet.
  • Add the minced garlic (plus rosemary and thyme, if using). Sauté, stirring frequently, for about 1 minute, until fragrant.
    A person stirring garlic and herbs into a butter sauce.

Combine and finish

  • Return the steak bites to the skillet and toss them in the garlic butter sauce. Cook for a minute or two until the steak bites are warmed through and coated in the sauce.
    A person stirring browned steak bites into a garlic butter sauce.
  • Garnish with chopped fresh parsley. Serve immediately.
    A person sprinkling fresh parsley over a platter of garlic steak bites.


  1. Prep before you cook–Before you begin cooking, have all of your ingredients ready and nearby. Once you add the steak to the skillet, it cooks quickly.
  2. Use a hot skillet–Let your skillet get very hot before adding the oil and steak. This will allow it to quickly develop a seared crust without overcooking.
  3. Cook it to a perfect medium-rare–If you like medium-rare steak, freeze the cubes for 10 minutes or so while the skillet gets screaming hot. Then, pop the cold, seasoned bites into the pan and cook quickly.


Serving: 1 portionCalories: 418 kcalCarbohydrates: 2 gProtein: 38 gFat: 28 gSaturated Fat: 11 gMonounsaturated Fat: 13 gTrans Fat: 0.5 gCholesterol: 130 mgSodium: 98 mgFiber: 0.4 gSugar: 0.1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2024 David Leite. Photos © 2024 David Leite. All rights reserved.

Recipe Testers’ Reviews

Sometimes, I’m torn. I want dinner to be quick and easy, but after a long day, I want something special and different. This garlic butter steak bites recipe fully satisfied both of those desires.

There’s no prep time, really. Gather a few simple ingredients, and cut your steak pieces. Measure out your ingredients into pinch bowls and have them ready right next to the stovetop because things move fast once your skillet is hot.

I served mine with roasted broccoli and a luxurious potato mash. If you want to make your life hassle-free and super tasty for an evening, this is the way to go!

This delicious and easy recipe was a real crowd-pleaser! It was so tasty that everyone in the family thought they could have eaten a much bigger portion. My side, homemade gazpacho, was very light, and I think serving it with an additional side like potatoes or pasta would have made the meal more filling.

A simple recipe and a great way to prepare steak. I typically don’t eat steak at home, but this method of preparation was simple and unfussy. Everything came together quickly with little clean-up, and I already had most of the ingredients in the pantry. I enjoyed this steak with balsamic roasted potatoes and a spinach salad.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    This was a delish and quick dinner. I had leftover hangar steak that I used and gave it a couple of whacks with a tenderizer hammer. The flavor was awesome and will be in my repertoire and it is something I can teach my son and DIL to make for friends.

    1. Wonderful, Rae Ann. We’re so pleased that you enjoyed it. Thanks for taking the time to comment.

  2. 5 stars
    Wow, these steak bites are superb! I made them with the Yukon Gold potatoes, and added broccoli rabe (because, more garlic!), with a strawberry clafoutis for a perfect Sunday dinner. My husband loved it, and will be requesting this dinner again and again.

  3. Oh, David…I fear you’ve REALLY done it this time! Those variations are SCREAMING my name.

    And about the tripping–with my luck, I’d accidentally kick aside the carefully strewn pillows. And unfortunately, I break easily.

    The last time was my kneecap, the time before a hip, the time before that…

    So…I’ma hedge my bets, carefully carry them in, set them on the table, and fall onto my BED! 😬