Ah, steak bites with garlic butter! That explains the thirds—honestly, who could blame him? There is something completely irresistible about tender, seared beef cloaked in rich, garlicky melted butter. It is pure comfort food.
The absolute secret to making these restaurant-quality at home is high heat and a hot pan. Because the steak is cut into small cubes, you want to sear the outside incredibly fast to get a beautiful brown crust before the inside overcooks and gets tough.
Here is how to make the ultimate version for your next family dinner:
Ingredients
- 1.5 lbs Sirloin steak, New York strip, or Ribeye (cut into 1-inch cubes)
- 1 tbsp olive oil or avocado oil (high smoke point for searing)
- 4 tbsp unsalted butter (divided)
- 4-5 cloves garlic, minced
- 1 tsp fresh rosemary or thyme, finely chopped
- Salt and cracked black pepper to taste
- Fresh parsley, chopped (for garnish)
The Method
1.Prep the meat:5 min.
Cut your steak into uniform 1-inch cubes. Pat them completely dry with paper towels (moisture is the enemy of a good sear!). Season them generously on all sides with salt and pepper.
2.High-heat sear:4-5 min.
Heat a large cast-iron skillet or heavy frying pan over high heat until it’s smoking hot. Add the oil and 1 tablespoon of butter. Add the steak bites in a single layer—do not crowd the pan (cook in batches if needed). Let them sear without moving them for 2 minutes to get a crust, then toss and cook for 1-2 more minutes.
3.Make the garlic butter sauce:1 min.
Turn the heat down to low. Immediately add the remaining 3 tablespoons of butter, minced garlic, and chopped rosemary/thyme to the pan. Toss the steak bites continuously for about 1 minute so they get completely coated in the foaming, fragrant garlic butter.
4.Garnish and serve:Immediate.
Remove the pan from the heat right away so the garlic doesn’t burn. Top with fresh parsley and serve them right out of the skillet while they are hot and juicy.
Chef’s Tip for Tender Bites: Bring your steak to room temperature for about 15-20 minutes before cutting and cooking it. Cold meat drops the pan’s temperature instantly, which causes the steak to release its juices and steam instead of searing.
What are you planning to serve alongside it the next time you make it for him? A big pile of garlic mashed potatoes or some roasted asparagus would soak up that extra butter beautifully!