Garlic Butter Steak Bites Recipe - Savory Nothings (2024)

40 minutes mins

| 16 Comments |

4.97 from 28 votes

Jump to Recipe | Updated: | by Nora

These Garlic Butter Steak Bites are quick and easy to make – and they vanish fast! Serve them as finger food on appetizer night, as part of your game day spread or as part of a fun family dinner date.

Garlic Butter Steak Bites Recipe - Savory Nothings (1)

My family appreciates a good steak – be it Filet Mignon for an extra-special occasion, air fryer steak or a classically seared and oven baked steak… Everyone likes it.

Steak bites are especially fun for the kids. I know it’s a recipe mostly served as an appetizer (Super Bowl! or any Game Day party!) , but we don’t mind them as a regular meal at all. They are quick and easy to whip up, and turn out so tender!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Garlic Butter Steak Bites Recipe - Savory Nothings (2)

Ingredient notes

  • Steak: You can use any tender, boneless cut of steak, cut into cubes. Sirloin steak, strip steak or ribeye all work. You can use beef tenderloin/fillet if you want them extra-tender and special, which is something I love to do for a Valentine’s Day dinner with the kids.
  • Minced garlic: I HIGHLY recommend using fresh garlic. Dried or powdered doesn’t come close.
  • Parsley: Totally optional, but highly recommended by my entire family, save the picky 5 year old who thinks the green bits are a waste of space ?

How to make steak bites

1. Start by removing your meat from the fridge about 30 minutes before preparing it. You’ll want to take it out of the package, cut it, season it and then leave it on the counter on a plate.

2. Once you’re ready to cook the steak, heat a cast iron skillet over high heat until sizzling hot. Add the oil, then sear the steak bites for about 2 minutes per side. Watch out for splatters – wear something long sleeved and keep your face away!

You’ll want them with a really nice, browned crust, which does need the high heat. If your stove is very strong and your steak chars too much, consider switching down to medium-high.

And make sure you don’t overcrowd your pan, I seared mine in 3 batches. Just set the finished pieces aside on a plate and tent them with foil to keep them warm.

  • Garlic Butter Steak Bites Recipe - Savory Nothings (3)
  • Garlic Butter Steak Bites Recipe - Savory Nothings (4)
  • Garlic Butter Steak Bites Recipe - Savory Nothings (5)
  • Garlic Butter Steak Bites Recipe - Savory Nothings (6)

3. Once all of your steak is seared, reduce the heat to medium. Add the butter and garlic to the skillet and heat for 1-2 minutes, until the garlic is fragrant. Take off the heat.

4. Add the steak bites to the skillet and toss around in the hot garlic butter. Toss around, then serve with chopped parsley, if you like.

Garlic Butter Steak Bites Recipe - Savory Nothings (7)

Recipe tips

Meat temperature: It does really help with tenderness to have the steak at room temperature before starting to cook it. So I highly, highly recommend to plan ahead and remove the steak from the fridge 30 minutes before cooking it.

Bite size: You can really cut these as large or as bite-sized as you like. Smaller bites cook more quickly and are more done, larger “bites” stay more tender and have a more medium middle.

I cut mine just under 1 inch, and cooked them for around 2 minutes per side, plus some extra tossing around for 30 seconds to get the edges charred.

Searing time: 4 minutes yielded just under 1-inch bites with a medium-done middle. If you want yours more rare, stick to 1-inch cubes and go with a short and blazing hot sear.

For more done bites, sear them a little longer on medium-high heat instead; and/or cut them smaller. Just make sure you don’t overcook them, or they may turn out chewy.

Garlic Butter Steak Bites Recipe - Savory Nothings (8)

Serving ideas

If you make these as part of an appetizer spread, they go really well with air fryer potato wedges, homemade chipotle mayo, ranch dip, stuffed mushrooms, zucchini fries

As a dinner, we like them over rice, over mashed potatoes (or smashed potatoes – so good) or with air fryer french fries. Roasted asparagus (air fryer asparagus), roasted broccoli (air fryer broccoli), sautéed zucchini or garlic butter baked mushrooms make for some great sides.

More easy appetizers

  • Crockpot BBQ Little Smokies
  • Baked Honey Wings
  • Sticky BBQ Slow Cooker Meatballs
  • Loaded Sheet Pan Nachos

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Printable Recipe Card

Garlic Butter Steak Bites Recipe - Savory Nothings (13)

Save Recipe

Garlic Butter Steak Bites

These Garlic Butter Steak Bites are quick and easy to make – and they vanish fast! Serve them as finger food on appetizer night, as part of your game day spread or as part of a fun family dinner date.

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

4.97 from 28 votes

Print Add Review

Recipe details

Prep 5 minutes mins

Cook 5 minutes mins

Extra time 30 minutes mins

Total 40 minutes mins

Servings 8 servings

Difficulty Easy

Ingredients

  • 2 pounds steak cut into bites
  • salt and ground black pepper to taste (season on the generous side)
  • 1 tablespoon oil
  • 4 tablespoons butter
  • 2 cloves garlic or more to taste
  • 2 tablespoons chopped parsley optional for serving

Instructions

  • Prep steak: Remove steak from fridge 30 minutes before cooking. Unwrap, cut into cubes (see notes at bottom of recipe for size recommendation) and season with salt and pepper. Let sit on plate on counter for 30 minutes. (For best results, do not skip this step.)

    2 pounds steak, salt and ground black pepper

  • Sear steak: Once ready, heat a large skillet (preferably cast iron) over high heat. Add oil, then sear steak for around 2 minutes per side, until a nice, browned crust forms but middle stays tender. Work in batches if needed, do not overcrowd pan! Set seared steak bites aside on a plate and tent with foil.

    1 tablespoon oil

  • Make garlic butter: Once steak is done and set aside on a plate, reduce heat to medium. Add butter and garlic to empty skillet. Heat about 2 minutes, until garlic is fragrant. Take off the heat.

    4 tablespoons butter, 2 cloves garlic

  • Finish: Add steak to skillet with garlic butter. Toss to coat. Serve immediately with chopped parsley, if desired.

    2 tablespoons chopped parsley

Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.

Join Now

Notes

Steak: Use any tender, boneless cut of steak, cut into cubes. Sirloin steak, strip steak or ribeye all work. You can use beef tenderloin/fillet if you want them extra-tender and special.

Parsley:Totally optional, but highly recommended by my entire family, save the picky 5 year old who thinks the green bits are a waste of space ?

Bite size:You can really cut these as large or as bite-sized as you like. Smaller bites cook more quickly and are more done, larger “bites” stay more tender and have a more medium middle.

I cut mine just under 1 inch, and cooked them for around 2 minutes per side, plus some extra tossing around for 30 seconds to get the edges charred.

Searing time:4 minutes yielded just under 1-inch bites with a medium-done middle. If you want yours more rare, stick to 1-inch cubes and go with a short and blazing hot sear.

For more done bites, sear them a little longer on medium-high heat instead; and/or cut them smaller. Just make sure you don’t overcook them, or they may turn out chewy.

Nutrition is an estimate.

More recipe information

Course: Appetizer, Main Course

Cuisine: American

Garlic Butter Steak Bites Recipe - Savory Nothings (2024)

FAQs

What is steak bites made of? ›

What are steak bites made of? Steak! They are just little cubes of your favorite cut of beef, I'm using Sirloin, seared to perfection and then finished in a garlic shallot butter sauce. They are best served over polenta or risotto or mashed potatoes.

What to cook steak in? ›

A heavy griddle pan or cast iron skillet is another great option for cooking steak. These types of pan get really hot and retain their heat, making them ideal for getting that charred, smoky finish on the surface of your steak.

What is the best butter to baste steak with? ›

Use quality butter. European and cultured butters often have a slightly higher fat percentage, and that's a good thing (so they actually have flavor, not merely a greasy mouthfeel).

What to put in butter baste for steak? ›

Once a good initial sear has developed on both sides of the meat, add unsalted butter to the pan along with aromatics. A garlic clove or two, or a halved shallot, are both good ideas, as are woodsy herbs like thyme or sage. The butter will melt and the herbs and aromatics will infuse the fat with their flavor.

Why are my steak bites tough? ›

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Do you wash steak bites? ›

To help you minimize the risk of cross-contamination in your kitchen, follow these food safety tips: Never wash raw meat before cooking. Use separate cooking utensils and cutting boards when handling raw and ready-to-eat foods.

What not to do when cooking steak? ›

From how hot to heat your pan to when to flip, these tips will solve all your steak dilemmas.
  1. Not understanding the different cuts. ...
  2. Cooking them straight from the fridge. ...
  3. Not getting the pan hot enough. ...
  4. Using the wrong pan. ...
  5. Turning the steak too many times. ...
  6. Overcooking the steak. ...
  7. Not letting it rest.

What do Italians eat with steak? ›

At this rate, you'll be eating the sides before the steak, they're that good.
  • Panzanella. ...
  • Homemade mozzarella and fig salad. ...
  • Potato polenta with onion, cheese and tomato. ...
  • My mother's roast capsicum salad. ...
  • Cabbage salad with chilli, mint and sesame seeds. ...
  • Chickpea and caraway seed cauliflower, black olives and rosemary.
Apr 27, 2017

What steak do chefs eat? ›

Most chefs opt for a ribeye as being one of the best cuts of meat. A ribeye has everything – from the way it holds together to the fat marbling, and when thickly-butchered, it simply makes for an excellent steak.

What is the tastiest way to cook steak? ›

The number one spot goes to grilling, the classic method for cooking your steak. While great grilling isn't quite as precise as sous-vide, it leads to the best, purest-tasting steaks out of non-sous vide methods. This is because grilling uses the steak's natural fats and juices for flavor.

What is the secret to cooking a good steak? ›

Top 5 Secret Tips For Cooking Perfect Steak Every Time
  • Buy Meat From Quality Sources.
  • Season Generously - More Than You Probably Think.
  • Use High Heat To Get That Perfect Sear.
  • Don't Overcook Your Steak.
  • Be Sure To Let The Steak Rest After Cooking.
Aug 30, 2020

How do I cook the most tender steak? ›

By adding salt to your steak, you will help pull out moisture from the meat, enriching the flavor of your steak while tenderizing it in the process. Salt will act as a natural brine and can be added up to 24 hours before cooking, instilling deep, rich flavors and tenderness to any cut of beef.

How to cook steak and baste with butter? ›

Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle.

How much garlic to baste steak? ›

1. Garlic Cloves: If you're using whole garlic cloves, you can slice them thinly or mince them. For one steak, you might use 1-2 cloves of garlic. Adjust the quantity based on your preference for garlic flavor.

Should I butter baste my steak? ›

Butter basting while searing means the steak cooks on both sides simultaneously so that it comes up to temperature faster and doesn't have chance to overcook beneath the crust. (Flipping the steak continually as we cook also helps keep it rosy from edge to edge.)

How do you not burn butter when basting steak? ›

Finally, when butter basting, remember that a heavy-bottomed pan such as a cast-iron skillet for steak or a roasting pan for turkey is going to perform better than something with a much thinner bottom. That extra denseness in your pan helps to distribute heat evenly and further prevents your butter from burning.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Pres. Lawanda Wiegand

Last Updated:

Views: 5457

Rating: 4 / 5 (51 voted)

Reviews: 82% of readers found this page helpful

Author information

Name: Pres. Lawanda Wiegand

Birthday: 1993-01-10

Address: Suite 391 6963 Ullrich Shore, Bellefort, WI 01350-7893

Phone: +6806610432415

Job: Dynamic Manufacturing Assistant

Hobby: amateur radio, Taekwondo, Wood carving, Parkour, Skateboarding, Running, Rafting

Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.