These 15-minute Garlic Butter Steak Bites are not only quick - they're the perfect high-protein, delicious dinner idea! I'm getting back to basics with this recipe - it's simple, super easy, and uses minimal ingredients - it's all about the technique of searing. So let's make it!
Why This Recipe Works
- 15-minutes. Yep. 15. That's the beauty of searing - cooking with high heat and minimal oil gets things done FAST and healthfully. Did I mention there are only 9 ingredients? Only 9 (I bet you have most of them already).
- Back to basics! It's all about the technique - searing only, using minimal ingredients.
- Healthy. These garlic butter steak bites are high in protein, low in carbs, gluten-free, sugar-free, paleo, and keto-friendly. Each serving contains approximately 30 grams of protein.
What You'll Need
Here’s what you’ll need to make the most delicious garlic butter steak bites:
Ingredients
- Sirloin steak. This is actually my favorite for this recipe as they don't contain as much marbling as, say, a ribeye does. As long as you don't overcook they will be so juicy.
- Oil. I used avocado oil because it has a higher smoking point, which means I can get the pan hotter for a better sear and browning. Canola or vegetable oil may also be used and are less expensive. I don't recommend olive oil, especially extra virgin olive oil, because of its lower smoking point, and you actually cook much of the oil's healthful benefits out once you heat it to searing temperature.
- Course salt and ground black pepper. I just about always use kosher salt in most recipes
- Acidity. I splashed some rice wine vinegar in to de-glaze the pan - it not only tastes great and adds balance flavor to this dish - it lifts all the delicious brown bit goodies off the bottom of the pan. White wine vinegar, lemon juice, worcestershire could also be used.
- Butter. I used only 2 tablespoons because I am trying to watch my fat intake but more butter can certainly be used if desired.
- Garlic. I know, I know, I cheated with the garlic and used "jarlic" - it's all I had on hand at the moment, and I was in a hurry. 😉 It's okay to do this - it isn't as garlicky as fresh garlic is so you may need to use more.
- Chives. Butter, chives, and garlic are a classic flavor combination!
- Red Pepper Flakes. I would consider these optional, but they do add a nice spice. I left them out in my video and images as I was serving this to someone who didn't like spice.
Special Equipment
- Skillet. You'll need a good skillet to sear and brown the steak bites. I used a cast-iron skillet because I love how hot it gets. Note that it is a little harder to get a good sear in a nonstick pan, depending on the brand of pan you have but it will still work!
For exact ingredient quantities, please see the recipe card below!
Substitutions and Variations
- New York strip steaks or ribeyes can be substituted for sirloin steak.
- Fresh parsley, thyme, or rosemary would all work well in place of the chives. Rosemary tends to be very potent so you would use a little less.
- Sprinkle with a little crumbled cheese over the top of the warm steak bits - blue cheese, parmesan, queso fresco, cotija - it will get nice and soft and delicious!
How To Make Butter Garlic Steak Bites
Follow these simple steps to make the best steak bites:
Printable recipe card below.
- Step 1: Preheat a 12-inch skillet over medium-high heat. Once the pan is hot, add the oil.
- Step 2: In a medium-sized bowl, toss the steak bites with salt and pepper.
- Step 3: Once the oil has whisps of smoke, place the steak bites in the pan. Leave in place until they get a good golden brown color, about 2 minutes. Turn them over and repeat the process.
- Step 4: Reduce heat to medium. Pour the vinegar into the bottom of the pan and scrape up any of the brown bits. Add the butter and garlic and saute for 1 to 2 minutes or until the garlic is fragrant.
- Step 5: Remove the skillet from heat. Add the steak bites and any accumulated juices back to the skillet and toss well. Add red pepper flakes (if using) and garnish with chives. Adjust seasoning with salt and pepper as desired.
How To Serve It
I like serving my garlic butter steak bites with mashed sweet potatoes and fresh green beans that I had just steamed in the microwave. Peas, corn, broccoli, and brussels sprouts would also go well as a simple healthy side. Here are some other options:
- I'm always thinking about balancing sweet, savory, salty, acidity, and umami flavors. One of my favorite sides to serve with these delicious steak bites is baked or mashed sweet potatoes with a little brown sugar (or maple syrup) and butter.
- This dish also pairs well with rice, riced cauliflower, baked potatoes, or buttery mashed potatoes.
- Loaded baked potato: serve these bites over a prepared baked potato with butter, sour cream, cheddar cheese
- You can serve steak bites over fresh greens. Try adding arugula and sliced radishes for some peppery spice. Don't forget the juicy tomatoes!
- Turn leftover bites into a sandwich with toasted bread, sauteed onion, melted cheese, mayo, and a slice of tomato. Oh my.
- Turn this into a stir fry and saute bell peppers, onions, baby corn, and mushrooms. Season with soy sauce or stir fry sauce.
Kori's Tips
- Size matters. Cut your steak pieces into uniform sizes for even cooking and searing.
- Oil. Most of the recipes I see call for searing with olive oil. Olive oil is not the best choice as it does not have a very high smoke point. For the best searing, you need a very hot pan—using a neutral oil with a high smoke point, like avocado oil, canola oil, vegetable oil, or expressed coconut oil (no flavor), is the best choice.
- Equipment. Equip yourself with the right tools for the job. A good skillet is essential for this recipe. Avoid nonstick pans for high-temperature searing. Be mind such as cast irful of heating some nonstick pans to too high a temperature; it can damage the coating of the pan.
- Be careful not to overcook. These pieces are small, so they will cook fast. I cook my bites until they are medium-rare to medium (which is about 130 to 145 degrees F.)
- Boost the flavor. For the best flavor, de-glaze the pan with something acidic, like white wine vinegar, Worcestershire sauce, or lemon juice. This will remove all the stuck bits from the bottom of the pan and make it more delicious.
- Don't overcrowd. Be careful not overcrowd the pan; otherwise, you will steam the meat instead of searing and browning it. Work in batches if you need to.
Storage and Reheating Tips
- Leftovers. Store leftover steak bites in an air-tight container for up to 4 days.
- Freezing. You can freeze cooked steak bites, but just a reminder that they make great leftovers! Freeze for up to 3 months in a freezer-safe container.
- Reheating. Reheat the steak bites in an air fryer for a couple of minutes at 350 degrees, microwave on low power in 30-second intervals, or re-saute in a skillet until warm.
FAQ's
The USDA recommends that steak be cooked to 145 °F, but this is well done and is often considered very tough by many people. This is a personal preference, but Medium rare is 130–135°F and Medium is 140–145°F. I usually cook mine to medium-rare.
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
Steak Bites with Garlic Butter
Equipment
- 12-inch cast iron skillet
Ingredients
- 1 tablespoon avocado or canola oil (or other neutral oil with a high smoke point, such as vegetable or expelliar pressed coconut oil.)
- 1½ pounds 1" thick sirloin steak (cut into 1" cubes, trim excess fat if needed)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon rice wine or white wine vinegar (If you don't have either use something else acidic like regular white vinegar, lemon juice, even Worcestershire sauce)
- 2 tablespoons butter
- 1 tablespoon minced garlic (I cheated and used minced jarred garlic)
- ¼ to ½ teaspoon red pepper flakes (can be omitted)
- 2 teaspoons chives (finely chopped)
Instructions
- Preheat a 12 inch skillet over medium-high heat. Once the pan is hot add the oil.
- In a medium sized bowl toss the steak bites with salt and pepper.
- Once the oil has whisps of smoke, place the steak bites in the pan. Leave in place until they get a good golden brown color, about 2 minutes. Turn them over and repeat the process. Tip: you don't want your steak to burn, so reduce heat (or increase) as needed. You want the pan to be hot enough to sear and brown the meat, but not so hot it will burn.
- Remove the steak bites from the pan to a plate or bowl. Cover with foil to keep warm.
- Reduce heat to medium. Pour the vinegar into the bottom of the pan and scrape up any of the brown bits. Add the butter and garlic and saute for 1 to 2 minutes or until the garlic is fragrant.
- Remove the skillet from heat. Add the steak bites and any accumulated juices back to the skillet and toss well.
- Add red pepper flakes and garnish with chives.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Any neutral-flavored oil with a high smoke point may be used in place of the avocado oil - canola, vegetable, grapeseed, or refined coconut oil; New york strip steak or ribeyes can be substituted for sirloin steak.
- TIPS:
- Use an oil with a high smoke point and neutral flavor for the best searing.
- Equip yourself with the right tools for the job. A good skillet is essential for this recipe. Avoid nonstick pans for high-temperature searing. Be careful, as heating some nonstick pans on too high of a temperature can damage the coating of the pan.
- These pieces are small, so they will cook fast. I cook my bites until they are medium-rare to medium (which is about 130 to 145 degrees F.)
- For the best flavor, de-glaze the pan with something acidic, like white wine vinegar, Worcestershire sauce, or lemon juice. This will remove all the stuck bits from the bottom of the pan and make it more delicious.
- Do not overcrowd the pan; otherwise, you will steam the meat instead of searing and browning it. Work in batches if necessary.
- SERVING SUGGESTIONS: Serve on their own with a side vegetable, rice, mashed potatoes, or sweet potatoes. It can also be served as a steak salad or turned into a stir fry with vegetables over rice.
Nutrition
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