Juicy Steak Bites with Garlic Butter Sauce
You’re going to love these juicy garlic butter steak bites! Tender sirloin steak gets perfectly seared, then tossed in a rich garlicky butter sauce for an easy one pan dinner that’s ready in just 15 minutes. This high protein recipe is perfect for busy weeknights, meal prep, or even serving as a crowd-pleasing appetizer.
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
Serving: 140gCalories: 252kcalCarbohydrates: 1gProtein: 30gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 95mgSodium: 581mgPotassium: 479mgFiber: 0.1gSugar: 0.04gVitamin A: 188IUVitamin C: 1mgCalcium: 44mgIron: 2mg
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.
© 2025 Seeking Good Eats™