Pin It The sizzle hit before anything else—that first batch of steak cubes meeting screaming-hot cast iron, sending up a cloud of steam that smelled like a steakhouse kitchen at full tilt. I'd bought too much sirloin on sale and needed a faster way to get dinner on the table than a whole steak routine. Cutting it into bite-sized pieces felt almost rebellious, like I was breaking some unwritten rule, but the char came faster and the butter clung better. My husband wandered in halfway through and said it smelled like date night, which made me laugh because I was still in sweatpants. That's when I knew this was going into regular rotation.
I made this for friends once when they showed up hungry after helping us move furniture, and I watched three grown adults stand around the skillet with forks, not even bothering with plates. One of them asked if I'd gone to culinary school, which was flattering until I realized he'd never seen me cook before and had maybe just been eating poorly. Either way, the recipe stuck. Now every time someone asks what to make when they want to impress without stressing, I tell them to grab a pound and a half of steak, a stick of butter, and turn the heat up higher than feels comfortable.
Ingredients
- Sirloin steak (1.5 lbs, cut into 1-inch cubes): Sirloin is lean enough to stay tender when seared fast and won't break the budget like ribeye, though you can absolutely swap it if you're feeling fancy.
- Kosher salt (1 tsp): The coarse grains cling better to the meat and don't dissolve too quickly, giving you a better crust than table salt ever could.
- Freshly ground black pepper (1/2 tsp): Crack it fresh right before seasoning so the oils haven't faded, the difference is subtle but real.
- Smoked paprika (1/2 tsp, optional): Adds a faint campfire note that makes people think you did something more complicated than you actually did.
- Vegetable oil or canola oil (2 tbsp): High smoke point means you can crank the heat without setting off alarms, which is exactly what you need here.
- Unsalted butter (4 tbsp): Salted butter can push the whole dish over the edge into too-salty territory, especially after the steak's been seasoned.
- Garlic cloves (5, minced): Fresh garlic is non-negotiable, the jarred stuff turns bitter under heat and you'll taste the regret.
- Fresh parsley (1 tbsp, finely chopped): Brightens the richness and makes the plate look less like a pile of brown cubes.
- Fresh thyme leaves (1 tsp, optional): I started adding this after a neighbor brought over thyme from her garden, now it feels incomplete without it.
- Red pepper flakes (1/4 tsp, optional): Just enough heat to wake up the back of your throat without making anyone reach for water.
Instructions
- Prep the steak:
- Pat those cubes completely dry with paper towels, any moisture left on the surface will steam instead of sear. Toss them with salt, pepper, and smoked paprika if you're using it, making sure every piece gets coated.
- Heat the skillet:
- Set a large heavy skillet, cast iron if you have it, over high heat and let it sit there for a full two minutes until it's properly ripping hot. Add the oil and watch for that shimmer, that's your signal.
- Sear the steak:
- Drop the cubes in one layer, leaving space between each piece so they brown instead of steam. Let them sit untouched for a full minute or two per side until they're deeply caramelized, then flip and repeat. Work in batches if your pan isn't big enough, patience here is everything.
- Make the garlic butter:
- Pull the steak out and tent it with foil, then drop the heat to medium-low and add the butter. Once it melts, toss in the garlic and stir constantly for about 30 to 60 seconds, just until it smells like heaven but before it turns brown and bitter.
- Toss and finish:
- Slide the steak back into the pan and toss everything together so the butter coats every surface. Scatter in the parsley, thyme, and red pepper flakes, give it one more toss, then pull it off the heat.
- Serve:
- Spoon any extra garlic butter from the pan over the top and get it to the table while it's still steaming. This is not a dish that forgives sitting around.
Pin It My dad visited last spring and I made these for him with mashed potatoes on the side, and halfway through dinner he got quiet in that way he does when he's thinking. Then he said it reminded him of a place he used to go in the city before I was born, which is maybe the highest compliment he's ever given anything I've cooked. I didn't tell him it took me less time than boiling pasta, just let him have the memory.
What to Serve Alongside
I usually keep it simple with crusty bread for soaking up the garlic butter or a pile of mashed potatoes if I'm feeling nostalgic. Rice works too, especially if you make extra butter sauce and let it pool underneath. A crisp green salad or roasted vegetables balances the richness without competing for attention. Once I served these over creamy polenta and it felt like something you'd order at a restaurant with cloth napkins.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though they rarely last that long in my house. Reheat gently in a skillet over medium-low heat with a splash of water or broth to keep them from drying out, microwaving works in a pinch but you'll lose some of that crust. I've also tossed cold steak bites into scrambled eggs for breakfast or sliced them thin for sandwiches, and both were better than they had any right to be.
Variations and Swaps
Ribeye or New York strip will give you more marbling and even richer flavor, though sirloin is the budget-friendly sweet spot. If you're dairy-free, swap the butter for a good olive oil and add a squeeze of lemon at the end to mimic that richness. I've also made these with flank steak sliced thin against the grain, and while the texture is different, the flavor still lands.
- Try finishing with a drizzle of balsamic glaze for a sweet-tangy twist
- Add sliced mushrooms to the garlic butter for an extra layer of umami
- Toss in a handful of baby spinach at the very end and let it wilt into the butter
Pin It This is the kind of recipe that makes you look like you know what you're doing, even if you're just following your nose and trusting the sizzle. Serve it hot, share it often, and don't overthink it.
Recipe FAQs
- → What cut of steak works best?
Sirloin is ideal for its balance of tenderness and flavor, but ribeye or NY strip can be substituted for richer taste.
- → How do I avoid overcooking the steak bites?
Sear the cubes quickly in batches over high heat, about 1–2 minutes per side, to achieve a caramelized exterior while keeping the interior juicy.
- → Can the garlic butter be customized?
Yes, you can adjust the amount of garlic or add herbs like thyme and parsley. Red pepper flakes add a subtle heat if desired.
- → Is it possible to make a dairy-free version?
Replace the butter with olive oil to keep the flavor while avoiding dairy.
- → What sides pair well with this dish?
Crusty bread, mashed potatoes, or rice complement the savory garlic butter coated steak bites perfectly.