Skillet Seared Steak Bites (Printable)

Juicy steak cubes seared and tossed in aromatic garlic butter with herbs and spices.

# What You Need:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp smoked paprika (optional)

→ For Searing

05 - 2 tbsp vegetable oil or canola oil

→ Garlic Butter

06 - 4 tbsp unsalted butter
07 - 5 garlic cloves, minced
08 - 1 tbsp fresh parsley, finely chopped
09 - 1 tsp fresh thyme leaves (optional)
10 - 1/4 tsp red pepper flakes (optional)

# Step-by-Step:

01 - Pat steak cubes dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika if using.
02 - Preheat a large, heavy skillet over high heat. Add vegetable or canola oil and heat until shimmering.
03 - Place steak cubes in a single layer without overcrowding. Sear each side for 1 to 2 minutes until deeply caramelized and cooked through. Transfer to a plate and tent loosely with foil.
04 - Lower heat to medium-low. Melt butter in the same skillet. Add minced garlic and sauté, stirring constantly, for 30 to 60 seconds until fragrant without browning.
05 - Return steak bites to the skillet. Toss to coat with garlic butter. Add parsley, thyme, and red pepper flakes, then toss again to combine.
06 - Serve immediately, spooning additional garlic butter over steak bites.

# Expert Suggestions:

01 -
  • Searing in batches gives you steakhouse crust without needing a grill or broiler
  • The garlic butter seeps into every crevice so each bite tastes richer than a whole steak ever could
  • Twenty minutes start to finish means you can pull this off on a Tuesday and still feel like you cooked something special
  • Leftovers reheat surprisingly well and make excellent next-day grain bowls or quesadilla filling
02 -
  • Overcrowding the pan is the number one way to end up with gray, steamed steak instead of a proper crust, so work in batches even if it feels slow
  • Let the steak sit still in the pan, resist the urge to poke or flip early or you'll tear the crust right off
  • Garlic burns in seconds once the butter melts, so keep stirring and pull it off heat the moment it turns golden and fragrant
03 -
  • Bring the steak to room temperature for 15 minutes before cooking so it sears evenly and doesn't cool down the pan
  • Use a cast iron skillet if you have one, it holds heat better than anything else and gives you the deepest crust
  • Taste the garlic butter before tossing the steak back in and adjust salt or add a pinch of lemon zest if it needs brightness
Return