Garlic Butter Steak Bites

Name: Garlic Butter Steak Bites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1.5 lbs sirloin steak, cut into bite-sized pieces; 1 tbsp Diamond Crystal kosher salt; 1 tsp black pepper; 2 tbsp olive oil; 4 tbsp unsalted Kerrygold butter; 4 cloves garlic, minced; 1 tbsp fresh parsley, chopped

Highlighted under: Cozy Classics

Honestly, these Garlic Butter Steak Bites might just be the best way to enjoy steak at home. They cook up fast, and the garlic butter adds this rich, savory punch that can't be beaten. I usually toss in some herbs for a little freshness, and my partner always asks for seconds. I admit, I even had to hide a few in the fridge to save for lunch, which almost never happens. Give it a shot, and see how quickly they disappear from your table!

Created by

The Simplecooktips Team

Last updated on 2026-06-05T23:06:19.323Z

The Best Part

Cooks in under 20 minutes
The garlic butter makes everything better
Perfectly tender bites without much fuss

Choosing Your Ingredients

For the best results, I recommend using a good cut of sirloin steak. It's tender and cooks quickly, which is key for this dish. If you're feeling adventurous, you could try ribeye or tenderloin, but that might get a bit pricey. Make sure to cut the steak into uniform bite-sized pieces, around an inch or so, just to ensure even cooking throughout.

When it comes to the garlic butter, using Kerrygold butter really makes a difference. Its rich flavor pairs beautifully with the steak. If you’re in a pinch, any unsalted butter will do, but I promise it’s worth seeking out the good stuff! And don't skip fresh parsley; it adds a lovely touch of brightness to the dish.

A Quick Note on Garlic Butter Steak Bites

These steak bites are all about timing and heat. Keep a close eye on the garlic when you're sautéing it—if it turns brown, it can get a bit bitter and ruin the butter. If you notice any signs of browning, just take it off the heat immediately. You want it golden and fragrant, but not burnt.

Also, when you're cooking the steak, don't overcrowd the pan. If you toss too many pieces in at once, they’ll steam instead of sear, and then you won’t get that nice crust that everyone loves. Cooking in batches might take a bit longer, but I promise it’s worth it for that crispy, tender bite.

Ingredients

For the Steak Bites

1.5 lbs sirloin steak, cut into bite-sized pieces
1 tbsp Diamond Crystal kosher salt
1 tsp black pepper
2 tbsp olive oil

For the Garlic Butter

4 tbsp unsalted Kerrygold butter
4 cloves garlic, minced
1 tbsp fresh parsley, chopped

Mix and match the herbs if you want – fresh thyme or rosemary work great too!

Instructions

Season the steak

In a bowl, toss the steak pieces with kosher salt and black pepper until they're well coated. Let it sit for about 10 minutes while you prep the garlic butter.

Make the garlic butter

In a small pan over low heat, melt the Kerrygold butter. Add the minced garlic and sauté for about 2-3 minutes, being careful not to let it burn. You’ll know it's done when it gets fragrant, but don’t take your eyes off it!

Cook the steak bites

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak pieces in a single layer and cook for about 2-3 minutes on each side. Don't crowd the pan; if necessary, do this in batches. You'll want a nice sear.

Combine and finish

Once the steak bites are cooked to your liking (I prefer medium-rare), pour the garlic butter over them and toss well. Let everything cook together for another minute to soak up the flavors. Sprinkle fresh parsley on top before serving.

These are great served on their own or with a side of veggies. I often pair them with a light salad.

Pro Tips

Use a meat thermometer to check doneness if you’re unsure – 130°F for medium-rare is ideal.
Let the steak rest for a few minutes before serving, so it's juicier.
Try using a cast iron skillet for an even better sear.

Scaling Garlic Butter Steak Bites for a Crowd

If you're cooking for a group, you can easily double or triple this recipe. Just be mindful of your pan size and how much steak fits in it comfortably. You might want to take a few extra minutes to cook everything in batches, but it’s best not to overcrowd the skillet, as I mentioned earlier. This way everyone gets that lovely sear without too much fuss.

Another tip for parties: you can pre-season the steak a few hours ahead of time and keep it in the fridge. This can help the flavors really soak in, but do let it come to room temperature before cooking it. You could even keep the garlic butter ready to go for a quick toss right before serving, saving you time when the guests arrive.

Questions About Recipes

→ Can I use another cut of steak?

You can, but I wouldn't recommend anything too tough. Tender cuts like ribeye or tenderloin work really well.

→ How do I store leftovers?

Honestly, I skip making them into leftovers half the time, but if you do, keep them in an airtight container in the fridge for up to 3 days.

→ What if I don't have fresh parsley?

You can totally use dried herbs, but start with less since they’re stronger. Honestly, it's not a dealbreaker if you skip herbs altogether.