This one started with a serious craving and a cast iron skillet that was already sitting on the stove like it was waiting for a job. I didn’t want a whole steak with cutting and plating and pretending I’m in a restaurant.
I wanted chunks. Bite-sized, juicy, dunked in butter, the kind of food you eat straight from the pan while telling yourself you’ll “plate it nicely in a minute.”
Garlic was involved. Butter was involved. Things got loud in the skillet. I might have forgotten to turn on the vent fan until the smoke alarm politely reminded me.
But when those steak bites hit that sizzling butter sauce, everything suddenly felt very right with the world.
Why I Keep Making This Dish (The Real Reasons)
- Fast Satisfaction: Fifteen minutes and I’m already eating like a king.
- Hard to Mess Up: Even slightly overcooked, still buttery and good.
- Sauce You Want to Drink: Not proud. Not sorry.
- Perfect for Sharing: Or not sharing. Depends on the day.
- Feels Like Steakhouse Food: Costs way less and I’m in socks.
- One Pan Life: Fewer dishes equals future happiness.
- Custom Heat Level: I control the spice and that feels powerful.
Tips I Learned the Hard Way
- Room Temp Steak Matters: Cold steak cooks uneven and gets cranky.
- Dry the Meat: Moisture = steaming. We want searing.
- Don’t Crowd the Pan: Crowding equals gray sadness, not brown joy.
- Cast Iron Is a Hero: Holds heat and gives that crust.
- Low Heat for Garlic: Burnt garlic ruins moods.
- Taste the Butter Sauce: Salt and lemon wake everything up.
- Rest Is Real: The steak keeps cooking even after you pull it.
Variations You Can Mess Around With
- Cowboy Butter Mode: Add Dijon, Worcestershire, herbs, and heat.
- Simple Garlic Butter: Just butter, garlic, parsley, salt, pepper.
- Mushroom Add-In: Sauté them in the same pan.
- Onion Lovers: Caramelized onions make it extra cozy.
- Spicy Night: Go heavy on red pepper flakes.
- Lemon Bright: Add zest for extra pop.
- Herb Switch: Rosemary or thyme instead of parsley.
How To Make Garlic Butter Steak Bites?
Ingredients
Steak Bites
- About 1½ pounds ribeye, cut into 1 to 1½-inch cubes, room temperature and patted dry
- 1 tablespoon avocado oil or olive oil
- Salt and freshly cracked black pepper
Butter Sauce
- 1/2 cup unsalted butter, softened
- 4 to 5 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 teaspoons chives, minced or dried
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon paprika
- Red pepper flakes, to taste
- Salt and black pepper, to taste
Instructions
Step 1:
Let the steak sit out for about 20 to 30 minutes so it’s not fridge-cold. Pat it dry and season generously with salt and pepper.
Step 2:
Heat a large cast iron skillet over medium-high and add the oil. Once hot, place the steak in a single layer and sear for about 1 to 2 minutes per side until browned on the outside but still a little pink inside. Work in batches if needed. Remove and set aside.
Step 3:
Lower the heat to medium-low. Add the butter to the same skillet and let it melt, scraping up all the flavorful bits from the bottom.
Step 4:
Add the garlic and cook for about 30 seconds, stirring constantly.
Step 5:
Stir in parsley, chives, Worcestershire, Dijon, lemon juice, paprika, red pepper flakes, salt, and pepper. Taste and adjust.
Step 6:
Return the steak bites to the skillet and toss in the butter sauce for about 1 minute until coated and cooked to your liking.
Step 7:
Spoon extra sauce over everything and serve immediately.
Garlic Butter Steak Bites Recipe
Ingredients
Method
- Let the steak sit out for about 20 to 30 minutes so it’s not fridge-cold. Pat it dry and season generously with salt and pepper.
- Heat a large cast iron skillet over medium-high and add the oil. Once hot, place the steak in a single layer and sear for about 1 to 2 minutes per side until browned on the outside but still a little pink inside. Work in batches if needed. Remove and set aside.
- Lower the heat to medium-low. Add the butter to the same skillet and let it melt, scraping up all the flavorful bits from the bottom.
- Add the garlic and cook for about 30 seconds, stirring constantly.
- Stir in parsley, chives, Worcestershire, Dijon, lemon juice, paprika, red pepper flakes, salt, and pepper. Taste and adjust.
- Return the steak bites to the skillet and toss in the butter sauce for about 1 minute until coated and cooked to your liking.
- Spoon extra sauce over everything and serve immediately.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 603 kcal |
| Carbohydrates | 3 gm |
| Fat | 51 gm |
| Protein | 35 gm |
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive
How I Like to Serve This
- Over mashed potatoes that soak up the butter.
- With rice when I want something simple.
- On toothpicks for party snacking.
- Inside a warm roll like a steak sandwich.
- With roasted veggies on the side.
- Straight from the skillet when no one’s watching.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Keeps up to 5 days.
- Reheat Gently: Microwave low and slow.
- Room Temp Is Nice: Let it sit out a bit before eating.
- Freezer Possible: Texture changes slightly, still good.
- Sauce Thickens: Add a tiny splash of water when reheating.
FAQs (Real Questions People Actually Ask)
Can I use sirloin or filet?
Yes, both work great.
Do I need cast iron?
No, but it really helps with searing.
Is this super spicy?
Only if you want it to be.
Can I skip Dijon and Worcestershire?
Yes, it’ll still be great.
What if my steak overcooks?
Butter forgives many sins.
Can I add onions or mushrooms?
Absolutely. Cook them first in the same pan.
Is this good for meal prep?
Surprisingly, yes.
