Skillet Seared Steak Bites (Printable)

Juicy steak cubes seared and coated in a fragrant garlic butter sauce, perfect for any meal.

# What You'll 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 Directions:

01 - Pat steak cubes dry with paper towels; season evenly with kosher salt, black pepper, and smoked paprika if using.
02 - Heat a large, heavy skillet over high heat; add vegetable oil and heat until shimmering.
03 - Add steak cubes in a single layer without overcrowding; sear 1–2 minutes per side until deeply caramelized and cooked through, working in batches if necessary; transfer to a plate and loosely tent with foil.
04 - Lower heat to medium-low; add unsalted butter to the skillet and melt; add minced garlic and sauté for 30–60 seconds until fragrant without browning, stirring constantly.
05 - Return steak bites to the skillet; toss to coat in garlic butter; add chopped parsley, thyme, and red pepper flakes, tossing to combine evenly.
06 - Serve immediately, spooning extra garlic butter over the steak bites.

# Expert Advice:

01 -
  • It cooks in under twenty minutes, so you can have restaurant-quality steak on a random weeknight without the wait.
  • The garlic butter clings to every surface of the steak bites, giving you that rich, indulgent flavor in every single bite.
  • You can serve it over rice, with crusty bread, or straight from the pan—it works no matter how fancy or casual you want to be.
02 -
  • If you skip drying the steak, it will steam instead of sear, and you'll miss out on that crispy, caramelized crust.
  • Don't let the garlic brown—it turns bitter fast, so keep the heat low and stir constantly once it hits the pan.
  • Overcrowding the skillet drops the temperature and prevents browning, so give each piece space or cook in two batches.
03 -
  • Use a cast iron skillet if you have one—it holds heat like nothing else and gives you the best sear.
  • Let the steak rest for a minute after searing so the juices redistribute, keeping every bite tender and juicy.
  • Save any leftover garlic butter and toss it with pasta, vegetables, or even popcorn the next day.
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