Garlic Butter Steak Bites Recipe (Quick and Easy)

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Today, I’m excited to share my favorite recipe for quick and easy Garlic Butter Steak Bites. Prepared on the stove in a trusty cast iron skillet, these juicy garlic butter steak bites are the perfect answer for busy weeknight dinners.

If you are searching for a mouthwatering meal that’s perfect for the meat lovers in your life, stretches a dollar, and is bursting with flavor, you have found it.

Garlic Butter Steak Bites garnished with parsley in a cast iron skillet.

With just a handful of ingredients, a luscious garlic butter sauce, and a few minutes, you can prepare an easy meal featuring flavorful steak bites that will quickly become a favorite of your entire family.

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Three reasons you will love this recipe:
Ingredient notes and substitutions:
How to make Garlic Butter Steak Bites:
What’s the best cut of steak to use in this recipe?
Serving suggestions:
Recipe variations:
How to store and reheat leftovers:
Recipe FAQs:
Sharon’s tips and tricks:
More easy beef steak recipes:
📋 Recipe:

Three reasons you will love this recipe:

It’s a simple, low-carb meal with ingredients you probably already have in your pantry and fridge.
Like my recipe for Grilled Filet Mignon, It maximizes the value of an expensive cut of meat to feed your family without breaking the bank.
You can have it on the table in 15 minutes, making it perfect for a quick main dish. It is also great when served as an appetizer for a game day party or special occasion.

Ingredient notes and substitutions:

Ingredients for garlic butter steak bites include steak, butter, garlic, parsley and red pepper flakes.

Peanut oil – ensures that the steak gets a delicious crust while pan-searing. Olive oil and avocado oil can be substituted.
Steak – is a key ingredient in this recipe. I like to use ribeye steak or filet mignon, but New York strip steak, beef tenderloin, or top sirloin can also be used.
Kosher salt & ground black pepper – play crucial roles in seasoning and flavor enhancement in this Garlic Butter Steak Bites recipe.
Unsalted butter – imparts a delightful buttery taste to the garlic butter sauce, which complements the savory flavor of the steak and the aromatic garlic.
Fresh garlic – adds a robust taste that infuses the beef and the butter sauce with a delicious, savory dimension.
Red pepper flakes – are used in this recipe to add a subtle heat and depth of flavor to the garlic butter sauce.
Fresh parsley – adds vibrant green pops of color, which creates a nice contrast against the browned steak.

Complete ingredient measurements are listed in the recipe card below.

How to make Garlic Butter Steak Bites:

Remove the steak from the fridge about 30 minutes before cooking and let it come to room temperature. Cut the beef into bite-size pieces, approximately 1 ½ to 2 inches. Pat dry with a paper towel and sprinkle with salt and pepper.
Heat a cast-iron skillet over medium-high heat and add the oil. Add the seasoned steak pieces in a single layer to the hot skillet. Don’t overcrowd the pan; cook the beef in batches if necessary. If the meat is too crowded, it will steam and not develop a nice brown crust.

Cubes of beef cooking in a cast iron skillet.

Let the beef cook for two minutes without disturbing it to create a nice sear. Turn the steak pieces over and cook for another two minutes. Check the internal temperature with an instant-read meat thermometer. When they are done, transfer the meat to a bowl or plate and set aside.
Turn the heat to medium and add the butter, garlic, and red pepper flakes. Let the garlic cook for 30 seconds to one minute.

Garlic and butter cooking in a cast iron skillet.

Add the beef back in. Stir until they are coated with the garlicky butter sauce.

Cooked steak bites in a cast iron skillet.

Top with the parsley and toss to combine. Allow the meat to rest for a few minutes before serving. This allows the juices to be redistributed, ensuring juicy and tender steak.

Steak bites in a cast iron skillet with some chopped parsley added.

Serve the steak bites hot and enjoy them immediately to savor the full flavor and juiciness.

Steak bites in a cast iron skillet with a few in a wooden spoon.

What’s the best cut of steak to use in this recipe?

I have had the best results with ribeye or filet mignon. However, you can also use New York strip steak, beef tenderloin, or top sirloin. Although more budget-friendly, these other cuts of beef will not be quite as tender, but they will still be delicious as long as they are not overcooked.

Serving suggestions:

Tender and juicy garlic butter steak bites pair well with most sides. I like to serve them with crispy potatoes, including Twice Baked Potatoes, Air Fryer French Fries, Fried Potatoes and Onions, Parmesan Potatoes Au Gratin, or Twice Baked Mashed Potatoes.

My Classic House Salad would also pair nicely. Or you could serve my Spinach Strawberry Salad with Pecans or Spinach Salad with Apples and Pecans.

Add a slice of my Texas Toast Garlic Bread, Southern Cornbread, or Irish Soda Bread, or my Broccoli Cheddar Cheese Cornbread Muffins would also be great.

For dessert, my Homemade Chocolate Pudding, Peanut Butter Mousse, Chocolate Raspberry Tart, or Reese’s Peanut Butter Cup Pie would be a sweet ending to a great meal.

Recipe variations:

Sauté a mix of mushrooms, such as cremini, shiitake, or oyster mushrooms, or other quick-cooking veggies, such as asparagus, onions, cherry tomatoes, broccoli, bell pepper, or potatoes before cooking the steak and set aside. Once the steak is done, add the veggies for a one-skillet meal.
Sprinkle crumbled blue cheese or gorgonzola over the cooked steak bites and let them melt slightly. The creamy and pungent blue cheese pairs excellently with the richness of the butter.
Make herby garlic butter by adding fresh herbs such as thyme, rosemary, or tarragon before pouring it over the meat for an extra layer of flavor.
Before cooking, top your steak with blackened seasoning to make blackened steak bites or cajun seasoning to make cajun steak bites.
Add shrimp or scallops to the beef cubes for a delicious surf and turf combination. Adjust cooking times accordingly to ensure everything is perfectly cooked.
Transform the dish into a creamy garlic butter steak bites recipe by stirring a bit of heavy cream into the sauce.
Substitute cubed chicken or pork tenderloin for the beef.

How to store and reheat leftovers:

Transfer the leftover steak bites to an airtight container or sealable plastic bag. Store them in the refrigerator for up to 3-4 days.

I recommend reheating your leftovers in a skillet on the stove for the best results. To do this, heat a skillet over medium-low heat and add a few tablespoons of butter.

Place the meat in the skillet and gently reheat, turning them occasionally until warm. This should take only a minute or so. Be careful not to overcook, or they will be tough.

Recipe FAQs:

How do I know when the steak is cooked to my desired doneness?

Using a meat thermometer is the most accurate way to determine doneness. For medium-rare, aim for an internal temperature of 130°F. This recipe assumes you want medium-rare. Cut your beef into smaller cubes if you prefer your meat to be more well done. For rare, you will want to cut them into larger pieces.

Can you use stew meat in this recipe?

I don’t recommend it. Although stew meat is full of beefy flavor, it needs to be cooked low and slow to tenderize it.

Can I adjust the level of spiciness with the red pepper flakes?

Yes, this recipe, as written, is moderately spicy. If you want less heat, add less red pepper flakes; if you prefer more heat, add more.

Can I use a different type of skillet if I don’t have a cast iron one?

While cast iron is best for achieving a deep sear, you can use a heavy-bottomed stainless steel or non-stick skillet. Just ensure it’s hot before adding the beef.

Sharon’s tips and tricks:

When cooking beef, always use an instant-read meat thermometer and go by the internal temperature, not the cooking time, to determine when it’s done. Rare-120°F, Medium Rare-130°F, Medium-140°F, Medium-Well-150°F. This recipe isn’t for you if you like your beef Well Done-160°F, as your meat will be dry and tough.
For the best sear, don’t skip the steps of letting the meat come to room temperature or patting it dry with a paper towel before cooking.
Keep an eye on the garlic as it cooks in the butter. It can burn quickly, so adjust the heat if needed.
Fresh garlic and parsley provide the best flavor. Avoid using garlic powder or dried parsley if possible.