Garlic Butter Steak Bites Recipe (Quick and Easy)

Garlic butter steak bites in a cast iron skillet with a wooden spoon.

5 from 2 votes

Garlic Butter Steak Bites Recipe (Quick and Easy)

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.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Main Course, Main Dish

Cuisine: American

Servings: servings

Calories: 442kcal

Author: Sharon Rigsby

Equipment

10-12 inch well seasoned cast iron skillet

Ingredients

1 tablespoon peanut oil
1½ pounds filet mignon or ribeye steak, cut into 1½ - 2 inch cubes
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons unsalted butter
5 garlic cloves, minced
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh parsley

Instructions

Let the steak 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 meat in batches if necessary. If the beef is too crowded, it will steam and not develop a nice brown crust.
Let the beef cook for two minutes without disturbing it to create a nice sear. Turn the pieces over and cook for another two minutes. Check the internal temperature with an instant-read meat thermometer. Transfer the beef to a bowl or plate and set aside when done.
Turn the heat to medium and add the butter, garlic, and red pepper flakes. Let the garlic cook for 30 seconds to one minute, and add the meat. Stir until they are coated with the garlicky butter sauce.
Top with the parsley and toss to combine. Allow the steak bites to rest for a few minutes before serving. This allows the juices to be redistributed, ensuring juicy and tender beef.
Serve the steak bites hot and enjoy them immediately to savor the full flavor and juiciness.

Notes

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, 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 it.
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.

Nutrition