I sear juicy, garlicky cubes of steak in a ripping-hot skillet until the edges are crusty and the centers stay perfectly tender. I finish with a quick swirl of butter, garlic, and parsley so every bite tastes like a steakhouse—without the fuss.

Why You’ll Love This Recipe

I get big steak flavor in minutes, I use one pan and pantry spices, and I can serve these bites as an appetizer, over mashed potatoes, or piled onto rice and veggies. I control doneness easily, I scale the batch for a crowd, and I tweak the seasoning to match whatever I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 pounds steak (sirloin, strip, ribeye, or tri-tip), cut into 1-inch cubes

• 1 teaspoon kosher salt, 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika (optional)

• 2 tablespoons high-heat oil (avocado, canola, or grapeseed)

• 3 tablespoons unsalted butter

• 3 cloves garlic, finely minced

• 1 tablespoon Worcestershire sauce or soy sauce (optional, for savoriness)

• Pinch of red pepper flakes (optional)

• 2 tablespoons chopped parsley

• Lemon wedges, for serving (optional)

Directions

1. I pat the steak cubes very dry with paper towels, then I toss them with salt, pepper, garlic powder, and smoked paprika.

2. I heat a large cast-iron skillet over medium-high until it’s blazing hot, then I add the oil and swirl.

3. I add half the steak in a single layer and sear 1–2 minutes per side without moving until a deep brown crust forms. I transfer to a plate and repeat with the remaining steak.

4. I lower the heat to medium, add the butter and garlic to the empty skillet, and stir for 20–30 seconds until fragrant. I return all the steak to the pan, splash in Worcestershire (or soy), and toss 15–30 seconds to coat.

5. I kill the heat, finish with red pepper flakes and parsley, and serve immediately with a squeeze of lemon if I’m using it.

Servings and timing

I plan on 4 servings.
Prep time: 10–15 minutes
Cook time: 8–10 minutes
Total time: 20–25 minutes

Variations

• Cajun butter: I swap the spices for 2 teaspoons Cajun seasoning and finish with extra butter and parsley.

• Garlic-herb: I add fresh thyme and rosemary to the butter as it melts for an herby finish.

• Honey-garlic: I whisk 1 tablespoon honey into the butter and garlic at the end for a glossy sweet-savory glaze.

• Teriyaki-sesame: I skip Worcestershire, splash in 1–2 tablespoons teriyaki, and finish with sesame seeds and scallions.

• Peppercorn & mushrooms: I sear sliced mushrooms after the steak, then I stir in cracked black pepper and a spoon of cream for a quick pan sauce.

• Air fryer: I toss seasoned steak with 1 tablespoon oil and air-fry at 400°F (200°C) for 5–7 minutes, shaking once; I toss with melted garlic butter after cooking.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. I reheat quickly in a hot skillet with a little butter or oil for 30–60 seconds just to warm through so the steak doesn’t overcook. I meal-prep by slicing cold steak bites over salads or grain bowls. I freeze cooked steak bites up to 2 months, but I prefer to eat them fresh for the best texture.

FAQs

What cut works best for steak bites?

I reach for well-marbled, tender cuts like top sirloin, New York strip, ribeye, or tri-tip. I avoid very lean cuts because they dry out faster.

How do I get a great crust without overcooking?

I start with dry meat, a ripping-hot pan, and small batches so the steak sears instead of steams. I don’t stir too soon—letting one side brown before flipping is key.

Can I marinate the steak first?

I can, but I keep it short (15–30 minutes). I use 1 tablespoon soy or Worcestershire, 1 tablespoon oil, and a grated garlic clove—then I pat the cubes dry before searing so they still crust.

How do I cook them to medium-rare?

I sear about 1–1 1/2 minutes per side for 1-inch cubes, then I check a piece: it should feel soft with a little spring. I pull the pan off the heat just before it’s perfect—the carryover finishes the job.

What should I serve with steak bites?

I love them with garlic mashed potatoes, roasted broccoli, buttered noodles, or over rice with a drizzle of the pan butter. For appetizers, I thread them on toothpicks and add a little chimichurri for dipping.

Conclusion

I love how these steak bites deliver bold, buttery flavor and steakhouse texture in minutes. I keep the technique simple—dry, hot, and quick—and I finish with garlicky butter so every cube tastes luxurious without any extra effort.

Tasty Steak Bites

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• Author: Evee
• Total Time: 20–25 minutes
• Yield: 4 servings
• Diet: Halal

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Description

Seared, garlicky steak cubes with a crisp crust and tender centers, finished in buttery garlic-parsley for full steakhouse flavor in minutes.

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Ingredients

1 1/2 lb (680 g) steak (sirloin, strip, ribeye, or tri-tip), cut into 1-inch cubes

1 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp smoked paprika (optional)

2 tbsp high-heat oil (avocado, canola, or grapeseed)

3 tbsp unsalted butter

3 cloves garlic, finely minced

1 tbsp Worcestershire sauce or soy sauce (optional)

Pinch red pepper flakes (optional)

2 tbsp chopped fresh parsley

Lemon wedges, for serving (optional)

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Instructions

1. Pat steak cubes very dry with paper towels. Toss with salt, pepper, garlic powder, and smoked paprika (if using).
2. Heat a large cast-iron skillet over medium-high until very hot. Add the oil and swirl to coat.
3. Sear half the steak in a single layer 1–2 minutes per side without moving until a deep brown crust forms. Transfer to a plate and repeat with remaining steak.
4. Lower heat to medium. Add butter and minced garlic to the empty skillet; stir 20–30 seconds until fragrant.
5. Return all steak (and any juices) to the pan. Splash in Worcestershire or soy (if using) and toss 15–30 seconds to coat.
6. Remove from heat. Finish with red pepper flakes and parsley. Serve immediately with lemon wedges, if desired.

Notes

Doneness control: For medium-rare, sear ~1–1 1/2 minutes per side for 1-inch cubes; pull just shy of perfect—carryover heat finishes the job.

Great crust tips: Start with dry meat, blazing-hot pan, and cook in batches so steak sears (not steams). Don’t nudge the cubes until a crust forms.

Quick marinade (optional): 15–30 minutes with 1 tbsp soy or Worcestershire, 1 tbsp oil, and 1 grated garlic clove. Pat dry before searing.

Variations: Cajun butter (2 tsp Cajun seasoning); garlic-herb (add thyme/rosemary to butter); honey-garlic (stir in 1 tbsp honey at the end); teriyaki-sesame (use 1–2 tbsp teriyaki, finish with sesame + scallions); peppercorn & mushrooms (sear mushrooms after steak, add cracked pepper and a splash of cream).

Air fryer: Toss seasoned steak with 1 tbsp oil; air-fry at 400°F/200°C for 5–7 minutes, shaking once. Toss with melted garlic butter to finish.

Serving ideas: Over mashed potatoes, buttered noodles, rice bowls, or as an appetizer with toothpicks and chimichurri.

Storage: Refrigerate 3–4 days. Reheat briefly in a hot skillet 30–60 seconds to avoid overcooking; freeze up to 2 months (best fresh for texture).

• Prep Time: 10–15 minutes
• Cook Time: 8–10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/4 of recipe (~6–7 oz cooked)
• Calories: 480
• Sugar: 0 g
• Sodium: 520 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 36 g
• Cholesterol: 125 mg