Description
Seared, garlicky steak cubes with a crisp crust and tender centers, finished in buttery garlic-parsley for full steakhouse flavor in minutes.
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)
Instructions
- Pat steak cubes very dry with paper towels. Toss with salt, pepper, garlic powder, and smoked paprika (if using).
- Heat a large cast-iron skillet over medium-high until very hot. Add the oil and swirl to coat.
- 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.
- Lower heat to medium. Add butter and minced garlic to the empty skillet; stir 20–30 seconds until fragrant.
- Return all steak (and any juices) to the pan. Splash in Worcestershire or soy (if using) and toss 15–30 seconds to coat.
- 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