Garlic Butter Steak Bites - iFoodReal.com (original) (raw)

Melt-in-your-mouth Garlic Butter Steak Bites that are perfectly seasoned and ready in 15 minutes for an easy weeknight dinner!

First, it was chicken bites and air fryer chicken bites. Now, it’s garlic butter steak bites. And I also made air fryer steak bites!

While I love sirloin tip steak, it takes a couple of hours to marinate. It’s still an easy weeknight dinner, but these steak bites are just as juicy and tender, ready in a fraction of the time, and even more perfect for busy nights.

They’re a quick and delicious protein option to pair with your favorite side dish like baked potato wedges or even served as an appetizer.

Why You’ll Love This Recipe

• 15 minute magic: Ready faster than some 30 minute meals.
• Fun and flexible: Served as dinner, appetizer or snack, bite-sized foods make eating so much more fun!
• Zero stress: No long prep, no complicated steps, just season, sear, and savor.
• Flavor-infused: Slicing upfront means every piece is coated in buttery, garlicky sauce on all sides.

Ingredients for Garlic Butter Steak Bites

Once you’ve got your steak, all that’s left is a few simple seasonings.

• Steak: I cut a 1 1/2 pound rib eye steak into 1-inch cubes, but you can also use sirloin or filet mignon. You want a tender cut that cooks quickly and evenly.
• Olive oil: Extra virgin olive oil adds a hint of flavor and is perfect for searing the steak at a high heat.
• Butter: I used unsalted butter here to control the salt, but you can use salted butter if that’s what you have. Just cut back on the salt when seasoning.
• Garlic cloves: Fresh garlic brings a bolder, more vibrant flavor. I wouldn’t recommend using garlic powder for this garlic butter steak bite recipe.
• Spices: Salt and black pepper to taste, smoked paprika, and red pepper flakes for a little kick.
• Parsley: Fresh parsley adds a burst of color and freshness at the end. You can also swap it for fresh rosemary or thyme.

How to Make Garlic Butter Steak Bites

Simple prep and cooked to your liking! A cast iron skillet will give you the best sear, but a well preheated non-stick pan will do the job too.

1. Season and toss: Season the steak with salt, pepper, smoked paprika, and red pepper flakes in a bowl, then give it a toss to coat evenly.
2. Cook the steak: Heat the cast iron skillet, add some olive oil, and sear the steak pieces for about 1-2 minutes per side, then transfer them to a plate.
3. Make the garlic butter: Melt the butter in the skillet, toss in the garlic, and stir it around for about 30 seconds.
4. Coat the steak bites: Add the steak pieces and parsley to the skillet, then use tongs to mix everything until the steak is coated in the garlic butter.

Tips for Best Results

Nail steak bites with garlic butter every time with these simple tips!

• Make sure steak is dry: Pat the steak dry before seasoning to remove moisture and help the spices stick. This helps the steak brown evenly and keep its juices.
• Cut into same size pieces: When the pieces are uniform, they cook at the same rate, ensuring a consistent doneness throughout.
• Turn only once: To keep them tender, juicy, and properly seared.
• Cook like a steak: To your preferred doneness. They can be cooked rare, medium, or well done by adjusting the cook time.

Serving Ideas

These are best served fresh, so plan your side dishes ahead of time to have everything ready once the steak is cooked.

• With vegetables: Pair with potato wedges, mashed potatoes, roasted carrots, or parmesan roasted brussels sprouts.
• On a bed of rice: Choose between white rice, brown rice or even cheesy cauliflower rice with zucchini.
• Steak tacos: Serve in soft tortillas with salsa, avocado, and a squeeze of lime.
• Protein packed salad: Toss with arugula, spinach, or kale for a fresh, light salad that’s boosted with protein.
• As an appetizer: Set out a dipping sauce like ranch or Greek yogurt blue cheese beside the bites. If you’re hosting, add some crunchy veggies, stuffed mushrooms, or grilled shrimp skewers to the spread.

How to Store and Reheat

Store: Garlic steak bites are at their best when fresh and tender, but you can store them in an airtight container in the fridge for up to 4 days.

Freeze: For longer storage, freeze them in an airtight container for up to 3 months. Just thaw them in the fridge overnight when you’re ready to enjoy.

Reheat: For the best texture, reheat in a skillet. The microwave can make them a bit chewy.

FAQs

Can I add vegetables?

Yes. You can add quick cooking veggies like bell peppers, onion, and zucchini. After searing the steak, saute the veggies in a bit of oil until tender crisp, then set aside. Make the garlic butter sauce, then add the veggies and steak back to the pan at the same time.

Can I use venison or other game meat?

Yes, as long as you are used to its taste, which I assume you are if you are asking.

Can I use non-cast iron skillet?

Cast iron is best for searing, but other pans will work. If using a regular pan, the best is stainless steel. Or you can use a non-stick skillet if it’s a really good one that sears.

More Beef Recipes to Try

• Crockpot sirloin tip roast
• Carne asada
• Sheet pan steak fajitas
• Carne asada tacos

• ▢ 1 1/2 pounds rib eye steak, cut into 1-inch cubes
• ▢ 1 1/2 tablespoons olive oil, extra virgin
• ▢ Salt and pepper, to taste
• ▢ 1 1/2 teaspoons smoked paprika
• ▢ 1/2 teaspoon red pepper flakes
• ▢ 4 tablespoons butter, unsalted
• ▢ 6 large garlic cloves, minced
• ▢ 2 tablespoons parsley, finely chopped

Cook ModePrevent your screen from going dark

• In a medium bowl, season the steak with salt and pepper, smoked paprika and red pepper flakes. Toss to coat.
• Preheat cast iron skillet over medium-high heat and add olive oil. Add steak pieces and cook for 1-2 minutes, without touching. Carefully flip each piece and cook for an extra 1-2 minutes. Transfer onto the plate.
• To the same skillet, add butter and let it melt. Add garlic and cook for 30 seconds, stirring a few times.
• Add previously cooked steak pieces and parsley. Toss steak bites with tongs until coated with the garlic butter mixture.
• Serve immediately with some potato wedges on the side.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• Store: Refrigerate in an airtight container for up to 4 days.
• Reheat: Reheat quickly in a skillet with a bit of oil or in a microwave. Air fryer at 380 F for 2-3 minutes works great too.
• Freeze: Freeze for up to 3 months in an airtight container. Thaw in the fridge overnight.

Calories: 511kcal, Carbohydrates: 2g, Protein: 35g, Fat: 41g, Saturated Fat: 19g, Trans Fat: 0.5g, Cholesterol: 134mg, Sodium: 97mg, Fiber: 1g, Sugar: 0.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!