Garlic Butter Steak Bites Recipe
Garlic Butter Steak Bites are savory, seared morsels of beef infused with rich garlic and butter, making them irresistible for any occasion. Each bite is tender, juicy, and packed with flavor.
Inspired by classic New England steak tips, this version uses soy sauce for depth, olive oil for tenderness, and a quick skillet sear to lock in flavor fast.
Star Players in These Garlic Butter Steak Bites
- Sirloin or flank steak – Lean and flavorful, perfect for bite-sized pieces that sear beautifully without drying out.
- Soy sauce – Adds deep umami and helps tenderize the meat during the quick marinade.
- Olive oil – Balances the saltiness of the soy sauce and helps the marinade cling to every piece.
- Garlic – Freshly minced garlic brings a sharp, aromatic bite that shines in the final buttery toss.
- Unsalted butter – Melts into the hot pan, creating a rich, silky finish that coats every steak bite.
- Fresh parsley – Adds a pop of color and a clean, herby contrast to the rich flavors.
Quick & Satisfying: How to Make Garlic Butter Steak Bites
Start by marinating the beef in soy sauce and olive oil—this only takes 30 minutes to work its magic. Cut into small chunks, the meat absorbs flavor quickly and cooks in no time.
Once your pan is sizzling hot, sear the steak bites until they’re deeply browned on the outside and juicy inside. Don’t overcrowd the pan—cook in batches for the best crust.
After all the meat is cooked, melt in a pat of butter and add garlic right at the end to avoid burning. A final toss in the pan blends the flavors perfectly. Finish with parsley and a pinch of salt before serving.
Pro Tips & Tasty Variations
For the most tender bites, don’t skip the marinating step—even 30 minutes makes a big difference. Be sure to preheat the pan until very hot before adding the steak for that crave-worthy sear.
Feel like switching it up? Try adding a squeeze of lemon at the end for brightness, or a pinch of crushed red pepper flakes for heat. You can also experiment with different herbs like thyme or rosemary.
These bites also make a fantastic filling for wraps or sliders—just add a smear of horseradish cream or aioli to balance the richness.
Storing and Reheating Garlic Butter Steak Bites
To store leftovers, let the steak bites cool completely before transferring them to an airtight container. They’ll keep well in the fridge for up to 3 days.
For reheating, warm gently in a skillet over medium-low heat just until heated through—this helps retain the juicy texture. Avoid microwaving, which can toughen the meat.
If you want to freeze them, do so before adding the butter and garlic. Thaw in the fridge overnight, then finish in the pan as directed for a fresh-out-the-skillet flavor.
Garlic Butter Steak Bites Recipe
Ingredients
- 1 tablespoon unsalted butter
- 1½ pounds sirloin or flank steak trimmed of excess fat and diced into 1-inch pieces
- 3 tablespoons soy sauce
- 2 large garlic cloves finely grated or minced
- ¼ cup olive oil
- Flaky sea salt
- Freshly ground black pepper
- Chopped fresh parsley including tender stems
Instructions
- Combine the olive oil with soy sauce in a spacious bowl. Introduce the beef pieces, ensuring they are evenly coated, then let them rest at room temperature for 30 minutes or refrigerate for a minimum of 1 hour, stirring occasionally.
- Warm a large, heavy-bottomed skillet (preferably cast-iron, 12-inch) over medium-high heat until thoroughly hot, about 2 minutes. Remove the steak from the marinade using a slotted spoon and arrange in a single layer in the pan, shaking off any excess. Sear without overcrowding, in batches if necessary, for 5 to 6 minutes, turning pieces only when they detach effortlessly from the skillet.
- Once all the steak is browned, return any batches to the pan along with accumulated juices. Withdraw from heat, incorporate the butter and garlic, and stir briskly to coat the meat and meld flavors, about 1 minute.
- Plate the steak bites, spooning over the pan’s remaining sauce. Finish with a scattering of parsley, a light sprinkling of salt, and freshly cracked pepper. For convenience, skewer with toothpicks if serving as finger food.
