Description
Tender, juicy steak bites seared to perfection and tossed in a rich garlic butter sauce. This quick and easy recipe delivers restaurant-quality flavor in just 15 minutes, making it perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1½ pounds sirloin steak, cut into 1-inch cubes
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon Worcestershire sauce (optional, for deeper flavor)
Instructions
- Prepare the steak: Remove steak from refrigerator 20 minutes before cooking to bring to room temperature. Pat completely dry with paper towels—this is crucial for achieving a proper sear. Cut into 1-inch cubes, trimming away any large pieces of fat or silver skin. Season generously on all sides with salt and black pepper.
- Heat the skillet: Place your cast iron skillet or heavy pan over medium-high heat. Allow it to get very hot, about 3-4 minutes. You should feel strong heat radiating from the pan when you hold your hand 6 inches above it.
- Sear the steak bites: Add 1 tablespoon of butter and the olive oil to the hot pan. Once the butter is melted and foaming (but not brown), add the steak bites in a single layer, making sure not to overcrowd. Work in batches if necessary—overcrowding causes steaming instead of searing.
- Cook without moving: Let the steak bites cook undisturbed for 2 minutes. This allows a golden-brown crust to form. Resist the urge to move them around.
- Flip and finish: Using tongs, flip each piece and cook for an additional 1-2 minutes for medium-rare, or longer for your desired doneness. Transfer cooked steak bites to a plate and tent loosely with foil.
- Make the garlic butter: Reduce heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic, red pepper flakes, and thyme. Sauté for 30-45 seconds until fragrant, stirring constantly to prevent burning.
- Combine and serve: Return the steak bites to the skillet along with any accumulated juices. Add Worcestershire sauce if using. Toss everything together for 30 seconds to coat the steak in the garlic butter. Remove from heat, sprinkle with fresh parsley, and serve immediately.
Notes
- For best results, don’t skip the step of patting the steak dry—moisture prevents proper browning.
- If your steak bites are releasing a lot of liquid during cooking, your pan wasn’t hot enough or the pieces were too wet.
- Internal temperature guide: 130-135°F for medium-rare, 135-145°F for medium, 145-155°F for medium-well.
- The steak will continue cooking slightly after removing from heat (carryover cooking), so pull it from the pan just before your target temperature.
- If garlic burns, it will taste bitter. Keep the heat moderate when making the butter sauce and watch carefully.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 6 ounces (approximately ¼ of recipe)
- Calories: 385
- Sugar: 0g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 125mg