Garlic Butter Steak Bites
These Garlic Butter Steak Bites are quick, crave-worthy, and packed with rich, savory flavor. Juicy pieces of seared steak are coated in a garlicky butter sauce with a hint of tang from Dijon and Worcestershire. They're seared until perfectly golden, then tossed in a silky sauce that’s perfect for drizzling over mashed potatoes, rice, or roasted veggies. Whether you're making them for a weeknight dinner or a crowd-pleasing appetizer, they come together in just about 20 minutes!
Servings: 4 servings
Ingredients
- 1 Tablespoon avocado oil
- 1 1/2 pounds bite-sized pieces ribeye, new york strip, or sirloin steak, pat dry
- 1 1/2 teaspoons Morton kosher salt*
- fresh cracked black pepper
- 3 Tablespoons unsalted butter
- 8-10 cloves garlic, finely minced
- 1 Tablespoon Worcestershire
- 1 Tablespoon dijon mustard
- 1/2 teaspoon dried thyme
- 1 Tablespoon fresh chopped parsley, optional
Instructions
- Sear the Steak Bites: Heat the avocado oil in a large cast iron or stainless steel skillet over medium-high heat. Pat the steak pieces dry with paper towels and season with the kosher salt and plenty of fresh cracked black pepper. Working in batches if needed, sear the steak for 1–2 minutes per side, or until deeply browned but still juicy inside. Transfer to a plate and set aside.1 Tablespoon avocado oil, 1 1/2 pounds bite-sized pieces ribeye,, 1 1/2 teaspoons Morton kosher salt*, fresh cracked black pepper
- Sauté the Garlic: Reduce the heat to medium low. If there are any black or burnt bits in the pan, carefully wipe them out with a paper towel held by tongs. Add the butter and let it melt, then stir in the minced garlic. Sauté for 30–60 seconds, or until fragrant and just starting to turn golden.3 Tablespoons unsalted butter, 8-10 cloves garlic,
- Build the Sauce: Stir in the worcestershire, dijon mustard, and dried thyme. Let the mixture bubble for 30 seconds, stirring to combine and lift up any remaining browned bits from the pan.1 Tablespoon Worcestershire, 1 Tablespoon dijon mustard, 1/2 teaspoon dried thyme
- Finish the Dish: Return the seared steak bites (and any juices) to the skillet. Toss everything together for 1–2 minutes, just until the steak is coated and warmed through. Remove from heat and finish with fresh parsley. Serve immediately.1 Tablespoon fresh chopped parsley,
Notes
- Don’t Overcrowd the Pan: Sear the steak bites in batches to get a beautiful golden crust instead of steaming the meat.
- Use Room Temperature Steak: Let your steak sit out for 15–20 minutes before cooking so it sears evenly.
- Hot Skillet: Make sure the skillet is hot before adding the steak!
- Pat Dry the Steak: If the steak is wet, it won’t sear properly and will steam instead.
- Make It Spicy: Add red pepper flakes or a splash of hot sauce to the sauce for heat.
Nutrition
Calories: 475kcal | Carbohydrates: 3g | Protein: 35g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 1060mg | Fiber: 0.4g | Sugar: 1g