Juicy steak bites in a hot skillet are one of those dinners that feel special, even when you make them on a regular weeknight. They cook fast, they smell amazing, and the whole thing comes together with a simple garlic-butter finish that clings to every browned edge.
This is the kind of recipe that saves you when you want “real dinner” without a long prep list. A few minutes of slicing, a quick sear, and you’ve got tender pieces of steak that are perfect on their own, tucked into bowls, or piled over mashed potatoes.
Our Best Tip: Get your pan truly hot and don’t crowd it. Those two little details are what give you steak bites with a deep, golden crust instead of steamed, gray cubes.
WHY YOU’LL LOVE THESE STEAK BITES
FAST DINNER, BIG PAYOFF: From start to finish, you’re looking at about 20 minutes, and most of that is hands-off while the pan heats.
THE FLAVOR IS ALL IN THE PAN: A hard sear builds that rich browned taste, and the garlic butter picks up every tasty bit left behind.
EASY TO SERVE A CROWD: Steak bites scale up without drama. Cook in batches, keep the first batches warm, and everything stays tender.
SO MANY WAYS TO USE THEM: Serve them as a main dish, snack-y appetizer, meal prep protein, or the top of a salad. They fit right in.
STEAK BITES INGREDIENTS
Every ingredient in this recipe has a job. The steak brings the main flavor, the oil helps you sear at high heat, and the butter-garlic finish makes the whole thing taste like you worked harder than you did.
You’ll need:
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1½ pounds of sirloin steak (or ribeye), cut into 1-inch bite-size pieces
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1 tablespoon of olive oil (or avocado oil)
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1½ teaspoons of kosher salt
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1 teaspoon of black pepper
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3 tablespoons of unsalted butter, divided
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4 cloves of garlic, minced
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1 teaspoon of Worcestershire sauce (optional, but delicious)
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1 teaspoon of fresh rosemary, chopped (or ½ teaspoon dried)
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1 teaspoon of fresh thyme leaves (or ½ teaspoon dried)
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1 tablespoon of chopped fresh parsley (optional garnish)
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Lemon wedges, for serving (optional)
WHAT IS THE BEST STEAK FOR STEAK BITES?
You want a cut that stays tender with quick cooking. Steak bites don’t sit and simmer. They hit a hot pan, sear fast, and come out.
Great choices:
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Sirloin: Leaner than ribeye, still tender, and usually budget-friendly. It’s my go-to for steak bites.
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Ribeye: Rich and juicy with more marbling. If you want steak bites that feel extra special, this is the one.
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Tenderloin: Super tender and mild. It’s also pricier, so I save it for when you really want to splurge.
Cuts to save for slower cooking: Chuck or brisket. They can be incredible, but they need time to break down. Steak bites are all about quick heat.
PRO TIP: If your steak feels too soft to slice neatly, pop it in the freezer for 10 to 15 minutes. It firms up just enough to cut clean, even cubes.
THE SECRET TO TENDER, JUICY STEAK BITES
Steak bites are simple, but a few small things make a big difference.
1) Dry steak sears better
Moisture is the enemy of browning. Pat the steak dry with paper towels before seasoning. You’ll get better color and stronger flavor.
2) Cut evenly
Aim for 1-inch pieces. If some are tiny and some are huge, the small ones overcook while you wait for the big ones to finish.
3) Use high heat, short time
Steak bites cook quickly. A hot pan gives you a crust fast, which keeps the inside tender.
4) Don’t crowd the pan
If the pieces touch, they steam. Cook in batches and let the steak have space.
5) Add garlic at the end
Garlic can burn in a ripping hot skillet. You’ll get the best flavor by adding it once the steak is seared and the heat is lowered a bit.
OUR RECIPE DEVELOPER SAYS
Let the steak sit for 10 minutes after you season it. That short rest helps the salt dissolve and stick, so the seasoning doesn’t fall off in the pan.
HOW TO MAKE STEAK BITES
This recipe moves quickly, so it helps to have everything ready before you start. Steak cut, garlic minced, herbs measured. Once the pan is hot, you’re in the sear zone.
STEP ONE: Cut and dry the steak
Cut the steak into 1-inch cubes. Pat them dry really well with paper towels. This is where you set yourself up for that browned crust.
STEP TWO: Season
Season the steak bites with salt and pepper. Toss to coat. Keep it simple here because the garlic butter is coming in strong.
PRO TIP: If you’re using table salt instead of kosher salt, use a little less. Table salt is finer and tastes saltier faster.
STEP THREE: Heat the skillet
Place a large cast-iron skillet (or heavy-bottom pan) over medium-high to high heat. Let it heat for a couple of minutes until it’s properly hot.
Add the oil and swirl it around the pan.
STEP FOUR: Sear in batches
Add about half the steak bites in a single layer. Don’t stir right away. Let them sit for about 1 to 2 minutes to build a crust.
Stir and continue cooking for another 1 to 2 minutes, until browned on most sides. Transfer the steak to a plate.
Repeat with the remaining steak, adding a tiny splash more oil if the pan looks dry.
PRO TIP: You don’t need to brown every single side perfectly. You want good color overall. Over-stirring makes it harder to sear.
STEP FIVE: Make the garlic butter
Reduce the heat to medium. Add 2 tablespoons of butter to the pan. Once it melts, stir in the garlic, rosemary, and thyme.
Cook for about 20 to 30 seconds, just until the garlic smells fragrant. You’re not trying to toast it dark.
STEP SIX: Finish the steak bites
Return the steak bites (and any juices on the plate) to the skillet. Toss to coat in the garlic butter.
Add Worcestershire sauce if using, then add the last tablespoon of butter and toss again until glossy.
STEP SEVEN: Rest and serve
Turn off the heat. Let the steak bites rest in the skillet for a minute, then sprinkle with parsley and serve right away.
Optional, but really good: squeeze a lemon wedge over the top right before serving. It brightens everything up.
HOW DO YOU KNOW WHEN STEAK BITES ARE DONE?
Because the pieces are small, they go from perfect to overcooked pretty fast. If you like your steak more on the tender side, pull them a bit earlier than you think.
A quick temperature guide (use a meat thermometer if you can):
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Rare: 125°F / 52°C
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Medium-rare: 130–135°F / 54–57°C
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Medium: 140–145°F / 60–63°C
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Medium-well: 150°F / 66°C
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Well-done: 160°F / 71°C
PRO TIP: Remember carryover heat. Steak continues cooking for a minute or two after you pull it from the heat, especially if it’s sitting in a warm skillet.
GARLIC BUTTER STEAK BITES SAUCE OPTIONS
The classic garlic butter finish is hard to beat, but you can tweak the sauce depending on what you’re serving with it.
Want it a little spicy?
Add a pinch of red pepper flakes to the butter with the garlic.
Want it smoky?
Add ½ teaspoon of smoked paprika with the herbs. It plays really well with the beef.
Want it richer?
Stir in 1 tablespoon of heavy cream right at the end and toss quickly. It turns the pan juices into a silky coating.
Want a steakhouse vibe?
Add a teaspoon of Dijon mustard to the butter along with Worcestershire. Just a small amount adds depth.
STEAK BITES SUBSTITUTIONS AND ADDITIONS
STEAK: Sirloin is a great everyday choice. Ribeye is the “treat yourself” option. If you use a very lean cut, keep a closer eye on cook time.
BUTTER: Use unsalted butter so you control the salt level. If you only have salted butter, reduce the added salt a bit.
GARLIC: Fresh garlic tastes best here. If you’re in a pinch, use ½ teaspoon garlic powder, stirred into the butter once it melts.
HERBS: Rosemary and thyme are classic. You can swap in Italian seasoning, or use chopped fresh chives at the end.
ADD-INS: Want a one-pan dinner? Add mushrooms after the first batch of steak comes out. Sauté them for a few minutes, then continue with the garlic butter step.
STEAK BITES RECIPE TIPS
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Use a heavy pan: Cast iron is ideal because it holds heat. Thin pans cool down too fast when the steak hits the surface.
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Keep batches small: If you’re doubling the recipe, don’t try to cook it all at once. Brown in batches and keep the first batches warm.
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Don’t skip the rest: Even two minutes makes a difference. Juices settle, the bite stays tender, and the flavor is better.
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Watch the garlic: If the pan is too hot when you add it, it can burn quickly. Lower the heat before you add butter and garlic.
OUR RECIPE DEVELOPER SAYS
If your kitchen runs smoky when you sear, turn on your fan early and keep the heat high but steady. A pan that’s hot and controlled browns better than a pan that’s blazing and unpredictable.
HOW TO SERVE STEAK BITES
Steak bites are flexible. You can keep it simple, or turn it into a full plate dinner with almost no extra effort.
Classic comfort:
Serve over mashed potatoes with the garlic butter spooned right over the top. Add a green veggie on the side and call it done.
Easy bowl meal:
Serve over rice with a sprinkle of parsley and a squeeze of lemon. Add sautéed peppers or onions if you want more color.
Low-carb option:
Pile steak bites over a big salad, or serve with roasted broccoli or cauliflower.
Appetizer style:
Serve on a platter with toothpicks and a small bowl of extra sauce (or even a creamy dip). They disappear fast.
WHAT TO SERVE WITH STEAK BITES
Pick a side that loves sauce. Steak bites are all about that buttery finish, and you don’t want to waste it.
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Potatoes: mashed, roasted, or even crispy wedges
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Rice: white rice, brown rice, or herby rice
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Bread: warm rolls or sliced bread for mopping up the pan juices
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Veggies: green beans, asparagus, roasted carrots, sautéed mushrooms
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Salad: a crisp, simple salad balances the richness of the steak
HOW TO STORE STEAK BITES
Steak bites are best right off the skillet, but leftovers can still be really good if you store and reheat them gently.
MAKE AHEAD: You can cut the steak into cubes and mince the garlic up to 24 hours ahead. Store them separately in airtight containers in the fridge. When it’s time to cook, the recipe moves fast.
IN THE FRIDGE: Store leftovers in an airtight container for up to 3 days. Keep any extra sauce with the steak so it doesn’t dry out.
IN THE FREEZER: Freeze steak bites in a freezer-safe container for up to 2 months. For best texture, freeze them with a little bit of the butter sauce. Thaw overnight in the fridge before reheating.
REHEATING:
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Stovetop: Warm a skillet over medium-low heat. Add the steak bites with a tiny splash of water or broth. Heat just until warmed through.
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Microwave: Heat in short bursts at medium power, stirring in between. Stop as soon as they’re hot. Overheating makes them tough.
PRO TIP: If you have a little extra butter, add a small pat while reheating. It helps bring back that glossy finish.
STEAK BITES FAQS
Can I cook steak bites in the air fryer?
Yes. Toss the steak pieces with oil, salt, and pepper and air fry in a single layer. You’ll still want to toss them in garlic butter after cooking for the best flavor.
Do I need a cast-iron skillet?
No, but it helps. Any heavy skillet works. The goal is a pan that holds heat so the steak sears quickly.
Why are my steak bites tough?
The most common reasons are overcooking, crowding the pan, or using a cut that needs slow cooking. Stick with sirloin, ribeye, or tenderloin and cook fast over high heat.
Can I add vegetables to the pan?
Absolutely. Mushrooms, onions, and peppers are great. Cook them after searing the steak and before making the garlic butter, then return the steak at the end.
How do I keep steak bites warm for serving?
If you’re cooking in batches, place cooked steak bites on a plate and loosely cover with foil. Keep them warm while you finish the rest, then toss everything in the garlic butter together.
Steak Bites Recipe
Ingredients
- 1½ pounds sirloin steak cut into 1-inch pieces
- 1 tablespoon olive oil or avocado oil
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1 teaspoon Worcestershire sauce optional
- 1 teaspoon chopped fresh rosemary or ½ teaspoon dried
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 tablespoon chopped fresh parsley optional
- Lemon wedges optional
Instructions
- Pat steak pieces dry with paper towels. Season with salt and pepper and toss to coat.
- Heat a large heavy skillet over medium-high to high heat. Add oil and swirl.
- Add half the steak bites in a single layer. Sear 1 to 2 minutes without moving, then stir and cook 1 to 2 minutes more until browned. Transfer to a plate. Repeat with remaining steak.
- Reduce heat to medium. Add 2 tablespoons butter to the skillet. Once melted, stir in garlic, rosemary, and thyme and cook 20 to 30 seconds until fragrant.
- Return steak bites (and juices) to the skillet. Toss to coat. Stir in Worcestershire if using.
- Add remaining 1 tablespoon butter, toss until glossy, then remove from heat.
- Sprinkle with parsley and serve right away. Add lemon wedges if you like a bright finish.
Notes
