Garlic Butter Steak Bites Recipe

by Aimee Stock

This pan-seared Garlic Butter Steak Bites Recipe is super flavorful and easy to prepare. In fact, it is ready in under 15 minutes and as a bonus – keto friendly! Pair these bites with my Oven Roasted Mushrooms with Garlic Butter Sauce as shown here. Really tasty!

Garlic Butter Steak Bites Recipe HERO

How to cook tender Garlic Butter Steak Bites

The secret to perfectly seared yet tender steak bites is cooking them fast over medium high heat. It browns the exterior sealing in the juices.

Garlic Butter Steak Bites with Mushrooms

What type of steak works best for Garlic Butter Steak Bites?

I used top sirloin but strip loin, tenderloin, strip steak or even ribeye works great in this recipe.

Top sirloin steak on a cutting board with a knife

Cut the bites slightly bigger than you think because they do shrink during the cooking process.

Cutting the steak into bites

Place the bites into a bowl with a neutral flavored oil and season liberally with salt, pepper and your favorite steak seasoning.

Seasoning the steak bites with salt, pepper and Montreal Steak seasoning

My go-to is always Montreal Steak Seasoning (*affiliate link). It’s just the perfect blend for steak (in my opinion).

Showing a bottle of Montreal Steak seasoning

Preheat a large pan over medium high heat. Add oil and add pieces of the steak. It’s important not to over crowd the pan or the pieces will steam and not sear. Don’t touch!

Beginning to brown the steak bites in a hot pan with oil

It will appear like they are sticking, but once they move around freely, they are ready to flip. Repeat the sear on the other side.

Browned steak bites in the pan (par-cooked)

Remove the bites to paper towels to drain and rest. They won’t be completely cooked at this point.

Draining and resting steak bites on paper towels

Deglaze the pan

Add butter and minced garlic to the pan along with beef stock. You could also use vegetable or chicken stock here if that is what you have on hand, but I highly recommend beef stock.

This process will deglaze the pan and as it does, be sure to actively scrape those browned bits of flavor from the bottom.

Deglazing the pan with butter and beef stock, scraping up the browned bits on the bottom

Reduce the sauce until a spatula run through leaves a trail. It should be starting to thicken nicely.

Reduce liquids by half

Return the steak bites to the sauce and toss well to coat.

Tossing the bites in the pan with the reduced liquids

Serve immediately with your favorite side.

Showing the finished Garlic Butter Steak Bites with mushrooms on a white oval plate

Did you make this recipe for Garlic Butter Steak Bites? Leave me a comment below and let me know what you thought. Or, tag me on Instagram @aimee_stock

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Garlic Butter Steak Bites Recipe

Garlic Butter Steak Bites Recipe
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


  • Heavy bottomed stock pot


  • 1 lb Top Sirloin Steak cut into large bite-sized cubes
  • 2 tbsp Neutral Flavored Oil
  • 2 tbsp Butter
  • 1/4 c Beef Stock/Broth vegetable broth works too
  • 1 tbsp Parsley chopped
  • 1 tsp Garlic minced
  • pinch Red Chili Pepper Flakes optional
  • Salt to taste
  • Pepper to taste
  • Montreal Steak Seasoning or your favorite steak seasoning to taste


  • Cut the steak into large, but bite-sized cubes (they will shrink some as they cook), drizzle with oil and then season well with salt, pepper and Montreal Steak seasoning.
  • Heat a large heavy bottomed stock pot over medium high heat. Once hot, add oil and the beef bites. Do not over crowd the pan or the bites will steak, not brown. Don’t touch until they move freely on their own. Flip to repeat browning on the other side. NOTE: They will not be fully cooked at this point.
  • Remove par-cooked bites to paper towels to rest while we prepare the sauce.
  • Add butter, minced garlic and beef stock/broth to the pan to deglaze, scraping up the browned bits and reduce the liquid by half.
  • Add the steak bites back to the pan with the sauce and toss to coat, cooking to your desired done-ness. Serve immediately.

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