Garlic Butter Steak Bites
Seared sirloin cubes tossed in foaming garlic butter with parsley. A fast skillet dinner that goes from cutting board to table in about 20 minutes.
- Prep10 min
- Cook10 min
- Total20 min
- Servings4
- Net carbs*1.6 g
- LevelEasy
These steak bites are cubes of top sirloin seared hard in a hot skillet, then rolled through butter, sliced garlic and a little thyme in the last minute. The outside gets a salty, browned crust and the centers stay pink and juicy. Serve them on a weeknight with a green salad, or set them out with toothpicks when friends come over to watch the game.
The crust only forms if the meat is dry and the pan is crowded as little as possible. Pat the cubes with paper towels and sear them in two batches. A full pan drops the heat, the beef releases juice, and you end up steaming gray cubes instead of browning them. Add the butter only after both batches are seared so it does not burn.
Ingredients
Makes About 4 cups of steak bites. Tap an item to check it off.
Equipment
- 12-inch cast iron or stainless skillet
- Cutting board and sharp knife
- Paper towels
- Tongs
Instructions
- Pat the steak cubes very dry with paper towels. Season all over with the salt and pepper.
- Heat the avocado oil in a 12-inch skillet over high heat until it shimmers and just starts to smoke, about 2 minutes.
- Add half the steak in a single layer with space between the pieces. Sear without moving for 90 seconds, then turn and sear 1 to 2 minutes more for medium-rare. Move to a plate.
- Sear the second batch the same way and add it to the plate.
- Lower the heat to medium. Add the butter, garlic and thyme and stir until the butter foams and the garlic turns pale gold, about 1 minute.
- Return the steak and any juices to the pan. Toss for 30 seconds to coat, then sprinkle with parsley and serve right away.
Estimated nutrition per serving
- Calories
- 456
- Total carbs
- 1.9 g
- Fiber
- 0.3 g
- Net carbs
- 1.6 g
- Protein
- 35 g
- Fat
- 33.7 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Cut the cubes the same size so every piece finishes at the same time.
- An instant-read thermometer should show 130°F in the center of a cube for medium-rare.
Substitutions
- Top sirloin → ribeye Same weight. Richer and more tender, with more fat and calories. Carbs stay the same.
- Fresh parsley → chopped chives Same amount. Milder onion flavor.
- Butter → ghee Same amount. Handles higher heat, so the garlic is less likely to scorch.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container, up to 3 days.
- Freezer
- Freeze in a flat zip-top bag for up to 2 months. Thaw overnight in the fridge. The texture gets a little firmer after freezing.
- Reheat
- Warm in a skillet over medium heat for 2 to 3 minutes, stirring. Microwaving tends to overcook the centers.
Questions cooks ask
Can I use stew meat?
Stew meat comes from tougher cuts that need long cooking. A quick sear leaves it chewy, so stick with sirloin or ribeye.
