Save to Pinterest I used to overthink steak until one rushed Tuesday proved me wrong. No marinade, no resting time, just hot iron and butter. The sear was loud, the garlic hit fast, and dinner was done before the rice finished cooking. Sometimes the best meals are the ones you don't fuss over.
The first time I made these for company, I panicked halfway through and added too much garlic. No one complained. In fact, someone asked if I'd bottled the sauce. That night taught me that when steak and butter meet a hot skillet, mistakes taste forgiving.
Ingredients
- Sirloin steak, cut into 1-inch cubes: Sirloin is lean enough to sear fast without turning greasy, and the cube size ensures every bite gets crispy edges without drying out.
- Kosher salt and black pepper: Season generously before the pan, not after, the heat needs something to grip and caramelize.
- Smoked paprika: Optional, but it adds a faint campfire note that makes people ask what you did differently.
- Vegetable or canola oil: High smoke point oils let you crank the heat without filling the kitchen with smoke.
- Unsalted butter: You control the salt this way, and butter is what turns garlic into a sauce instead of just a topping.
- Garlic cloves, minced: Fresh garlic blooms fast in hot butter, use jarred and you lose that sharp, sweet punch.
- Fresh parsley and thyme: Parsley brightens, thyme adds earthiness, both make the dish feel less like a weeknight shortcut.
- Red pepper flakes: A small pinch wakes everything up without making it spicy, just enough to notice.
Instructions
- Prep the Steak:
- Pat each cube completely dry with paper towels, any moisture left behind will steam instead of sear. Season all sides evenly with salt, pepper, and smoked paprika if using.
- Heat the Skillet:
- Set a large, heavy skillet over high heat and add the oil. Wait until it shimmers and just barely starts to smoke, that is when the pan is ready.
- Sear the Steak:
- Add steak cubes in a single layer, leaving space between each piece. Sear 1 to 2 minutes per side, turning with tongs to brown all edges, then transfer to a plate and tent loosely with foil.
- Make the Garlic Butter:
- Lower the heat to medium-low and add butter to the same skillet. Once melted, add garlic and stir constantly for 30 to 60 seconds until fragrant, pull it off heat if it starts to brown.
- Toss and Finish:
- Return steak bites to the skillet and toss to coat in garlic butter. Add parsley, thyme, and red pepper flakes, toss once more, then serve immediately with extra butter spooned over the top.
Save to Pinterest One winter evening, I served these over mashed potatoes with the garlic butter pooling at the bottom of the bowl. My kid used bread to soak up every last bit, and I realized this dish does not need sides, it just needs something to catch the sauce.
Choosing the Right Cut
Sirloin works because it is affordable and holds up to high heat without falling apart. Ribeye will give you more marbling and tenderness, but it can get greasy in a crowded pan. New York strip sits in the middle, flavorful and firm, though pricier. I have used all three, and honestly, the garlic butter makes any of them shine.
Serving Suggestions
I have piled these over rice, tucked them into soft rolls with arugula, and eaten them straight from the pan with a fork. Crusty bread is the move if you want to mop up the butter. Roasted vegetables or a simple green salad keeps things light, but mashed potatoes or crispy fries turn it into comfort food without much extra effort.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though the crust softens once cooled. Reheat gently in a skillet over medium heat with a splash of butter or broth, microwaving will turn them rubbery. If you are meal prepping, sear the steak and store it plain, then make fresh garlic butter when you are ready to eat.
- Let steak come to room temperature for even reheating.
- Add a little extra garlic and parsley to freshen the flavor.
- Use leftovers in grain bowls, salads, or scrambled eggs the next morning.
Save to Pinterest This is the kind of recipe that makes you look like you tried harder than you did. Keep the heat high, the garlic moving, and the steak in a single layer, and it will turn out right every time.
Recipe Questions & Answers
- → What cut of steak works best for this dish?
Sirloin steak is ideal for bite-sized pieces due to its tenderness and flavor. Ribeye or NY strip can be substituted for richer taste.
- → How do I prevent the garlic from burning?
After searing, reduce the heat to medium-low and stir the garlic constantly; remove from heat as soon as it becomes fragrant to avoid bitterness.
- → Can I make this dairy-free?
Yes, substitute the butter with olive oil to keep the dish flavorful while avoiding dairy.
- → What sides pair well with skillet-seared steak bites?
Crusty bread, mashed potatoes, or steamed rice complement the rich garlic butter and steak perfectly.
- → Is smoked paprika necessary for seasoning?
Smoked paprika adds a subtle smoky depth but is optional; salt and black pepper are the essential seasonings.