This post may contain affiliate links. Please see our disclosure policy.
Quick, buttery and full of garlicky flavour, these garlic butter steak bites are everything you want from a steak dinner and ready in just 20 minutes. They are seared quickly to keep the inside pink (or however you like it), then tossed in a Parmesan and parsley garlic butter. Perfect for two, this simple pan recipe is a perfect weeknight treat.
Whether you’re cooking for a cosy date night or craving something indulgent midweek, this fool-proof recipe shows you exactly how to get the perfect sear, how to keep your steak bites tender, and which cuts work best.
Table of Contents
Why you will love this recipe:
- Quick and delicious: Ready in just 20 minutes, with minimal ingredients and maximum flavour.
- Packed with flavour: Tender steak bites coated in buttery garlic sauce and finished with Parmesan and herbs.
- Perfect for two: Scaled for a cosy, satisfying meal without leftovers or fuss.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Steak – for juicy, tender steak bites, go for a well-marbled cut such as sirloin, ribeye, or rump.
- Ribeye gives you the richest flavour thanks to its fat marbling.
- Sirloin balances tenderness and price.
- Rump is leaner and more affordable.
Parsley – I like flat-leaf parsley here.
Butter – if using unsalted butter, make sure to taste and season it at the end as it may need more salt.
Substitutions and Variations:
Make it spicy – add dried chilli flakes or fresh chilli, finely chopped, when adding the garlic to the melted butter.
Dairy free – swap the butter for dairy-free butter and skip the parmesan. You could add a sprinkle of nutritional yeast for added savouriness.
Steaks – you could do this with other protein options, such as prawns (my garlic butter prawns may help) or with chicken. Just cook chicken for longer as it takes longer than steak and you want it to be fully cooked.
Here’s how to make garlic butter steak bites:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Chop the steaks into bite-sized pieces. Season generously with salt, pepper, and garlic powder.
TWO: Heat the olive oil in a large frying pan over a high heat. Add the steak pieces and fry for about 2 minutes on each side until well seared. Remove from the pan and set aside to rest.
THREE: In the same pan, reduce the heat slightly and add the butter. Once melted, stir in the grated garlic, Parmesan, and chopped parsley. Cook for 1–2 minutes until fragrant.
FOUR: Return the steak bites to the pan and toss well in the garlic butter until coated and warmed through.
Cooking Tips:
Avoid tough steak bites: Avoid overcooking or overcrowding the pan. Cook in small batches and always err on the side of under-done, rather than over-done, as the steak keeps cooking as it rests. Also, always slice against the grain when prepping.
Avoid burnt garlic: Reduce the heat and add garlic after removing the steak. Burnt garlic tastes bitter and can overpower the dish.
Dry the steak: Pat the steak cubes dry with kitchen paper before seasoning. Moisture on the surface will steam the meat instead of searing it, preventing that golden crust from forming.
Frequently Asked Questions
For 2 cm (1 inch) cubes, sear for 1-2 minutes per side in a very hot pan. You can check with a meat thermometer if you have one but I often find it easiest to just check one steak bite and see. Remember it will keep cooking as it rests. Aim for 54–56°C / 129–132°F for medium-rare. Let the bites rest for 3-4 minutes before serving.
If you want a cheaper cut, you could use skirt steak, but slice it thinly and against the grain. Overall, though, rump, sirloin, or ribeye work the best. You don’t want a tougher cut, as it fries for such a short amount of time, there’s no time for the texture to soften.
Ideally, I would avoid making garlic butter steak bites ahead of time. You could also make cafe de paris butter – that would be delicious. You can season the steak, cover, then refrigerate until ready to cook. Just make sure you remove it from the fridge 30 mins before cooking so it can come to room temperature.
Other recipes you might enjoy:
If you liked this recipe for garlic butter steak bites, you might also like my beef short ribs braised in red wine, my simple rib eye steak sandwich or my creamy pumpkin risotto. To serve, I have a parmesan mashed potato below or try my twice baked mashed potato.
Side Dishes
Garlic Labneh
Easy Pasta Recipes
Creamy Mushroom Pasta
Vegetarian Dishes
Creamy Courgette Gratin (Gratin de Courgettes)
If you tried this Garlic Butter Steak Bites recipe or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Easy Garlic Butter Steak Bites
Ingredients
For the garlic butter steak bites:
- 2 good-quality beef steaks of your choice, such as sirloin or rump
- Salt and freshly ground black pepper
- 2 tsp garlic powder
- 1 tbsp olive oil
- 100 g butter, salted or unsalted
- 2 garlic cloves, grated or finely minced
- 15 g Parmesan cheese, grated
- A handful of fresh parsley, chopped
For the parmesan mashed potato (optional):
- 500 g potatoes
- 50 ml milk, approx
- 2 tbsp butter, salted or unsalted
- 30 g Parmesan, grated
Instructions
For the garlic butter steak bites:
- Chop the steaks into bite-sized pieces. Pat dry with kitchen paper. Season generously with salt, pepper, and garlic powder.
- Heat the olive oil in a large frying pan over a high heat. You want it ripping hot. Add the steak pieces and fry for about 2 minutes on each side until well seared. Remove from the pan and set aside on a clean plate to rest.
- In the same pan, reduce the heat slightly and add the butter. Once melted, stir in the grated garlic, Parmesan, and chopped parsley. Cook for 1–2 minutes until fragrant.
- Return the steak bites to the pan and toss well in the garlic butter until coated and warmed through.
- Serve immediately, ideally with creamy mashed potatoes or your favourite side dish.
For the parmesan mashed potato (optional):
- Peel and chop the potatoes. Place in a large saucepan and cover with cold water and salt generously.
- Bring to a simmer and cook for 8 to 12 minutes (depending on the size of the potatoes). They should be completely tender when you poke them with a fork. Remove from heat and drain.
- Add butter to the potatoes and use a potato masher or ricer to mash the potatoes.
- Add milk and parmesan and stir until incorporated. Add salt, pepper, milk to taste.
- Mix everything well, taste then and add more salt and some pepper, if needed. Want creamier potatoes? Add more liquid. Not buttery enough, add more butter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Even my husband who is not a big steak person really liked it. So easy to prepare. Thank you!
Do you have a recipe for the Parmesan mashed potatoes that is shown in the picture?
Hi Amy, I’ve just added the recipe for it into the recipe card! Enjoy! Xx
Thanks so much!!
I loved this recipe for garlic butter steak bites – it was so easy and so good with a side of creamy mashed potatoes