Easy Garlic Butter Steak Bites

pouring garlic butter over garlic steak bites.

4.67 from 3 votes

These Garlic Butter Steak Bites are the perfect way to cook steak that is a little different from the usual. Seared until pink and then tossed in garlic butter, they are so good.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Servings: servings

Author: Margie Nomura

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
3.5 oz butter about scant 1 stick; salted or unsalted
2 garlic cloves grated or finely minced
0.5 oz Parmesan cheese grated
A handful of fresh parsley chopped

For the Parmesan mashed potatoes (optional):

1.1 lb potatoes
1.75 fl oz milk approximately
2 tbsp butter salted or unsalted
1 oz Parmesan grated

US Customary - Metric

Instructions

For the garlic butter steak bites:

Chop the steaks into bite-sized pieces. Pat dry with paper towels. Season generously with salt, pepper, and garlic powder.
Heat the olive oil in a large frying pan over 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 favorite 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, and milk to taste.
Mix everything well, taste, and add more salt and some pepper if needed. Want creamier potatoes? Add more liquid. Not buttery enough? Add more butter.

Notes

Leftovers and storage

To store: Store leftovers in the fridge for up to 3 days. I would only do that if really needed, as when you reheat the steak, it will lose its pinkness in the middle.

To reheat: I would avoid reheating, as it will overcook the steak. But if needed, you could flash fry in a really hot pan for 1 minute to warm through.

More quick tips

Avoid tough steak bites: Avoid overcooking or overcrowding the pan. Cook in small batches and always err on the side of underdone, rather than overdone, as the steak keeps cooking as it rests. Also, always slice against the grain when prepping.

Dry the steak: Pat the steak cubes dry before seasoning. Moisture on the surface will steam the meat instead of searing it, preventing that golden crust from forming.

Calories: Calories listed above do not include the optional mashed potato.

Nutrition