Steak bites are the perfect option if you want steak that’s quicker to cook and full of flavor. Seared with a caramelized crust and tossed in a fragrant and savory umami seasoning, these garlic butter steak bites are so good you won’t want to stop eating them. Learn how to pick the perfect steak cut for these bites and season them to get extra tender pieces.
My favorite cuts of steak to use
My favorite cut of steak of all time is ribeye. I use it for steak Diane and chimichurri steak, and it goes well with any steak sauce. It’s no wonder it’s a good option for this recipe because marbled ribeye sears to tender and rich pops of meaty bites.
I like to buy my steaks from Costco because even their “choice” grade ribeye is marbled really well and less expensive than regular grocery stores.
You can also use cuts of beef like sirloin, tenderloin, or strip steak. These are good options if you want less fat in your bites. Some people use steak tips pre-cut from the store; however, make sure you know what cut of meat you’re purchasing because tips are leftover trimmings.
I prefer to cut my own steak so the bites are uniform in size and shape–this helps with even cooking. Refrain from buying cuts like chuck roast for this recipe because it may come out too chewy.
Marinade & seasoning
Before even beginning to cook your garlic steak bites, season the meat. This ensures that every bite is properly salted throughout. I like to cut the steaks into one-inch cubes and season them on the counter for 30-45 minutes to infuse them with salt and bring them to room temperature. This also helps with even cooking and searing.
After searing the steaks, I like to make a fragrant seasoning with sauteed garlic, melted butter, mild red pepper flakes, and savory Worcestershire sauce for a light umami flavor. I top the bites with parsley and thinly sliced scallions for a fresh flavor boost. This dish is potent with garlic flavor so you can adjust the amount, but I prefer lots of pungent, spicy flavor.
Tools required
What I love about this recipe is that it doesn’t need too many tools. The main tools I would recommend are a cast-iron pan for even searing and an instant-read thermometer. Because the steak bites are so small, they will cook much faster than traditional methods that leave the steak whole.
It’s essential to use an instant-read thermometer to keep track of their internal temperature to know when they’re done cooking. I pull the steak out when it reaches about 130 °F.
Sides to serve with steak bites
There are plenty of sides to serve with these garlic butter steak bites, and some of my favorites are ranch roasted potatoes, crispy smashed potatoes, and parmesan potatoes. I also like to pair rich steak with veggies, like grilled corn on the cob, Asian coleslaw, and veggie kabobs. And don’t forget fluffy carbs, like Japanese milk bread rolls.
What can I do with tough cuts of steak?
If you have tough cuts of steak like chuck roast or beef shank, don’t use them for steak bites because they will come out too chewy. Instead, use tough cuts of steak or meat in stews where they can cook down over a more extended period of time and soften. One of my favorite dishes to make with beef shank is bò kho (Vietnamese beef stew).
Garlic Butter Steak Bites
Ingredients
- 16 oz steak cut into 1-inch piece cubes
- 1 ½ tsp kosher salt Diamond Kosher brand
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 8 cloves garlic minced
- ¼ tsp red pepper flakes
- 1 tbsp Worcestershire sauce
- parsley optional topping
- scallions optional topping
Equipment Used
- knife and cutting board
- cast iron pan
- measuring cups and spoon
- tongs
Instructions
- Season steak with salt and pepper and bring to room temp for 45 minutes on the counter.
- Heat the cast iron pan over medium-high heat, then add oil to the pan.
- Sear the steak bites in batches (to not overcrowd the pan) and transfer the bites to plate when done.
- They're done when measured 130 °F with an instant-read thermometer.
- If a lot of fat is leftover in the pan, wipe it up with a paper towel, leaving no more than ½ tbsp in the pan per lb of meat). In the same pan on medium heat, add butter. Add the garlic and saute until fragrant, about 30 seconds.
- Add red pepper flakes and Worcestershire sauce to the pan and quickly mix until incorporated.
- Add the steak bites back into the pan and mix to cover with the sauce.
- Add optional scallions and parsley on top and serve immediately.
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So good – a keeper!! My first time with brining and spatchcocking – we all loved it!!
My teenage kid gave it 4 out of 5 and he’s picky!!