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Garlic Butter Steak Bites

Cubes of steak seared in a very hot pan, then finished with garlic butter and rosemary. A weeknight steak that does not require a whole roast.

Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Difficulty
Medium
Jump to recipe
Cubed seared steak with garlic butter and rosemary in a hot skillet.

Why you’ll love it

  • Small cubes get a crust fast, which is the part people want from steak.
  • You can choose the doneness and pull them when the center looks right.
  • Garlic butter takes one minute at the end.
  • They work with potatoes, rice, or a salad.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the steak very dry. Season with salt and pepper. Let it sit 5 minutes while the pan heats.

  2. 2

    Heat a large skillet over high until it is very hot. Add the oil.

  3. 3

    Sear the steak in a single layer, without crowding, 1 to 2 minutes per side. You want a deep crust. For medium, pull them around 145°F. For medium-rare, closer to 130°F. Work in batches.

  4. 4

    Return all the steak to the pan and lower the heat to medium. Add the butter, garlic, and rosemary.

  5. 5

    Toss for 30 to 45 seconds, until the butter foams and the garlic is fragrant.

  6. 6

    Take the pan off the heat, add parsley, and rest 3 minutes. Whole cuts of beef are often listed at 145°F with a rest if you want the USDA doneness.

Pro tips

  • Moisture is the enemy. If the steak is wet, it will steam.
  • A ripping hot pan and space between the cubes matter more than the exact cut.
  • Butter and garlic burn on high. Drop the heat before they go in.

Easy substitutions

Sirloin
Ribeye or NY strip, trimmed of large pieces of fat so they sear instead of rendering forever.
Rosemary
Thyme.
Butter
A second tablespoon of oil if you are skipping dairy. The flavor will be less round.

Storage and reheating

Storage

Refrigerate up to 3 days. The crust softens.

Reheating

Warm quickly in a hot skillet, just until heated through, so they do not go well past the doneness you cooked.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
390
Protein
38 g
Carbs
1 g
Fat
26 g
Fiber
0 g

Special occasion · Stovetop · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients