Save I made these on a Tuesday night when I needed something fast but craving something that felt special. The butter hit the hot pan and the whole kitchen changed in seconds. Now they are my go to when I want restaurant style food without the restaurant wait.
My brother in law stood by the stove eating them straight from the pan with a fork last Thanksgiving. I had to shoo him away so I could plate them for the actual dinner.
Ingredients
- Sirloin steak: Cut into even cubes so everything cooks at the same speed and you get perfect edges all around
- Kosher salt and black pepper: Season aggressively because the steak can handle it and the butter needs that base flavor
- Unsalted butter: Letting you control the salt level while building that rich sauce
- Fresh garlic: Do not use the jarred stuff here because fresh garlic makes the butter sing
- Fresh parsley: Brings color and a fresh bright note against all that rich butter
- Crushed red pepper flakes: Add these if you like a little warmth running through the background
- Olive oil: Handles the high heat sear better than butter alone would
Instructions
- Season the steak:
- Pat those cubes completely dry with paper towels and hit them with salt and pepper on all sides.
- Get the pan ripping hot:
- Crank that skillet to high heat and add the olive oil until it shimmers.
- Sear hard:
- Lay the steak in one even layer and let it develop a serious crust before touching it.
- Build the butter sauce:
- Drop the heat back and melt butter into the pan then throw in garlic for thirty seconds.
- Bring it together:
- Toss the steak back in and roll it around until every piece wears that butter like a coat.
Save These became our anniversary dinner tradition because we can make them together while dancing in the kitchen.
Choosing The Right Cut
Sirloin gives you great flavor without the ribeye price tag but you can use whatever looks good at the butcher counter. Ribeye brings more fat while New York strip offers a tighter chew.
Getting The Sear Right
That hard crust comes from patience and high heat. Listen for the sizzle when the meat hits the pan and wait for it to deepen before you flip.
Serving Ideas
Mashed potatoes soak up that butter sauce like nothing else. Crusty bread works too if you want to drag every drop through the sauce.
- Lemon juice cuts through the richness
- Worcestershire adds depth if you want more umami
- Keep the steak moving in the final toss so everything gets coated
Save These steak bites turn any random weeknight into something worth remembering.
Recipe Guide
- → What cut of steak works best?
Sirloin steak cubes are ideal for tenderness and flavor, but ribeye or New York strip can also be used.
- → How do I prevent the garlic from burning?
Cook garlic on medium-low heat until fragrant and avoid browning to maintain its mild, sweet flavor.
- → Can I make it spicier?
Yes, add crushed red pepper flakes during the butter sauce step for a gentle heat kick.
- → What sides complement this dish?
Serve with crusty bread, mashed potatoes, or steamed vegetables for a balanced meal.
- → Is this suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, including butter and steak.