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garlic herb butter steak bites

Garlic Herb Butter Steak Bites

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Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 5 minutes
Total Time 23 minutes
Course Dinner
Cuisine American
Servings 4 servings

Equipment

  • 1 large heavy skillet cast iron preferred
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Small bowl
  • 1 Tongs
  • 1 Spoon
  • 1 paper towel roll

Ingredients
  

  • 1 1/2 pound sirloin steak trimmed and cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon smoked paprika
  • 2 tablespoon olive oil
  • 4 tablespoon unsalted butter divided
  • 4 clove garlic minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon fresh thyme leaves chopped
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 pinch red pepper flakes optional

Instructions
 

  • Pat the steak cubes very dry with paper towels and season evenly with salt, pepper, and smoked paprika.
  • Preheat the skillet over medium-high heat for 3 to 4 minutes until very hot.
  • Add olive oil and 1 tablespoon butter to the skillet and swirl to coat.
  • Arrange half the steak bites in a single layer and sear without moving for 1 to 1 1/2 minutes until a deep crust forms.
  • Flip the steak bites and cook for another 1 to 1 1/2 minutes until medium-rare or desired doneness, then transfer to a bowl.
  • Repeat with remaining steak bites, adding a little oil if the pan looks dry.
  • Reduce heat to medium, add remaining 3 tablespoons butter to the skillet, and melt.
  • Stir in garlic and cook for 20 to 30 seconds until fragrant but not browned.
  • Return all steak bites and accumulated juices to the skillet, add parsley, thyme, lemon zest, lemon juice, and red pepper flakes, and toss to coat for 20 to 30 seconds.
  • Remove from heat and let rest for 5 minutes before serving.

Notes

For best browning, start with well-marbled steaks like top sirloin, ribeye, or New York strip and cut them into evenly sized cubes so they cook at the same rate. Drying the meat thoroughly is crucial to prevent steaming and to build a crust quickly; overcrowding the pan will lower the heat, so sear in batches. Aim to keep the skillet very hot and use a high-smoke-point oil for the initial sear, adding butter later for flavor to avoid burning. Adjust cook time to your preferred doneness and consider using an instant-read thermometer (about 130°F for medium-rare). Finish with a splash of lemon and fresh herbs for brightness, and serve immediately over mashed potatoes, rice, or with crusty bread to soak up the garlic herb butter.
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