Juicy, perfectly cooked Garlic Butter Steak Bites can be served as an appetizer or as an entrée. Irresistibly garlicky and tender, they are easy to make and on the table in less than 20 minutes!
An easy steak dinner at home!
Love steak? You will be all over these garlicky steak bites.
And if you’re low-carbing, this steak dinner won’t push you off the wagon. With only 1g carbs per serving, you can eat as much as you’d like without feeling guilty!
Because they’re so simple to make, these steak bites are not only great as a weeknight meal but are also one of my favorite party snacks.
I have yet to meet a steak lover who doesn’t drool at the sight (and smell) of these. Main dish or appetizer, they are truly a crowd-pleasing dish and always get rave reviews!
Garlic Butter Steak Bites Ingredients
- Red Pepper Flakes
- Oil – I use canola or grapeseed oil. You can use anything with a high smoke point.
What is the best steak for garlic butter steak bites?
The best steak to make these garlic butter steak bites is the best one you can afford. If a thick ribeye is on the budget, that would be my first choice!
For the juiciest results, you will want to choose steaks that are at least 1 to 1.5-inch thick and with a good amount of marbling.
Other cuts that work well with this recipe:
- New York Strip Steak (Porterhouse Steak)
- Top Sirloin
- Flat Iron
How to make Garlic Butter Steak Bites
A few ingredients and a skillet are all you need to make the best steak bites!
I used a stainless steel skillet here but you could certainly use a cast iron skillet instead! I love cooking steak in cast iron, but I find that the stainless steel pan makes it easier to keep an eye on the butter and garlic so they don’t burn.
You’ll also notice that this recipe asks you to cook the steak in oil before making the garlic butter. That is also to prevent burning, as the steak has to cook at a high temperature to stay juicy and tender. Both the garlic and the butter would burn if cooked at this temperature, so we add them at the end.
And, finally, don’t overcook your steak! A good ribeye should be served medium-rare and so should the steak bites.
Here’s how I make steak bites. As always, you will find the printable (and more complete) recipe at the end of this post!
- Prepare the steaks: Cut the ribeye (or whatever cut you’re using) into cubes. You can remove the large chunks of fat, if there’s any, but leave the marbling as that’s where all the flavor is!
- Season generously with salt and pepper.
- Heat the oil: Heat the oil in a large skillet, over medium high heat.
- Cook the steak bites: Add the steak bites and cook until browned on all sides. Don’t overcrowd the pan, working in batches if needed. Remove the steak bites to a plate and reserve.
- Make the garlic butter: Reduce the heat to medium and add the butter, cooking until it’s melted. Then, add the garlic and cook until fragrant. Add the red pepper flakes, if using.
- Stir in the parsley and remove from heat. Then, add back the steak bites and toss them in the garlic butter until they are all coated.
What to serve with steak bites?
If serving as an appetizer, you can serve with a nice crusty bread on the side, so people can soak up all the delicious garlic butter sauce! I like to provide toothpicks so my guests can easily grab them right out of the pan.
For the low-carbers, zucchini noodles or a simple green salad make this steak dinner a guilt-free meal!
Can you reheat steak?
There’s nothing like freshly cooked steak. I feel like it’s my duty to tell you that!
That being said, if you have leftovers, they keep well in the fridge for up to 5 days.
The best way to reheat them so they stay juicy and crispy is to place the leftover steak bites on a wire rack set on a baking sheet and warm them in a 250 degree F oven until their internal temperature reaches between 100 to 110 degrees F, about 25-30 minutes.
Then, heat a tablespoon of oil in a skillet over medium-high heat. Once the oil is almost smoking, add the warm steak bites and allow them to cook for about 60 seconds per side, just until they get their crispiness back.
- 2 pounds thick ribeye steaks, cut into 1-inch cubes (see notes)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
- 8 tablespoons (1 stick) unsalted butter
- 5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/3 cup chopped parsley
- Season the steak cubes generously with salt and pepper.
- Heat the oil in a large skillet, over medium-high heat, until almost smoking.
- Working in batches if needed, add the steak bites and cook for 3 minutes without flipping or stirring, so they develop a nice crust. Then, start flipping with tongs, cooking for about 1-2 minutes per side. Don't overcook them!
- Remove the steaks to a plate and reserve.
- Reduce heat to medium. Add the butter and, once melted, the garlic, cooking for 1-2 minutes or until the garlic is fragrant. Add the red pepper flakes, if using.
- Remove the pan from the heat and add the chopped parsley. Then, add the steak bites, swirling the pan so they get coated with the delicious garlic butter.
- Serve immediately!
You can also use NY strip steak (also known as Porterhouse), top sirloin, tenderloin and flat iron.
- Rare - 120 to 130 degrees F
- Medium Rare (recommended) - 130 to 135 degrees F
- Medium - 135 to 145 degrees F
- Medium Well (why?!?) - 145 to 155 degrees F
- Well Done (please don't!) - 155 degrees F and up
Because the steak bites will continue cooking as they rest, it's important to get them off the heat before they reach the desired temperature.
The USDA recommends bringing beef steak up to at least 145 degrees and letting it rest for at least three minutes. However, that will bring the steak bites to medium well and they won't be as juicy as they can be. Use your own judgement!
Got leftovers? You can keep them in the fridge for up to 4-5 days.
When ready to eat, warm them in a 250 degrees F oven for 25-30 minutes or until a meat thermometer registers 110 degrees F.
Then, heat 1 tablespoon of vegetable oil in a large skillet, over medium high heat, and sear them for about 60 seconds on all sides, until crispy again.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 571 Total Fat: 46g Saturated Fat: 23g Trans Fat: 1g Unsaturated Fat: 22g Cholesterol: 159mg Sodium: 261mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 38g