Garlic Butter Steak Bites Recipe Keto Friendly
There are some dinners that seem to bypass the stomach and head straight for the soul. For me, these Garlic Butter Steak Bites are one of them. The sound of the steak hitting a hot pan, that immediate sizzle, followed by the unmistakable aroma of garlic and butter melting together—it’s a kitchen experience that signals something truly delicious is on its way. This isn’t just another meal; it’s a moment of pure culinary satisfaction that comes together in under 30 minutes.
This Garlic Butter Steak Bites Recipe has become a cornerstone in my cooking repertoire. I’ve been making this for over 7 years, and it never disappoints. It’s my go-to for those evenings when I crave something deeply savoury and satisfying but don’t have hours to spend in the kitchen. The magic lies in its simplicity and the quality of the ingredients. Tender, juicy cubes of steak get a gorgeous, dark crust, then take a luxurious bath in a garlic-infused butter sauce. Every bite is rich, beefy, and utterly moreish.
This dish works beautifully for a speedy weeknight dinner, but it’s also special enough for a Friday night treat with a glass of red wine. It’s the kind of recipe that always gets compliments, making you look like a kitchen hero with minimal effort. Whether you serve it with creamy mash, fluffy rice, or just a simple green salad, these steak bites are guaranteed to hit the spot.
Recipe Overview
This recipe is all about transforming a good-quality steak into bite-sized morsels of joy. The flavour profile is bold and direct: deeply savoury beef, pungent garlic, rich butter, and a little warmth from red pepper flakes, all brightened up with fresh parsley. After testing this recipe five times to get the balance just right, I found the key is a screaming hot pan for a fast sear, followed by a quick sauce-making step to avoid overcooking the steak.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Garlic Butter Steak Bites Recipe
- Intense, Savoury Flavour: The combination of a hard sear on the beef, which develops a beautiful crust thanks to the Maillard reaction, with the rich, nutty flavour of browned butter and sharp garlic is simply sublime.
- Ready in 20 Minutes: From fridge to table, this entire meal comes together in about 20 minutes, making it ideal for those busy evenings when you need something substantial without the wait.
- Wonderfully Versatile: You can use different cuts of steak like sirloin, ribeye, or even fillet for a more decadent version. Toss in some mushrooms with the garlic or add a splash of white wine to the sauce for a different twist.
- Great for Any Occasion: This recipe is a fantastic solution for a quick family dinner, a casual meal with friends, or even as a hearty appetizer for a gathering. It feels special without being complicated.
- Family Tested and Approved: My family absolutely adores this meal. The kids pick the bites up with their forks (and sometimes fingers!) and there are rarely any leftovers. It has a universal appeal that everyone seems to love.
Ingredients You’ll Need
For the best results, start with a good piece of steak. I prefer a well-marbled sirloin or ribeye for this recipe as the fat renders down beautifully, adding so much flavour. When it comes to the butter, I always use a quality unsalted block, like Lurpak, which allows me to control the saltiness of the final dish myself.
- 900g sirloin steak, about 4cm thick
- 2 tbsp olive oil
- 1 tsp coarse sea salt
- 1 tsp freshly ground black pepper
- 100g unsalted butter
- 8 cloves garlic, finely chopped or minced
- 1/2 tsp red pepper flakes (optional, adjust to taste)
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, finely chopped
Marcus’s Tip: Take your steak out of the fridge about 30 minutes before you plan to cook it. Letting it come to room temperature helps it cook more evenly and ensures you get a fantastic sear without the inside becoming tough.
How to Make Garlic Butter Steak Bites
The process is straightforward. We focus on creating a deep crust on the steak first, then quickly building that irresistible garlic butter sauce in the same pan to capture all the delicious browned bits left behind.
- Prepare the Steak: Pat the sirloin steak completely dry with paper towels. This step is critical for getting a good crust. Cut the steak into 2-3cm cubes. Place the cubes in a bowl and toss them with the olive oil, sea salt, and black pepper until evenly coated.
- Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron is my first choice) over a high heat. Let it get screaming hot. You should see faint wisps of smoke just before you add the steak.
- Sear the Steak: Carefully add the steak cubes to the hot pan in a single layer. It’s important not to overcrowd the pan, so work in two batches if necessary. Let the steak sear without moving for 2-3 minutes, until a deep brown crust forms on the bottom.
- Continue Searing: Use tongs to turn the steak bites and sear them on all sides. This should take another 3-4 minutes in total for medium-rare. I find using tongs to turn each piece individually gives the best results. Once seared, remove the steak from the pan and set it aside on a plate.
- Start the Sauce: Reduce the heat to medium-low. Add the unsalted butter to the pan. Allow it to melt, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Infuse the Butter: Once the butter is melted and foaming, add the minced garlic and red pepper flakes. Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to let the garlic burn, as it will become bitter.
- Combine and Finish: Return the seared steak bites and any accumulated juices to the pan. Add the Worcestershire sauce and the freshly chopped parsley. Toss everything together for about 1 minute until the steak is coated in the glorious garlic butter sauce.
- Serve Immediately: Take the pan off the heat and serve the garlic butter steak bites straight away. They are best enjoyed hot and sizzling.
Tips From My Kitchen
- Master Your Pan Temperature: High heat is your friend for the initial sear. It creates that delicious crust fast. But you must lower the heat before making the sauce. I learned that adding garlic to a scorching hot pan of butter is a recipe for black, bitter bits.
- The Dry Steak Secret: I can’t stress this enough: your steak must be bone dry. I learned that any surface moisture will steam the meat instead of searing it, preventing that beautiful, flavourful crust from forming. Pat it, then pat it again.
- Prep Ahead: To save time, you can cube the steak and season it up to 4 hours in advance. Keep it covered in the fridge. You can also chop your garlic and parsley ahead of time, so everything is ready to go when the cooking starts.
- Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over a low heat to avoid making the steak tough.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just a few kitchen basics that will help you get the best results.
- A large cast-iron or heavy-bottomed frying pan
- Tongs for turning the steak
- A sharp knife and chopping board
- Mixing bowl
What to Serve With Garlic Butter Steak Bites
These rich, savoury bites are a fantastic centrepiece for a meal. Here are a few of my favourite pairings:
- Creamy Mashed Potatoes: The ultimate partner. The mash is perfect for soaking up every last drop of that incredible garlic butter sauce.
- Roasted Asparagus or Broccoli: A simple, green vegetable side provides a lovely freshness and a bit of crunch that cuts through the richness of the steak.
- Crusty Bread: Ideal for mopping up the pan sauce. A warm baguette or sourdough slice does the job beautifully. Much like with my Creamy Chicken And Rice Recipe, you don’t want any of that sauce going to waste.
- Wine Pairing: A full-bodied red wine like a Cabernet Sauvignon or a Malbec stands up well to the strong flavours of the beef and garlic.
Frequently Asked Questions
Garlic Butter Steak Bites Recipe
Ingredients
Method
- Prepare the Steak: Pat the sirloin steak completely dry with paper towels. This step is critical for getting a good crust. Cut the steak into 2-3cm cubes. Place the cubes in a bowl and toss them with the olive oil, sea salt, and black pepper until evenly coated.
- Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron is my first choice) over a high heat. Let it get screaming hot. You should see faint wisps of smoke just before you add the steak.
- Sear the Steak: Carefully add the steak cubes to the hot pan in a single layer. It's important not to overcrowd the pan, so work in two batches if necessary. Let the steak sear without moving for 2-3 minutes, until a deep brown crust forms on the bottom.
- Continue Searing: Use tongs to turn the steak bites and sear them on all sides. This should take another 3-4 minutes in total for medium-rare. I find using tongs to turn each piece individually gives the best results. Once seared, remove the steak from the pan and set it aside on a plate.
- Start the Sauce: Reduce the heat to medium-low. Add the unsalted butter to the pan. Allow it to melt, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Infuse the Butter: Once the butter is melted and foaming, add the minced garlic and red pepper flakes. Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to let the garlic burn, as it will become bitter.
- Combine and Finish: Return the seared steak bites and any accumulated juices to the pan. Add the Worcestershire sauce and the freshly chopped parsley. Toss everything together for about 1 minute until the steak is coated in the glorious garlic butter sauce.
- Serve Immediately: Take the pan off the heat and serve the garlic butter steak bites straight away. They are best enjoyed hot and sizzling.
Notes
I really hope you give this Garlic Butter Steak Bites Recipe a try. It’s one of those recipes that delivers maximum flavour for minimum time, and it always leaves everyone feeling happy and satisfied. It’s a true staple in our home, right up there with our weekly Easy Ground Beef Tacos. If you make it, please drop a comment below and let me know how you got on. I love hearing from you! Happy cooking.
-Marcus Bennett
