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Garlic butter steak bites are a simple yet delicious high-protein dish that can be enjoyed as an appetizer, party dish, or a weeknight dinner. Tender, juicy, steak bites are marinated, seared, and smothered in a rich and buttery garlic sauce that’s to die for!
This recipe is quick and easy to make, with instructions for stovetop or air fryer. Plus it makes for great meal prep. If you love eating “bites” as much as I do, check out my Bang bang salmon bites or Air fryer lemon chicken bites, too!
Table of Contents
Best steak for steak bites
I prefer using Sirloin or Sirloin Tip because it’s thick, tender, and rich in flavor. Ribeye or New York strip are great because they’re super juicy. Filet mignon is incredibly tender, but a bit pricey.
Ingredients
These steak bites get great texture and depth of flavor through a combo of my quick beef marinade and a buttery garlic sauce. We use simple ingredients to achieve bold flavor, tender meat, and a rich sauce that make steak bites with garlic butter truly delicious.
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For the garlic beef:
- Beef: I used sirloin steak, which is tender and thick—great for juicy steak bites! You want your beef to be at least 1-inch thick.
- Soy sauce: Adds a rich, savory flavor and helps to tenderize the beef.
- Worcestershire sauce: Used in both the marinade and the sauce for a deep umami flavor.
- Baking soda: A small amount of baking soda in the marinade helps to tenderize the beef.
- Garlic powder
- Freshly ground black pepper
- Coarse sea salt
- Olive oil: Used in the marinade and also to sear the beef cubes.
For the garlic butter sauce:
- Fresh garlic cloves: Garlic is the star of the sauce! Using fresh garlic for the best flavor.
- Fresh rosemary: An aromatic that pairs so well with beef. If you don’t have fresh, use half the amount of dry rosemary.
- Beef stock: Or use chicken stock for a lighter flavor.
- Worcestershire sauce
- Unsalted butter: Helps to thicken the sauce and give it a buttery flavor
- Coarse sea salt
How to make steak bites
These Garlic Butter Steak Bites are easy to make in both the air fryer or stovetop. Here are my tips for juicy, tender steak bites packed with flavor every time.
- Cut the steak. Slice the sirloin against the grain into 1-inch (2.54cm) beef cubes. Make sure they’re similar bite-sized pieces for even cooking.
- Quick marinate the steak. Season the beef with soy sauce through olive oil (reserving half the oil for searing). Let it marinate while you prep the sauce and heat up your pan.
- Prepare the sauce ingredients. Finely mince the garlic and chop the rosemary. Mix the beef stock with Worcestershire sauce in a bowl and set aside.
- Sear the steak. Heat olive oil in a large pan over medium-high heat until it’s very hot. Add the steak cubes one at a time in a single layer. You should hear a sizzle—if not, turn up the heat. Sear for 2 minutes, flip, and cook for another 2 minutes for medium rare with a nice crust.
- Air fry the steak (optional method). Place steak cubes in a greased air fryer basket, leaving space between them. Cook at 400°F for 2 minutes, flip, and cook for another 2 minutes.
- Make the sauce. Sauté the garlic over medium heat until fragrant. Add rosemary and sauté briefly before melting butter. As soon as it’s melted, stir in the stock and Worcestershire sauce mixture, reducing the sauce until it slightly thickens. (Careful not to over reduce the sauce!)
- Serve and garnish. Pour the garlic butter sauce over the steak. Season with extra salt and pepper to taste, and garnish with chopped rosemary and sprigs. Serve hot.
Cooking steak cubes in air fryer vs. stovetop
- Air Fryer is fast, hands-off, and requires less clean-up, but you won’t get as great a sear, which can lead to less juicy steak.
- Stovetop allows for a better sear and flavor control, but it requires more attention and there’s a bit more clean-up.
What to serve it with steak bites
Wondering what to serve with your steak bites with garlic butter? They go well with so many veggies and your favorite grains. Here are a few sides that pair beautifully and round out your meal.
- Potatoes: Oven roasted crispy potatoes are a classic pairing with such a satisfying crunch! My savory-sweet miso sweet potatoes contrast the rich flavors of this dish perfectly.
- Zucchini: Air fryer zucchini and squash or air fryer zucchini fries are light and healthy, balancing out the richness of the steak. Plus they’re quick and easy to make!
- More side dishes: Classic steakhouse mushrooms, honey parmesan crusted air fryer delicata squash, and my tender roasted bok choy are all excellent side dishes to round out your meal.
ChihYu’s helpful tips
- Best steak for steak bites: I like sirloin or sirloin tip, but ribeye or New York strip, filet mignon, or chuck steak are all great options.
- Pan size & don’t overcrowd the pan: For a perfect sear, be sure to use a large enough pan and don’t overcrowd—if you have a small pan, cook it in batches.
- Get your pan hot for the perfect sear: You should hear a sizzle when you place a beef chunk onto the pan. A great sear ensures juicy steak inside.
- Don’t pour the marinade in the pan: Add your marinated steak cubes one at a time. Don’t pour in with the marinade, or the extra liquid will steam your steak instead of searing.
- Air fryer vs. stovetop: Air fryer is fast and easy with minimal cleanup, but you won’t get a great sear. Cooking stovetop gives you a better sear and juicier steak, but it is more hands-on.
- Don’t skip the marinade: Even a quick marinate helps tenderize the beef and infuses it with flavor, so don’t skip this step.
FAQs
More dishes to make with cubed beef
There are so many tasty ways to use cubed beef! Here are some more delicious recipes from my site using tender and flavorful marinated beef steak cubes.
- Marinated beef kabobs with charred broccoli, onions, and peppers uses a rich Asian marinade and is perfect for grilling!
- Black pepper angus steak Panda Express is a healthy and delicious copycat recipe to enjoy the comfort and flavor of takeout from your own kitchen.
- Steak fried rice is a simple, hearty, and flavorful takeout-style dish using juicy marinated steak.
Recipe Card
Garlic butter steak bites recipe
These garlic butter steak bites come with a quick steak marinade and takes only 4 mins. to sear, and smothered in extra garlicky butter sauce.
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Ingredients
For the Garlic beef:
- 1.5 lb thick-cut sirloin steak at least 1-inch (2.54 cm) thick steak
- ½ tbsp soy sauce
- ½ tbsp worcestershire sauce
- ½ tsp baking soda
- ½ tsp garlic granule
- ¼ tsp freshly ground black pepper plus more to taste
- ¼ tsp coarse salt plus more to taste
- 2.5 tbsp olive oil divided
Garlic Butter Sauce:
- 1.2 oz garlic cloves 6 large, finely minced
- 2 tsp finely chopped fresh rosemary divided, plus a few rosemary sprigs for garnish
- 2 tbsp unsalted butter
- ¼ cup beef stock or chicken stock
- 2 tbsp worcestershire sauce
- ¼ tsp coarse salt plus more for serving
Instructions
Prepare the beef:
- Trim the steak: Remove the strip of fat along the side of the steak. Slice the steak against the grain into 1-inch (2.5 cm) bite-sized pieces. Make sure they are similar in size for even cooking. Transfer to a large bowl.
- Quick marinate the steak: Season the steak with ingredients from soy sauce to salt, and 0.5 tbsp (7.5 ml) olive oil. Set the steak aside to marinate while you prepare the remaining ingredients.
- Prepare the sauce: Finely mince the garlic and chop the rosemary. In a cup, combine the stock with Worcestershire sauce. Set aside.
Pan fry the steak:
- Preheat a large 12-inch (30 cm) sauté pan over medium heat until hot. Add 1 tbsp (15 ml) olive oil and swirl it around to evenly coat the pan.
- Add the beef cubes one by one, leaving any marinade behind. You should hear a sizzle immediately; if not, increase the heat to medium-high.
- Cook the beef on the first side until it becomes crisp and brown on the bottom, about 2 minutes. Flip and cook the other side for 2 more minutes for medium to medium-rare. Adjust time based on steak thickness, pan temperature, and your preference.
- Transfer the beef to a serving plate and keep warm in the oven drawer while preparing the sauce.
Air fry the steak (alternative method):
- Spray the air fryer basket with a thin layer of oil. Place the beef cubes in the basket with space between each piece.
- Air fry at 400°F (200°C) for 2 minutes. Open the basket, flip the steak, and cook for another 2 minutes.
Make the sauce:
- If there’s enough oil left in the pan from frying, no need to add more. If not, add 0.5 to 1 tbsp oil.
- Over medium heat, sauté the garlic for about 10 seconds until fragrant. Add 1 tsp rosemary and sauté for another 10 seconds, then add the butter.
- Keep the heat steady to avoid burning the butter or aromatics. As soon as the butter melts, pour in the stock and Worcestershire sauce mixture. Stir and allow the sauce to reduce until it thickens slightly and you can see a line form when dragging a wooden spoon through the sauce, about 4 minutes. Be careful not to over-reduce it.
To serve and garnish:
- Pour the garlic sauce directly over the beef. Season with more salt and freshly ground black pepper, if needed. Garnish with the remaining reserved chopped rosemary and add a few sprigs to the plate for presentation. Serve hot.
Notes
- Choose a thicker cut: It’s important to select a thicker cut of steak for tender, juicy beef bites.
- Types of steak: Use sirloin or sirloin tip for great flavor, ribeye or New York Strip for extra juiciness, filet mignon for tenderness, or chuck steak as a budget-friendly option.
- Get the pan hot: Make sure the pan is hot for perfect searing, and use a large sauté pan. A cast iron skillet works great.
- Sear properly: When searing, add the marinated steak bites to the pan one by one, leaving the marinade behind. This helps the beef char properly instead of steaming in excess liquid.
- Adjust searing time: Steak cuts vary in thickness. If your steak is thinner, about ½ inch (1.25 cm) thick, reduce the searing time by about 1 minute.
- Make-ahead, store, reheat: Can slice and marinate the steak up to 1-2 days in advance. Store in an airtight container in the refrigerator. Once cooked, it should last 2-3 days in the fridge. To reheat, a quick sear in a hot pan will be the best way to warm up the beef cubes.
Nutrition
Serving: 1serving, Calories: 291kcal, Carbohydrates: 4g, Protein: 31g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 95mg, Sodium: 656mg, Potassium: 653mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 149IU, Vitamin C: 3mg, Calcium: 32mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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