30-Minute Garlic Butter Steak Bites

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 1 1/2 lb sirloin or ribeye steak, cut into 1-inch cubes
• 4 tbsp unsalted butter
• 6 cloves garlic, minced
• 4 fresh thyme sprigs
• 1 tsp fresh rosemary, chopped
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes optional
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges

Instructions

1. 1Pat the steak cubes completely dry with paper towels; moisture prevents a deep sear. Season generously on all sides with kosher salt and cracked black pepper and let them sit at room temperature while the pan heats.
2. 2Heat a large cast-iron or heavy stainless skillet over high heat for 2 to 3 minutes until very hot. Add the olive oil and swirl; it should shimmer immediately.
3. 3Add the steak cubes in a single layer without crowding; work in two batches if necessary. Sear undisturbed 1 1/2 to 2 minutes until a deep brown crust forms on the first side.
4. 4Flip each piece and sear another 1 to 2 minutes for medium-rare, or slightly longer if you prefer medium. Transfer the seared bites to a clean plate and tent loosely with foil.
5. 5Reduce heat to medium-low. Add the butter to the same skillet and let it melt and foam, scraping up the browned bits with a wooden spoon.
6. 6Stir in the minced garlic, thyme sprigs, chopped rosemary, and optional red pepper flakes. Cook 45 to 60 seconds until the garlic is fragrant and just starting to turn golden; do not let it burn.
7. 7Stir in the Worcestershire sauce and return the steak bites plus any accumulated juices to the pan. Toss continuously for 30 to 60 seconds so every piece is coated in the garlic butter.
8. 8Remove from heat, discard the thyme sprigs, and sprinkle with chopped parsley. Taste the pan sauce and adjust salt if needed.
9. 9Serve immediately with lemon wedges for a bright finish. Pair with a simple green salad or roasted vegetables to keep the plate keto-friendly and high-protein.