30-Minute Garlic Butter Steak Bites

Garlic butter steak bites channel classic American steakhouse energy in a fast skillet format. Cubed sirloin gets a hard cast-iron sear, then finishes in a rich garlic-butter glaze with thyme and a bright lemon finish.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 3g carbs
• 29g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 lbs sirloin steak, cut into 1-inch cubes
• 1 tsp salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp avocado oil
• 4 tbsp unsalted butter
• 6 garlic cloves, minced
• 4 fresh thyme sprigs
• 2 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice

Instructions

1. 1Pat the steak cubes thoroughly dry with paper towels. Season all sides generously with salt, black pepper, and garlic powder so a light crust can form.
2. 2Heat a large cast-iron skillet over high heat for 2 full minutes until smoking hot. Add the avocado oil and swirl to coat.
3. 3Working in two batches to avoid crowding, add half the steak cubes in a single layer. Sear undisturbed for 90 seconds until a deep brown crust forms on the bottom.
4. 4Flip each piece and sear another 60 to 90 seconds for medium-rare. Transfer the first batch to a clean plate and repeat with the remaining steak.
5. 5Reduce heat to medium. Add the butter to the same skillet and let it melt and foam, scraping up any browned bits from the bottom.
6. 6Stir in the minced garlic and thyme sprigs. Cook 45 to 60 seconds until the garlic is fragrant and just starting to turn golden, watching carefully so it does not burn.
7. 7Return all the steak bites and any accumulated juices to the skillet. Toss continuously for 1 minute so every piece is coated in the garlic butter.
8. 8Squeeze fresh lemon juice over the pan and sprinkle red pepper flakes. Toss once more for 20 seconds to brighten the sauce.
9. 9Remove the thyme sprigs. Taste a piece and adjust salt if needed. The butter should be glossy and clinging to the meat.
10. 10Transfer to a warm serving platter, scatter chopped parsley over the top, and serve immediately with the pan juices spooned over.