Pat the steak cubes very dry with paper towels and place them in a medium bowl. Sprinkle evenly with the kosher salt and toss to coat. Let the steak sit at room temperature for 15–20 minutes while you get everything else ready; this helps them cook more evenly and get a better sear.
Preheat a large heavy skillet (cast iron works best) over medium-high heat for 3–5 minutes until very hot. You want the pan hot enough that the steak sizzles loudly as soon as it hits the surface.
Add 2 tablespoons of the butter to the hot skillet. As soon as it melts and starts to foam, quickly add the steak bites in a single layer, leaving a little space between pieces. Work in two batches if needed rather than crowding the pan, which can cause the steak to steam instead of sear.
Let the steak cook undisturbed for 2–3 minutes so it develops a dark brown crust on the first side. Flip the pieces with tongs and cook for another 2–3 minutes, or until they are browned on the outside and cooked to your preferred doneness (about medium for most families). Adjust the heat down slightly if the butter starts to smoke excessively.
Transfer the cooked steak bites to a white serving bowl, leaving any browned bits in the pan. If you cooked in batches, repeat with the remaining steak, using the same butter in the pan and only adding a tiny bit more if the pan looks dry.
Turn the heat down to low. Add the remaining 2 tablespoons butter to the skillet. Once melted, add the minced garlic and cook, stirring constantly, for 20–30 seconds just until fragrant and lightly sizzling. Do not let the garlic brown, or it can turn bitter.
Immediately pour the hot garlic butter over the steak bites in the serving bowl, scraping in any browned bits from the pan. Toss gently so every cube of steak is coated in the golden butter and the garlic is evenly distributed.
Serve right away while the steak is hot and the butter is still liquid, letting the steak bites rest in the bottom of the bowl in that garlicky butter sauce. Garnish with a sprinkle of chopped fresh parsley if you like (optional and not counted as one of the core ingredients).
Variations & Tips
You can easily adapt these garlic butter steak bites to fit your family and your schedule. If you like a little kick, add a pinch of red pepper flakes or a few cracks of black pepper to the salt before seasoning the steak. For extra richness, finish the steak with a small squeeze of lemon over the bowl right before serving to brighten the butter. If you’re grilling outside and don’t want to be stuck at the stove, you can sear the steak cubes on a flat-top grill or grill pan over high heat, then bring them inside and toss with the warm garlic butter in a bowl. To stretch the recipe for a crowd, serve the steak bites over rice, buttered noodles, or roasted vegetables so the garlicky butter doubles as a sauce. Leftovers keep well in the fridge for up to 3 days; reheat gently in a skillet over low heat with a tiny splash of water so the steak warms without overcooking. For food safety, always start with fresh, properly refrigerated beef and keep it chilled until you’re ready to cook. Thaw frozen steak in the refrigerator, not on the counter. Use a clean cutting board and knife for the raw meat, and wash your hands and any surfaces that touched the raw steak before handling cooked food. If you prefer to be precise, cook the steak to an internal temperature of at least 145°F, then let it rest briefly before serving. Discard any steak that has been left out at room temperature for more than 2 hours (or 1 hour if it’s a very hot day at an outdoor cookout).
Ingredient Garlic Butter Steak Bites
