Skillet Garlic Butter Steak Bites
Why this recipe works
- Fast, high-heat cooking: Bite-size pieces of steak brown quickly, making this a full-flavoured dinner in minutes.
- Savoury butter glaze: Garlic, butter and Worcestershire sauce coat the steak with a glossy, umami-rich finish.
- Browned outside, tender inside: A very hot pan gives the steak a seared crust before the centre has time to overcook.
Get the most out of this recipe
Timing notes
- Serve straight away: These steak bites are best eaten as soon as they come out of the pan, while the butter glaze is hot and the meat is still juicy.
- Have everything ready: The cooking moves quickly once the steak hits the pan, so cut the beef, mince the garlic and chop the parsley before you start.
Common mistakes
- Overcrowding the skillet: If the steak pieces sit too close together, they will steam instead of sear. Cook in batches if needed.
- Browning the garlic: Add the garlic only after reducing the heat; it should smell fragrant, not darken or turn bitter.
- Cooking too long after glazing: Once the Worcestershire sauce coats the steak, take the pan off the heat promptly to keep the meat tender.
Ingredient notes
- Choose well-marbled steak: Sirloin works well when it has visible marbling; ribeye gives an even richer, more tender result.
- Using soy sauce instead: Soy sauce can replace Worcestershire sauce, but it tastes saltier and less tangy, so season carefully.
Serving ideas
- Simple sides: Serve with mashed potatoes, chips, rice or buttered greens to catch the garlic butter glaze.
- Fresh finish: Parsley adds colour and freshness; chives are a good alternative for a softer onion note.
Equipment you'll need
Ingredients
Instructions
- Cut the beef sirloin steak into bite-size cubes (about 2 cm). Season all over with the black pepper.
- Heat a cast-iron frying pan over high heat until very hot. Add half the butter and, once foaming, add the steak in a single layer; sear for 1 to 2 minutes per side until well browned, working in batches if needed.
- Turn the heat down to medium and return all the steak to the pan. Add the remaining butter and the garlic, and toss for 30 to 60 seconds until the garlic is fragrant but not browned.
- Add the Worcestershire sauce and toss for 30 seconds to glaze the steak bites. Take off the heat, stir through the fresh parsley, and serve straight away while hot and juicy.
Recipe notes
Tips
- For the best browning, keep the pan very hot and avoid overcrowding; sear in batches so the steak bites fry rather than steam.
- If the garlic starts to colour, take the pan off the heat briefly and keep tossing; burnt garlic will taste bitter.
- For food safety, make sure the steak is seared on all sides and served piping hot, especially for anyone who is pregnant, elderly, or immunocompromised.
Substitutions
- Replace Beef sirloin steak with Beef ribeye for a richer, more tender result.
- Replace Fresh parsley with Fresh chives for a milder, oniony finish.
- Replace Worcestershire sauce with Soy sauce for a saltier, more direct savoury note.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat in a hot frying pan with a small knob of Butter just until piping hot; avoid overcooking or the steak will toughen.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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