Name: Garlic Butter Steak Bites (15-Minute Dinner)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 1/2 lbs sirloin steak (cut into 1-inch cubes); 1 tablespoon avocado oil (high smoke point for the hot cast iron (vegetable oil works too)); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder (optional, adds a savory base under the fresh garlic); 4 tablespoons unsalted butter (1/2 stick — real butter, not margarine); 4 cloves garlic (minced — fresh cloves, not jarred; you'll cook it for only 30–60 seconds); 2 tablespoons fresh parsley (chopped); Flaky sea salt (optional, for finishing)

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Seared garlic butter steak bites glistening in sauce in a black cast iron skillet, sprinkled with fresh parsley

Garlic Butter Steak Bites (15-Minute Dinner)

The cubes pick up a deep, golden-brown crust from the hot cast iron while the centers stay pink and juicy, then everything gets tossed in melted butter with fresh garlic and parsley.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4

Ingredients Method

Ingredients

1 1/2 lbs sirloin steak cut into 1-inch cubes
1 tablespoon avocado oil high smoke point for the hot cast iron (vegetable oil works too)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder optional, adds a savory base under the fresh garlic
4 tablespoons unsalted butter 1/2 stick — real butter, not margarine
4 cloves garlic minced — fresh cloves, not jarred; you'll cook it for only 30–60 seconds
2 tablespoons fresh parsley chopped
Flaky sea salt optional, for finishing

Method

Prep the steak. Cut the sirloin into 1-inch cubes. Pat the cubes very dry with paper towels, pressing the towels into the meat to get every surface dry. Moisture is the enemy of browning — wet meat steams, dry meat sears. Season the dry cubes with the salt, pepper, and garlic powder, tossing with your hands so every piece is coated.
Heat the cast iron. Set your cast iron skillet over high heat and preheat for 3 to 4 minutes. Add the avocado oil and swirl — it should shimmer and just barely start to smoke.
Sear in a single layer. Add the cubes in a single, uncrowded layer with space between the pieces. If it doesn't all fit with room to breathe, work in two batches. Leave the cubes undisturbed for 2 to 3 minutes until deeply browned, then flip and sear 2 to 3 minutes more. About 6 minutes total lands you at medium-rare (130–135°F internal).
Add the garlic butter. Drop the heat to medium-low. Push the bites to one side of the pan, add the butter, and let it melt and foam. Stir in the minced garlic and cook for only 30 to 60 seconds, stirring constantly. Garlic turns bitter above about 325°F, and scorched garlic will ruin the whole pan.
Toss, garnish, and rest. Toss the steak bites through the garlic butter so every cube gets coated. Shower over the chopped parsley and toss once more. Take the pan off the heat and rest 2 to 3 minutes before serving. Finish with flaky salt if you like, and serve right from the skillet.