Save My kitchen was small back then, barely room for two people to move around, but that's where I learned that the best meals don't always need complicated techniques. One weeknight I had some good sirloin sitting in the fridge and maybe twenty minutes before friends were arriving, so I cut it into chunks, seared them hard in a hot pan, and finished them in butter and garlic. The whole kitchen filled with this incredible smell, and when I set those bites down in the center of the table five minutes later, everyone just stopped talking and ate. That's when I realized how much flavor lives in simplicity and heat.
A few years later I made these for my partner on a cold Tuesday when neither of us wanted to think too hard about dinner. They came home stressed, I had them sitting with a fork in their hand within thirty minutes, and somehow that simple act of butter-coated beef felt like saying something without words. That's when these bites became more than a quick meal—they became my go-to whenever I wanted cooking to feel like care.
Ingredients
- Sirloin steak, cut into 1-inch cubes: 1.5 lbs (680 g) total. Sirloin has enough marbling to stay tender when seared quickly, and the smaller cubes mean more surface area for that golden crust you're after.
- Kosher salt and black pepper: 1 tsp salt and 1/2 tsp pepper. These are your only seasonings before the sear, so don't shy away—they create the flavorful foundation everything else builds on.
- Unsalted butter: 3 tbsp. Unsalted lets you control the salt level completely, and butter has a lower smoke point than oil, so it's perfect for finishing at lower heat after the steak's already seared.
- Garlic, finely minced: 4 cloves. Mincing small means the garlic distributes evenly and won't burn—you want fragrant, not charred, which takes maybe thirty seconds.
- Fresh parsley, chopped: 1 tbsp. Added at the very end, parsley brings brightness and keeps the dish from feeling heavy.
- Crushed red pepper flakes: 1/2 tsp, optional. A whisper of heat plays beautifully against the richness of butter and beef.
- Olive oil: 1 tbsp for cooking. Olive oil has a higher smoke point than butter, so it's the right choice for the initial high-heat sear.
Instructions
- Prep your steak for the pan:
- Pat the cubes completely dry with paper towels—moisture is the enemy of a good crust. Season generously with salt and pepper right before cooking, not earlier, so the salt doesn't draw moisture to the surface.
- Get your pan screaming hot:
- Use a large skillet, cast iron if you have it, over high heat. Let it sit for a full minute once it's hot. When you add the oil, it should shimmer and move like water, not sit there sluggish.
- Sear without stirring:
- Lay the steak cubes in a single layer with space between each piece—crowding the pan drops the temperature and steams the meat instead of searing it. Leave them alone for two minutes so they build that golden-brown crust you can feel when you bite through.
- Turn and finish the crust:
- Flip each bite and sear the remaining sides for two to three minutes more, aiming for medium-rare. You want a dark crust outside and a soft, slightly pink center—trust the timing, and don't panic if it looks rare when you first remove it.
- Build the garlic butter sauce:
- Turn the heat down to medium-low and add butter to the same pan. Once it's melted and foaming, add the minced garlic and stir constantly for about thirty seconds—you're looking for fragrant and golden, never brown or bitter.
- Bring it all together:
- Return the steak bites to the pan and toss everything so each piece gets coated in that garlic butter. Sprinkle the parsley and red pepper flakes over the top if you're using them, and serve immediately with all the pan sauce spooned over.
Save The best part about this dish is how little can go wrong and how much flavor you get in return. It's become the thing I make when I want to feel confident in the kitchen but not stressed, which turns out to be exactly what most people need most weeknights.
What Makes These Bites So Good
The magic isn't hidden in fancy ingredients or fussy technique—it's the contrast between the hard sear and the tender inside, between the richness of butter and the brightness of garlic and parsley. Every element serves a purpose, and nothing competes for attention. When you cook this way, you realize that sometimes the most satisfying meals are the ones where you can taste every single ingredient clearly.
How to Serve Them
I've served these over creamy mashed potatoes, alongside crisp roasted vegetables, and straight from the pan with crusty bread for soaking up every drop of sauce. The pan sauce is too good to waste, so whatever your choice of accompaniment, make sure there's something to catch it. You could even serve them as an appetizer at a dinner party—small enough to eat with a toothpick, impressive enough to make people think you spent hours in the kitchen.
Variations and Swaps
Ribeye or New York strip works beautifully here if you want more marbling and a richer bite, though you'll want to watch the heat carefully since they have more fat that can render. A squeeze of fresh lemon juice in the final thirty seconds brightens everything up if you're feeling it, and a dash of Worcestershire adds a savory depth that makes people ask what you put in it. The optional red pepper flakes can be adjusted to your mood—sometimes I use a full teaspoon when I want the heat to announce itself.
- Add a splash of lemon juice or Worcestershire in the final seconds for extra dimension.
- Substitute any premium steak cut, but adjust cooking time slightly for thickness.
- Use fresh thyme instead of parsley if you want earthiness instead of brightness.
Save This is the recipe I come back to when I want to remind myself why I love cooking in the first place. It's quick, honest, and always delivers.
Recipe FAQs
- → What cut of steak works best?
Sirloin is preferred for its tenderness and flavor, but ribeye or New York strip can be used as well.
- → How do I achieve medium-rare doneness?
Sear the steak cubes on high heat for 2 minutes undisturbed, then turn and cook 2–3 minutes more until browned but still pink inside.
- → Can I adjust the spice level?
Yes, adding crushed red pepper flakes provides a mild heat, or omit for a milder flavor.
- → What sides pair well with this dish?
Serve with crusty bread, mashed potatoes, or steamed vegetables to complement the rich garlic butter sauce.
- → Any tips for ingredient substitutions?
Butter can be swapped with ghee for a nuttier taste; fresh parsley boosts freshness but can be omitted if unavailable.