There’s nothing simpler than Garlic Butter Steak Bites! Tender morsels of beef are seared and tossed with garlic, butter, shallots, a touch of red chili and finished with green onions. These tasty bites are ready in less than 30 minutes!
I’m a big fan of dishes that can pull double duty as a main course and an appetizer and these garlic butter steak bites are one of my favorites!
Bite-sized, so they’re great as a party appetizer alongside Buffalo wings, or Scarpariello wings, but when paired with rice and a side dish such as roasted broccoli or Italian green beans, you’ve got a complete and easy meal.
The best part is these come together in about 30 minutes or less.
Table of Contents
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Steak. I prefer to use beef tenderloin (filet mignon) for garlic butter steak bites because it’s the most tender and ideal for “bite-sized” but you can also use sirloin or ribeye.
- Butter. Unsalted butter is used to give greater control over sodium levels.
- Garlic. There are 8 cloves of garlic in this as it’s a garlic-heavy dish. Feel free to use more or less depending on your preference.
- Red chili. You can use hot red pepper flakes, or a fresh red chili, such as a Fresno or bird’s-eye chili (very hot).
- Garnish. Parsley and green onions make the perfect garnish for garlic butter steak!
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- 1 hour before cooking, remove 2 pounds of beef tenderloin (or sirloin, ribeye, flank steak, etc) from the refrigerator and allow to come to room temperature. Cut the steak into 1-inch cubes, pat dry with paper towels and season with 1 tablespoon of Diamond Kosher salt (or 1 1/2 teaspoons of fine sea salt). Mince 8 cloves of garlic, 1 large shallot, 3 large green onions, and 1/4 cup of parsley. (Photo #1)
- Heat a large cast iron pan to medium-high heat along with 2 tablespoons of avocado oil (or vegetable, canola, or other neutral oil). Once the oil shimmers, add 1 batch of steak taking care to not overcrowd the pan. (Photo #2)
- Sear for 2 minutes per side, then remove the steak and place on plate tented with foil. Repeat until all the steak is seared. (Photo #3)
- Turn the heat to low and remove most of the oil from the pan. Add 1 stick (8 tablespoons) of unsalted butter along with the shallot and saute for 2 minutes. (Photo #4)
- Add the garlic and continue to cook until it turns lightly golden and fragrant. Then add 1 teaspoon of hot red pepper flakes (or fresh red pepper) and cook for another 30 seconds. (Photo #5)
- Turn the heat to medium, and return the beef cubes to the pan and toss until warmed through, about 2 minutes. Taste test and season with salt and pepper to taste. Remove from the heat and add the green onion and parsley and serve the garlic butter steak bites immediately. (Photo #6)
Top tips
- Get your pan hot! Be sure to get your pan nice and hot (to medium-high) and don’t add the steak until the oil is shimmering. This will help you achieve a perfect sear and prevent overcooking.
- Cut of beef. Beef tenderloin works best because it is so tender, but sirloin and ribeye work very well too.
- Cooking the steak. Searing the steak for 2 minutes per side will yield medium-rare steak bites, but if you prefer them to be more well-done, increase the cooking time to your liking.
More steak recipes
If you love steak, here are a few of our favorite ways to prepare it!
- Beef Marsala – filet mignon with mushrooms in a Marsala wine sauce.
- Steak au Poivre – peppercorn-crusted steak in a cognac cream sauce.
- Steak Diane – tender medallions in a cognac mushroom cream sauce.
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Garlic Butter Steak Bites
Ingredients
- 2 pounds beef tenderloin cut into 1" cubes (can also use sirloin or ribeye)
- 1 tablespoon Diamond Crystal Kosher salt or 1 1/2 teaspoons fine sea salt
- 1 teaspoon crushed hot red pepper flakes optional
- 2 tablespoons neutral oil avocado, vegetable, canola, etc
- 1 stick unsalted butter
- 8 cloves garlic minced
- 1 large shallot finely minced
- 3 large green onions minced
- 1/4 cup parsley minced
- salt and pepper to taste
Instructions
- Cut steak into 1-inch cubes.
- Heat a large cast iron pan to medium-high heat. While the pan is heating up, pat the steak cubes dry with paper towels and season with salt.
- Add the oil to the pan and once shimmering add one layer of the steak, taking care to not overcrowd the pan. Sear for 2 minutes per side then remove pieces to a plate and tent with foil to keep warm. Repeat for the next batch.
- Turn the heat to low and remove most of the oil from the pan with paper towels. Place the butter and shallot into the pan and cook for 2 minutes. Next, add the garlic and continue to cook until it turns lightly golden and very fragrant. During the last 30 seconds of cooking add in the optional red pepper flakes.
- Turn the heat to medium, return the beef cubes to the pan, and toss until warmed through (about 2 minutes). Taste test and season with more salt and pepper if required. Mix in the green onion and parsley and serve immediately.
Notes
- Cooking the beef for 2 minutes per side will achieve a perfect medium-rare, but if you like it more cooked, simply increase the cooking time.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe! Full of flavor and super easy!
OMG, your son is so cute! Love everything I have tried so far. Can’t wait to give this a try!
We hope you enjoy it!
My husband and I have recently discovered your YouTube videos and we’re hooked! The food looks amazing and we love the interaction of your sweet family. The “Taste Tester” has such a broad palate which is so nice to see, and a testament to the wonderful foods he’s been exposed to. Garlic Steak Bites will be our first recipe copy this weekend, and I know it will be delicious, hence the confident 5 stars already! Please keep up the great work – y’all are a joy to watch. 🙂
We’re so happy you both found us and really appreciate the comment. We hope you love the recipe!
Update: We made it, and it was phenomenal! It’s a keeper for sure and will be on repeat. Thanks again!
Love your show and foods that you cook😍😋
Perfect
I used this recipe for tail ends of fillet that I had in the freezer. It was very good. The next time I would use a little less garlic. I love garlic and use it in everything but this was a little too much. The red pepper flakes were a very nice surprise. I was a little worried about them but they added a nice zing. I didn’t have scallions on hand so I used chives from my garden. This recipe is a keeper,
This looks amazing and I’ll be doing this, this weekend. I totally agree with Jim about the change in our food chain. I’m older than you guys and i remember noticing the taste of food, mostly meats changing almost 40yrs ago. I remember distinctly. We just do what we can.
all of your recipes are easy to follow and the food is delicious.
what type of butane burner do you use?
We’re so happy you are enjoying the recipes, Bill. Jim uses an Iwatani burner.
I’m trying a chuck roast that I have in the freezer. I’ll let you know 😊
For the garlic butter steak bites, what cut of steak do you recommend?
Thanks for all the recipes. You really are my favorite on-line chef.
Hi Rich, thanks for the comment and happy you’re enjoying the recipes! Please refer to the ingredients section of the recipe where Jim indicates he uses beef tenderloin, but you can also use sirloin or ribeye.
I love your recipes and will definitely make this one as well, looks delicious!
Insanely good. Paired with the stuffed peppers. Has to be the best meal I’ve ever eaten!
Hi Steven, we’re so happy you enjoyed and thanks for the comment!
James I love the way you explain everything! Love all your recipes.
I’m going to make these tonight! Looks yummy❣️
Hope you enjoy!
Well since James liked the sauce so much, I’m going to try this with chicken. Didn’t be offended it’s just that we just ate double smash burgers yesterday!
Thanks for this recipe, I will definitely try it! I don’t care for anything hot so my question is are the red pepper flakes necessary because it sounds like it would be great without them? I’d like to make this tonight but I don’t have the steak. We are, like so many, having quite a snowstorm so I won’t be heading to the store today. We are going to make chili instead.
Thanks,
Chris
New Berlin, Wisconsin
Hi Chris, this will be great without the chili flakes so feel free to omit them. Good luck with the storm, and thanks for the comment!