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
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)
- 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
- 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 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
- 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.
- 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 information is automatically calculated, so should only be used as an approximation.