Garlic butter beef bites have saved my weeknight dinners more times than I care to admit. Ever hit that wall where you want something ridiculously tasty, high protein, but you straight up can’t be bothered with a million steps? Same. Not to mention the kids just want to eat with their hands (again), and you’d rather not order takeout. If you’ve ever fallen face-first into a flavor rut, honestly, these little steak bites might be the thing that finally wakes up your taste buds. I picked up the idea after making beef tips and noodles and then falling into a wild rabbit hole of easy meaty meals. Haven’t looked back since. And oh, if you ever wondered what to do with weird cuts, check out this absolute game changer for beef heart too. Anyway, let’s get cooking. 
Choosing the Right Steak for Steak Bites
Let’s just say this: not all steaks are created equal, and some are just not made for this kind of “quick sizzle” recipe. My personal fave for garlic butter beef bites is the sirloin. Now, why?
Sirloin’s lean, but not too lean, so you get lovely flavor and a bit of chew. It holds up well and isn’t fussy. If you want something more tender, try ribeye, but you’ll shell out extra cash. Strip steak? Sat right in the middle. Avoid stew meat, by the way; it’s made for slow cooking and kinda chewy if you rush it—trust me, I’ve made that chewy mistake more times than I should admit.
When I can grab it, I cube mine about one-inch chunks, which helps sear all sides and keeps them juicy inside. Also, pat everything dry (paper towel, real low-tech) for a nice crust. Cheap cut, no problem—just cut smaller and keep the pan hot. You’ll thank me.
“I never even liked steak until I tried this recipe. Now my family begs for it every week!”
Tips & Tricks for Extra Crispy Garlic Butter Steak Bites
Here’s the thing, if your garlic butter beef bites come out soggy? You’ll be bummed. Nobody wants mushy, steamed steak. The key, my friend, is super high heat. Get your skillet almost smoking, and don’t crowd the pan. If you pile it all in, you’re basically steaming the poor things.
Also, let your beef bites chill at room temp for 15-ish minutes before they hit the pan. This tiny patience move means better browning (read: crispy edges that make you do a happy dance). Salt right before it all goes in—if you salt too early, it’s sad and gray rather than glorious and browned.
One more oddball tip: throw in the butter and garlic halfway through, not at the beginning. Trust me on this one—the butter won’t burn, and the garlic won’t turn bitter. Result? Golden, nutty, slightly over-the-top goodness.
Don’t skimp on the garlic. Ever. Life’s too short for sad, pale steak bites. 
How To Make Garlic Butter Steak Bites
Get a large pan. Cast iron is awesome, but whatever you have works. Chop your steak into one-inch cubes. Pat them dry—yes, seriously.
Salt and pepper each piece. Crank your stove to high. Add a splash of oil, wait until it shimmers, and add the steak cubes in a single layer (you might have to do two batches—worth it, promise).
Leave the pieces alone for about 2 minutes so you get that crust, then flip and give ‘em another minute. Now, toss in a hunk of butter and a LOT of chopped garlic. Swirl it around, and boom—you’re basically a five-star restaurant tonight. Give it all another quick toss and get the pan off the heat. That’s it! Let the bites hang out for a couple minutes so the juices calm down. Try not to eat half of them before serving (I fail at this part, honestly).
| Cut of Steak | Tenderness | Cost Efficiency | Best for |
|---|---|---|---|
| Sirloin | Moderate | $$ | Garlic Butter Beef Bites |
| Ribeye | Very Tender | $$$ | Grilling, Rich Dishes |
| Strip Steak | Tender | $$$ | Grilling, Searing |
| Stew Meat | Tough | $ | Slow Cooking |
Side Dishes For Your Garlic Steak Bites
Okay, confession—I’d eat garlic butter beef bites straight off the pan, but apparently you’re supposed to serve them with something. Here are my go-tos:
- Pile them over buttery mashed potatoes for comfort food vibes.
- Toss in roasted veggies (brussels, carrots, or whatever’s dying in the crisper drawer).
- Try a fresh salad on the side, something bright and zippy. Even a Caesar hits the spot.
- If you’re carbing it up, spoon the bites and their amazing garlic butter juice over rice or noodles. I actually got inspired from the beefaroni recipe – surprisingly awesome comfort food twist!
And don’t ignore that buttery pan sauce! Sop it up with bread or pour it over your sides.
Recipe Tips and Variations
Honestly, don’t overthink things, but here’s a few hacks if you wanna mix it up. If you’re gluten-free, use tamari or coconut aminos for an Asian-style spin—totally works and is shockingly delicious. Another one? Swap the steak bites for chicken or shrimp if you’re feeling wild or wanna surprise someone. Feeling spicy? Sprinkle in chili flakes right at the end.
I sometimes toss everything onto skewers (especially if I’ve got friends coming by), and grill them outside—so it’s summer in your mouth, even if the calendar disagrees. Oh, and if beef isn’t in the cards tonight, give boneless beef short ribs a whirl, just cube and treat it the exact same.
If you want ‘em extra garlicky (and who doesn’t?), sprinkle a little garlic powder before they cook and shower with fresh parsley after. Fancy without the fancy.
Common Questions
Can I prep garlic butter beef bites ahead of time?
Sort of, but they’re best fresh. You can cube your steak and prep the garlic beforehand, though.
What’s the best steak for this if I’m broke?
Sirloin, hands down. Or even top round if you’re desperate. Cube it smaller for tenderness.
How do I reheat leftovers without ruining them?
High heat, quick and fast. A hot skillet for a minute does wonders, but microwave works if you’re in a massive rush. They just won’t be crisp. That’s life.
Is there a dairy-free option?
You can use plant-based butter. Flavor is still dreamy but just a touch different.
What if I want to make this low-carb?
Skip bread and noodles. Serve bites on a salad or, heck, eat them as finger food with some pickled onions. Works for keto, too.
Your New Weeknight Hero Dinner
Really, that’s all there is to garlic butter beef bites. Steak, garlic, good butter, and a screaming-hot pan. Once you get the hang, you’ll wonder why you ever doubted the humble steak cube. If you’re after even more ways to amp up your steak bite game, check out the Garlic Butter Steak Bites Recipe (3 Ingredients, 20 Minutes) for quick hacks, or swing by Easy Garlic Butter Steak Bites – All the Healthy Things for healthy twists. And if you like no-oven dinners as much as I do, Garlic Butter Steak Bites in Under Twenty Minutes | Andy’s East … is totally worth a peek. Seriously—just try it tonight. Weeknights will never be bland again.
Garlic Butter Steak Bites
Ingredients
For the Steak Bites
- 1 lb sirloin steak, cut into one-inch cubes You can substitute ribeye or strip steak for tenderness.
- 2 tbsp olive oil Use enough to coat the pan.
- 3 cloves garlic, chopped Don't skimp on the garlic for flavor.
- 4 tbsp unsalted butter Add halfway through cooking for better flavor.
- to taste salt and pepper Salt right before cooking for better crust.
Optional Sides
- 2 cups mashed potatoes For comfort food vibes.
- 2 cups roasted vegetables Brussels sprouts, carrots, etc.
- 1 cup rice or noodles To serve with steak bites.
Instructions
Preparation
- Get a large pan ready, preferably cast iron. Chop the steak into one-inch cubes and pat dry.
- Salt and pepper each piece to taste.
- Crank your stove to high and add a splash of olive oil.
Cooking
- Wait until the oil shimmers, then add the steak cubes in a single layer. You may need to cook in batches.
- Leave the pieces alone for about 2 minutes to develop a crust, then flip for another minute.
- Add the chopped garlic and butter, then toss to combine. Remove from heat and let rest for a couple of minutes before serving.