Garlic Steak Bites (Easy 20-Minute Recipe)

Introduction

These garlic steak bites are tender, juicy, and packed with bold garlic-butter flavor. Ready in just 20 minutes, they make a perfect weeknight dinner, appetizer, or meal-prep protein. With simple ingredients and a quick sear in a hot skillet, you get restaurant-quality steak pieces that are crisp on the outside and perfectly juicy inside.

Why You’ll Love This Recipe

  • Ready in only 20 minutes from start to finish
  • Uses simple, accessible ingredients
  • Tender, juicy steak with a rich garlic-butter coating
  • Perfect for bowls, salads, noodles, or appetizers
  • Easy to customize with spices or herbs
  • Minimal cleanup and one-pan cooking
  • Works with many cuts of steak
  • Great for quick weeknight meals

Ingredients

For the Garlic Steak Bites

  • 500 g steak (ribeye, sirloin, rump, or strip steak), cut into bite-size cubes
  • 3–4 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • Optional: paprika or chili flakes
  • Optional: fresh parsley, chopped, for garnish

Directions

Step 1: Dry the Steak

Pat the steak cubes dry using paper towels. This helps create a deep, golden-brown sear.

Step 2: Season

Generously season the steak with salt and black pepper. Add paprika if you want extra color and flavor.

Step 3: Sear the Steak

Heat the olive oil in a large skillet over high heat.
Add the steak cubes in a single layer and sear for 1–2 minutes per side, allowing them to brown without moving them too much.

Tip: If the pan is too crowded, cook the steak in batches to maintain a good sear.

Step 4: Add Garlic and Butter

Reduce heat to medium. Add the butter and minced garlic to the skillet. Cook for 30–60 seconds, tossing the steak pieces so they get coated in the garlic-butter mixture.

Step 5: Garnish and Serve

Remove the skillet from the heat. Sprinkle with fresh parsley if desired. Serve immediately.

Tips for Best Results

  • Use a very hot pan to achieve a deep sear.
  • Dry the steak thoroughly before seasoning.
  • Avoid crowding the pan—this prevents steaming and ensures browning.
  • Add garlic only at the end to avoid burning.
  • Choose well-marbled cuts like ribeye for extra tenderness.
  • Let the steak pieces rest 1–2 minutes before serving to retain juices.

Variations & Substitutions

  • Spicy: Add chili flakes, cayenne, or a dash of hot sauce.
  • Herbed: Add rosemary, thyme, or oregano during the butter step.
  • Low-Sodium: Reduce salt and use unsalted butter.
  • Extra Garlicky: Add roasted garlic or garlic powder to the seasoning.
  • Keto-Friendly: This recipe is naturally low-carb and keto-approved.

Serving Suggestions

  • Serve with mashed potatoes, rice, or garlic butter noodles.
  • Pair with roasted vegetables or a fresh green salad.
  • Add to tacos, wraps, or rice bowls.
  • Use as a protein topping for pasta or quinoa dishes.
  • Serve as an appetizer with toothpicks for parties.

Storage & Reheating

  • Refrigerator: Store leftover steak in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
  • Reheating: Warm in a skillet over medium heat for 2–3 minutes. Avoid microwaving for too long, which can dry out the steak.

Nutrition Information

Per Serving (approx. 150g):

  • Calories: 340 kcal
  • Carbohydrates: 1g
  • Protein: 29g
  • Total Fat: 24g
    • Saturated Fat: 11g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 9g
    • Trans Fat: 0g
  • Cholesterol: 110mg
  • Sodium: 220mg
  • Potassium: 430mg
  • Fiber: 0g
  • Sugar: 0g
  • Vitamin A: 420 IU
  • Vitamin C: 0mg
  • Calcium: 18mg
  • Iron: 2.1mg

Nutritional values are estimates and may vary based on the steak cut and added seasonings.

FAQ

What cut of steak is best for steak bites?
Ribeye, sirloin, and strip steak work best because they stay tender and juicy.

Can I use frozen steak?
Yes, but thaw fully and dry well before cooking.

How do I keep the steak from overcooking?
Cook over high heat and remove from the pan as soon as all sides are seared.

Can I double the recipe?
Yes, but sear the steak in multiple batches to avoid overcrowding.

Can I make these in the air fryer?
Yes. Air fry at 400°F (200°C) for 6–8 minutes, shaking halfway.

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