Juicy steak bites with garlic butter glaze - perfect for casual gatherings
Transform flank steak into irresistible pan-seared bites with golden garlic butter. These imperfect cubes are meant to be shared, with visible steak juices and herb garnishes that look as good as they taste.
For when you want restaurant-quality flavor without the fuss, these pan-seared garlic butter steak bites deliver big taste in just 25 minutes. The technique works with any cut of steak - flank, skirt, or even leftover sirloin.
The magic happens in three stages: first searing the cubes for perfect char, then melting garlic butter to baste them, and finally a quick finish with fresh herbs. The result? Juicy, garlicky bites that beg to be passed around the table.
These are perfect for casual dinners where you want to savor the flavors while staying relaxed. The imperfections in the cube size and sear marks make them feel like real food, not restaurant-perfect presentation.
Why This Recipe Works
Quick & Easy
Ready in 25 minutes with just a cast iron skillet and basic pantry ingredients. No special equipment needed.
Affordable
Uses economical cuts of steak that become premium-tasting when properly seared and basted.
Shareable
Designed for passing around the table - the irregular cubes and messy butter glaze make them fun to eat by hand.
Restaurant-Quality
Professional techniques like proper searing and butter basting create gourmet flavors at home.
Pan-Seared Garlic Butter Steak Bites
Juicy, garlicky steak bites with herb butter glaze
Ingredients
- - 1 lb flank steak, cut into 1-inch cubes
- - 2 tbsp olive oil
- - 4 garlic cloves, minced
- - 2 tbsp unsalted butter
- - 1 tsp fresh thyme leaves
- - 1 tbsp fresh parsley, chopped
- - Salt and pepper to taste
Instructions
Season and Sear: Pat steak cubes dry. Sauté in olive oil until golden browned on all sides.
💡 Use high heat for maximum sear
Make Garlic Butter: Add garlic and butter, stir until melted and fragrant.
💡 Don't let butter brown
Finish with Herbs: Add thyme and parsley, toss to coat. Cook 1-2 minutes more.
💡 Remove from heat immediately
Rest and Serve: Let rest 5 minutes before serving with extra herbs.
💡 Best served immediately
Nutrition (per serving):
Ingredient Notes & Substitutions
Flank Steak
Choose well-marbled cuts for maximum flavor. Can substitute skirt or hanger steak.
Substitutions: Use leftover sirloin or even thinly sliced deli roast beef
Garlic
Fresh garlic is essential for the aromatic base. Don't use jarred minced garlic.
Substitutions: 1 tsp garlic powder (reduce by half)
Butter
Adds richness and helps create the golden glaze. Use unsalted to control sodium.
Substitutions: 1 tbsp olive oil + 1 tbsp ghee
Herbs
Fresh herbs provide brightness. Thyme and parsley are classic steak pairings.
Substitutions: 1 tbsp dried thyme + 1 tsp dried parsley
Pro Tips for Perfect Steak Bites
Cutting Techniques
Cut against the grain for maximum tenderness. For irregular cubes, it's better to have uneven pieces than perfect ones - the imperfections make them feel more approachable.
Searing Secrets
Preheat skillet until it's smoking hot. The steak cubes should sizzle immediately when added. Avoid overcrowding the pan to ensure proper browning.
Resting Time
Letting the steak rest allows juices to redistribute. Use this time to prepare serving platters or side dishes.
Herb Pairings
Try rosemary instead of thyme for a more aromatic flavor profile. Fresh basil adds a different dimension if you want to experiment.
Variations & Customizations
Spicy Version
Add 1/2 tsp cayenne pepper to the garlic butter. Serve with lemon wedges to balance the heat.
Asian-Inspired
Replace herbs with 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp grated ginger. Garnish with green onions instead of parsley.
Cheesy Twist
Sprinkle with 1/4 cup grated Parmesan during the last minute of cooking for a rich, cheesy finish.
Vegetarian Option
Substitute steak with portobello mushrooms. Use vegan butter and nutritional yeast for a meat-free version.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Garlic Bread: The butter glaze pairs perfectly with crusty bread for soaking up juices
- Simple Green Salad: A few arugula leaves with lemon vinaigrette balances the richness
- Crispy Fries: Adds satisfying crunch and extra surface for the garlic butter
🍷 Drink Pairings:
Full-bodied red wines like Cabernet Sauvignon or a hoppy IPA complement the bold flavors.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare steak cubes and marinade up to 24 hours ahead. Store separately in airtight containers.
Refrigerator Storage
Store cooked steak in an airtight container for up to 3 days. Best when reheated gently.
Freezer Storage
Freeze cooked steak in single layers for up to 3 months. Thaw in refrigerator overnight before reheating.
Reheating Instructions
Reheat in a skillet over medium heat with a splash of water to restore moisture. Avoid microwave for best texture.
Troubleshooting & Common Questions
Q: Why are my steak bites tough?
A: Likely overcooked. Use a meat thermometer - aim for 125°F for medium-rare. Let rest 5 minutes before serving.
Q: Can I use a non-stick skillet?
A: Yes, but cast iron provides better sear. If using non-stick, preheat thoroughly and avoid moving steak too early.
Q: How to prevent garlic from burning?
A: Add garlic after the steak is well browned. Stir constantly while melting butter to prevent hot spots.
Q: Can I double the recipe?
A: Yes, but cook in batches to avoid overcrowding. A larger skillet or sheet pan works best for doubling.
Final Thoughts
These pan-seared garlic butter steak bites are the perfect combination of restaurant-quality flavor and home-cooked convenience. The irregular cubes and visible butter glaze make them feel like real food - imperfect, messy, and absolutely delicious.
Whether you're hosting a casual dinner party or just want to elevate your weeknight meal, these bites are sure to impress. The key is to embrace the imperfections - the slightly charred edges, the uneven cube sizes, and the generous herb garnish. That's what makes them feel like food meant to be shared, not a sterile restaurant plate.
