Garlic Butter Steak Cubes

I was running late for a dinner party when I remembered I had a beautiful ribeye in the fridge but no time for a full roast. I chopped it into cubes, cranked the heat, and let them sear hard while I minced garlic with one hand and opened wine with the other. The smell alone made my neighbor knock on the door. When I tossed those golden cubes in butter and garlic, I knew I'd stumbled onto something that would outlast any elaborate plan I'd ever written down.

The first time I made this for my brother, he ate standing at the stove, stabbing cubes with a fork before I could plate them. He said it tasted like the steakhouse we used to sneak into on birthdays, except better because the garlic was still sizzling. I've made it dozens of times since, and it still disappears before I finish wiping down the counter.

Ingredients

• Sirloin or ribeye steak, cut into 1 inch cubes: Ribeye has more marbling and stays juicier, but sirloin works beautifully if you don't overcook it. Pat the cubes completely dry or they'll steam instead of sear.
• Salt and black pepper: Season generously right before cooking. The crust you build with high heat needs that salt to sing.
• Unsalted butter: It melts into the pan drippings and turns into a sauce that coats each piece. Salted butter can make the whole dish too salty once it reduces.
• Garlic, minced: Fresh garlic blooms in hot butter and perfumes the entire kitchen. Don't let it burn or it turns bitter, keep the heat gentle once the butter goes in.
• Fresh parsley, chopped: A handful of green cuts through the richness and makes the dish feel brighter. Chives or thyme work too if that's what you have.
• Crushed red pepper flakes: Just a pinch adds a quiet warmth that sneaks up on you. Skip it if you're cooking for kids or anyone who likes things mild.
• Olive oil: It raises the smoke point and keeps the butter from burning during the high heat sear. Use a neutral oil if you prefer, but olive oil adds a subtle fruity note.

Instructions

Prep the steak:

Pat each cube dry with paper towels until no moisture remains. Season all sides evenly with salt and black pepper, letting them sit for a minute while the pan heats.

Heat the skillet:

Pour olive oil into a large skillet and set it over high heat until it shimmers and barely smokes. The pan must be screaming hot or the steak will steam instead of sear.

Sear the cubes:

Add steak cubes in a single layer, leaving space between each piece. Let them sit untouched for 2 to 3 minutes until a deep brown crust forms, then flip and sear the other side for another 2 to 3 minutes. Work in batches if your pan is crowded.

Add the garlic butter:

Lower the heat to medium low and drop in the butter and minced garlic. Stir continuously for 1 to 2 minutes, letting the butter melt and the garlic turn fragrant as it coats every piece.

Finish and serve:

Sprinkle with chopped parsley and red pepper flakes if using. Toss everything together and slide onto a warm platter. Serve immediately while the butter is still glossy and the steak is hot.

Save

I served this at a small birthday gathering with a pile of mashed potatoes and a bowl of green beans, and my friend sat back and said it felt like the kind of meal her grandmother used to make on special occasions. She didn't know it had taken me less time than boiling pasta. That's the magic of this dish, it tastes like effort and tradition, but it's really just heat, butter, and a little bit of patience.

Serving Suggestions

I like to serve these cubes over a pile of buttery mashed potatoes or creamy polenta so the garlic sauce has somewhere to pool. Sometimes I'll skewer them with toothpicks and set them out as an appetizer with a squeeze of lemon, and they vanish before the main course hits the table. Crusty bread for mopping up the pan drippings is non negotiable.

Variations and Swaps

If you want a brighter flavor, add a splash of lemon juice or a drizzle of Worcestershire sauce to the butter at the end. I've swapped parsley for fresh thyme when I'm out, and it gives the dish a more earthy, woodsy note. For a spicy kick, double the red pepper flakes or add a pinch of smoked paprika to the seasoning.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though they rarely last that long in my house. Reheat gently in a skillet over medium low heat with a small pat of butter to bring back the gloss, or microwave in short bursts until just warm. The steak won't be as tender as it was fresh, but the garlic butter still makes it worth eating.

• Don't reheat on high heat or the steak will turn tough and dry.
• Add a splash of broth or a little extra butter to refresh the sauce.
• Serve reheated cubes over a salad or tucked into a warm tortilla for a quick lunch.

Save

This recipe taught me that the best meals don't need long ingredient lists or complicated techniques, just good timing and a hot pan. Every time I make it, I'm reminded that flavor lives in the details, the sear, the garlic, the moment you pull it off the heat.

Recipe FAQs

→ What cut of beef works best for this dish?

Sirloin or ribeye steak cut into cubes offers the best balance of tenderness and flavor for this preparation.

→ How can I achieve a perfect sear on the steak cubes?

Ensure the pan and oil are hot before adding the steak cubes. Avoid overcrowding to get a nice crust on each piece.

→ Can I adjust the spiciness of the dish?

Yes, adding or omitting crushed red pepper flakes allows you to control the heat level to your preference.

→ What are good side dishes to accompany this?

Mashed potatoes, steamed rice, or crusty bread complement the rich garlic butter sauce well.

→ How do I keep the steak cubes tender and juicy?

Cooking them quickly over high heat and avoiding overcooking ensures the meat stays tender inside.