Garlic Butter Steak Cubes (Printable)

Tender steak cubes seared and tossed in a rich garlic butter sauce for a quick and flavorful meal.

# What You Need:

→ Steak

01 - 1.5 pounds sirloin or ribeye steak, cut into 1-inch cubes
02 - 0.5 teaspoon salt
03 - 0.5 teaspoon black pepper

→ Garlic Butter Sauce

04 - 4 tablespoons unsalted butter
05 - 5 cloves garlic, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 0.5 teaspoon crushed red pepper flakes (optional)
08 - 1 tablespoon olive oil

# Directions:

01 - Pat steak cubes dry using paper towels; season evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over high heat.
03 - Add steak cubes in a single layer; sear without moving for 2 to 3 minutes. Flip and cook another 2 to 3 minutes until browned to preference, working in batches if needed to avoid overcrowding.
04 - Reduce heat to medium-low; add butter and minced garlic. Stir continuously for 1 to 2 minutes, allowing butter to melt and garlic to become fragrant while coating the steak.
05 - Sprinkle with chopped parsley and red pepper flakes if desired. Toss gently to combine and serve immediately.

# Expert Tips:

01 -
  • It cooks faster than you can set the table, perfect for weeknights or last minute guests.
  • The garlic butter clings to every charred edge, turning simple steak into something you crave at odd hours.
  • You can serve it on toothpicks, over rice, or straight from the pan with crusty bread, no rules.
02 -
  • Do not move the steak cubes once they hit the pan. Let them sit undisturbed to build a crust, or they'll turn gray and slippery.
  • Add the garlic only after you lower the heat. High heat burns garlic in seconds and ruins the sauce with bitterness.
  • If you want perfect medium rare, pull the cubes when they still feel soft in the center. They'll carry over cook while you toss them in butter.
03 -
  • Let the steak come to room temperature for 15 minutes before cooking. Cold meat seizes up in the pan and cooks unevenly.
  • Use a cast iron skillet if you have one. It holds heat better than stainless and gives you a deeper, more even sear.
  • Taste a piece before you serve. If it needs more salt, add it right away while everything is still hot and the butter can carry the seasoning.

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