Steak Bites Recipe

Prep the steak

Pat the steak dry with paper towels. Trim any excess fat and cut into roughly 1-inch cubes so pieces cook evenly. Place the cubes in a medium bowl.

Season the steak cubes with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Toss to coat evenly.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add 2 tablespoons olive oil and swirl to coat the pan.

Working in a single layer (cook in two batches if needed), add the steak bites to the hot pan making sure not to overcrowd. Let them sear undisturbed for 1½–2 minutes to form a brown crust.

Toss or flip the pieces and sear the other sides for another 1–2 minutes until the exterior is browned and the interior reaches desired doneness (about 125–130°F for medium-rare).

When the steak is nearly done, add 1 tablespoon unsalted butter to the pan and tilt the pan, spooning the melted butter over the bites for 30–45 seconds to finish and add gloss. Remove steak bites to a warm plate and tent with foil to rest for 3–5 minutes.

While the steak rests, wipe the pan if there’s an excessive amount of burnt bits; leave any fond (brown bits) for flavor. Return the skillet to medium heat.

Add 2 tablespoons unsalted butter to the pan. Once melted and bubbling slightly, add 3 cloves finely minced garlic and sauté 30–45 seconds until fragrant, stirring constantly to avoid burning.

Stir in 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme), 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, and 1/4 teaspoon red pepper flakes. Cook 15–30 seconds to combine and warm the herbs.

Season the sauce with 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt (adjust to taste). Remove from heat to prevent the garlic from overcooking.

Return the rested steak bites to the pan and toss them gently in the garlic-herb butter until evenly coated and heated through, about 30 seconds.

Transfer steak bites to a serving dish, spoon any remaining butter sauce from the pan over the top. Garnish with 1 tablespoon chopped chives or extra parsley and serve with lemon wedges on the side for squeezing.

Serve immediately while hot alongside mashed potatoes, rice, a simple salad, or crusty bread to soak up the sauce.