by Jessica | January 22, 2026 5:35 pm
okay so…
listen, I was just thinking about how much money I used to spend on steakhouse dinners. seriously, it’s embarrassing. I’d go out, order the filet, feel fancy for about an hour, and then cry when the bill came. whatever.
guess what I made last week? these garlic butter steak bites. and honestly, they tasted better than that $50 steak I had last month.
you know how sometimes you just want meat and butter? that was me. I was standing in my kitchen, staring at a pack of sirloin, thinking “I cannot mess this up.” because let me tell you, I have ruined some steak in my day. I once turned a ribeye into shoe leather. my dad still makes fun of me for it.
but these? hard to mess up. trust me.
so, you guys, I’m obsessed with how easy this is. you just chop, sear, and drown in butter. done.
Contents
it’s fast. like, really fast.
you get that crispy edge on every single bite.
garlic butter. need I say more?
no fancy equipment needed. just a pan.
it feeds my kids without them complaining (mostly).
alright, here’s the grocery list. keep it simple.
| Ingredient | Note |
|---|---|
| Steak | Sirloin or ribeye works. get maybe 1-2 pounds? |
| Butter | a lot of it. salted is fine. |
| Garlic | fresh is best, but use the jar stuff if you’re lazy like me. |
| Oil | olive oil or whatever high heat oil you have. |
| Salt & Pepper | be generous. seriously. |
| Parsley | just for looks, lol. |
Cut the steak into little cubes. bite-sized. try to make them even so they cook the same, but mine aren’t perfect. I’m terrible at cutting things evenly.
Get your pan hot. like, smoking hot. put the oil in. if it doesn’t sizzle, wait. while it heats up, I usually just stand there and watch TikToks.
Throw the steak in. don’t crowd the pan! if you put too much in, it just steams and turns gray. gross. do it in batches if you have to.
Sear them. let them sit for a minute. don’t touch them! I know you want to. stop it. flip them when they look crusty and brown. cook for another minute or two. about 20 minutes total maybe for the whole process?
Add the butter and garlic. turn the heat down a bit. toss the butter in. let it melt. smell that garlic? yeah. spoon it over the steak.
Done. take them off. eat them hot. I usually eat like five chunks before they even hit the plate.
uggh, leftovers. so, if you actually have any left (which I usually don’t), put them in a container.
I always forget to label my containers in the fridge. last week I thought I found leftover steak and it turned out to be questionable chicken from… I don’t know when. don’t be like me. put a date on it.
they stay good for 3-4 days effortlessly. just zap them in the microwave for a few seconds, but not too long or they get rubbery.
I’m not a doctor, but here’s what the internet says.
| Nutrient | Amount (ish) |
|---|---|
| Calories | ~450 |
| Protein | 25g |
| Fat | 35g |
| Carbs | 2g |
Can I use cheap steak?
yeah, totally. since you’re cutting it up, it’s a bit more forgiving. just don’t use stew meat. that stuff takes forever to get tender.
Is this spicy?
nope. unless you add red pepper flakes. which I do sometimes.
What do I serve with this?
fries. or mashed potatoes. or a salad if you’re trying to be healthy. usually I just eat them with a fork out of the pan.
My garlic burned!
bummer. next time add the garlic at the very end. burnt garlic tastes bitter and sad.
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