Garlic Herb Steak Bites Recipe

Tender pieces of steak are tossed with garlic herb butter in this easy steak bites recipe that requires just 15 minutes of hands-on prep.

Course Main Course

Cuisine American

Keyword steak bites, steak tips

Prep Time 5

Cook Time 10

Rest Time 30

Total Time 45

Servings

Calories 341kcal

1 ½ pounds sirloin steak, , trimmed of excess fat and cut into 1 ½-inch chunks (can also use hanger steak, or flap /bavette steak)
1 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
3 tablespoons butter
3-4 garlic cloves, thinly sliced
3 sprigs fresh thyme
½ teaspoon freshly ground black pepper
chopped fresh Italian flat-leaf parsley
flaky sea salt

Season the steak and rest for flavor. Add 1 ½ pounds steak chunks to a baking sheet and season with 1 teaspoon Kosher salt, tossing well. Arrange the steak chunks in an even layer and set aside in the refrigerator, uncovered, for at least 30 minutes, up to overnight.
Toss with oil and cook in a hot pan. Drizzle the steak with 1 tablespoon extra virign olive oil and toss to coat. Heat a large cast-iron skillet or stainless steel skillet over medium-high until very hot. In an even layer, add the steak bites to the skillet, season with ½ teaspoon freshly ground black pepper, and cook for 4-5 minutes, turning the pieces until browned on each side and easily release from the pan. Work in batches if needed to avoid crowding and steaming the meat.
Add the butter, garlic, and thyme to the skillet. Make room at the bottom of the skillet (opposite the handle) and add 3 tablespoons butter, 3-4 cloves slivered garlic, and 3 fresh thyme sprigs to the bottom of the skillet. Tilt the skillet to create a pool of melted butter and garlic, then push the steak around to coat with the garlic butter mixture.
Transfer to a serving plate. Drizzle with the butter, thyme, and garlic slivers. Sprinkle with chopped flat-leaf parsley, flaky sea salt, and coarsely ground black pepper, if desired.