These Garlic Herb Steak Bites deliver juicy, tender beef with a savory garlic herb crust in just 20 minutes. Perfect for a quick dinner, appetizer, or salad topper, they offer maximum flavor with minimal effort. The high-heat sear creates a beautiful crust while keeping the inside wonderfully tender.
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Why You’ll Love This Garlic Herb Steak Bites
Quick & easy: Ready in 20 minutes for busy nights.
Maximum flavor: More surface area for a savory crust.
Versatile serving: Great for dinner, salads, or appetizers.
Impressive yet simple: Steakhouse taste with minimal skill.
Ingredients & Tools
- 1.5 lbs (680 g) sirloin steak, cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 4 large garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 3 tbsp unsalted butter
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Tools: Large cast iron or heavy-bottomed skillet, tongs, cutting board, sharp knife
Notes: Sirloin offers great flavor and tenderness. Fresh herbs create a vibrant, aromatic sauce.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 26 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right cut. Sirloin is my top pick for these bites—it’s lean but still tender and full of beefy flavor. You could also use ribeye for a richer, more marbled result, or tenderloin if you’re feeling fancy. Just avoid cuts that require long, slow cooking.
- Pat your steak dry. This might seem like a small step, but it’s crucial for getting that beautiful sear. Use paper towels to thoroughly pat the steak cubes dry before seasoning. A dry surface means less steaming and more browning.
- Don’t skimp on the salt. Season your steak bites generously with kosher salt right before they hit the pan. Salt draws out moisture, so if you do it too early, you’ll end up with steamed steak instead of seared. Timing is everything.
- Have everything prepped and ready. This recipe moves fast once you start cooking. Have your minced garlic, chopped herbs, and butter measured out and within arm’s reach. That way, you can build the sauce quickly without risking burnt garlic.
How to Make Garlic Herb Steak Bites
Step 1: Start by prepping your steak. If you haven’t already, cut your sirloin into 1-inch cubes, making sure to trim off any large pieces of fat or gristle. Pat the steak bites completely dry with paper towels—this is your secret for a killer crust. Season them generously with the kosher salt and black pepper, but only right before you cook them. If you salt too early, the steak will release moisture and steam instead of sear.
Step 2: Place your large skillet over medium-high heat and let it get properly hot. You’ll know it’s ready when a drop of water sizzles and evaporates instantly. Add 2 tablespoons of the olive oil, swirling to coat the pan. Carefully add the steak bites in a single layer, making sure not to overcrowd the pan. If needed, cook in two batches. Overcrowding will cause the steak to steam—you want a nice sear.
Step 3: Let the steak cook undisturbed for about 2 minutes to develop a deep brown crust on one side. Then, use tongs to flip the pieces and sear the other sides. You’re aiming for a nice char on the outside while keeping the inside medium-rare to medium. This should take about 4-5 minutes total. You’ll notice the steak will release some juices and the aroma will be incredible. Remove the steak bites to a plate, leaving any drippings in the pan.
Step 4: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for about 30 seconds until it’s fragrant but not browned—burnt garlic tastes bitter. Then, add the fresh rosemary and thyme, stirring for another 20 seconds until the herbs are vibrant and aromatic.
Step 5: Add the butter to the pan, swirling it around as it melts. Let it bubble and foam for a minute, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor gold! The sauce should look glossy and smell heavenly—savory, buttery, and herby all at once.
Step 6: Return the steak bites and any accumulated juices back to the skillet. Toss everything together to coat the steak evenly in that gorgeous garlic herb butter sauce. Let it heat through for about a minute—this allows the flavors to meld and the steak to soak up all that saucy goodness. Taste and adjust seasoning if needed.
Step 7: Remove the skillet from the heat and stir in the fresh parsley. The residual heat will wilt it perfectly. Serve your steak bites immediately, with lemon wedges on the side for a bright, fresh squeeze over the top. The lemon juice cuts through the richness beautifully.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer then transfer to a bag for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of water or broth.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort pairing. The rich, buttery potatoes soak up the garlic herb sauce perfectly, making every bite a dream.
- Simple arugula salad — The peppery arugula provides a fresh, crisp contrast to the rich steak bites. A light lemon vinaigrette ties everything together.
- Roasted asparagus — The earthy, slightly charred flavor of asparagus complements the savory steak beautifully, and it cooks in the same amount of time.
Drinks
- Cabernet Sauvignon — A classic pairing. The wine’s bold tannins and dark fruit notes stand up beautifully to the rich, savory flavors of the steak and herbs.
- Ice-cold lager — The crisp, clean finish of a good lager cuts through the richness of the dish and cleanses the palate between bites.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus provide a refreshing contrast that highlights the herbal notes.
Something Sweet
- Dark chocolate mousse — The deep, bittersweet chocolate is a sophisticated finish that doesn’t overpower the savory memory of the steak.
- Lemon sorbet — Incredibly light and refreshing, the bright citrus cleanses the palate and provides a perfect, tangy end to the meal.
- Berry crumble — The sweet-tart berries and buttery topping continue the comfort food theme in a delightful, fruity way.
Top Mistakes to Avoid
- Overcrowding the pan. If you add too many steak bites at once, the pan temperature drops dramatically and the steak steams instead of sears. You’ll end up with gray, tough meat instead of beautifully browned bites. Cook in batches if your pan isn’t large enough.
- Moving the steak too soon. I know it’s tempting to stir constantly, but you need to let the steak sit undisturbed for a couple of minutes to develop that essential crust. If you move it too early, it will stick and tear.
- Burning the garlic. Garlic burns in a heartbeat and becomes bitter, which can ruin your entire sauce. Add it to the pan off the heat for a moment if needed, and never take your eyes off it while it’s sautéing.
- Overcooking the steak. Since the pieces are small, they cook very quickly. A few minutes total is all you need for medium-rare. Remember, they’ll continue to cook a bit after you remove them from the pan, so err on the side of underdone.
Expert Tips
- Let the steak come to room temperature. Take the steak out of the refrigerator about 20-30 minutes before cooking. This helps it cook more evenly, so you get a perfect sear on the outside without an overcooked interior.
- Use a cast iron skillet if you have one. Cast iron retains heat incredibly well, which means you get a consistent, high temperature for that perfect sear. A heavy-bottomed stainless steel pan works great too.
- Don’t discard the fond. Those browned bits stuck to the bottom of the pan after searing the steak are packed with flavor. Deglazing the pan with the butter and herbs loosens them and creates the base of your sauce.
- Finish with a squeeze of lemon. It might seem like a small thing, but that hit of fresh acidity at the end brightens the entire dish, cutting through the richness and making the herbs pop.
- Rest the steak bites briefly. After you toss them in the sauce, let them sit for a minute off the heat before serving. This allows the juices to redistribute, ensuring every bite is tender and flavorful.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin is my go-to for its balance of flavor and value, you can use other cuts. Ribeye will give you a richer, more marbled result, and tenderloin will be incredibly tender. Just avoid tougher cuts like chuck that need slow cooking. The key is to adjust cooking time based on thickness and fat content—ribeye might render a bit more fat, so you can skim some off before making the sauce.
How do I prevent the steak from being tough?
A few things can cause toughness: overcooking, not patting the steak dry before searing, or using the wrong cut. Make sure your pan is screaming hot before adding the steak to get a quick sear that locks in juices. Also, avoid moving the steak around too much—let it develop a crust. And finally, always slice against the grain when cutting your steak into bites, which shortens the muscle fibers and makes it more tender to eat.
Can I make these ahead of time?
You can prep the components ahead—cut the steak, chop the herbs, and mince the garlic—but I highly recommend cooking them just before serving. Steak bites are best hot from the pan. If you must reheat, do it gently in a skillet over low heat to avoid overcooking. Microwaving will make them tough and rubbery, so the stovetop is your best bet.
What’s the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium-low heat with a tiny splash of water or broth. Cover and heat gently, tossing occasionally, until warmed through. This method helps them steam slightly and prevents them from drying out. Avoid the microwave if you can.
Can I use dried herbs instead of fresh?
You can, but the flavor will be more muted and earthy rather than bright and vibrant. If you must use dried, reduce the amount by about two-thirds (so use 2 teaspoons total of dried rosemary and thyme instead of 2 tablespoons fresh). Add them when you sauté the garlic to help wake up their oils. But honestly, fresh herbs really make this dish sing.
Garlic Herb Steak Bites
Make juicy Garlic Herb Steak Bites in 20 minutes! This easy recipe creates tender steak with a savory crust. Perfect for dinner or appetizers. Get the recipe now!
Ingredients
For the Steak Bites:
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1.5 lbs sirloin steak (cut into 1-inch cubes)
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3 tbsp olive oil (divided)
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4 large cloves garlic (minced)
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2 tbsp fresh rosemary (finely chopped)
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2 tbsp fresh thyme leaves
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3 tbsp unsalted butter
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1 tsp kosher salt (plus more to taste)
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0.5 tsp freshly cracked black pepper
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1 tbsp fresh parsley (chopped, for garnish)
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1 lemon (cut into wedges, for serving)
Instructions
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Start by prepping your steak. If you haven’t already, cut your sirloin into 1-inch cubes, making sure to trim off any large pieces of fat or gristle. Pat the steak bites completely dry with paper towels—this is your secret for a killer crust. Season them generously with the kosher salt and black pepper, but only right before you cook them. If you salt too early, the steak will release moisture and steam instead of sear.01
-
Place your large skillet over medium-high heat and let it get properly hot. You’ll know it’s ready when a drop of water sizzles and evaporates instantly. Add 2 tablespoons of the olive oil, swirling to coat the pan. Carefully add the steak bites in a single layer, making sure not to overcrowd the pan. If needed, cook in two batches. Overcrowding will cause the steak to steam—you want a nice sear.02
-
Let the steak cook undisturbed for about 2 minutes to develop a deep brown crust on one side. Then, use tongs to flip the pieces and sear the other sides. You’re aiming for a nice char on the outside while keeping the inside medium-rare to medium. This should take about 4-5 minutes total. You’ll notice the steak will release some juices and the aroma will be incredible. Remove the steak bites to a plate, leaving any drippings in the pan.03
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Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for about 30 seconds until it’s fragrant but not browned—burnt garlic tastes bitter. Then, add the fresh rosemary and thyme, stirring for another 20 seconds until the herbs are vibrant and aromatic.04
-
Add the butter to the pan, swirling it around as it melts. Let it bubble and foam for a minute, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor gold! The sauce should look glossy and smell heavenly—savory, buttery, and herby all at once.05
-
Return the steak bites and any accumulated juices back to the skillet. Toss everything together to coat the steak evenly in that gorgeous garlic herb butter sauce. Let it heat through for about a minute—this allows the flavors to meld and the steak to soak up all that saucy goodness. Taste and adjust seasoning if needed.06
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Remove the skillet from the heat and stir in the fresh parsley. The residual heat will wilt it perfectly. Serve your steak bites immediately, with lemon wedges on the side for a bright, fresh squeeze over the top. The lemon juice cuts through the richness beautifully.07
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