Garlic Butter Steak Bites
Bite-size sirloin seared hard in a ripping-hot pan, then tossed with browned mushrooms in foaming garlic-thyme butter. Dinner in about 25 minutes.
Nutrition per serving
about 1¼ cups- Net carbs
- 2.7g
- Calories
- 515kcal
- Protein
- 36g
- Fat
- 39g
- Total carbs
- 3.4 g
- Fiber
- 0.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Surf & turf (with shrimp): Part of the steak is swapped for jumbo shrimp, and both are tossed together in the same garlic-thyme butter.
- Sear the steak in one batch, then sear the shrimp in the hot pan 1–2 minutes per side, until pink and just opaque (145°F/63°C), and set them aside with the steak. Toss both back in with the garlic butter at the end — the shrimp only need to warm through.
Garlic butter chicken bites: Boneless chicken thighs cut into bites stay juicy over high heat and soak up the garlic butter just as well as steak.
- Sear the chicken in two batches 2–3 minutes per side over medium-high heat, until browned and 165°F (74°C) in the thickest piece. Chicken doesn't need the resting step — serve as soon as it is coated in the butter.
Dairy-free: Good olive oil replaces the butter for a garlicky, herby pan sauce in the style of Spanish "al ajillo" dishes.
- Cook the mushrooms in 1 tablespoon of the olive oil, then add the rest with the garlic, thyme and pepper flakes. Keep the heat at medium-low — oil doesn't foam like butter, so watch for the garlic turning pale gold, about 1 minute.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $25.01 for 4 servings ($6.25 each) · how we estimate
Instructions
-
Pat the steak cubes very dry with paper towels and season all over with salt and pepper. Dry meat browns; wet meat steams.
-
Heat a large cast-iron or stainless-steel skillet over high heat for about 3 minutes, until very hot. Add the oil and swirl to coat.
-
Add half the steak in a single layer with space between the pieces. Sear without moving for 1½–2 minutes until a dark crust forms, then turn and sear 1–2 minutes more. Transfer to a plate and repeat with the rest.
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Lower the heat to medium. Add 1 tablespoon butter and the mushrooms with a pinch of salt and cook 4–5 minutes, stirring occasionally, until browned and their liquid has evaporated.
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Add the remaining butter, the garlic, thyme and pepper flakes. Cook 30–60 seconds, until the butter foams and the garlic smells sweet and nutty — don't let it brown.
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Return the steak and its juices to the pan and toss 1 minute to coat. The largest pieces should read 145°F (63°C) on an instant-read thermometer; let the steak rest 3 minutes in the pan off the heat, then sprinkle with parsley and serve.
Tips for success
-
Cook in batches. Crowding the pan drops its temperature and turns a crisp crust into gray, steamed meat. - Sirloin is the sweet spot of flavor and price. Ribeye makes richer, fattier bites; tenderloin is the most tender but the leanest.
- Spoon the steak and garlic butter over cauliflower mash or serve alongside roasted asparagus.
Nice to have, not needed
- A cast-iron or heavy stainless-steel skillet gives the best crust; skip nonstick, which can't take the high heat.
- An instant-read thermometer makes it easy to hit 145°F (63°C) without cutting into every piece.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Warm briefly in a hot skillet for 1–2 minutes so the steak doesn't overcook, or enjoy it cold over a salad.
Prep tip: Pack the mushrooms and pan butter with the steak — the butter keeps the meat moist when reheated.
Refrigerate up to 3 days. Rewarm briefly in a hot skillet so the steak doesn't overcook.
Variations
3 variations, each with its own ingredients and macrosSurf & turf (with shrimp)
ProteinPart of the steak is swapped for jumbo shrimp, and both are tossed together in the same garlic-thyme butter.
- sirloin steak → sirloin steak
- + ¾ lb jumbo shrimp
2.7 g net · 466 kcal · 42 g protein · 32 g fat · ≈$6.33 per serving (same net carbs as the original)
Garlic butter chicken bites
ProteinBoneless chicken thighs cut into bites stay juicy over high heat and soak up the garlic butter just as well as steak.
- sirloin steak → boneless, skinless chicken thighs
2.7 g net · 356 kcal · 36 g protein · 22 g fat · ≈$2.36 per serving (same net carbs as the original)
Dairy-free
DietGood olive oil replaces the butter for a garlicky, herby pan sauce in the style of Spanish "al ajillo" dishes.
- butter → extra-virgin olive oil
2.6 g net · 503 kcal · 36 g protein · 38 g fat · ≈$6.32 per serving (−0.1 g net carbs vs the original)
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