Garlic Butter Parmesan Steak Bites with Fresh Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Quick Ingredients

• 1 1/2 lb (680 g) sirloin steak, cut into 1-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional)
• 1/2 tsp garlic powder
• 2 tbsp neutral oil (canola, vegetable, or light olive oil)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme (or 1 tsp dried)
• 1–2 tsp fresh lemon juice (optional)
• 1/3 cup freshly grated Parmesan cheese, plus extra for serving

Do This

• 1. Pat steak dry, cut into 1-inch cubes, and toss with salt, pepper, smoked paprika, garlic powder, and 1 tbsp oil. Let sit 10–15 minutes at room temperature.
• 2. Heat a large cast iron or heavy skillet over medium-high to high heat until very hot (3–5 minutes).
• 3. Add 1 tbsp oil. Sear steak cubes in a single layer, in batches, 1–1 1/2 minutes per side until browned and cooked to your liking. Transfer to a bowl and keep warm.
• 4. Reduce heat to medium-low. Add butter to the empty skillet; when melted and foamy, stir in minced garlic and thyme. Cook 30–45 seconds until fragrant.
• 5. Return steak (and any juices) to skillet and toss in the garlic butter for 30–60 seconds. Turn off heat.
• 6. Stir in parsley and lemon juice (if using), then sprinkle Parmesan over the hot steak bites and toss until it clings and just starts to melt.
• 7. Taste and adjust seasoning. Serve immediately with extra Parmesan and herbs as an appetizer or over potatoes, rice, or veggies as a main.

---

Why You’ll Love This Recipe

• Big steakhouse flavor in under 30 minutes with simple, everyday ingredients.
• Perfect seared crust outside, juicy and tender inside, thanks to hot-and-fast cooking.
• Garlic butter and Parmesan create a rich, savory coating that makes every bite irresistible.
• Versatile: serve as a party appetizer with toothpicks or as a hearty main over potatoes, rice, or vegetables.

Grocery List

• Produce: Garlic, fresh parsley, fresh thyme (or dried thyme), lemon (optional).
• Dairy: Unsalted butter, Parmesan cheese (block Parmesan for grating is best).
• Pantry: Sirloin steak, kosher salt, black pepper, smoked paprika, garlic powder, neutral oil (canola, vegetable, or light olive oil).

Full Ingredients

For the Garlic Butter Steak Bites

• 1 1/2 lb (680 g) sirloin steak, about 1–1 1/4 inches thick, trimmed of excess fat and cut into 1-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional, for subtle smokiness and color)
• 1/2 tsp garlic powder (for seasoning the steak itself)
• 2 tbsp neutral oil (canola, vegetable, or light olive oil), divided
• 3 tbsp unsalted butter
• 4 large garlic cloves, finely minced (about 4 tsp)
• 1 tbsp fresh thyme leaves, chopped, or 1 tsp dried thyme
• 2 tbsp fresh parsley, finely chopped
• 1–2 tsp fresh lemon juice (optional, brightens the richness)
• 1/3 cup (about 30 g) freshly grated Parmesan cheese, plus extra for serving

For Serving (Optional)

• Extra grated or shaved Parmesan cheese
• Additional chopped fresh parsley or thyme
• Lemon wedges
• Crusty bread, mashed potatoes, rice, or roasted vegetables for a main course
• Toothpicks or small skewers, if serving as an appetizer

Step-by-Step Instructions

Step 1: Prep and season the steak

Place the sirloin steak on a cutting board and pat it very dry on all sides with paper towels. Removing surface moisture helps the meat sear instead of steam. Trim away any large, tough pieces of fat or silver skin, then cut the steak into bite-sized 1-inch cubes. Try to keep the pieces as similar in size as possible so they cook evenly.

Transfer the cubes to a bowl. Sprinkle them evenly with the kosher salt, black pepper, smoked paprika (if using), and garlic powder. Drizzle with 1 tablespoon of the neutral oil and toss well until every piece is lightly coated and the seasonings are distributed. Let the seasoned steak rest at room temperature for 10–15 minutes while you heat the pan; this takes the chill off and promotes even cooking.

Step 2: Preheat the skillet until ripping hot

Set a large, heavy skillet—cast iron is ideal—over medium-high to high heat. Let it preheat for 3–5 minutes, until it is very hot. You should see just a whisper of smoke or feel strong heat when you hold your hand a few inches above the surface. If you have an infrared thermometer, you are aiming for roughly 400–450°F (205–230°C) surface temperature. A properly heated pan is the key to getting those caramelized, flavorful crusts on the steak bites.

Step 3: Sear the steak bites in batches

Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat. Working in 2–3 batches (do not crowd the pan), place the steak cubes in a single layer with a little space between each piece. They should sizzle as soon as they hit the pan. Leave them alone for 1–1 1/2 minutes, without stirring, to develop a deep brown crust on the first side.

Use tongs to flip each piece and sear the second side for another 1–2 minutes, depending on your preferred doneness. For medium-rare, aim for an internal temperature of about 125–130°F (52–54°C); for medium, about 135°F (57°C). Transfer each finished batch to a bowl, along with any juices, and keep loosely covered (a plate or foil tent works well). Allow the pan to return to high heat for a moment between batches if needed, and repeat with the remaining steak.

Step 4: Make the garlic herb butter

Once all the steak bites are seared and set aside, reduce the heat under the skillet to medium-low. If the pan seems extremely hot, take it off the heat for 30–60 seconds to cool slightly—this helps prevent the garlic from burning.

Add the 3 tablespoons of butter to the skillet. As it melts, use a spatula to scrape up any browned bits from the bottom of the pan; these add tons of flavor. When the butter is fully melted and just starting to foam, stir in the minced garlic and chopped thyme. Cook, stirring constantly, for 30–45 seconds, until the garlic is very fragrant and just turning lightly golden at the edges. Do not let it brown deeply, or it will taste bitter.

Step 5: Toss the steak bites in the garlic butter

Return all the seared steak bites, along with any accumulated juices in the bowl, back into the skillet with the garlic herb butter. Toss and stir the steak in the pan for 30–60 seconds, just until each piece is thoroughly coated in the buttery, garlicky sauce and warmed through. Turn off the heat.

Sprinkle in the chopped parsley and add 1–2 teaspoons of fresh lemon juice, if using. The lemon juice will not make the dish taste “lemony,” but it will brighten and balance the richness of the butter and cheese.

Step 6: Add the Parmesan

With the heat off but the pan still hot, evenly sprinkle the 1/3 cup of grated Parmesan cheese over the steak bites. Toss gently but thoroughly so the cheese melts just slightly, clings to the steak, and mingles with the garlic butter to form a light, savory coating. You want the cheese to stay distinct and a little textured, not completely disappear into a sauce.

Taste a piece and adjust the seasoning with a pinch more salt and pepper if needed. Keep in mind that Parmesan is salty, so you may not need much additional salt.

Step 7: Serve hot and enjoy

Transfer the Garlic Butter Steak Bites with Parmesan to a warm serving dish or leave them in the skillet for a rustic presentation. Sprinkle with a bit more Parmesan and chopped parsley, if desired. Serve immediately while hot and juicy.

For an appetizer, provide toothpicks or small skewers so guests can grab individual bites. For a main course, serve the steak bites over mashed potatoes, rice, buttered noodles, or roasted vegetables, and spoon any extra garlic butter from the pan over the top. Enjoy them right away for the best texture and flavor.

Pro Tips

• Dry the steak well: Moisture is the enemy of browning. Patting the steak cubes very dry before seasoning helps you get that deep, flavorful crust.
• Do not crowd the pan: Searing in batches keeps the skillet hot and ensures caramelization instead of steaming. If you crowd the pan, the steak will turn gray and lose flavor.
• Use high heat, then reduce: Sear the steak over medium-high to high heat, but make the garlic butter over medium-low. This prevents burnt garlic and keeps the butter rich and nutty, not bitter.
• Grate your own Parmesan: Freshly grated Parmesan melts better and tastes brighter than pre-shredded cheese, which often contains anti-caking agents.
• Watch the doneness: Steak bites cook fast. If you are unsure, use an instant-read thermometer and pull the steak a few degrees shy of your target; it will finish while tossing in the hot pan.

Variations

• Spicy Garlic Butter Steak Bites: Add 1/4–1/2 tsp crushed red pepper flakes to the garlic butter along with the thyme, and finish with a pinch of cayenne for a gentle kick.
• Rosemary and Parmesan Steak Bites: Swap the thyme for 1 tbsp finely chopped fresh rosemary. The piney aroma pairs beautifully with the rich Parmesan and steak.
• Creamier Parmesan Finish: After tossing with the garlic butter, stir in 2–3 tbsp of heavy cream before adding the Parmesan. Let it bubble for 30 seconds, then add the cheese for a lightly creamy, sauce-like coating.

Storage & Make-Ahead

These steak bites are best enjoyed fresh, right out of the skillet, but you can store leftovers if needed. Let the steak cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. For food safety, do not leave cooked steak at room temperature for more than 2 hours.

To reheat, warm a skillet over medium heat, add a small knob of butter or a splash of oil, and reheat the steak bites for 2–3 minutes, just until heated through. Avoid microwaving for too long, as it can toughen the meat. If the dish looks dry, add a little extra butter and a sprinkle of fresh Parmesan after reheating.

You can prep ahead by cutting and seasoning the steak up to 8 hours in advance. Store covered in the refrigerator, then remove from the fridge 20–30 minutes before cooking so the meat is not ice-cold when it hits the pan. Mince the garlic and chop the herbs ahead of time and keep them in separate airtight containers in the fridge.

Nutrition (per serving)

Approximate values per serving (4 servings total): about 510 calories; 40 g fat; 4 g carbohydrates; 38 g protein; 0–1 g fiber; 2 g sugar; 980 mg sodium. These numbers will vary based on the exact steak cut, amount of added salt, and how much sauce you spoon onto each portion.