Garlic butter steak bites are bite sized pieces of juicy steak that have been marinated and then finished off with a buttery garlic sauce that will make you want to make these over and over!
These start with a marinade that flavors the steak bites from the inside out. Even if you are not making steak bites, this marinade would be great on any steak prepared on the stove or the grill!
The best steak marinade:
- 1/4 cup of canola oil
- 1/2 cup soy sauce
- 1 tablespoon of Worcestershire sauce
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of minced garlic
- 1/4 cup of brown sugar (or sub with honey)
These garlic butter steak bites start with 2 pounds of New York strip steaks that get cut into bite sized pieces and added to the marinade. I decided on New York strips because I wanted something with some fat in it but a ribeye (my favorite cut of steak) was a little too fatty for these steak bites. You could always use your favorite cut of steak but I would stay away from the cheaper cuts (like chuck). They will end up being too tough since we’re cooking these quickly and to a medium temperature.
How to make garlic butter steak bites:
The steak bites get marinated in the marinade above for at least 6 hours. I like to leave mine in the fridge over night for max flavor! The strip steaks get into 1 to 1 and a half inch pieces so they cook quickly but not too small that they get over cooked.
The steaks then get cooked in canola oil at a high temperature. I like to use canola because it has a higher smoke point than olive oil.
Oils with a higher smoke point:
- avocado oil
- peanut oil
- coconut oil
- almond oil
I heat my cast iron skillet and canola oil to high heat to get a good sear on the steak. You will be working quickly with these so don’t walk away! Once the pan is hot, add the steak bites and cook them for just about 30 seconds per side or until you have a nice sear on all sides. remove them from the pan and set them aside. A nice tool that I like to use for this dish is a splatter screen. It helps keep your stove clean and protect you from those pesky splatters.
After removing the seared steak bites from the pan, you can lower the heat to a medium low temperature. I like to actually take it off the heat completely for a few minutes just to let the pan cool off. Add in the butter and minced garlic. Once the butter melts, you can add the steak (and juices) back in and toss them in the garlic butter.
Once finished I add the steak bites to a bowl and pour the remaining garlic butter over top. We like to eat these as part of our main meal when it’s just us, but I also love to set some toothpicks nearby and serve them as appetizers for company!
Garlic Butter Steak Bites
- 2 lbs New York strip steaks
- 2 tablespoons canola oil
- 3 large garlic cloves (minced)
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1/2 cup soy sauce (low sodium)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- 1/4 cup brown sugar (you could also use honey)
- Mix all the marinade ingredients together in either a container with a lid or in a zip top bag.
- Cut the steak into 1 to 1 and a half inch pieces and add to the marinade. Refrigerate for at least 6 hours or preferably over night.
- Heat a cast iron skillet over high heat and add the canola oil.
- Remove the steaks from the marinade (discard the marinade) and pat the steak pieces dry with a paper towel. The less moisture you have on the steaks, the less splatter you will have when you add them to the pan.
- Sprinkle the steak bites with the 1/4 teaspoon of salt
- Add the steak bites to the hot pan/oil and sear each side for about 1 minute. They should get a nice dark sear on them but still be pink on the inside.
- Add the seared steak bites to a bowl and set aside.
- Set the stove top to low and let the pan cool to a low temperature.
- Add in the butter and once melted, add in the 3 minced garlic cloves.
- Add the steak (and juices) back to the pan and toss in the garlic butter for just 2 minutes.
- Add the steak bites to a bowl and pour the remaining garlic butter over them. Serve either as your main dish or as an appetizer.