Ingredients You Need
To recreate these rich, beautifully browned steak bites, prepare the following:
- 700 g beef sirloin, ribeye, or tenderloin (cut into large cubes)
- 3 tbsp olive oil
- 4 tbsp butter
- 5 garlic cloves, finely minced
- 1 tbsp soy sauce (optional but gives that shiny finish)
- 1 tbsp Worcestershire sauce
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- ½ tsp onion powder
- Fresh parsley or rosemary, chopped (for garnish)
Choosing the Best Cut of Meat
The secret to steak bites that stay juicy and caramelized is choosing the right cut.
Best Cuts
- Tenderloin
- Ribeye
- Sirloin
- New York strip
These cuts have enough marbling to stay moist, and they sear beautifully due to their fat content.
Why Not Use Cheaper Cuts?
Cheaper cuts tend to become chewy when cooked quickly over high heat. Steak bites need fast and hot cooking, so tenderness matters.
Preparing the Steak Cubes
Pat the Meat Dry
Moisture prevents browning. Use paper towels to dry all sides.
Season Generously
Mix salt, black pepper, smoked paprika, and onion powder.
Coat the steak cubes evenly. Let them rest for 10–15 minutes.
Optional Step: Marination
Add 1 tbsp soy sauce and 1 tbsp olive oil to the cubes.
This enhances flavor and gives a deeper color when seared.
Heating the Pan Correctly
To get the glossy brown crust shown in your picture, the pan must be very hot.
Best Pans
- Cast iron skillet (ideal)
- Stainless steel pan
Avoid non-stick pans because they don’t reach high temperatures safely.
How to Heat
Heat the skillet on high for 3 minutes, then add the olive oil.
When the oil begins to shimmer, the pan is ready.
Searing the Steak Bites
Do Not Overcrowd the Pan
Cook in batches.
If the pan is crowded, the meat steams instead of browning.
Sear Each Side
Place the steak cubes in the hot pan and sear for 1–2 minutes per side.
Do not move them until the crust forms.
Keep the Inside Juicy
Steak cubes should stay pink (medium rare) or slightly more cooked based on your preference.
Avoid overcooking or the meat will turn firm.
Transfer the Meat
Once nicely browned, remove from the pan and set aside.
Creating the Garlic Butter Glaze
Now it’s time to create the luxurious sauce that coats the steak bites.
Melt the Butter
Lower the heat to medium, add butter, and let it melt.
Add the Garlic
Add your minced garlic. Cook for 30–40 seconds until fragrant — not burned.
Enhance Flavor
Add Worcestershire sauce and optional soy sauce.
This gives:
- deeper color
- savory richness
- glossy finish like in your photo
Combining the Steak with the Sauce
Add the steak bites back to the pan.
Mix to coat them completely with the garlic butter sauce.
Sear Again for 30 Seconds
This step caramelizes the butter around the meat and deepens the flavor.
Resting the Steak
Just like full-size steaks, steak bites need a short rest.
Why Rest?
Resting allows the juices inside the meat to settle so they stay tender.
How Long?
3 minutes on a warm plate.
Serving Your Steak Bites
The steak bites in your photo are served on a clean white plate with fresh herbs and sides in the background.
Plate Them Simply
- Arrange the steak bites on a flat plate.
- Garnish with chopped parsley or rosemary.
- Spoon extra garlic butter on top for shine.
Ideal Side Dishes
What you see in the background looks like:
- buttery rice with vegetables
- roasted peppers and onions
Other great sides include:
- mashed potatoes
- garlic rice
- sautéed vegetables
- roasted potatoes
Tips for Extra Tender, Juicy Results
Use High Heat
High heat creates flavor from browning.
Don’t Stir Too Much
Let each side develop its crust.
Use Fresh Garlic
Pre-chopped garlic burns easily and lacks punch.
Butter at the End
Butter burns quickly, so always add it after the meat has been seared.
Cut Meat Evenly
Uniform cubes = even cooking.
Variations to Try
Spicy Steak Bites
Add:
- ½ tsp chili flakes
- ½ tsp cayenne
Honey Garlic Steak Bites
Add 1 tbsp honey to the sauce for a sweet-savory glaze.
Herbed Steak Bites
Add thyme and rosemary during the final simmer.
Asian-Style Steak Bites
Use soy sauce, ginger, sesame oil, and scallions.
Storing and Reheating
Refrigerator
Keep in an airtight container for up to 3 days.
Freezer
Freeze up to 2 months.
Reheating
Warm gently in a skillet with a splash of butter — avoid microwaving because it dries the meat.
Why This Recipe Works So Well
This recipe mimics restaurant-style steak bites and visually matches your photo because:
- the high heat creates a deep brown crust
- the butter adds shine
- the garlic adds aroma
- the soy/Worcestershire adds color
- the rest period keeps them juicy
The result is steak bites that are:
- tender
- glossy
- flavorful
- perfectly browned
- bursting with garlic butter goodness
Just like the beautiful dish you shared.