Garlic Herb Steak Bites

Category: Finger Foods and Party Snacks

These quick steak bites combine tender beef with garlic and herbs, seared to perfection and finished with butter. Ready in 25 minutes and versatile enough for appetizers or dinner.
Fatiha
By Fatiha Fatiha
Last updated Thu, 13 Mar 2025 00:19:25 GMT
A bowl of diced, sautéed beef garnished with chopped herbs, served over rice and accompanied by a few cubes of butter. Pin
A bowl of diced, sautéed beef garnished with chopped herbs, served over rice and accompanied by a few cubes of butter. | zestplate.com

These garlic herb steak bites started as a quick dinner solution one busy evening when I needed something special but was short on time. Now they've become our favorite way to enjoy steak especially on those nights when we want something a little different. The smell of butter garlic and fresh herbs hitting that hot pan brings everyone to the kitchen asking what smells so good. Best part? They're ready in minutes but taste like you spent hours cooking.

Quick Kitchen Magic

The magic happens when those perfectly sized steak pieces hit the hot pan creating this gorgeous brown crust while staying juicy inside. That butter garlic sauce gets all rich and golden coating every bite with amazing flavor. My kids who usually need their meat cut up love these already bite-sized pieces and my husband says they're better than a whole steak.

What You'll Need

  • Good steak: I use New York strip or ribeye when I'm feeling fancy sirloin works great too.
  • Real butter: Don't skimp here the good stuff makes all the difference.
  • Fresh herbs: Plenty of parsley and any other herbs you love.
  • The aromatics: Lots of fresh garlic minced or sliced however you like it.
  • Simple seasonings: Just good sea salt and fresh cracked pepper lets the meat shine.
Diced raw meat seasoned with spices is displayed in a clear bowl, with a serving spoon resting on the side.
Diced raw meat seasoned with spices is displayed in a clear bowl, with a serving spoon resting on the side. | zestplate.com

Let's Get Cooking

Prep your meat:
First I cut the steak into nice even chunks about half an inch each. Getting them all the same size means they'll cook evenly. A sharp knife makes this job so much easier.
Get that perfect sear:
My pan needs to be really hot before those steak pieces go in. Then the hard part leaving them alone to get that beautiful crust. No stirring just let them do their thing.
Finishing touches:
Once they're almost done that butter goes in with the garlic and herbs creating this amazing sauce that coats every piece perfectly.
Tender pieces of beef are sizzling and steaming in a black skillet over a flame.
Tender pieces of beef are sizzling and steaming in a black skillet over a flame. | zestplate.com

My Kitchen Secrets

The real trick to perfect steak bites? Don't overcrowd your pan. I cook them in batches if I need to because each piece needs space to get that gorgeous crust. Room temperature meat and a screaming hot pan make all the difference. And don't forget to let them rest a minute before serving keeps all those good juices inside.

Ways to Serve

We love these over fluffy mashed potatoes that sauce is too good to waste. Sometimes I'll serve them with rice or roasted vegetables for a complete meal. For parties I put out toothpicks and watch them disappear. My kids love them with mac and cheese says it's their favorite "fancy" dinner.

Saving Some For Later

If you somehow end up with leftovers they'll keep nicely in the fridge for about three days. Just warm them gently in a pan to keep them tender. Sometimes I'll make extra on purpose they're amazing chopped up in a salad the next day or stuffed into a sandwich with melted cheese.

Mix It Up

While the classic garlic and herb version is always a winner I love playing around with different flavors. Sometimes I'll add rosemary or thyme fresh from my garden. A pinch of red pepper flakes gives them a nice kick. My newest favorite is adding a splash of bourbon to the butter sauce at the end makes everything extra rich and special.

A bowl of succulent, chopped beef garnished with fresh herbs and accompanied by a dollop of butter.
A bowl of succulent, chopped beef garnished with fresh herbs and accompanied by a dollop of butter. | zestplate.com

Quick But Special

These steak bites prove that quick doesn't mean boring. They've saved dinner on busy nights impressed last-minute guests and made regular weeknight meals feel special. My teenage son has even learned to make them himself says he needs to know how when he goes to college. Sometimes the simplest recipes become family favorites creating memories one sizzling pan at a time.

Recipe FAQs

→ Can I make these ahead?
You can marinate the steak up to a day ahead. Once cooked, they keep 4-5 days in the fridge.
→ What's the best way to reheat leftovers?
Reheat in a skillet over low heat with oil to preserve texture, or microwave in 15-second bursts.
→ How should I serve these?
Serve as appetizers with toothpicks or as a main dish with potatoes, rice, or vegetables.
→ How done should I cook the steak?
Cook 3 minutes first side, 2 minutes second side for medium with pink center. Add 1-2 minutes for well done.
→ What can I do with leftovers?
Try making a steak bite grilled cheese sandwich with Swiss cheese and mustard on grilled bread.

Garlic Herb Steak Bites

Tender steak cubes seasoned with garlic and herbs, quickly seared and finished with butter. Great as an appetizer or main dish.

Preparation Time
10 min
Cooking Time
15 min
Total Duration
25 min
By Fatiha: Fatiha


Skill Level: Easy

Cuisine: American

Output: 10 Servings (50 steak bites)

Dietary Preferences: Low-Carb, Gluten-Free

Ingredients

01 1 1/4 pounds steak, trimmed and cubed.
02 2 tablespoons olive oil.
03 1 teaspoon garlic powder.
04 1 teaspoon kosher salt.
05 1 teaspoon black pepper.
06 2 tablespoons unsalted butter.
07 2 tablespoons fresh parsley, minced.
08 For optional grilled cheese: bread, Swiss cheese, mustard.

Directions

Step 01

Mix steak cubes with oil, garlic powder, salt and pepper. Let sit 15 minutes or up to one day.

Step 02

Cook in hot cast iron skillet for 3 minutes undisturbed to form crust.

Step 03

Stir and cook 2-3 more minutes to desired doneness.

Step 04

Turn off heat, add butter and stir to coat. Sprinkle with fresh parsley.

Notes

  1. Can marinate up to 24 hours ahead.
  2. Leftovers keep 4-5 days refrigerated.
  3. Can serve as appetizer or main dish.

Required Equipment

  • Cast iron skillet.

Allergen Information

Review each component for possible allergens and consult a health professional when concerned.
  • Dairy (butter).

Nutritional Information (per serving)

These figures serve as estimates and are not a substitute for medical advice.
  • Calories: 204
  • Fat: 15 g
  • Carbohydrates: ~
  • Protein: 15 g