Grilled Steak Bites with Garlic Butter – Simple, Juicy, and Fast

These grilled steak bites are pure comfort: tender, juicy, and drenched in garlic butter that tastes like a steakhouse in your kitchen. They cook fast, they’re easy to serve, and they work for weeknights or casual get-togethers. Pair them with a crisp salad, roasted potatoes, or grilled veggies and you’ve got a complete meal.

No complicated steps, just great flavor and a satisfying bite in every piece.

Print Recipe

Grilled Steak Bites with Garlic Butter - Simple, Juicy, and Fast

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 4 servings

Ingredients

• 1.5 pounds steak (sirloin, ribeye, or New York strip), trimmed and cut into 1-inch cubes
• 1.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional, for depth)
• 2 tablespoons olive oil (or avocado oil)
• 3 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice (optional, for brightness)
• Flaky salt, for finishing (optional)

Instructions

• Preheat the grill. Heat a gas or charcoal grill to medium-high. If using a grill pan or cast-iron skillet on the grill, set it on the grates while preheating so it gets blazing hot.
• Pat the steak dry. Use paper towels to remove surface moisture.Dry steak browns better and faster.
• Season. In a bowl, toss the steak cubes with salt, pepper, smoked paprika, and olive oil until evenly coated.
• Make the garlic butter. In a small heatproof pan, melt the butter over low heat (on a side burner or the cooler side of the grill). Add minced garlic and cook 30–60 seconds until fragrant, not browned. Stir in parsley and lemon juice.Keep warm.
• Grill the steak bites. Arrange steak in a single layer on the hot grates or grill pan. Don’t crowd. Cook 1.5–2 minutes per side, turning with tongs, until nicely seared.Aim for medium-rare to medium for best tenderness.
• Toss in garlic butter. Transfer steak bites to a bowl and immediately pour over the warm garlic butter. Toss to coat. Rest 2–3 minutes.
• Finish and serve. Sprinkle with flaky salt if using.Serve with toothpicks, over rice, or alongside roasted potatoes and greens.

What Makes This Special

Steak bites are all about maximum caramelization in a short amount of time. The small size means more edges, more sear, and more flavor. Tossing them in warm garlic butter right off the grill seals in juiciness without overcooking.

Plus, you can feed a crowd easily—no carving, no stress, just grab a toothpick and go. It’s steak night with less fuss and more fun.

What You’ll Need

• 1.5 pounds steak (sirloin, ribeye, or New York strip), trimmed and cut into 1-inch cubes
• 1.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional, for depth)
• 2 tablespoons olive oil (or avocado oil)
• 3 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice (optional, for brightness)
• Flaky salt, for finishing (optional)

Instructions

1. Preheat the grill. Heat a gas or charcoal grill to medium-high. If using a grill pan or cast-iron skillet on the grill, set it on the grates while preheating so it gets blazing hot.
2. Pat the steak dry. Use paper towels to remove surface moisture.

   Dry steak browns better and faster.

3. Season. In a bowl, toss the steak cubes with salt, pepper, smoked paprika, and olive oil until evenly coated.
4. Make the garlic butter. In a small heatproof pan, melt the butter over low heat (on a side burner or the cooler side of the grill). Add minced garlic and cook 30–60 seconds until fragrant, not browned. Stir in parsley and lemon juice.

   Keep warm.

5. Grill the steak bites. Arrange steak in a single layer on the hot grates or grill pan. Don’t crowd. Cook 1.5–2 minutes per side, turning with tongs, until nicely seared.

   Aim for medium-rare to medium for best tenderness.

6. Toss in garlic butter. Transfer steak bites to a bowl and immediately pour over the warm garlic butter. Toss to coat. Rest 2–3 minutes.
7. Finish and serve. Sprinkle with flaky salt if using.

   Serve with toothpicks, over rice, or alongside roasted potatoes and greens.

Keeping It Fresh

Leftovers keep well for up to 3 days in an airtight container. To reheat, use a hot skillet for 60–90 seconds, just to warm through without overcooking. If you have extra garlic butter, save it separately and melt it right before serving again.

These bites also freeze well for a month; thaw overnight in the fridge and re-sear quickly to revive the crust.

Why This is Good for You

Steak provides high-quality protein that supports muscle recovery and keeps you full. It’s also rich in iron, zinc, and B vitamins, which help energy levels and immune function. Using real butter in a modest amount delivers flavor and satiety without drowning the dish.

Pair with a pile of grilled vegetables or a bright salad to balance the plate.

What Not to Do

• Don’t start with wet steak. Moisture kills the sear and leads to steaming.
• Don’t overcrowd the grill or pan. Give each piece space so it browns properly.
• Don’t overcook. Steak bites go from perfect to tough quickly. Pull them at medium-rare to medium.
• Don’t burn the garlic. Bitter garlic ruins the butter. Keep heat low and watch closely.
• Don’t skip the rest. A brief rest after cooking helps juices settle and keeps each bite tender.

Alternatives

• Different cuts: Try tri-tip, flat iron, or tenderloin if you prefer extra tenderness.
• Herb swap: Use chives, thyme, or rosemary instead of parsley.

  Add red pepper flakes for heat.

• Dairy-free: Replace butter with olive oil or a plant-based butter. Add a squeeze of lemon for richness.
• Skillet method: No grill? Use a ripping-hot cast-iron skillet on the stovetop.

  Vent the kitchen and avoid overcrowding.

• Marinade twist: For a different vibe, toss the steak with a splash of soy sauce and Worcestershire before grilling, then finish with plain butter.

FAQ

What’s the best steak for this recipe?

Sirloin is a great balance of price and tenderness. Ribeye gives you the most flavor thanks to marbling, while New York strip stays meaty and firm. Pick what fits your taste and budget.

How do I know when the steak bites are done?

Look for a deep brown crust and slight spring when pressed.

For accuracy, use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Pull them a few degrees early; carryover heat finishes the job.

Can I make these in advance?

You can cube and season the steak up to a day ahead. Cook right before serving for the best texture.

Reheated steak bites are fine, but fresh off the grill is where they shine.

What should I serve with them?

Try roasted baby potatoes, grilled asparagus, a crunchy slaw, or garlic rice. A simple green salad with a tangy vinaigrette cuts through the richness nicely.

Can I use pre-minced garlic?

Fresh is best for a clean, sweet flavor. If using jarred, reduce the amount slightly and add it off heat to avoid bitterness.

Final Thoughts

Grilled Steak Bites with Garlic Butter deliver big steakhouse flavor with minimal effort.

Keep the heat high, the garlic gentle, and the butter ready. With a few smart steps, you’ll have juicy, golden bites in minutes—perfect for a quick dinner or a crowd-pleasing appetizer. Simple, satisfying, and always a hit.