Easy Garlic Butter Steak Bites (Stovetop & Air Fryer!)

steak bites in a pan with garlic, butter, and parsley

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Easy Garlic Butter Steak Bites (Stovetop & Air Fryer!)

Garlic butter steak bites are the ultimate quick, high-protein dinner when you want something rich and satisfying without a complicated recipe! Tender cubes of steak are seared over medium-high heat until golden brown, then finished in a buttery garlic sauce that coats every bite. If you love my air fryer Ribeye steak, you’ll appreciate how quickly these steak bites come together. You can make them in a cast-iron skillet or an air fryer, and either way, they turn out juicy, flavorful, and perfect for busy weeknights!

Prep Time5

Cook Time7

Total Time12

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

cast iron skillet

Ingredients

1.5 lbs New York Strip Steaks Cut into 1-1.5 inch cubes. I used 2 large steaks. Can also use sirloin or filet!
1 tbsp olive oil
½ tsp salt I like to measure with my heart here - lots of salt works well for this recipe!
½ tsp pepper
3 tbsp butter
3 cloves minced garlic
fresh chopped parsley for garnish

Instructions

Stovetop Instructions

Heat olive oil in a non-stick skillet (ideally cast iron) over medium high heat.
Season the steak cubes generously with salt and pepper. Add them to the hot pan in a single layer, and do not touch for 2-3 minutes.
Use tongs to flip the steak bites over - the bottoms should be nicely browned. After flipping, let them cook for 1-2 more minutes.
Add the butter and the garlic into the pan and stir everything together until the steak bites are coated and the garlic is fragrant, about 30 seconds.
Serve topped with parsley and a side of mashed potatoes and green beans, or sides of choice.

Air Fryer Instructions

Season steak bites with salt and pepper. Preheat your air fryer to 400. Spray the basket. Add the steak bites in a single layer and cook for 4-6 minutes. While they are cooking, melt the butter in a skillet. Add the garlic and stir until fragrant, then add the parsley. When the steak bites are done, add them into the skillet and enjoy!

Notes

Before the steak even hits the pan, pat it completely dry with paper towels. Moisture is the enemy of a good sear! If the surface is damp, the steak will steam instead of developing that deep golden crust.
Cook over high heat, use a heavy skillet like cast iron, and always arrange the steak in a single layer. Overcrowding causes the meat to release moisture and steam instead of sear. Avoid stirring too early – patience creates the crust!

If you want precision, use a meat thermometer.

Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F

Nutrition