These steak bites are the reason cast iron skillets exist. Seared hard on the outside, pink and buttery on the inside, swimming in garlic butter. Fifteen minutes, one pan, zero leftovers.

Ingredients

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • Fresh parsley, chopped

Step-by-Step Instructions

Step 1: Prep the Steak

Cut the sirloin into even 1-inch cubes. Pat them very dry with paper towels. Moisture is the enemy of a good sear. Season all sides with salt, pepper, and smoked paprika.

Step 2: Get the Pan Screaming Hot

Heat avocado oil in a cast iron skillet over high heat. Wait until you see wisps of smoke. Don’t rush this. A hot pan is the whole game.

Step 3: Sear in Batches

Add steak bites in a single layer. Do not crowd the pan or they’ll steam instead of sear. Cook 2 minutes per side for medium-rare. Transfer to a plate and repeat with the next batch.

Step 4: Garlic Butter Finish

Drop the heat to medium. Add butter and garlic to the same pan. Once the butter foams and the garlic is fragrant (about 30 seconds), return all the steak bites. Toss and baste with a spoon for one minute.

Step 5: Serve

Hit them with fresh parsley and serve straight from the pan. That’s it.

Serving Suggestions

  • Over mashed potatoes for a steakhouse dinner at home
  • On toasted bread with arugula for steak bite crostini
  • Alongside roasted asparagus or a simple green salad
  • With rice and a drizzle of the pan sauce

Tips

  • Sirloin works best here, but flat iron or ribeye are great too. Skip lean cuts like eye of round.
  • Patting the steak dry is non-negotiable. Wet meat won’t brown.
  • Don’t move the pieces once they hit the pan. Let the crust develop.
  • A good instant-read thermometer takes the guesswork out. Pull at 130F for medium-rare.