Whip up quick and easy garlic butter steak tips on the stove in a cast iron skillet! Easy steak bites sear perfectly in a cast iron skillet, then are covered with garlic butter. This recipe takes just 15 minutes and it's full of flavor!
2poundssirloin steak cut into bite-size piecestri-tip, tenderloin, strip steak or rib eye all work
1teaspoonsalt or to taste
1teaspoonpepper or to taste
¼cupbutter
4clovesgarlicminced
2tablespoonsfresh parsleychopped
Instructions
Pat the steak pieces dry with a paper towel. Set aside.
Add the olive oil to a large skillet and heat it over high heat.
Season the meat with salt and pepper, tossing to get all sides.
When oil is very hot add the steak pieces in a single layer - do not crowd!
Cook for 3 minutes before stirring the steak pieces.
Stir to flip the steak pieces until all sides are golden brown and the inside registers 150F on an instant-read thermometer.
Remove the first batch to a plate and repeat the process until all the steak is cooked. Each batch will take about 5 minutes.
Transfer all the steak bites to a plate.
In the same skillet add the butter.
Turn the heat down to medium-low and melt the butter.
Add the garlic, stirring for 30 seconds.
Add the meat back to the skillet and stir to coat the pieces in the garlic butter.
Garnish with chopped parsley and serve hot.
Notes
Storage:Refrigerate leftover garlic butter steak tips in an airtight container for up to three days.You can also freeze cooked steak tips in an airtight container or freezer bag for up to three months.Tips:
Pat the beef tips dry with paper towels before seasoning and searing the meat. Doing so will help the meat brown, improve the texture, and prevent the oil from splattering.
Let the beef tips sit at room temperature for 20-30 minutes before cooking so the meat cooks evenly—all the steak pros do it this way!
You need to cook your steak tips in batches so there’s plenty of room in the skillet to brown all sides of the meat. Each batch takes about 4-5 minutes to cook.
It only takes about 30 seconds to cook the garlic, so remove your skillet from the heat as soon as the garlic becomes fragrant. Burnt garlic will taste bitter and ruin the flavor of the garlic butter sauce.
It’s important to use fresh garlic in the garlic butter sauce. Garlic powder just won’t cut it!