Tender and juicy Garlic Butter Steak Bites are perfectly seared in cast iron, then topped with a glorious garlic and butter white wine reduction. They're perfect for date night or a weeknight meal.
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There're few things that have more impressive flavor than these garlic butter steak bites. They cook right on your stove top in less than 20 minutes and taste so much better than the ones you get from a steakhouse.
One of the great things about this steak recipe is it's great for the whole family, even those that follow Keto or a low carb diet! Just add your favorite low carb side dish, like a pile of buttery zoodles, and you can have dinner on the table in no time.
Not only can you serve these for a quick and easy dinner, but you can also serve them as a heavy hors d'oeuvres at a party on cute little party skewers.
What's in Garlic Steak Bites
- Steak
- Garlic
- Butter
- White wine
- Olive oil
- Parsley
- Smoked paprika
- Salt
- Ground pepper
*Exact measurements are listed in the recipe card below.
How to Make Garlic Butter Steak Bites
Cut the steak of your choice into bite size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.
Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.
Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.
Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow ⅓ of the wine to evaporate as you’re scraping up the brown bits of flavor.
Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.
Store leftovers in the fridge for a few days or freeze in an airtight container.
Steak Cooking Temperatures/Degrees of Doneness
- Rare (cool red center): 120-130°F
- Medium Rare (warm red center): 130-135°F
- Medium (warm pink center): 135-145°F
- Medium Well (slightly pink center): 145-155°F
- Well Done (no pink): 155-165°F
I always recommend using a meat thermometer to be sure your steak reaches the perfect temperature.
Can You Make These Steak Bites in Advance?
You sure can, but I have a tip that will help. If you know you need these steak bites in advance, or if you are making several batches for a party, you'll want to slightly undercook them. That way when you reheat them, they won't overcook.
Allow them to cool, then place them in an airtight container in the fridge for up to a day or two. When you're ready to serve them, reheat them in a cast iron skillet over medium heat just until they're heated through.
What Cut of Beef is Best for Steak Bites?
For the best pan seared steak bites you'll want to use ribeye, sirloin, tri-tip, or chuck London broil steaks. These cuts of steak often have enough fat that they are seared in cast iron, they remain tender and juicy.
Because you are cooking the steak bites in garlic butter, filets or beef tenderloin is a great option. This is by far the most tender cut of beef, but it can be a bit pricy. Watch for those sales though! You can sometimes find tenderloin cheaper than a ribeye.
How Do You Make Tender Steak Bites?
This is honestly the most commonly asked question. There are two things you can do to ensure your steak bites are tender.
First, you have to start out with good beef. You can't buy that pre-cut stew meat in the grocery store and expect it to be tender after a quick sear. Those type of beef tips are best with braised or stewed for longer periods of time.
The second thing to remember is start with a hot skillet and don't walk away. Steak bites only take minutes to cook. Over cooking them will dry them out and most likely will result in them being tough.
Can You Make Steak Bites in the Air Fryer?
While you can certainly use air fryer, I am partial the to the flavors a cast iron skillet gives the steak. If you want to try this recipe in you air fryer, start by preheating it to 400°F. Cook for 5 minutes before you flip them. Cook an additional 4 minutes for medium well.
What Sides Are Best with Garlic Butter Steak Bites
For some amazing low carb side dishes to serve with steak, here are some that's sure to be hit with the everyone:
- Sauteed Mushrooms
- Creamed Spinach
- Garlic and Rosemary Cauliflower Mash
- Grilled Broccolini
- Bacon Wrapped Asparagus
What Taste Good on Steak Bites?
The garlic butter and wine in this recipe lends amazing flavor to these steak bites. But if you'd like to try some other seasonings or flavors, here are some you'll enjoy.
- Rosemary: Once the steak bites have seared and you've removed them from the skillet, add a sprig of rosemary to the hot butter for about a minute to infuse the flavor.
- Compound Butter: This recipe makes a savory garlic butter wine sauce but if you want extra butter flavor you can certainly add more with this Herbed Compound Butter.
- Horseradish Sauce: One of my favorite steak condiments, add a little of these homemade Creamy Horseradish Sauce on the side of you steak bites for a nice kick of flavor.
More Low Carb Beef Recipes
- Instant Pot Pot Roast
- Pan Seared Filet Mignon
- Slow Cooker Mississippi Pot Roast
- Grilled Steak Chimichurri
- Grilled Steak Salad with Chipotle Vinaigrette
- Bacon Wrapped Cheese Stuffed Meatloaf
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Garlic Butter Steak Bites
INGREDIENTS
- 2 pounds of steak, I used beef tenderloin, cut into bite size pieces
- 4 cloves garlic, minced
- ¼ cup butter
- ¼ cup white wine
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground pepper
INSTRUCTIONS
- Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.
- Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.
- Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.
- Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow ⅓ of the wine to evaporate as you’re scraping up the brown bits of flavor.
- Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.
- Store leftovers in the fridge for a few days or freeze in an airtight container.
RECIPE NOTES
- Rare (cool red center): 120-130°F
- Medium Rare (warm red center): 130-135°F
- Medium (warm pink center): 135-145°F
- Medium Well (slightly pink center): 145-155°F
- Well Done (no pink): 155-165°F
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve/Erythritol, Allulose, or Monk Fruit.
NOTE: Recipes using Swerve/Erythritol can be substituted 1:1 with a Monk fruit/Allulose blend.
Claudia
I want to dry this but can’t use cast iron on my stove top
Keto Cooking Christian
Good quality stainless steel cookware works well too.
Cathie
If you don’t have a cast iron pan can you just use a stainless steel pan?
Keto Cooking Christian
Absolutely!
Adelaide W
I love butter on steak!
Keto Cooking Christian
Me too! It's the best!
Lila
These are amazing! Everyone loved them, they were a big hit!
Keto Cooking Christian
I'm so glad everyone loved them!