These juicy steak bites are seared to perfection and finished in a rich garlic butter sauce infused with fresh thyme and white wine. Tender on the inside with beautifully caramelized edges, they’re elegant enough for entertaining yet simple enough for a weeknight dinner.
Why You’ll Love This Recipe
Perfectly seared steak with restaurant-quality flavor at home
Rich garlic butter sauce that elevates every bite
Quick and easy, ready in just 35 minutes
Versatile enough to serve as an appetizer or main course
Made with simple pantry seasonings
Freezer-friendly and great for meal prep
Customizable with mushrooms or a creamy finish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Steak & Seasonings
2 lbs top sirloin steak, cut into 1-inch cubes
1 ½ teaspoons salt (or to taste)
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon paprika
¾ teaspoon brown sugar
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon mustard powder
2 to 3 tablespoons olive oil
Garlic Butter Sauce
¾ cup dry white wine (such as chardonnay or sauvignon blanc) or chicken broth
4 tablespoons unsalted butter
4 cloves garlic, thinly sliced
4 sprigs fresh thyme
1 tablespoon fresh parsley, finely chopped
Directions
Combine garlic powder, onion powder, paprika, brown sugar, pepper, chili powder, and mustard powder in a small bowl. Set aside.
Pat the steak cubes completely dry using paper towels. Sprinkle evenly with salt, then coat thoroughly with the seasoning mixture, rubbing it into all sides.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add steak in batches, leaving space between each piece. Sear for about 1 minute per side, approximately 4 minutes total per batch, until medium-rare. Remove and set aside. Add more oil as needed for remaining batches.
Turn off the heat briefly and carefully add the white wine to the skillet. Return heat to medium. Scrape the bottom and sides of the pan to release the browned bits. Bring to a gentle boil and let it reduce by half, about 6 minutes.
Add butter, sliced garlic, and thyme. Simmer gently for 3 minutes until fragrant and slightly thickened.
Reduce heat to medium-low. Return the steak and any juices to the skillet. Spoon the sauce over the steak and cook for 2 to 3 minutes, or until the steak reaches your preferred doneness.
Sprinkle with fresh parsley and serve immediately.
Servings and timing
Servings: 8 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
Add mushrooms during the last 3 minutes of reducing the wine for an earthy flavor.
Stir in ¼ cup heavy cream before returning the steak to create a creamy garlic butter sauce.
Use ribeye, strip steak, filet mignon, or tenderloin tips for different textures and richness.
Replace thyme with rosemary for a deeper herbal note.
Serve over mashed potatoes, rice, or garlic butter pasta for a complete meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.
To reheat on the stovetop, warm gently in a skillet over medium heat with a small drizzle of olive oil until heated through.
To reheat in the oven, place in a lightly greased baking dish, cover, and bake at 350°F for about 10 minutes or until warm.
Avoid overcooking during reheating to keep the steak tender.
FAQs
What is the best cut of steak for steak bites?
Top sirloin is ideal because it’s tender, flavorful, and affordable. Ribeye, strip steak, filet mignon, and tenderloin tips also work beautifully.
How do I keep steak bites tender?
Pat the steak dry before seasoning, avoid overcrowding the pan, and do not overcook. Searing quickly over high heat locks in juices.
Can I make this without wine?
Yes. Substitute the wine with chicken broth for a similar depth of flavor.
How do I know when the steak is done?
For medium-rare, cook until the internal temperature reaches 130–135°F. For medium, aim for 140–145°F.
Can I prepare this ahead of time?
You can season the steak several hours ahead and refrigerate it. Sear just before serving for best texture.
Why do I need to sear in batches?
Overcrowding lowers the pan temperature and causes the meat to steam instead of forming a golden crust.
Can I make this dairy-free?
Yes. Replace butter with a dairy-free butter alternative or additional olive oil.
What sides pair well with steak bites?
Mashed potatoes, roasted vegetables, steamed green beans, rice, or warm dinner rolls complement the dish perfectly.
Can I freeze steak bites?
Yes. Let them cool completely before storing in an airtight container and freezing for up to 3 months.
How do I enhance the sauce flavor even more?
Add a splash of lemon juice at the end or a pinch of red pepper flakes for brightness and subtle heat.
Conclusion
These steak bites deliver bold flavor, tender texture, and a luxurious garlic butter sauce in every bite. Whether served as an impressive appetizer or a comforting main dish, this recipe offers the perfect balance of simplicity and elegance. Once you try them, they’re sure to become a regular favorite at your table.
Tender, perfectly seared steak bites finished in a rich garlic butter sauce with thyme and white wine, delivering bold, restaurant-quality flavor in just 35 minutes.
Total Time:35 minutes
Yield:8 servings
Ingredients
Steak & Seasonings:
2 lbs top sirloin steak, cut into 1-inch cubes
1½ teaspoons salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon paprika
¾ teaspoon brown sugar
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon mustard powder
2–3 tablespoons olive oil
Garlic Butter Sauce:
¾ cup dry white wine or chicken broth
4 tablespoons unsalted butter
4 cloves garlic, thinly sliced
4 sprigs fresh thyme
1 tablespoon fresh parsley, finely chopped
Instructions
Combine garlic powder, onion powder, paprika, brown sugar, black pepper, chili powder, and mustard powder in a small bowl.
Pat steak cubes dry and season with salt, then coat evenly with seasoning mixture.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear steak in batches about 1 minute per side (4 minutes total per batch). Remove and set aside.
Turn off heat briefly, add white wine, then return to medium heat. Scrape browned bits and reduce by half, about 6 minutes.
Add butter, garlic, and thyme. Simmer 3 minutes until fragrant and slightly thickened.
Return steak and juices to skillet. Spoon sauce over steak and cook 2–3 minutes until desired doneness.
Garnish with fresh parsley and serve immediately.
Notes
Add mushrooms during wine reduction for extra depth.
Stir in ¼ cup heavy cream for a creamy sauce variation.
Use ribeye, strip steak, or tenderloin for richer flavor.
Store refrigerated up to 3 days or freeze up to 3 months.
