These skillet garlic lemon butter steak bites offer tender, juicy pieces of steak coated in a bright lemon-garlic butter sauce with a subtle kick of heat. Ready in minutes, they make an effortless yet satisfying meal perfect for busy nights.
Why You’ll Love This Recipe
This recipe is quick, flavorful, and uses simple ingredients you may already have on hand. The steak cooks in just a few minutes, creating a melt-in-your-mouth texture highlighted by fresh lemon and garlic. It is naturally gluten-free, low-carb, and ideal for a weeknight dinner. Whether you’re using leftover steak or starting fresh, this dish delivers big flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces rib eye steak, cut into bite-sized cubes
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
1 lemon, zest and juice
1/8 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1 teaspoon parsley, chopped (optional for garnish)
Directions
Pat the steak dry using paper towels to remove excess moisture, then cut into bite-sized cubes.
Heat a large skillet over medium-high heat and add the butter and olive oil.
Once the butter has melted, add the cubed steak. Cook for 4–5 minutes, stirring occasionally so all sides brown evenly. Cook slightly longer if you prefer the steak well done.
Add the sliced garlic and cook for 1 minute.
Stir in the lemon zest, lemon juice, crushed red pepper, and kosher salt. Mix well to coat the steak.
Transfer to a serving dish or serve directly from the skillet.
Use sirloin or filet mignon instead of rib eye for a leaner option.
Add fresh herbs such as thyme or rosemary for an aromatic twist.
Stir in a splash of chicken broth or a tablespoon of cream to create a slightly saucy finish.
Increase or decrease the crushed red pepper to adjust heat levels.
Storage/Reheating
Store leftover steak bites in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them gently in a skillet over low heat until heated through. Avoid overcooking to maintain tenderness.
FAQs
How small should the steak cubes be?
Aim for roughly 1-inch cubes so they cook quickly and evenly.
Can I use leftover steak for this recipe?
Yes, leftover steak works well. Simply reduce the cooking time since it is already cooked.
Can I substitute bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled lemon juice can be used if needed.
What type of skillet works best?
A stainless-steel or nonstick skillet both work well as long as it can handle medium-high heat.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the pan, which prevents proper browning.
Can I make this dairy-free?
Replace the butter with additional olive oil or a dairy-free butter alternative.
Is this recipe spicy?
It has mild heat. Adjust the crushed red pepper to make it milder or spicier.
Can I use minced garlic instead of sliced?
Yes, minced garlic works fine, but it may cook faster, so watch closely to prevent burning.
What side dishes pair well with steak bites?
Rice, mashed potatoes, pasta, sautéed vegetables, or a fresh salad all pair beautifully.
How do I prevent the steak from drying out?
Avoid overcooking and keep the heat high enough to sear quickly without steaming.
Conclusion
These garlic lemon butter steak bites come together quickly, delivering vibrant flavor, tender texture, and versatile serving options. With minimal ingredients and effortless preparation, this dish is ideal for weeknights yet delicious enough for entertaining. Enjoy it on its own or paired with your favorite sides for a complete meal.
Tender steak bites seared in a skillet and tossed in a vibrant garlic lemon butter sauce with a touch of heat. Quick to make, full of flavor, and perfect for a satisfying weeknight meal.
Ingredients
8 ounces rib eye steak, cut into bite-sized cubes
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
1 lemon, zest and juice
1/8 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1 teaspoon parsley, chopped (optional for garnish)
Instructions
Pat the steak dry with paper towels and cut into bite-sized cubes.
Heat a large skillet over medium-high heat. Add butter and olive oil.
Once butter melts, add steak cubes and cook for 4–5 minutes, stirring occasionally to brown all sides.
Add sliced garlic and cook for 1 minute, stirring to prevent burning.
Stir in lemon zest, lemon juice, crushed red pepper, and kosher salt. Toss to coat the steak evenly.
Transfer to a serving dish and garnish with parsley if desired. Serve immediately.
Notes
Use sirloin or filet mignon for leaner alternatives.
Double the recipe by cooking in batches to maintain a good sear.
Fresh lemon juice offers the best flavor, but bottled works in a pinch.
Adjust crushed red pepper for preferred spice level.
A stainless-steel or nonstick skillet both work well for searing.
