Juicy, seared steak bites tossed in garlicky butter feel like a restaurant treat, but you can make them at home in under 20 minutes. They’re bold, savory, and perfect for weeknights when you want something satisfying without fuss. Pair them with a crisp salad or steamed greens, and you’ve got a complete keto-friendly meal.
The best part? You only need a handful of ingredients and a hot pan. Simple technique, big flavor, and zero guesswork.
Keto Garlic Butter Steak Bites – Fast, Flavorful, and Low-Carb
Ingredients
- 1.5 pounds steak (sirloin, ribeye, or New York strip), trimmed and cut into 1-inch cubes
- 2 tablespoons avocado oil (or another high-heat oil)
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, finely minced
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, for a hint of warmth)
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
- 1 tablespoon fresh parsley, minced
- Lemon wedges, for serving (optional but brightens everything)
Instructions
- Prep the steak: Pat the cubes very dry with paper towels. Moisture prevents a good sear. Toss with salt, pepper, and smoked paprika if using.
- Preheat the pan: Set a large cast-iron skillet over medium-high to high heat. Let it get hot for 2–3 minutes. You want it almost smoking.
- Add oil: Pour in the avocado oil and swirl to coat. The oil should shimmer right away.
- Sear in batches: Add half the steak in a single layer with space between pieces. Don’t crowd the pan. Sear 1–2 minutes per side until browned. Transfer to a plate and repeat with the remaining steak.
- Make the garlic butter: Reduce heat to medium-low. Add 3 tablespoons of butter to the pan. Once melted, stir in the minced garlic and red pepper flakes. Cook 20–30 seconds until fragrant. Don’t let the garlic brown.
- Finish the bites: Return all steak to the pan, add the remaining 1 tablespoon butter, and toss to coat for 30–60 seconds. Sprinkle with parsley.
- Taste and adjust: Add a pinch more salt or pepper if needed. A quick squeeze of lemon lifts the richness nicely.
- Serve hot: Plate immediately so the crust stays crisp. Spoon extra garlic butter from the pan over the top.
What Makes This Special
This recipe is all about maximizing flavor with minimal effort.
High heat gives the steak a deep, caramelized crust, while butter, garlic, and herbs bring richness and aroma. It’s naturally low in carbs, so it fits right into a keto lifestyle without feeling restrictive. Plus, the bite-size pieces cook quickly and evenly, making them ideal for meal prep or last-minute dinners.
Another bonus: these steak bites are surprisingly versatile.
Serve them as a main dish, pile them over cauliflower mash, or use them for a protein-packed salad. You can even turn them into a shareable appetizer with toothpicks and a squeeze of lemon.
What You’ll Need
- 1.5 pounds steak (sirloin, ribeye, or New York strip), trimmed and cut into 1-inch cubes
- 2 tablespoons avocado oil (or another high-heat oil)
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, finely minced
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, for a hint of warmth)
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
- 1 tablespoon fresh parsley, minced
- Lemon wedges, for serving (optional but brightens everything)
Gear you’ll want: Large heavy skillet (cast iron is best), tongs, a plate, and paper towels for patting the steak dry.
How to Make It
- Prep the steak: Pat the cubes very dry with paper towels. Moisture prevents a good sear.
Toss with salt, pepper, and smoked paprika if using.
- Preheat the pan: Set a large cast-iron skillet over medium-high to high heat. Let it get hot for 2–3 minutes. You want it almost smoking.
- Add oil: Pour in the avocado oil and swirl to coat.
The oil should shimmer right away.
- Sear in batches: Add half the steak in a single layer with space between pieces. Don’t crowd the pan. Sear 1–2 minutes per side until browned.
Transfer to a plate and repeat with the remaining steak.
- Make the garlic butter: Reduce heat to medium-low. Add 3 tablespoons of butter to the pan. Once melted, stir in the minced garlic and red pepper flakes.
Cook 20–30 seconds until fragrant. Don’t let the garlic brown.
- Finish the bites: Return all steak to the pan, add the remaining 1 tablespoon butter, and toss to coat for 30–60 seconds. Sprinkle with parsley.
- Taste and adjust: Add a pinch more salt or pepper if needed.
A quick squeeze of lemon lifts the richness nicely.
- Serve hot: Plate immediately so the crust stays crisp. Spoon extra garlic butter from the pan over the top.
Keeping It Fresh
Store leftovers in an airtight container for up to 3 days in the fridge. Keep the steak bites and any sides separate so textures stay better.
To reheat, warm gently in a skillet over medium heat with a dab of butter for 1–2 minutes, just until hot. Avoid the microwave if you can; it can turn the steak rubbery and overcooked.
If you plan to meal prep, slightly undercook the steak during the first sear. That way, it reheats to a perfect medium or medium-rare later.
Benefits of This Recipe
- Keto-friendly: Naturally low-carb and high in fat from the butter, so it supports ketosis without effort.
- Fast and weeknight-friendly: From fridge to plate in under 20 minutes with minimal chopping.
- Protein-packed: Keeps you full and satisfied, reducing the urge to snack.
- Flexible: Works with several steak cuts and fits many sides, from cauliflower rice to roasted broccoli.
- Restaurant flavor at home: A hot pan and garlic butter deliver that steakhouse vibe without the bill.
Common Mistakes to Avoid
- Not drying the steak: Excess moisture steams the meat and kills the crust.
Pat thoroughly with paper towels.
- Crowding the pan: Overloading the skillet drops the temperature and prevents browning. Cook in batches.
- Overcooking: These bites are small and cook fast. Pull them as soon as they hit your preferred doneness.
- Burning the garlic: Add garlic after searing and lower the heat.
Burnt garlic tastes bitter.
- Wrong pan temperature: Too cool = gray meat. Too hot = scorched butter. Sear in oil first, then add butter later.
Variations You Can Try
- Herb-forward: Swap parsley for a mix of thyme and rosemary.
Add the woody herbs to the butter for a minute to infuse.
- Lemon-pepper: Finish with extra lemon zest and cracked pepper for a brighter, lighter twist.
- Smoky chili: Use chipotle powder instead of smoked paprika and add a touch of lime.
- Blue cheese finish: Crumble a little blue cheese on top after cooking. It melts slightly and adds tangy richness.
- Mushroom upgrade: Sauté sliced mushrooms in the pan after searing the steak, then add the garlic butter and toss everything together.
- Garlic ghee: Replace butter with ghee for a toasty, nutty flavor and a higher smoke point.
FAQ
What’s the best steak cut for steak bites?
Sirloin is a great balance of flavor, tenderness, and price. Ribeye is richer and more marbled, which tastes amazing but cooks faster.
New York strip sits in between. Choose a cut with some marbling for the best sear and juiciness.
How do I know when the steak is done?
For medium-rare, sear about 1–2 minutes per side and look for a warm red center. If you use a thermometer, aim for 130–135°F after resting.
Remember, small cubes cook quickly, so watch closely once color develops.
Can I make this dairy-free and still keep it keto?
Yes. Use ghee (if tolerated) or a dairy-free butter alternative that’s low in carbs. You can also finish with extra olive oil and fresh herbs for a lighter but still flavorful result.
Why is my steak tough?
It was likely overcooked or started too wet.
Pat it dry, use high heat, and cook briefly. Also, let the steak rest for a minute before serving so juices redistribute.
Can I cook this in an air fryer?
Yes, but you’ll miss some buttery pan sauce. Toss cubes with oil, salt, and pepper, then air fry at 400°F for 6–8 minutes, shaking halfway.
Melt butter with garlic separately and pour over before serving.
What should I serve with it?
Great low-carb sides include roasted asparagus, garlicky green beans, sautéed mushrooms, cauliflower mash, or a simple arugula salad with lemon and olive oil. Keep sides fresh and bright to balance the richness.
Can I add onions?
Absolutely. Slice onions and sauté them after searing the steak.
Let them get lightly caramelized, then add garlic butter and toss everything together. It adds sweetness without many carbs.
How do I avoid smoking up my kitchen?
Use a high-heat oil for searing, keep your pan truly hot so searing is quick, and add butter later on lower heat. Turn on ventilation and avoid overcrowding, which prolongs cooking and creates more smoke.
In Conclusion
Keto Garlic Butter Steak Bites deliver big steakhouse flavor with weeknight speed.
With a hot pan, a few pantry staples, and the right timing, you’ll get crisp edges, a tender center, and a glossy garlic-butter finish. Keep the steps simple, don’t crowd the pan, and season boldly. Serve with a fresh, low-carb side, and dinner is done—fast, satisfying, and genuinely delicious.