Garlic Herb Denver Steak Bites
July 28, 2026 ⢠0 comments
These are bite-sized cubes of steak, seasoned simply with garlic powder, salt, and pepper, then seared until browned and finished in a garlic-parsley butter for extra richness. The recipe is fast and flexible: serve them on toothpicks as an appetizer, or pile them over rice or potatoes for a full dinner.
- Prep Time:
- Cook Time:
- Servings: 10
Ingredients
- (1 1/4 pounds) Grass-fed Denver Steak
- (2 tablespoons) Olive oil
- (1 teaspoon) Garlic powder
- (1 teaspoon) Kosher salt
- (1 teaspoon) Black pepper
- (2 tablespoons) Unsalted butter
- (2 tablespoons) Fresh minced parsley
Directions
- Prepare the steak:
Trim the steak of fat and cut it into 1/2-inch cubes. - Marinate the steak:
Combine the cubed steak pieces in a bowl along with olive oil, garlic powder, salt, and pepper. Let it sit for at least 15 minutes to marinate. You could do this up to a day in advance and store the steak bites in the fridge. - Cook the steak bites:
Heat a large cast iron skillet over medium-high heat. A drop of water in the skillet should sizzle and immediately evaporate. Once hot, add the steak bites. Let the steak bites sit without touching them for 3 minutes so they can get a crust on one side.
Stir the bites and continue to cook for another 2 minutes until they reach desired doneness. I prefer mine with a tiny bit of pink in the middle, almost like a medium steak. If you want them cooked all the way through, cook for another minute or two. - Toss with butter and serve:
When the steak bites have a nice crust on one side and are browned all over, turn off the heat. Add butter to the skillet and stir to coat the steak bites with butter. Sprinkle liberally with fresh parsley and serve immediately either with toothpicks (as an appetizer) or as a dinner entrĂŠe alongside potatoes, rice, or veggies.
Leftover steak bites keep well in the fridge for 4 to 5 days. Reheat in a skillet over low heat with an extra drizzle of olive oil or in a microwave on high heat for 15-second bursts until warmed through. The skillet method will better preserve the texture of the steak bites.
