Steak Bites Recipe

Trim and cube

Pat the steak dry with paper towels. Trim excess fat if desired and cut steak into roughly 1-inch cubes so pieces cook evenly (about 1 lb yields ~20–24 bites).

Place the cubed beef in a medium bowl and set aside while you mix the marinade.

Make marinade

In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, minced garlic, 1 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon smoked paprika (if using). Whisk until blended.

Marinate beef

Pour the marinade over the cubed beef and toss to coat evenly. Let sit at room temperature for 15–20 minutes (or refrigerate for up to 2 hours). Remove from refrigerator 20 minutes before cooking if chilled so the meat comes closer to room temperature.

Preheat pan

Heat a large heavy skillet or cast-iron pan over medium-high to high heat until very hot (2–3 minutes). Add a thin film of oil if your pan is not well seasoned (about 1/2 tbs olive oil).

Sear in batches

Add the steak cubes in a single layer without crowding — work in 2 batches if necessary. Let the pieces sear untouched for 1.5–2 minutes to develop a brown crust, then flip and sear the other side 1–2 minutes for medium-rare to medium depending on size. Use tongs to move pieces; avoid overcooking.

Finish with butter and herbs

When the final batch is almost done, reduce heat to medium, add 1 tablespoon butter and the herb sprigs to the pan. Tilt the pan slightly and spoon melted butter over the steak bites for 30–45 seconds to glaze and add flavor.

Transfer cooked steak bites to a plate and tent loosely with foil to rest 3–5 minutes so juices redistribute.

Sprinkle chopped parsley over the rested steak bites, season lightly with additional salt and pepper to taste if needed, and serve with lemon wedges on the side for a bright finish.

Serve immediately while warm. Steak bites pair well with mashed potatoes, rice, or a simple green salad.