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Beefy Garlic Butter Bowl

Tender steak bites sautéed in rich garlic butter sauce and served over rice or mashed potatoes for a quick, high-protein dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb steak Sirloin or Ribeye, cut into 1-inch cubes
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp onion powder
  • ½ tsp red pepper flakes optional, for heat
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish
  • 2 cups cooked rice or mashed potatoes for bowl base

Equipment

  • Large skillet or cast-iron pan
  • tongs
  • paper towels
  • cutting board and knife

Method
 

  1. Remove steak from refrigerator 15 minutes before cooking. Pat steak cubes completely dry with paper towels. Season all sides generously with salt, black pepper, and onion powder.
  2. Heat a large skillet or cast-iron pan over medium-high heat for 2-3 minutes. Add olive oil and swirl to coat. When oil shimmers, add steak cubes in a single layer with space between pieces. Sear undisturbed for 2-3 minutes until a brown crust forms. Flip and sear opposite side for 2-3 minutes. Transfer to a plate to rest.
  3. Reduce heat to medium-low. Add butter to the same skillet and let melt completely. Add minced garlic and red pepper flakes. Stir constantly for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Return steak bites and any accumulated juices to the skillet. Toss thoroughly to coat each piece in garlic butter sauce. Cook for 1 more minute to heat through. Taste and adjust seasoning if needed.
  5. Divide hot cooked rice or mashed potatoes between two serving bowls. Top with steak bites and drizzle all remaining garlic butter from the pan over the top.
  6. Garnish with fresh chopped parsley and serve immediately while hot.

Notes

Storage: Store leftover steak and sauce separately from rice or potatoes in airtight containers for up to 3 days. Reheat steak gently in skillet over medium-low heat with a tablespoon of butter to prevent drying. Rice or potatoes can be microwaved. Freezing not recommended as butter sauce separates when thawed. Substitutions: Boneless chicken thighs or large shrimp work well. Use ghee or olive oil for dairy-free option. Any cut of tender steak works, but sirloin offers best value. Tips: Cut steak cubes uniformly for even cooking. Don't skip drying the meat - moisture prevents proper browning. Let steak rest before final toss in butter. Watch garlic carefully as it burns quickly.