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Pat beef cubes dry. Season generously with salt and pepper.
Heat olive oil in a cast-iron pan over very high heat.
Sear beef in a single layer, without moving, 2 min per side.
Add butter, garlic, and herbs. Baste for 1 minute.
Serve immediately with pan juices spooned over.
Values are per 1 serving and stay fixed regardless of the servings adjuster above โ use the adjuster to scale ingredients only.
Each serving of Steak Bites with Garlic Butter delivers 36g of protein at 380 calories โ that's 11 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 38% of total calories in this dish. With only 2g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 26g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Steak Bites with Garlic Butter is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 36g of protein and 380 calories โ ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Steak Bites with Garlic Butter also freezes well โ portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 36g-protein meals ready throughout the week with zero daily effort.
Season and dry-brine the steak in the fridge (uncovered on a rack) up to 24 hours ahead for better crust. Sear and rest just before serving โ steak reheats poorly.
Ribeye has the most flavor, sirloin is leaner. For thin-slicing, flank or skirt steak work great. Freeze the steak for 20 minutes first for easier thin slicing.
Pat the steak completely dry before cooking โ surface moisture is the enemy of a crust. Use a cast-iron pan and preheat it 3-4 minutes until smoking hot. Add oil, then steak. Don't move it until it releases naturally (about 2-3 min).
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.