Steak dinners speak to Marlboro Man’s soul, and I love, love, love making this one for a quick and easy meal. You cut a steak into little bite-size pieces so it cooks extra fast, then sear it in a hot cast-iron pan with butter and fresh garlic. As the steak cooks, the butter turns golden and nutty, and the garlic infuses every single luscious, beefy bite. Dinner’s on the table in about 20 minutes! This steak is tremendously good over a pile of creamy mashed potatoes or with really just about any of these potato side dishes.

The secret is to use a good cut of beef (I like sirloin, rib-eye, or strip steak) and trim off any large, tough pieces of fat. Don’t remove all of the fat, since that’s where the flavor is, but you don’t want any big pieces hanging around. If you want to save time, you can grab a package of pre-cut steak tips from the grocery store, which are typically sirloin. And whatever you do, don’t overcook the steak. I like to shoot for medium-rare so the bites are still pink in the center.

Can you make garlic butter steak bites ahead of time?

These are best eaten right after cooking, since reheating can cause them to lose their crust and overcook. If you want to get a head start, you can cut the steak into pieces up to a day in advance and store it in an airtight container in the fridge until you’re ready to cook.

How long do leftover garlic butter steak bites last in the fridge?

Though they’re best fresh, leftover steak bites can be stored in an airtight container in the refrigerator for up to three days. Reheat them gently in a skillet over medium-low heat until the bites are just warmed through, adding a small pat of butter to the pan to revive the sauce.