Steak Bites Recipe: Juicy and Delicious in 5 Simple Steps

I still remember the first time I made this steak bites recipe. Lily and Mia, my twin girls, were just beginning to explore new flavors, and I wanted to cook something that was both exciting and tasty. As soon as I placed the plate on the table, their eyes sparkled with curiosity. They eagerly reached for the juicy bites with their tiny forks, and the joyful silence that followed said it all—this recipe was a hit.

This steak bites recipe has become a weeknight staple in our house. It’s quick and easy enough for a busy Tuesday, but also fancy enough for a weekend gathering with friends. The best part? It’s a simple recipe that delivers big on flavor. I can’t wait to share it with you!

Ingredients

For the Steak Bites

• 1 lb sirloin steak, cut into 1-inch cubes (I also like using New York strip or ribeye). If you’re on a budget, flank steak works too, but needs to marinate longer.
• 1 tsp salt
• 1/2 tsp black pepper

For the Marinade

• 2 tablespoons olive oil
• 1 tablespoon soy sauce (low sodium works great!)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice (freshly squeezed is best, but bottled works in a pinch)
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder if you’re short on time)
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika (smoked paprika adds a nice smoky flavor!)

For Serving (Optional)

• Cooked rice, mashed potatoes, or roasted vegetables are all great sides. A simple green salad with a light vinaigrette also makes a nice, refreshing counterpoint to the richness of the steak.
• For garnish, I like to use fresh parsley, a squeeze of lemon, or even a sprinkle of grated Parmesan cheese. A few sprigs of rosemary can also add some beautiful color and aroma.

Equipment Needed

• A large skillet is key for this recipe. I prefer cast iron because it heats evenly and gives the steak bites a beautiful sear. A heavy-bottomed stainless steel skillet will also work well.
• You’ll need two mixing bowls: one for the marinade and one for the steak bites.
• Tongs are essential for flipping the steak bites and ensuring they cook evenly on all sides. A fork can pierce the meat and let the juices escape, so tongs are definitely the way to go.
• A meat thermometer is your best friend when it comes to cooking steak. It takes the guesswork out of determining doneness and helps you avoid overcooking.
• Before you start, make sure your skillet is nice and hot. Preheating it over medium-high heat for a few minutes will ensure a good sear on the steak bites.

Instructions

Preparing the Steak Bites

First, I pat the steak dry with paper towels. This helps it brown nicely when you sear it. Then, I trim any excess fat. You don’t have to remove all the fat, just the large pieces.

Next, I cut the steak into 1-inch cubes. Try to make them as uniform in size as possible so they cook evenly. If some pieces are bigger than others, the smaller ones will overcook while the larger ones are still cooking through.

Marinating the Steak

In a mixing bowl, I whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, onion powder, and paprika. This creates the flavorful marinade that will tenderize the steak and give it tons of flavor.

I add the steak bites to the marinade, making sure they are fully coated. Then, I cover the bowl with plastic wrap and pop it in the refrigerator. Marinating time can be anywhere from 30 minutes to overnight. I find that at least an hour makes a big difference in tenderness and flavor.

Why is marinating so important? The acid in the marinade (from the lemon juice and Worcestershire sauce) helps to break down the tough muscle fibers in the steak, making it more tender. The marinade also adds a ton of flavor.

Cooking the Steak Bites

I heat my cast-iron skillet over medium-high heat. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.

I remove the steak bites from the marinade, letting any excess drip off. I don’t want too much marinade in the pan, or the steak will steam instead of sear.

I carefully place the steak bites in the hot skillet, making sure not to overcrowd the pan. If the pan is too crowded, the steak bites will steam instead of sear, and you won’t get that nice crust. I cook them in batches if necessary.

I sear the steak bites for 2-3 minutes per side, until they are nicely browned. I use tongs to flip them so I don’t pierce the meat and let the juices escape.

To check for doneness, I use a meat thermometer. For medium-rare, the internal temperature should be 130-135°F. For medium, I aim for 140-145°F. And for medium-well, the temperature should reach 150-155°F.

If the steak bites are cooking too quickly, I reduce the heat. If they’re not browning well, I increase the heat. Remember, every stove is different, so adjust the heat as needed.

Once the steak bites reach the desired temperature, I remove them from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.

Tips and Variations

For a perfect sear, make sure your skillet is hot and don’t overcrowd the pan. Patting the steak dry before cooking also helps to create a beautiful crust.

To ensure tender steak bites, don’t overcook them! Use a meat thermometer to check for doneness and let the steak rest after cooking. Marinating for at least 30 minutes also helps to tenderize the meat.

Want to switch things up? Try adding different spices to the marinade. A pinch of red pepper flakes adds a nice kick, while some dried oregano or thyme brings an earthy flavor. You could also use a completely different marinade. A teriyaki marinade or even a simple balsamic vinaigrette would be delicious.

For gluten-free steak bites, just be sure to use gluten-free soy sauce or tamari. To lower the sodium content, use low-sodium soy sauce and reduce the amount of salt added to the steak.

I love serving these steak bites with rice pilaf. The fluffy rice soaks up the flavorful juices from the steak. Roasted vegetables, like broccoli or asparagus, add a healthy and colorful side. A simple green salad with a light vinaigrette also makes a nice, refreshing counterpoint to the richness of the steak.

My grandmother always added a touch of brown sugar to her steak marinade. It might sound strange, but it adds a wonderful depth and richness to the flavor. I highly recommend giving it a try!

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Pair your perfectly cooked steak bites with a fresh Mediterranean cucumber salad or a classic Greek potato salad for a complete and satisfying meal.

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FAQ

What kind of steak is best for steak bites?

I find that sirloin, New York strip, and ribeye are excellent choices for steak bites because they are naturally tender and flavorful. If you’re looking for a more budget-friendly option, flank steak works well, but I recommend marinating it for a longer period, at least two hours, to achieve optimal tenderness.

What should I marinate steak bites in?

My go-to marinade is a simple mix of olive oil, soy sauce, garlic, and Worcestershire sauce. However, feel free to get creative with your marinades! Balsamic vinegar, Dijon mustard, honey, or your favorite herbs and spices can add a delicious twist.

Why are my steak bites tough?

Tough steak bites are usually caused by overcooking or insufficient marinating. Always use a meat thermometer to accurately check for doneness, and remember to let the steak rest for a few minutes after cooking. This allows the juices to redistribute, resulting in a more tender bite.

How do you make steak super tender and juicy?

The key to super tender and juicy steak bites is a combination of marinating, proper cooking techniques, and resting. A quick sear in a hot pan helps to lock in the juices, and allowing the steak to rest for a few minutes after cooking gives the juices time to redistribute throughout the meat.

Serving and Storage

I love serving these steak bites hot off the skillet with a side of fluffy rice, roasted potatoes, or a medley of colorful vegetables.

If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to three days. To reheat, I either gently warm them in a skillet over medium heat or give them a quick zap in the microwave.

Leftover steak bites are incredibly versatile. I sometimes add them to salads, sandwiches, or tacos for a quick and protein-packed meal. My twin girls, Lily and Mia, especially love it when I use the leftover steak bites to make mini pizzas. It’s a fun and easy way to use up every last bite!