Barefoot Contessa Steak Bites With Garlic Butter Recipe

I thought these would be like steak tips at a diner—fine, but forgettable. I was wrong.

The first time I rushed them—didn’t dry the steak well, overcrowded the pan, let the garlic burn. It was fine. But not Ina good.

Then I slowed down, just a little. A single hot pan, dry cubes of sirloin, and a minute of patience with the butter and garlic. What came out was rich, golden-edged, and surprisingly tender. This is steakhouse flavor without the steakhouse fuss.

Here’s how I made it Ina-level.

What Surprised Me

This is barely a recipe—it’s more of a technique. But what makes it feel so polished is the timing. Just a few careful minutes of high heat, and you get that deep, savory crust on the meat and a buttery, garlicky glaze that clings to every bite.

The garlic isn’t sautéed first. It’s added after the meat browns, so it melts into the butter without burning. That one tweak makes all the difference.

My Ingredient Notes

• Sirloin steak, 1¼ lbs – Tender and flavorful, but not fussy. I tried it once with ribeye—it was too fatty and splattered more than it seared.
• Olive oil, 1 tbsp – High enough smoke point for a good sear, and Ina always reaches for a mild, buttery variety. I use California Olive Ranch.
• Butter, 2 tbsp – This is where the richness comes in. Salted is fine here, but I usually go unsalted and adjust.
• Minced garlic, 2 tsp – Add this with the butter, not before. It turns sweet, not sharp.
• Salt and pepper – I use kosher salt and freshly cracked pepper. Nothing fancy, just balanced.
• Minced parsley, 1 tbsp – It seems optional, but it isn’t. That little green lift at the end keeps everything from feeling too heavy.

Safe Substitutions

• Top sirloin or tri-tip work just as well—lean and meaty.
• I once used chopped chives instead of parsley—a little more onion-y, but delicious.
• If you’re dairy-free, try ghee. It’s rich like butter but won’t burn as easily.

Avoid: Filet (too tender, no crust), or stew meat (never gets tender fast enough).

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Steak steamed instead of seared	Overcrowded the pan	Cook in batches so each piece browns
Garlic turned bitter	Added it too early, on high heat	Add garlic with the butter, off direct heat
Steak was chewy	Cut cubes too large or under-seasoned	Stick to 1-inch cubes, salt generously

How to Make Ina Garten’s Steak Bites With Garlic Butter

1. Prep the steak – Cut it into 1-inch cubes. Pat it dry with paper towels. Don’t skip this step—it’s what gets you that golden crust.
2. Season – Toss with kosher salt and black pepper. Let it sit while the pan heats.
3. Heat your pan – High heat. I use a 12-inch stainless steel or cast iron skillet.
4. Sear in batches – Add 1 tablespoon olive oil. Lay the steak cubes down in a single layer. Don’t move them for the first minute—then stir every 30 seconds for even browning. Should take about 3–4 minutes per batch.
5. Butter + garlic – Once the steak is browned, lower heat slightly. Add 2 tablespoons butter and 2 teaspoons minced garlic. Stir constantly for 1–2 minutes until fragrant and glossy.
6. Finish – Sprinkle with fresh parsley and serve right away.

You’ll know it’s ready when the garlic smells toasty, not sharp, and the butter clings to the steak like a glaze.

Tiny Habits, Better Results

• Let the steak come to room temperature for 15 minutes before cooking—it helps it brown more evenly.
• I microplane the garlic instead of mincing. It melts right into the butter and doesn’t burn.
• Deglaze the pan with a splash of white wine or beef broth after cooking—drizzle it over the meat for extra flavor.

Leftover Notes

Fridge – Keeps well for 3 days in a sealed container.
Freezer – Fine for up to 2 months, but skip the parsley until serving.
Reheat – A few minutes in a hot skillet with a splash of broth or butter brings it right back. Avoid the microwave if you want to keep the crust.

Pairs beautifully with mashed potatoes, crusty bread, or a butter lettuce salad with lemon vinaigrette.

Reader Qs Answered

Q: Can I make these ahead of time?
A: You can sear the steak a few hours ahead, then rewarm gently with butter and garlic just before serving. The flavor holds up.

Q: How do I keep them tender?
A: Don’t overcook. They should be just medium-rare when you add the butter—carryover heat will finish them.

Q: Is cast iron necessary?
A: No, but it helps. Any heavy-bottomed pan that gets ripping hot will work.

Try More Recipes:

• Barefoot Contessa Veal Piccata Recipe
• Barefoot Contessa Turkey Tetrazzini Recipe
• Barefoot Contessa Vegetarian Chili Recipe