These succulent, bite-sized pieces of steak are seared to perfection, then bathed in a rich garlic butter sauce that elevates them to a whole new level of deliciousness. Quick and easy to make, this recipe is a no-brainer choice for a flavorful weeknight dinner or a special occasion. Low carb, carnivore, gluten-free and keto friendly.

Jump to:

• Why Steak Bites Work So Well
• Ingredients You’ll Need
• Carnivore Adjustments
• How to Make Garlic Butter Steak Bites
• When to Serve These (Spoiler: Anytime)
• Can You Store or Freeze Garlic Butter Steak Bites?
• Tips for Perfect Steak Bites Every Time
• 📖 Recipe
• 💬 Reviews

Garlic Butter Steak Bites (Low-Carb, Keto, and Carnivore-Friendly)

There’s something about steak in bite-sized form that feels almost... rebellious. You’re taking something bold and primal, like a slab of sizzling steak, and turning it into pop-in-your-mouth pieces that somehow taste even better.
Garlic Butter Steak Bites do exactly that. And let me tell you: once you make these, you’ll never look at steak the same way again.

They’re quick. They’re rich. They’re outrageously tender. And yes, this recipe is fully keto-friendly and easily adjustable to suit a strict carnivore diet.

Whether you're pulling together a weeknight meal or trying to impress someone without breaking a sweat, this recipe delivers buttery, garlicky, seared perfection in just 20 minutes flat. Let's dig in.

Why Steak Bites Work So Well

You know how full steaks are great… but sometimes a little too formal? Too fork-and-knife? Steak bites are like steak’s cooler, less high-maintenance cousin.

Here’s why they win:

• Faster cook time – They sear up in minutes.
• More surface area = more flavor. Every cube gets a golden crust.
• Perfect for dipping, skewering, or serving family-style.
• Zero fluff. Just meat, fat, garlic, and herbs doing what they do best.

And because you’re controlling the fat source (butter and olive oil), it’s cleaner than anything you’d get at a steakhouse drowned in mystery grease.

Ingredients You’ll Need

Everything in this recipe plays a purpose. No filler, no fluff. Just rich flavor, perfectly balanced.

• 1 pound sirloin or ribeye steak, cut into bite-sized cubes Ribeye = more fat, more flavor. Sirloin = leaner, still tender. Pick your poison.
• 2 tablespoons olive oil For the initial sear. Carnivores, we’ll swap this for beef tallow, ghee, or lard.
• 4 tablespoons unsalted butter This is the “sauce” your steak bites bathe in post-sear. Rich, glossy, irresistible.
• 4 cloves garlic, minced Raw garlic gets mellowed in butter, adding a subtle punch that won’t overpower. Skip for strict carnivore.
• 1 teaspoon dried thyme Optional, but adds herby depth. Can sub with rosemary or leave out entirely. Skip for strict carnivore.
• Salt and black pepper, to taste
• Chopped parsley to garnish Purely decorative, skip for strict carnivore.

Carnivore Adjustments

Want to make this full-on carnivore without compromising the flavor or texture?

Here’s what to tweak:

• Skip the olive oil. Use beef tallow, bacon fat, or ghee instead.
• Ditch the garlic and thyme. These are technically plants, so for strict carnivores, go without. But if you're more relaxed (aka "dirty carnivore"), garlic is fine in small amounts.
• No parsley garnish. It’s just there for the photo anyway.
• Add more butter or rendered fat. This dish is fat-fueled and thrives on it.

The result? Steak bites that are still insanely satisfying. Rich, meaty, and perfectly aligned with an animal-based lifestyle.

How to Make Garlic Butter Steak Bites

If you’ve got 20 minutes and a decent pan, you’re halfway there. Here’s how to make garlic butter steak bites that taste like they came from a high-end bistro, without the high-end stress.

To Make the Steak Bites:

1. Start with dry steak: Pat those little cubes of sirloin or ribeye dry with paper towels. This step is key for getting a proper crust. Moisture = steam, and steam is the enemy of sear.
2. Season simply: Sprinkle generously with salt and black pepper. That’s it. Let the meat do the talking.
3. Sear in a hot skillet: Heat up the olive oil (or Carnivore alternative) in a large skillet over medium-high heat. When it’s shimmering (but not smoking), it’s go time.
4. Cook in a single layer: Add the steak bites to the pan without crowding them, space is your friend here. If your pan’s too small, work in batches.
5. Sear for 1–2 minutes per side: Let them develop that deep brown crust before flipping. Don’t fuss with them too much. When they’re beautifully browned, transfer the steak bites to a plate and set them aside.

To Make the Standard Garlic Butter Sauce:

1. Same pan, more flavor: Using the same skillet (with all that meaty goodness still clinging to the bottom), melt the butter over medium heat.
2. Add garlic and sauté: Toss in the minced garlic and stir it around for about 1 minute, just until it’s fragrant. Don’t walk away here. Burnt garlic moves fast.
3. Stir in thyme: Add the dried thyme and let it mingle with the garlic for about 10 seconds. It’ll bloom quickly in the hot butter.
4. Return the steak to the party: Add your seared steak bites back into the skillet and toss everything together so each cube is coated in that rich, garlicky butter sauce.
5. Finish and serve: Transfer to a serving plate, drizzle over any remaining sauce from the pan, and finish with a sprinkle of chopped parsley (if using).

To Make the Carnivore Butter Sauce:

1. Stick with butter or ghee: If you tolerate dairy, unsalted butter is perfect. Otherwise, go with ghee or even beef tallow for a zero-carb, dairy-free version. Using the same skillet, melt the butter over medium heat.
2. Skip the garlic and thyme: Garlic and thyme are plants, so strict carnivore diets typically avoid them. Instead, let the browned bits left from searing the steak infuse the butter with deep, meaty flavor.
3. Deglaze with a little bone broth (optional): If you want an extra boost of umami, pour in a tablespoon of warm bone broth into the butter and scrape the skillet to make a quick meat-forward glaze. Totally optional, but totally delicious.
4. Toss steak bites in the melted fat: Return the seared steak to the pan, coat in that luscious buttery glaze, and serve immediately. No garnish needed, obviously.

That’s it! Dinner’s done, and it smells incredible.

When to Serve These (Spoiler: Anytime)

This isn’t just a steak recipe. It’s a lifestyle meal. You can use it in a bunch of different ways:

• As a party app. Serve with toothpicks on a big board with cubes of cheddar or bacon-wrapped mushrooms.
• For weeknight dinner. Just pair it with cauliflower mash or a wedge of buttered lettuce (or skip sides entirely if you’re carnivore).
• Meal prep win. These reheat beautifully. Toss ‘em in a hot skillet for 2–3 minutes and you’re good to go.

Even breakfast? Why not. Add eggs and you’ve got steak & eggs, snack-sized.

Can You Store or Freeze Garlic Butter Steak Bites?

Yes, and honestly, you should make extra.

Storing:

• Fridge: Up to 4 days in an airtight container.
• Reheat: Skillet > microwave. Just a quick flash heat in butter to bring the crispiness back.

Freezing:

• Freeze flat on parchment first (so they don’t stick together), then move to a freezer bag.
• Reheat straight from frozen in a hot pan with butter.

If you’ve been missing steakhouse vibes without the carb-loaded sides, garlic butter steak bites are your new go-to. They’re fast, indulgent, and endlessly satisfying.

This recipe doesn’t overcomplicate things. It celebrates them. It leans into rich, buttery flavor and simple technique, and reminds you that healthy food can still taste like a splurge.

Carnivore or keto, weeknight or special occasion, this one’s a keeper.

📖 Recipe