Tender, juicy steak bites slow-cooked in a rich garlic-butter sauce. This easy recipe makes a comforting dinner with minimal preparation and pairs beautifully with mashed potatoes, rice, roasted vegetables, or crusty bread.
Ingredients
For the Steak
2 lbs beef steak, cut into 1½-inch bite-sized pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon olive oil, for searing
Garlic Butter Sauce
6 tablespoons unsalted butter
5 cloves garlic, finely minced
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes, optional
2 tablespoons fresh chopped parsley
Optional Thickener
1 tablespoon cornstarch
2 tablespoons cold water
Best Cuts of Beef
Good choices include:
Sirloin steak
Ribeye
New York strip
Tenderloin
Chuck steak for a more budget-friendly slow-cooker version
For the most tender results, sirloin or ribeye work particularly well.
Instructions
1. Cut the Steak
Trim excess fat and cut the steak into approximately 1½-inch cubes.
Try to keep the pieces similar in size so they cook evenly.
2. Season
Place the steak pieces in a large bowl.
Add:
Salt
Black pepper
Paprika
Italian seasoning
Onion powder
Garlic powder
Toss until the steak is evenly coated.
3. Sear the Steak
Heat olive oil in a large skillet over medium-high heat.
Add the steak pieces in a single layer. Work in batches if necessary so you don’t overcrowd the pan.
Sear for approximately 1–2 minutes per side, just until nicely browned.
The steak does not need to be cooked through at this stage.
Transfer the browned steak to the slow cooker.
4. Make the Garlic Butter
Reduce the skillet heat to medium.
Add the butter and allow it to melt.
Add the minced garlic and cook for approximately 30–60 seconds, just until fragrant. Avoid burning the garlic.
Stir in:
Beef broth
Worcestershire sauce
Dijon mustard
Thyme
Rosemary
Red pepper flakes
Scrape the browned bits from the bottom of the skillet.
5. Add Everything to the Slow Cooker
Pour the garlic-butter mixture over the steak.
Gently toss to coat the steak pieces.
6. Slow Cook
Cover with the lid.
Cook on:
LOW: approximately 3–4 hours
or
HIGH: approximately 1½–2½ hours
Cooking time can vary significantly depending on the cut and size of the steak pieces.
For tender steak bites, avoid cooking them much longer than necessary, particularly when using naturally tender cuts such as sirloin or ribeye.
7. Thicken the Sauce
If you want a thicker, gravy-like sauce, mix:
1 tablespoon cornstarch
2 tablespoons cold water
Stir until smooth.
About 10–15 minutes before serving, stir the slurry into the slow cooker and allow the sauce to thicken.
8. Finish
Taste and adjust the seasoning.
Sprinkle with fresh parsley before serving.
For an extra buttery finish, add 1 tablespoon of butter to the hot sauce just before serving and stir until melted.
Serving Suggestions
Serve the butter steak bites with:
Creamy mashed potatoes
Garlic mashed cauliflower
White or brown rice
Buttered egg noodles
Roasted potatoes
Steamed broccoli
Green beans
Roasted asparagus
Cauliflower rice
Crusty bread
The garlic-butter sauce is especially delicious spooned over mashed potatoes or rice.
Approximate Nutrition
Nutrition will vary depending on the cut of steak and amount of butter actually consumed.
Estimated per serving, based on 6 servings:
Calories: approximately 430–500
Protein: approximately 40–45 g
Fat: approximately 28–34 g
Carbohydrates: approximately 3–5 g
Fiber: approximately 0–1 g
Sugar: approximately 1–2 g
Sodium: approximately 650–850 mg
These numbers are estimates and do not include optional serving sides.
Nut & Allergen Information
Nuts
No tree nuts are required in this recipe.
No peanuts are required.
Check packaged Worcestershire sauce, broth, mustard, and seasonings if preparing the recipe for someone with severe allergies because manufacturing facilities and formulations vary.
Common Allergens
Dairy: Butter contains milk.
Gluten/Wheat: Worcestershire sauce and beef broth can sometimes contain gluten-containing ingredients. Check labels carefully.
Soy: Some Worcestershire sauces and broths may contain soy.
Mustard: Dijon mustard contains mustard.
Fish: Some Worcestershire sauces contain anchovies.
Celery: Some commercial beef broths may contain celery or celery-derived ingredients.
Dairy-Free Version
Replace the butter with a dairy-free butter alternative or another suitable cooking fat.
Gluten-Free Version
Use certified gluten-free beef broth and Worcestershire sauce, and verify all seasoning labels.
Low-Carb/Keto Option
The steak bites themselves are naturally low in carbohydrates. Use a low-carb Worcestershire sauce if needed and serve with cauliflower mash, roasted vegetables, or a green salad instead of potatoes or rice.
Storage
Allow leftovers to cool and refrigerate them in an airtight container.
Refrigerator: 3–4 days
Freezer: Approximately 2–3 months for best quality
When reheating, warm gently to prevent the steak from becoming tough.
Reheating
Microwave
Place a serving in a microwave-safe dish and cover loosely.
Heat in 30-second intervals, stirring between intervals, until hot.
Stovetop
Place the steak and sauce in a skillet over low to medium-low heat.
Add a small splash of beef broth if necessary and heat gently until warmed through.
Tips for Perfect Butter Steak Bites
Don’t overcrowd the skillet. Sear in batches for better browning.
Searing is optional but highly recommended. It gives the steak a much deeper flavor.
Don’t burn the garlic. Burnt garlic can make the butter sauce bitter.
Use enough sauce. The steak absorbs the flavorful butter and broth while cooking.
Don’t overcook tender cuts. Sirloin and ribeye can become chewy if left in the slow cooker for too long.
Add fresh parsley at the end for freshness and color.
Taste before adding more salt. Beef broth and Worcestershire sauce can already contain considerable sodium.
Q&A
Q: Can I make this without searing the steak first?
Yes. You can place the seasoned steak directly into the slow cooker, but searing adds significantly more flavor and gives the finished steak better color.
Q: What is the best steak for this recipe?
Sirloin is an excellent balance of tenderness, flavor, and price. Ribeye gives a richer result, while chuck can work well when you want a more traditional long-cooked texture.
Q: Why are my steak bites tough?
They may have been cooked for too long, particularly if using a naturally tender steak. Steak bites don’t necessarily improve with extremely long slow cooking the way tough cuts of beef do.
Q: Can I use frozen steak?
For best food safety and cooking consistency, thaw the steak completely in the refrigerator before preparing it.
Q: Can I add potatoes?
Yes. Add small chunks of potatoes around the steak. Keep in mind that adding potatoes will increase the cooking time and carbohydrates.
Q: Can I add mushrooms?
Absolutely. Sliced mushrooms are excellent with garlic butter steak. Add them during cooking or sauté them separately and stir them in near the end.
Q: Can I add onions?
Yes. Sliced yellow, white, or red onions work well.
Q: Can I make this spicy?
Yes. Increase the red pepper flakes or add a small amount of cayenne pepper or your favorite hot sauce.
Q: Can I make the sauce thicker without cornstarch?
Yes. You can simmer some of the sauce in a saucepan until reduced, or use another thickener appropriate for your dietary needs.
Q: Is this recipe keto-friendly?
Yes, with suitable low-carb Worcestershire sauce and broth. Serve it with cauliflower rice, cauliflower mash, or non-starchy vegetables.
Q: Can I prepare it ahead of time?
Yes. You can season and cut the steak ahead of time and refrigerate it until you’re ready to cook. For best results, prepare the sauce close to cooking time.
Q: What should I serve with butter steak bites?
Mashed potatoes, rice, roasted vegetables, cauliflower mash, green beans, or garlic bread are all excellent choices.
Q: Can I use salted butter?
Yes, but reduce the added salt initially because the butter, broth, and Worcestershire sauce may already contain sodium.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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