One-Pan Garlic Herb Steak (Print Version)

Tender steak bites with garlic and herbs, cooked quickly in one pan and served fresh for easy summer dining.

# What You'll Need:

→ Steak & Marinade

01 - 1 1/2 pounds sirloin steak, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 tablespoon Worcestershire sauce
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper

→ Aromatics & Herbs

06 - 4 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons fresh parsley, chopped
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

→ Optional Garnish

10 - Lemon wedges, for serving

# How To Make It:

01 - In a medium mixing bowl, combine sirloin cubes with olive oil, Worcestershire sauce, salt, and black pepper. Toss thoroughly and allow to marinate for at least 10 minutes at room temperature.
02 - Heat a large cast iron skillet over medium-high heat. Arrange steak cubes in a single layer, cooking in batches if needed. Sear undisturbed for 2 to 3 minutes, then turn and cook an additional 2 minutes until evenly browned and just cooked through.
03 - Reduce heat to medium. Push steak bites to one side of the skillet. Add unsalted butter and minced garlic; stir continuously for about 30 seconds until fragrant.
04 - Toss steak bites with the melted garlic butter, then sprinkle chopped parsley and thyme evenly over the top.
05 - Transfer steak bites to serving plates. Garnish with lemon wedges if desired and serve immediately.

# Top Tips:

01 -
  • Cleanup barely takes a minute when everything fits in one pan, and you may even have time to relax before dinner.
  • The steak bites are juicy and packed with flavor from garlic and fresh herbs, making them hit the spot every time.
02 -
  • If you overcrowd the skillet, the steak steams and misses that proper sear—it happened to me the first rushed night.
  • Waiting to add garlic until after searing prevents it from burning and turning bitter, making all the difference.
03 -
  • Let the steak cubes come to room temperature before cooking for even searing.
  • Always cook in batches if your pan is small, so each bite gets that perfect crust.
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