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The first time I made these, I used a cheap pan and crowded everything in at once. The steak steamed instead of seared, the sauce turned watery, and I basically made sad beef soup. It’s the kind of mistake you only make once.

Honey garlic steak bites are one of those weeknight dinners that look impressive but take about 15 minutes start to finish. Seared steak pieces in a sticky, savory-sweet sauce with butter and garlic. That’s really it. No marinating overnight, no special equipment, no complicated steps.

They work as a main dish over rice or mashed potatoes, as a protein on top of a salad, or honestly just on their own straight from the pan. I’ve served them both ways and nobody complains either time.

What Cut of Steak to Use

Sirloin is my go-to. It’s affordable, holds up well in a hot pan, and doesn’t dry out fast. Ribeye works great too if you want something richer, but you’ll pay for it. I’ve also used flat iron and it turned out well.

Avoid anything labeled “stew meat.” Those cuts need low and slow cooking to get tender. A quick sear won’t do them any favors.

Cut the steak into roughly 1-inch pieces. You want them big enough to get a proper sear on the outside before the inside overcooks. Too small and they’ll be done before you even get any color on them.

The Pan Matters More Than You Think

Use a cast iron skillet or a heavy stainless pan. Nonstick just doesn’t get hot enough to give you that crust. And that crust is where the flavor lives.

Get the pan hot before you add anything. When a drop of water flicks off on contact, you’re ready. Add a neutral oil with a high smoke point, like avocado or vegetable oil. Not olive oil. It’ll start smoking and burning before the pan is even properly hot.

Cook the steak in a single layer with space between each piece. If you need to do two batches, do two batches. Crowding the pan is the single biggest mistake people make with this dish. The steak releases moisture as it cooks, and if the pieces are too close together, that moisture has nowhere to go. Instead of searing, you get steaming. No crust, no color, no flavor.

About 2 minutes per side, then set them aside while you make the sauce.

The Sauce

Butter, minced garlic, honey, soy sauce, and a splash of water or beef broth. That’s the whole sauce. Cook the garlic in butter for about 30 seconds until it smells good but isn’t brown, then add the rest. Let it bubble and thicken for a minute or two, then toss the steak back in and coat everything well.

A few things I’ve learned here. Don’t let the garlic burn while the steak is cooking. It happens fast and bitter garlic ruins the whole sauce. If your pan looks too dry after removing the steak, add the butter first and let the heat come down slightly before adding the garlic.

On the honey, use regular honey. I’ve tried recipes calling for raw honey or wildflower honey and I genuinely couldn’t taste a difference. Use whatever is in your cabinet.

Soy sauce adds saltiness and that umami depth. Low-sodium soy sauce is fine. I’ve also used coconut aminos when cooking for someone avoiding soy and it worked well, just a little sweeter overall.

How to Tell When the Steak is Done

For most people, medium to medium-well works best with these. The pieces are small, so they cook fast. You’re looking for a deep brown crust on the outside and just a hint of pink inside. If you cut into a piece and it’s still very red, toss them back in the pan for another 30 seconds with the sauce.

If you prefer well-done, just cook them a little longer before adding the sauce. The sauce will keep them from drying out too much.

What to Serve With Honey Garlic Steak Bites

White rice is the obvious answer and it’s obvious for a reason. The sauce soaks into the rice and the whole plate comes together in a way that just works.

Mashed potatoes are another solid option. Make them slightly looser than usual so the sauce can mix in properly. Garlic mashed potatoes with this sauce is genuinely one of the better combinations you can make on a Tuesday night.

If you want something lighter, these are great over a simple green salad or roasted broccoli. The sauce doubles as the dressing basically.

How to Store Them

Leftover steak bites keep well in the fridge for 3 days in a sealed container. Reheat them in a pan over medium heat rather than the microwave. The microwave tends to make the steak chewy and the sauce separates a bit. A quick 2-minute reheat in a pan with a splash of water brings them back close to the original.

I wouldn’t freeze them. The texture changes too much and they go from tender to tough. Just make what you’ll eat in a couple of days.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch pieces
• 1 tbsp avocado or vegetable oil
• Salt and black pepper
• 3 tbsp butter
• 5 cloves garlic, minced
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp water or beef broth
• Fresh parsley for garnish (optional)

Instructions

1. Pat the steak dry with paper towels. Season generously with salt and pepper on all sides.
2. Heat oil in a cast iron or heavy skillet over high heat until smoking.
3. Add steak in a single layer, leaving space between pieces. Sear 2 minutes per side without moving. Work in batches if needed. Set aside.
4. Reduce heat to medium. Add butter and minced garlic to the same pan. Cook 30 seconds, stirring, until fragrant.
5. Add honey, soy sauce, and water. Stir and let it simmer for 1 to 2 minutes until slightly thickened.
6. Return steak to the pan. Toss to coat in the sauce. Cook 1 more minute.
7. Serve immediately over rice or potatoes.