No-Carb Garlic Butter Steak Bites Recipe
Cutting the steak into small cubes maximizes surface area for browning, so you get a deep crust in just a few minutes per side without overcooking the interior. Basting the seared bites in garlic and butter at the end adds richness and flavor without adding a single gram of carbohydrate.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
Ingredients
- 1 1/2 lbs boneless ribeye steak, cut into 1-inch cubes
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic cloves, smashed
- 2 sprigs fresh rosemary sprigs
- 3/4 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Nutrition per serving
- Calories
- 606
- Protein
- 41g
- Carbs
- 1g
- Fat
- 50g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the steak cubes completely dry with paper towels, then season on all sides with the salt and pepper.
- 2Heat the olive oil in a heavy skillet or cast iron pan over high heat until it shimmers and just starts to smoke.
- 3Add the steak cubes in a single layer, leaving space between pieces, and sear undisturbed for 2 minutes per side until a deep brown crust forms.
- 4Reduce the heat to medium, push the steak to one side, and add the butter, smashed garlic, and rosemary sprigs to the pan.
- 5Tilt the pan slightly and spoon the melted garlic butter over the steak bites for about 1 minute, until fragrant and the steak reaches your desired doneness.
- 6Transfer the steak bites to a plate and let rest for 5 minutes before serving, spooning any remaining pan butter on top.
Tips & variations
- Sirloin, tenderloin tips, or NY strip all work as substitutes for ribeye if you want a leaner cut.
- Swap rosemary for fresh thyme or add a smashed anchovy to the butter for a savory, umami-heavy variation.
- For a full no-carb plate, pair the steak bites with sauteed spinach, roasted asparagus, or a simple side of cauliflower mash.
- Ghee can replace the butter for a dairy-free version with the same rich flavor and a higher smoke point.
Storage & reheating
Store leftover steak bites in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a small pat of butter, just until warmed through, since high heat or a microwave will toughen the already-cooked meat.
Tips from the Tulo kitchen
- Letting the steak sit out for 20 to 30 minutes before cooking so it's closer to room temperature helps it sear more evenly instead of cooking unevenly from a cold center.
- A cast iron or carbon steel pan holds heat far better than nonstick, which matters here since a hot, steady surface is what produces the crust in such a short sear time.
FAQ
Are steak bites actually zero carb?
Beef itself contains no carbohydrates. The only trace carbs in this recipe come from the garlic (about 1 gram per clove) and a small amount from black pepper, both negligible per serving.
What sides keep this dish fully no-carb?
Sauteed leafy greens, roasted low-carb vegetables like asparagus or zucchini, or a butter-based sauce all keep the plate carb-free; avoid starchy sides like potatoes, rice, or bread.
Can I make this with chicken instead of steak?
Yes. Cut boneless chicken thighs into similar-sized cubes and sear for slightly longer, about 4 to 5 minutes per side, since chicken needs to reach a higher internal temperature than beef.
Why does the recipe call for high heat at first and then lower it?
High heat is needed to brown the meat quickly before it overcooks, but butter burns and turns bitter at that temperature, so the heat is lowered before the butter and garlic go in.
