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Garlic butter steak bites served in a skillet with fresh herbs and a savory sauce.
Daniel

Slow Cooker Garlic Butter Steak Bites

Tender, juicy steak bites simmered to perfection in a rich garlic butter sauce in your crockpot. This effortless dish delivers restaurant-quality flavor with minimal hands-on time.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 2 lbs sirloin steak cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil for searing
For the Garlic Butter Sauce
  • 8 tbsp butter divided (1 stick)
  • 8 cloves garlic minced
  • 2 tbsp Worcestershire sauce
  • 1/2 cup beef broth low sodium
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme leaves only
For Finishing
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp red pepper flakes optional
  • 1 tbsp cornstarch mixed with 2 tbsp water

Equipment

  • Crockpot/Slow Cooker
  • Skillet
  • Mixing Bowl
  • Measuring Spoons
  • Sharp knife
  • Cutting board

Method
 

Prepare the Steak
  1. Pat the steak cubes dry with paper towels. Season evenly with kosher salt and black pepper.
  2. Heat olive oil in a large skillet over high heat until shimmering. Working in batches to avoid overcrowding, sear the steak cubes for about 1-2 minutes per side until browned. You're just looking for a good sear, not to cook them through.
  3. Transfer the seared steak bites to your crockpot.
Prepare the Garlic Butter Sauce
  1. In the same skillet used for the steak (don't clean it), reduce heat to medium and add 4 tablespoons of butter. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  2. Add the Worcestershire sauce and beef broth, stirring to combine and scraping up any browned bits from the bottom of the pan.
  3. Stir in the fresh rosemary and thyme, then pour the entire mixture over the steak in the crockpot.
Slow Cook
  1. Cover and cook on LOW for 3 hours or on HIGH for 1.5 hours. The steak should be tender but not falling apart.
Finish the Dish
  1. About 15 minutes before serving, stir in the remaining 4 tablespoons of butter, allowing it to melt into the sauce.
  2. If you prefer a thicker sauce, mix the cornstarch with 2 tablespoons of water to make a slurry. Add to the crockpot, stir well, and cook for an additional 15 minutes on HIGH until the sauce thickens.
  3. Just before serving, sprinkle with fresh parsley and optional red pepper flakes for a bit of heat.

Notes

For the best results, choose a well-marbled sirloin, ribeye, or New York strip steak. The initial searing step is crucial for developing flavor, so don't skip it. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent overcooking. This dish pairs perfectly with mashed potatoes, cauliflower rice, or crusty bread for dipping in the delicious sauce.