All Recipes
Miso Garlic Butter Steak Bites with Rice
Prep
10 minutes
Cook
30 minutes
Yield
4 - 6
Juicy steak bites seared until caramelized, then tossed in a garlicky miso butter sauce and served over savory Mediterranean rice.
This dish is the Greek-Asian collab you didn’t know you needed. Tender garlic butter steak bites are infused with a white miso paste for deep umami flavor. The rest of the dish leans Greek – think olive oil, lemon, and bold Greek seasoning for a result that is much more flavorful than your typical steak bites recipe. Serve it with my fluffy Mediterranean rice elevated with crunchy slivered almonds for a complete weeknight meal you can have on the table in 40 minutes or less.
❤️ Why You’ll Love These Garlic Butter Steak Bites
- High-protein: Each serving packs 45 grams of protein to keep you strong and satisfied.
- Greek-Asian fusion: This unexpected duo just works. Miso deepens the flavor and breaks you out of your usual routine, while signature Greek staples like herbs, citrus, wine and olive oil make it taste like home.
- Tender bites: Tender cuts of steak create the perfect caramelized crust while keeping the insides juicy.
- Versatile and customizable: Serve with the rice or keep it low-carb by pairing with an Authentic Greek Salad.
The Best Cut of Steak for Steak Bites
Not all cuts are created equal when it comes to garlic steak bites. Look for cuts like ribeye or New York strip with even marbling. The fat distribution means they’ll hold up well to searing while remaining juicy and tender on the inside. Sirloin is another great option if you’re looking for a value cut. Avoid anything cut from tougher muscles that require low-and-slow braising to break down collagen fibers. Cuts like chuck roast or stew beef, for example, are simply not tender enough for this quick-seared steak bites recipe.
Ingredients You’ll Need
My Miso Garlic Butter Steak Bites with Rice recipe is all about fusing texture and flavor with good quality ingredients.
- Steak – Ribeye, sirloin, or New York strip all sear nicely on the outside while staying juicy on the inside.
- Rice + vermicelli – Toasted with aromatics and slivered almonds for a bit of crunch, then simmered in broth for deep flavor and finished with fresh diced tomatoes.
- White miso paste – Adds rich umami flavor that elevates the sauce beyond your typical garlic butter situation.
- Greek Freak Seasoning – My go-to Mediterranean blend of herbs and spices. I use it for seasoning both the steak and the rice to carry the Greek flavors all the way through the dish.
- Garlic – The aromatic base that infuses the rice and steak with bold flavor.
- White wine + fresh lemon: Deglazes the pan and adds brightness.
- Unsalted butter – Creates a silky, creamy sauce when emulsified with the miso, lemon, and white wine for a restaurant-worthy finish (that’s easier to make than it sounds).
- Olive oil – It wouldn’t be a Greek recipe without it! Used for searing and boosting flavor throughout the dish.
Substitutions and Variations
- Dairy-free: Swap butter for tallow or plant-based butter.
- Gluten-free: Use rice vermicelli or eliminate it altogether.
- Low carb: Skip the rice and serve steak bites with a big Greek salad.
- Air-fryer method: Air fry at 400°F for 6-8 minutes, shaking halfway. When done, toss in the miso garlic butter.
- Make it spicy: Add a pinch of red pepper flakes for an extra kick.
How to Get Restaurant-Quality Sear at Home
You don’t need to be a chef to get a restaurant-quality sear. Follow these three simple techniques.
- Pat the steak cubes dry: You want to remove as much excess moisture as possible to get that caramelized crust.
- Drop them in a hot pan: Like really hot. Preheat your skillet over medium-high heat for 2-3 minutes before adding your steak so it starts searing immediately.
- Don’t overcrowd the pan: Give them room to breathe. As the steak cooks, it will release moisture. Even spacing ensures they will sear – not steam. Cook in batches if needed.
What to Serve with Garlic Butter Steak Bites
My garlic butter steak bites pair well with a variety of dishes, such as:
- Rice: Make the Greek-inspired rice in the recipe, or fluffy steamed jasmine rice.
- Salad: A bright Maroulosalata or a traditional Greek Salad.
- As a mezze spread: Alongside Greek Tzatziki Sauce, warm pita, and my Easy Marinated Olives.
- Starchy sides: Crispy, lemony Greek Potatoes or this Classic Mashed Potatoes Recipe instead of rice.
- Veggies: Paired with Briam (Greek Style Roasted Vegetables).
How to Store Leftovers
These steak bites are best enjoyed straight from the pan. But if you have leftovers, follow these guidelines for storage and reheating:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended – the miso garlic butter separates and the steak texture becomes tough.
- Reheating: Warm in a pan on the stove over medium heat with a splash of broth or a pad of butter. Avoid microwaving if you can – it cooks the steak from the inside out making it dry and tough.
- Meal-prep: You can dry-brine steak up to 24 hours in advance. Let it sit at room temperature for an hour before cooking to get that beautiful caramelized sear.
FAQs
I recommend ribeye, sirloin, or New York strip with even marbling for rich flavor. These cuts come out tender with just a quick sear. Avoid anything that requires low and slow braising, such as stew meat.
You can, but it’s not necessary. The quick sear and miso garlic butter sauce build big flavor without the need for marinating.
You can refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently in a pan over medium heat. I would avoid microwaving if you can – it will make the steak tough.
I love serving these over rice or with Greek Potatoes. For a lighter meal, serve with a simple salad such as my mama’s Maroulosalata.
In addition to choosing the right cut of meat, you’ll want to follow a few simple techniques.
1. Make sure to pat your steak cubes dry before adding them to the pan.
2. Be sure not to overcrowd the pan. As the meat releases moisture, this could cause the steak bites to steam instead of searing.
3. This is optional, but I like to salt my steak bites and let them come to room temperature for about an hour before cooking. The salt draws out moisture and the meat reabsorbs it as a salty brine, adding deep flavor to your meat and aging it so that it sears quickly and stays tender. (You can do the salting step up to 24 hours in advance. Just leave it in the fridge and remove it an hour before cooking to bring to room temp.)
This will depend on how you like your steak cooked. I recommend using a meat thermometer and pulling it about 5° before your desired doneness, as the meat will continue to cook through residual heat.
Rare: 120–125°F (49–52°C)
Medium Rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium Well: 150–155°F (66–68°C)
Well Done: 160°F+ (71°C+)
Garlic Butter Steak Bites
Ingredients
For the rice
- 3 tbsp extra-virgin olive oil
- 1 small yellow onion, diced
- 2 small garlic cloves, minced
- 1 cup long grain white rice, rinsed
- ½ cup broken vermicelli noodles
- ½ cup sliced or slivered almonds
- ½ tsp kosher salt
- ¼ tsp ground pepper
- 1 ½ tsp Spiceology Greek Freak seasoning
- 3 cups chicken broth
- 1 cup baby tomatoes, halved
For the steak bites
- 2 lbs (900 grams) ribeye, sirloin or New York strip steak, cut into 1-inch cubes
- 2 tbsp Greek Freak seasoning
For the miso butter
- 4 garlic cloves, minced
- 2 tbsp white miso paste
- 6 tbsp unsalted butter
- ¼ tsp ground pepper
- 1 tbsp extra-virgin olive oil
- ¼ cup white wine
- 1 tbsp fresh lemon juice
- Kosher salt and ground pepper to taste
Garnishes
- Fresh mint leaves and fresh parsley leaves
Instructions
For the rice –
- Rinse the rice: Add the rice to a fine-mesh sieve and run under running cold water for about 1 minute.
- Put a 12-inch skillet with a lid or (or medium pot with a lid) over medium heat and add olive oil. Once warm, add diced onion and cook for 4-5 minutes to soften.
- Add the minced garlic, rice, broken vermicelli noodles and almonds to the pot. Cook, stirring occasionally, for several minutes, until everything is lightly toasted.
- Add the kosher salt, ground pepper and Greek Freak seasoning and stir to combine.
- Gradually pour in the broth and then bring the mixture to a simmer over medium-high heat. Turn to low heat and keep at a low simmer for 15-20 minutes or until the broth has been absorbed and the rice is tender and fluffy.
- Remove from the heat. Cover with the lid and let sit for 5 minutes.
- After 5 minutes, fluff the rice with a fork, stir in the tomatoes and set aside.
For the steak bites –
- Prep the steak: Pat the steak dry and then cut into 1-inch cubes. Add the steak bites to a medium bowl with the Greek Freak seasoning and toss to coat them all.
- Sear: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. When the oil is hot (it will shimmer but not smoking), add half of the steak bites and cook until the steak is nicely browned on one side 2-3 minutes, flip once and cook for about 2-3 minutes more for medium-rare. Transfer the steak bites to a plate and repeat with the remaining steak bites.
- Deglaze the pan: Once all of the steak is cooked, set the steak bites aside on a plate. Turn the heat down to medium-low. Add the white wine and lemon juice and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Add the miso butter ingredients: Add the minced garlic, white miso paste, softened butter and ground pepper to the pan and cook for 1 minute. Add the steak bites back to the pan (without any of the juices from the plate), gently toss and cook, as the butter melts it will coat the steak, about 1-2 more minutes.
- To serve: Serve the steak bites over top of the rice, drizzle with the miso garlic butter and garnish with fresh mint leaves and/or fresh parsley leaves.
Notes
- If you can’t find broken vermicelli, angel hair pasta (broken into pieces) is a good substitute.
- We love to serve this with a quick side salad like our Maroulosalata
