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Dump-And-Go Crockpot Garlic Butter Steak Bites - Easy, Juicy, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds beef steak, cut into 1-inch cubes (sirloin, chuck, flat iron, or stew meat)
  • 1/2 teaspoon baking soda (optional, for extra tenderness)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • 6 cloves garlic, minced (or 2 teaspoons garlic powder in a pinch)
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/3 cup low-sodium beef broth (or water)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce (optional, for extra umami)
  • 1 tablespoon cornstarch (optional, to thicken)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep the steak: Pat the steak dry with paper towels. If you want extra tenderness, toss the cubes with baking soda and 1 teaspoon water and let sit 10 minutes, then rinse and pat dry again.
  2. Season generously: In a bowl, combine salt, pepper, onion powder, smoked paprika, and dried thyme. Sprinkle over the steak and toss to coat evenly.
  3. Load the crockpot: Add the seasoned steak to the slow cooker. Sprinkle in the minced garlic, scatter the butter pieces over the top, and pour in the beef broth, Worcestershire, and soy sauce if using.
  4. Set and cook: Cover and cook on Low for 3.5 to 5 hours, or High for 2 to 3 hours, until the steak is tender but not shredding. Aim for bite-tender, not pulled-beef texture.
  5. Thicken the sauce (optional): Stir cornstarch with 1 tablespoon cold water to make a slurry. Pour into the crockpot during the last 15 minutes on High, stirring gently until the sauce lightly thickens.
  6. Finish and taste: Stir, taste, and adjust salt and pepper. Add a squeeze of lemon to brighten the butter and garlic flavors.
  7. Garnish and serve: Top with chopped parsley. Serve over mashed potatoes, rice, garlic bread, or roasted vegetables.