Garlic Butter Steak Bites

Ingredients

• 1 1/2 lb sirloin steak, cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 Tbsp vegetable oil
• 3 Tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 2 Tbsp fresh parsley, chopped

References

Pan

12-inch cast iron skillet

Heat

High to sear, low for the butter

Pull temp

125°F for medium-rare, 135°F for medium

Total time

15 min, plus 30 min to temper

Serves

4

Directions

1. Cut 1 1/2 lb of sirloin into 1-inch cubes and let them sit on the counter 30 minutes.
2. Pat the cubes very dry, then season with 1 tsp of kosher salt and 1/2 tsp of black pepper.
3. Heat 1 Tbsp of vegetable oil in a 12-inch cast iron skillet over high heat until it just smokes.
4. Add half the steak in a single layer, spaced apart. Do not touch it for 2 minutes, then flip and sear 1–2 minutes more. Move to a plate and repeat with the rest.
5. Reduce the heat to low. Add 3 Tbsp of butter, 4 cloves of minced garlic, and 1/4 tsp of red pepper flakes. Stir 30–60 seconds, until fragrant but not browned.
6. Return the steak and any juices to the pan and toss 30 seconds to coat.
7. Off the heat, toss with 2 Tbsp of chopped parsley and serve right away.

Variants & Notes

• Crowding the pan steams the meat. Two batches is the difference between gray and crusted.
• Ribeye or strip steak work; tenderloin works but costs more for the same result.
• Add 1 Tbsp of soy sauce with the butter for more savory depth.
• For potatoes, brown 1 lb of halved baby potatoes in the skillet first, set aside, then sear the steak in the same pan.