Garlic Butter Steak Bites

Instructions

1. Prep the steak. Cut steak into even cubes. Pat very dry with paper towels—this is crucial for browning. Season generously with salt and pepper.

2. Get the pan hot. Heat a large cast iron skillet over high heat until smoking. Add half the butter.

3. Sear in batches. Add half the steak cubes in a single layer. Don’t crowd the pan. Sear without moving for 1 minute, then toss and sear another 1-2 minutes for medium-rare. Transfer to a plate.

4. Repeat. Add remaining butter and sear the second batch the same way.

5. Make the garlic butter. Return all steak to the pan, reduce heat to medium. Add garlic and remaining butter. Toss everything together for 30 seconds until garlic is fragrant.

6. Serve. Transfer to a plate, pour the pan juices over, and garnish with parsley.

Keys to Success

• Dry meat = better browning
• Hot pan = caramelization not steaming
• Don’t crowd = work in batches
• Don’t overcook = they’ll continue cooking from residual heat

Variations

• Cajun: Add Cajun seasoning before cooking
• Herb: Add thyme and rosemary with the garlic
• Blue cheese: Top with crumbled blue cheese after plating
• Mushroom: Sauté sliced mushrooms first, set aside, add back at the end

Notes

• Sirloin is more affordable, ribeye is more tender
• These are perfect over cauliflower mash
• Also great on their own with a side salad