Elk steak bites with garlic butter

The amounts listed under each step are for your servings. Numbers written in the step text are for the original 3.

1. Pat the elk dry and cut it into 1-inch cubes. Toss with the salt, pepper and smoked paprika.

   • 16 oz elk steak
   • ¾ tsp kosher salt
   • ½ tsp smoked paprika

2. Heat the oil in a large cast-iron or heavy skillet over high heat until it just starts to smoke, about 2 minutes.

   • 1 tbsp neutral oil
   Start 2 min timer

3. Add the elk in a single layer with space between the pieces (work in two batches if your pan is small). Sear without moving for 2 minutes, until deeply browned underneath.

   Start 2 min timer

4. Turn the bites and sear 1 to 2 minutes more, until browned on most sides and about 130°F inside for medium-rare.

   Start 1:30 timer

5. Turn the heat to medium-low and add the butter, garlic and red pepper flakes. Stir and toss for about 1 minute, until the butter foams and the garlic smells toasty but is not brown.

   • 3 tbsp butter
   • 4 garlic cloves
   • ¼ tsp red pepper flakes
   Start 1 min timer

6. Take the pan off the heat, stir in the parsley and lemon juice and serve right away with the garlic butter spooned over.

   • 2 tbsp fresh parsley
   • 1 tsp lemon juice