Garlic butter steak bites
Bite-sized sirloin cubes seared hard in a hot skillet, then tossed in sizzling garlic and herb butter. Juicy, deeply browned steak bites in about 15 minutes.
- Prep
- 6 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 560 kcal
Ingredients
Method
Pat the steak cubes very dry with paper towels and season generously with salt and pepper.
Heat a large cast-iron or heavy skillet over high heat until it just starts to smoke, then add the oil.
Add half the steak in a single layer with space between the pieces. Leave it alone until a deep brown crust forms, then turn and sear the other sides. Move to a plate.
Sear the rest of the steak the same way, adding a little more oil if the pan looks dry, and move it to the plate.
Turn the heat to medium-low and let the pan cool for a moment. Add the butter, garlic, thyme and pepper flakes and stir until the butter foams and the garlic smells fragrant, without browning.
Return all the steak and its juices to the pan and toss for 30 seconds to coat in the garlic butter. Scatter with parsley and serve hot.
Tips
- Cook in batches: crowding the pan steams the steak and you lose the crust. Each batch takes 2 to 3 minutes for medium-rare (130°F); give it another minute for medium. USDA recommends 145°F.
- Top sirloin is the best value here. Ribeye or strip steak make even more tender bites.
- Serve with toothpicks as a game-day appetizer, or over mashed potatoes or rice for dinner.
