salt and ground black pepperto taste (season on the generous side)
2clovesgarlicor more to taste
2tablespoonschopped parsleyoptional for serving
Prep steak: Remove steak from fridge 30 minutes before cooking. Unwrap, cut into cubes (see notes at bottom of recipe for size recommendation) and season with salt and pepper. Let sit on plate on counter for 30 minutes. (For best results, do not skip this step.)
2 pounds steak, salt and ground black pepper
Sear steak: Once ready, heat a large skillet (preferably cast iron) over high heat. Add oil, then sear steak for around 2 minutes per side, until a nice, browned crust forms but middle stays tender. Work in batches if needed, do not overcrowd pan! Set seared steak bites aside on a plate and tent with foil.
1 tablespoon oil
Make garlic butter: Once steak is done and set aside on a plate, reduce heat to medium. Add butter and garlic to empty skillet. Heat about 2 minutes, until garlic is fragrant. Take off the heat.
4 tablespoons butter, 2 cloves garlic
Finish: Add steak to skillet with garlic butter. Toss to coat. Serve immediately with chopped parsley, if desired.
2 tablespoons chopped parsley
Steak: Use any tender, boneless cut of steak, cut into cubes. Sirloin steak, strip steak or ribeye all work. You can use beef tenderloin/fillet if you want them extra-tender and special.Parsley: Totally optional, but highly recommended by my entire family, save the picky 5 year old who thinks the green bits are a waste of space 😉Bite size: You can really cut these as large or as bite-sized as you like. Smaller bites cook more quickly and are more done, larger “bites” stay more tender and have a more medium middle.I cut mine just under 1 inch, and cooked them for around 2 minutes per side, plus some extra tossing around for 30 seconds to get the edges charred.Searing time: 4 minutes yielded just under 1-inch bites with a medium-done middle. If you want yours more rare, stick to 1-inch cubes and go with a short and blazing hot sear.For more done bites, sear them a little longer on medium-high heat instead; and/or cut them smaller. Just make sure you don’t overcook them, or they may turn out chewy.
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