Steak Bites
This recipe provides a rapid method for searing bite-sized sirloin steak pieces. Cooked quickly in batches in hot, browned butter, the steak develops a delicious crispy exterior while remaining rare inside. The rich browned butter is then poured over the finished steak for maximum flavor.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Heavy-Bottomed Skillet Essential for high-heat searing
- 1 Spatula or Tongs For flipping steak bites
Ingredients
Main
- 1 pound sirloin steak without much gristle or pre-cut beef tips
- Kosher salt and fresh ground black pepper
- Kosher salt and fresh ground black pepper
- Butter
Instructions
- Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
- Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
- Next, turn on your ventilation fan-you'll need it! Heat the skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and then get very brown, before you add the meat.
- Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
- Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!
Notes
1. Achieve a screaming hot pan to ensure a proper sear on the steak bites without overcooking the interior. 2. Cook the steak in small batches; overcrowding the skillet will lower the temperature and steam the meat instead of browning it. 3. Watch the butter carefully as it browns; you're looking for a rich, nutty brown, and a few blackened bits for intense flavor, but avoid completely burning it. 4. The recipe targets a rare interior; adjust searing time slightly if a more done steak is desired.