Steak Bites recipes
This swift and simple recipe yields tender, flavorful steak bites, perfect for a quick, protein-rich meal. High-heat searing with butter, salt, and pepper creates a delicious crust and juicy interior, ideal as a standalone dish or versatile addition to salads and wraps.
Equipment
- 1 Large Frying Pan or Cast-Iron Skillet Essential for high-heat searing
- 1 Tongs For easy turning of steak bites
- 1 Cutting Board For preparing the steak
- 1 Chef's knife For precise cutting of steak
- 1 Measuring Spoons For accurate seasoning and butter
Ingredients
Main
- 1 pound Sirloin Steak without Much Gristle Or Pre-cut Beef Tips
- kosher salt
- ground black pepper
- 2 Tablespoons Butter
Instructions
- Pat the sirloin steak thoroughly dry with paper towels, then cut it into 1-inch pieces, ensuring uniform size for even cooking.
- Season the steak bites generously on all sides with kosher salt and freshly ground black pepper.
- Place a large frying pan or cast-iron skillet over high heat and allow it to preheat for 2-3 minutes until it's smoking slightly.
- Add the butter to the hot skillet, allowing it to melt and foam, ensuring the pan is coated.
- Carefully add the seasoned steak bites to the hot skillet in a single layer, ensuring not to overcrowd the pan; cook in batches if necessary.
- Sear the steak bites for 1-2 minutes per side until a deep brown crust forms and they are browned on all sides.
- Continue cooking, turning occasionally, until the steak reaches your desired level of doneness (e.g., medium-rare to medium for 6-8 minutes total).
- Remove the cooked steak bites from the pan and transfer them to a clean plate.
- Allow the steak bites to rest for 3-5 minutes; this crucial step allows the juices to redistribute, ensuring tender and juicy results.
- Serve the steak bites immediately while hot, perhaps garnished with fresh herbs if desired.
Notes
For perfectly seared steak bites, ensure your pan is screaming hot before adding the meat; this creates a beautiful crust. Do not overcrowd the pan; cook in batches if necessary to maintain high heat and achieve proper browning, rather than steaming the meat. Always pat the steak bites thoroughly dry with paper towels before seasoning, as moisture inhibits a good sear. Rest the cooked steak for a few minutes off the heat before serving; this allows the juices to redistribute, ensuring tender and flavorful results. Consider adding a minced garlic clove or a sprig of fresh rosemary/thyme to the butter in the last minute of cooking for an aromatic finish.