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Cast iron skillet of garlic butter steak bites glazed in butter sauce with herbs

Garlic Butter Steak Bites

Garlic butter steak bites with a deep cast iron crust: preheat well, dry the beef, sear in two batches, then toss in garlic butter.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest 3 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ lb top sirloin steak, about 1¼ inches thick, trimmed and cut into 1-inch cubes 680 g
  • 1 tsp Diamond Crystal kosher salt (3 g), or ¾ tsp Morton kosher salt
  • ½ tsp freshly ground black pepper (1 g)
  • 1½ tbsp avocado oil or vegetable oil, plus a little more if the pan looks dry 20 g
  • 4 tbsp unsalted butter, cut into 4 pieces 56 g
  • 4 garlic cloves, minced (about 1 tbsp, 12 g)
  • 1 tsp fresh thyme leaves (1 g), or ½ tsp finely chopped fresh rosemary
  • 1 tbsp chopped fresh parsley (4 g)
  • Optional: ¼ tsp red pepper flakes and 1 tsp (5 g) fresh lemon juice

Method
 

  1. Dry and season the beef. Spread the cubes on a plate lined with paper towels and blot the tops until no moisture shows. Season all over with the salt and pepper right before cooking.
  2. Preheat the skillet. Set a 12-inch cast iron skillet over medium heat for 4 to 5 minutes, then raise the heat to medium-high for 1 to 2 minutes. Add the oil and swirl. The pan is ready when the oil shimmers and the first thin wisps of smoke appear.
  3. Sear the first batch. Add half the cubes in a single layer with about ½ inch between pieces. Leave them alone for 2 minutes, until the bottoms are deep brown and release easily from the pan. Turn with tongs and sear 1 to 2 minutes more, browning one or two more sides. Move to a clean plate.
  4. Sear the second batch. Let the pan reheat for 30 to 60 seconds, until the oil shimmers again (add a few drops of oil if the surface looks dry). Sear the remaining cubes the same way and add them to the plate.
  5. Make the garlic butter. Turn the heat down to medium-low and let the pan cool for about 30 seconds. Add the butter and swirl until it melts and foams. Stir in the garlic, thyme and pepper flakes (if using) and cook 30 to 60 seconds, until fragrant and pale gold. Don't let the garlic brown.
  6. Toss and finish. Return the steak and any juices from the plate to the skillet and toss for 30 to 45 seconds, until glossy. Take the pan off the heat and add the lemon juice (if using) and parsley.
  7. Check and rest. An instant-read thermometer in the center of a larger cube should read 130 to 135°F (54 to 57°C) for medium-rare, or 145°F (63°C) to meet the USDA guideline. Let the steak bites rest for 3 minutes, then serve with the butter from the pan spooned over them.