Garlic Butter Steak Bites

Ingredients:

• 2 pounds of tender, boneless steak (e.g., sirloin, strip steak, ribeye, or beef tenderloin), cut into bite-sized cubes

• Salt and freshly ground black pepper, to taste

• 1-3 tablespoons olive oil

• 4 tablespoons ghee butter

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley, chopped (optional)

  Instructions:

  1. Prepare the Steak:
     Take the steak out of the fridge about 30 minutes before you plan to cook. Unwrap it, cut it into cubes (see note below for bite-size suggestions), and season generously with salt and pepper. Let the steak sit at room temperature on a plate for about 30 minutes. (This step helps the steak cook more evenly, so don't skip it!)

  2. Sear the Steak:
     Heat a large skillet (preferably cast iron) over high heat. Add the oil and let it heat up. Once hot, add the steak cubes in a single layer. Sear for about 2 minutes on each side until they develop a nice golden-brown crust, while remaining tender in the center. If needed, work in batches to avoid overcrowding the pan. Once seared, transfer the steak bites to a plate and cover loosely with foil to keep warm.

  3. Make the Garlic Butter:
     With the steak set aside, lower the heat to medium. Add the butter and minced garlic to the same skillet, and cook for about 2 minutes, until the garlic becomes fragrant and the butter is melted. Remove the skillet from the heat.

  4. Finish the Dish:
     Return the steak to the skillet with the garlic butter. Toss everything together to coat the steak bites in the rich, garlicky sauce. Serve immediately, topped with freshly chopped parsley if desired.

  Notes:

  • Choosing the Steak:
    Use any tender, boneless cut like sirloin, strip steak, or ribeye for a perfect result. For extra tenderness, consider using beef tenderloin or filet mignon.

  • Bite Size:
    Cut the steak into cubes based on your preference. Smaller pieces cook faster and will have a more well-done interior, while larger cubes stay more tender with a medium doneness in the center. I recommend cutting them just under 1 inch for the best balance. Sear for about 2 minutes on each side, plus an additional 30 seconds of tossing to get the edges nicely charred.

  • Cooking Time:
    For medium doneness, sear 1-inch cubes for 4 minutes. For a more rare result, keep the cubes at 1 inch and sear quickly over high heat. For a well-done finish, sear the steak bites longer on medium-high heat or cut them smaller, but be careful not to overcook to avoid a chewy texture.