Ingredients
- Steak: 1.5 lbs of sirloin, ribeye, or New York strip steak, cut into 1-inch cubes. Choose a well-marbled cut for maximum tenderness and flavor.
- Butter: 1/2 cup of unsalted butter, adding richness and creating the luscious sauce.
- Garlic: 6 cloves of garlic, minced, providing that pungent and aromatic garlic flavor that complements the steak perfectly.
- Olive Oil: 2 tablespoons of olive oil, used for searing the steak and preventing the butter from burning.
- Fresh Thyme: 2 sprigs of fresh thyme, adding a subtle earthy and herbaceous note.
- Fresh Rosemary: 1 sprig of fresh rosemary, contributing a piney and aromatic flavor that enhances the steak.
- Red Pepper Flakes: 1/4 teaspoon of red pepper flakes (optional), adding a touch of heat to balance the richness.
- Salt: 1 teaspoon of kosher salt, or to taste, essential for seasoning the steak and bringing out its natural flavors.
- Black Pepper: 1/2 teaspoon of freshly ground black pepper, or to taste, adding another layer of flavor and a bit of spice.
- Fresh Parsley: 2 tablespoons of fresh parsley, chopped, for garnishing and adding a fresh, bright finish.
Instructions
- Prepare the Steak: Begin by patting the steak bites dry with paper towels. This crucial step ensures a good sear and prevents steaming. Season the steak cubes generously with salt and black pepper on all sides.
- Melt Butter and Oil: In a large cast iron skillet or heavy-bottomed skillet, melt the butter and olive oil together over medium-high heat. The olive oil raises the smoke point of the butter, preventing it from burning and adding a subtle fruity note.
- Sear the Steak Bites: Once the butter is melted and the skillet is hot, add the steak bites in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the pan temperature and cause the steak to steam instead of sear. Work in batches if necessary. Sear the steak bites for 2-3 minutes per side, until they are nicely browned and have a beautiful crust. The searing process is key to developing flavor and locking in the juices.
- Add Garlic and Herbs: Reduce the heat to medium. Add the minced garlic, fresh thyme sprigs, and rosemary sprig to the skillet. Cook for about 1 minute, until the garlic becomes fragrant but not browned or burnt. Burnt garlic can taste bitter. The garlic infuses the butter with its aromatic flavor, and the herbs release their essential oils into the sauce.
- Baste with Garlic Butter: Continue to cook for another 2-3 minutes, basting the steak bites constantly with the garlic butter sauce. Use a spoon to scoop the melted butter and garlic mixture from the pan and drizzle it over the steak bites, ensuring they are coated in the flavorful sauce. This basting process helps to cook the steak evenly and keeps it incredibly moist and tender.
- Check for Doneness: Use a meat thermometer to check the internal temperature of the steak bites. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-140°F (57-60°C); and for medium-well, 140-145°F (60-63°C). Remember that the internal temperature will continue to rise slightly as the steak rests. Cooking to the desired internal temperature ensures perfectly cooked steak bites every time.
- Rest and Garnish: Remove the skillet from the heat and let the steak bites rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Discard the thyme and rosemary sprigs. Garnish the steak bites with fresh chopped parsley.
- Serve Immediately: Serve the garlic butter steak bites immediately while they are hot and juicy. They are best enjoyed fresh from the skillet.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Protein: 40g