Garlic Steak Bites
Tender, pan-seared steak bites tossed in a rich, peppery garlic butter sauce.
1 day5Servings
Nutrition
556kcal
49gProtein
3gCarbs
39gFat
Ingredients
Ribeye Steaks (or Sirloin, Strip Loin, Filet Mignon)
2.5 lb
Beef Tallow (or Cooking Oil)
3 tbsp
Cognac (or Beef Stock)
¼ cup
Shallot
peeled and diced
0.5 piece
Black Peppercorns
roughly cracked
2 tsp
Garlic Cloves
finely minced
10 cloves
Fresh Thyme
finely minced
2 tsp
Unsalted Butter
cut into thick slices
8 tbsp
Fresh Parsley
finely minced
2 tbsp
Equipment
Cast Iron Skillet
Instructions
1Dry Brine Steak
1 day
1 daySeason Steak
Optionally, season the steak on both sides with salt. Place it on a rack over a sheet tray. Put it in the fridge, uncovered, to dry-brine for 4 to 24 hours.
2Prepare Steak Bites
5m
5mCube Steak
When ready to cook, cut the steak into 1-inch cubes. If you did not dry-brine, simply cube and season with salt.
3Sear Steak Bites
5m
5mHeat Pan
In an extra-large cast-iron or carbon-steel pan over high heat, add the beef tallow and heat until it begins to smoke.
Sear Steak
Place the steak cubes in the hot pan, ensuring not to overcrowd. Cook for 90 seconds per side, then sauté for an additional 30-60 seconds to lightly brown the sides. This should result in a medium-rare internal temperature.
Rest Steak
Set the seared steak bites aside on a rack. Repeat the searing process if any steak remains uncooked.
4Make Garlic Butter Sauce
7m
7mDeglaze Pan
Remove the pan from the heat and deglaze with the cognac. Let it stand for about 30 seconds.
Sauté Aromatics
Return the pan to the burner over low heat. Add the diced shallots and cook for 30 seconds. Next, add the cracked black peppercorns and minced garlic, stirring constantly for 30-45 seconds until fragrant.
Finish Sauce
Stir in the fresh thyme and butter. Cook until the butter is melted and slightly foamy. Season the sauce with salt to taste.
5Combine and Serve
2m
2mToss Steak
Add the seared steak bites back into the pan with the sauce. Toss until the bites are evenly coated. Stir in the fresh parsley just before serving.
Tips
Dry brining the steak for 4-24 hours before cubing and searing will result in deeply seasoned meat with a restaurant-worthy crust.
Ensure the pan is very hot before adding the steak to achieve a good sear without overcooking the interior.
Cook the steak bites in batches to avoid overcrowding the pan, which can lead to steaming instead of searing.
The garlic butter sauce is versatile and can be used with other proteins like chicken or shrimp.