So, remember the perfect baked potato from a couple weeks ago? Well, I thought I would share the perfect main dish to pair with those fluffy, crispy potatoes….steak bites! This recipe comes from The Pioneer Woman and if you don’t know of her, you must check out her blog and Food Network show immediately. Whenever I am craving a down home dish or something indulgent, she always comes to mind!
These steak bites are incredibly easy to whip up and only require 4 ingredients (and that’s including salt and pepper). Cooking the steak at a high temperature sears the outside and leaves the inside nice and juicy. The butter browns a bit while the steak is cooking, lending a rich, nutty flavor to the finished product.
You can’ really ask for more than that in a steak, can you?
- 1 lb. sirloin steak
- Kosher salt to taste
- Fresh ground black pepper to taste
- 2 Tbsp. butter
- Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
- Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
- Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.
- Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.
- Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!