Steak Bites

Ingredients

• 1 1/2 lb sirloin steak, cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp high-heat oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tbsp chopped parsley

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Trim large exterior pieces of fat or silver skin from the sirloin, cut the meat into even 1-inch cubes, and pat every surface thoroughly dry with paper towels.
2. Step 2.Season the steak cubes evenly with kosher salt and black pepper, then leave them at room temperature only while a heavy cast-iron skillet preheats over high heat.
3. Step 3.Add the high-heat oil to the very hot skillet and swirl to coat, then place half the steak cubes in a single layer with visible space between each piece.
4. Step 4.Sear the first batch without moving it for about 90 seconds, turn the cubes, and brown the remaining sides quickly before transferring the meat to a clean plate.
5. Step 5.Allow the skillet to become fully hot again and repeat with the remaining steak, adding only a small extra amount of oil if the pan has become completely dry.
6. Step 6.Reduce the heat to medium-low, add the butter, and when it begins to foam stir in the garlic and thyme for 20 to 30 seconds until fragrant but not browned.
7. Step 7.Return all steak bites and their collected juices to the skillet and toss continuously in the garlic-herb butter for about 30 to 60 seconds so every piece becomes glossy.
8. Step 8.Check the largest pieces with an instant-read thermometer and remove the pan when they reach your preferred safe doneness, remembering that the temperature will rise slightly while resting.
9. Step 9.Taste one bite and adjust with a small pinch of salt or pepper if needed, then remove the skillet from the heat immediately so the residual heat does not overcook the beef.
10. Step 10.Scatter chopped parsley over the steak bites and serve at once with roasted potatoes, rice, vegetables, or toothpicks for an appetizer-style presentation.