Garlic Butter Steak Bites

Let's cook

1. 1

   Dry and temper

   Pat the cubes completely dry and let them sit out 30 minutes. Cold, wet meat will not sear.

   💡

   Dry surface, room temperature. Both are required for a crust.

2. 2

   Season just before cooking

   Season heavily with salt and pepper right before the pan, not earlier — salt draws moisture to the surface if it sits.

3. 3

   Get the pan smoking

   Heat the oil in a cast iron pan over high heat until it genuinely smokes.

4. 4

   Sear in batches, do not stir

   Add a single layer of cubes with space between and leave them for 90 seconds before turning. Cook in three batches.

   💡

   A crowded pan drops the temperature and the beef steams grey. Three batches, every time.

5. 5

   Butter at the end

   Return all the beef to the pan, lower the heat, and add the butter, garlic, and rosemary. Toss for 60 seconds, basting, then take it off.

   💡

   Garlic goes in at the end only. Added earlier it burns black in the high heat.

6. 6

   Rest briefly

   Rest 3 minutes, then finish with parsley and the pan butter poured over.

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