American
Garlic-Butter Steak Bites
Hard-seared sirloin with rosy centers, finished in a light glaze of fragrant garlic butter and fresh parsley.
4 servings · 10 minutes prep · 12 minutes cook
Ingredients
Steak
- 1 1/2 lb, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp, Diamond Crystal
- 1/2 tsp, freshly ground
- 2 tbsp, divided
- 3 tbsp
- 4 cloves, finely minced
- 1 tbsp, flat-leaf, chopped
Directions
Sear the Steak
- Pat sirloin steak very dry, then season with kosher salt and black pepper. Heat a 12-inch heavy skillet over medium-high until a drop of water evaporates immediately, then add half of neutral oil.
- Add half the steak in one uncrowded layer. Sear without moving for 1 1/2 to 2 minutes, then turn and cook for 1 to 2 minutes more, until well browned and 125–130°F at the center for medium-rare. Transfer to a plate. Let the skillet regain its heat, then repeat with the remaining steak, adding the remaining oil just before the second batch.
Finish with Garlic Butter
- Reduce the heat to medium-low. Add unsalted butter and garlic; stir for 30–45 seconds, until fragrant but not browned.
- Return the steak and accumulated juices to the skillet. Toss for 20–30 seconds, just until lightly glazed and warmed through. Remove from the heat, fold in parsley, and serve immediately.
