Well ... I never thought I'd cut up a steak. But ... when I got these strip steaks from ButcherBox.com in my monthly box, I thought I'd give these Spicy Buttered Steak Bites a try.
And I'm never goin' back! When I was in chef's school, we learned to make steaks in a sizzling cast-iron pan by sauteing garlic in butter and then bathing the steak in it.
In this recipe we've added two other steps ... cutting up the steak into 2-inch pieces. And adding a spicy rub that "marinates" it in the fridge a couple of hours.
The result ... tender, juicy, flavorful ahh-ness! And also perfect preferred medium rare-ness.
It's much easier ... too ... to toss the bites in the butter than to try and tilt your heavy cast-iron skillet while continually spoon-bathing the entire steak. In other words, you have convenience without sacrificing quality.
I served these with a salad the night I made it. And sliced up the cold leftover bites and ate them OVER a salad with Thousand Island dressing the next night.
Cutting up a good steak sounds sacrilegious. But the ahh-ness and rare-ness can't be beat if you follow the easy directions below. Eat it up ... FOR REAL!
An easy, convenient way to make strip steak that's all ahh-ness and rare-ness without sacrificing quality. It's rub + marinate + butter-baste = love!
In a small mixing bowl, whisk together the brown sugar, paprika, salt, onion powder, cayenne pepper, dried thyme, dried oregano, and ground black pepper.
Add the cubed steak to a large Ziploc bag. Pour in all of the spice mixture and massage through the steak thoroughly. Seal the bag and refrigerate for a minimum of 1 hour and a maximum of 3 hours.
Add the vegetable oil to a large skillet and over medium heat, sear the steak cubes on all sides for 2 to 3 minutes. Do this in batches so that you don't overcrowd the skillet, Adding too much of the steak at one time will result in more steam and you won't get a good sear on the steak without cooking it too long.
Once the steak has all been seared, place it on a plate and set aside. Add the butter and the garlic and cook until the garlic is fragrant and lightly brown ... about 3 minutes.
Add the steak back to the skillet and stir into the butter and garlic mixture. Turn off the heat and continue to toss the beef in the butter for 2 to 3 minutes. Serve immediatetly.
Ingredients
Directions
In a small mixing bowl, whisk together the brown sugar, paprika, salt, onion powder, cayenne pepper, dried thyme, dried oregano, and ground black pepper.
Add the cubed steak to a large Ziploc bag. Pour in all of the spice mixture and massage through the steak thoroughly. Seal the bag and refrigerate for a minimum of 1 hour and a maximum of 3 hours.
Add the vegetable oil to a large skillet and over medium heat, sear the steak cubes on all sides for 2 to 3 minutes. Do this in batches so that you don't overcrowd the skillet, Adding too much of the steak at one time will result in more steam and you won't get a good sear on the steak without cooking it too long.
Once the steak has all been seared, place it on a plate and set aside. Add the butter and the garlic and cook until the garlic is fragrant and lightly brown ... about 3 minutes.
Add the steak back to the skillet and stir into the butter and garlic mixture. Turn off the heat and continue to toss the beef in the butter for 2 to 3 minutes. Serve immediatetly.
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