Steak Bites Recipe

Prep

Pat steak cubes dry with paper towels. In a medium bowl toss beef with salt, pepper, garlic powder and smoked paprika. If using, toss with 2 tbs flour for a light crust and shake off excess.

Heat pan

Place a large heavy skillet (cast-iron preferred) over medium-high heat. Add vegetable oil and heat until shimmering but not smoking (about 2 minutes).

Sear in batches

Working in a single layer and in 1-2 batches so pieces are not crowded, add steak cubes to the hot pan. Cook undisturbed 1.5–2 minutes until a deep brown crust forms, then flip and cook 1–1.5 minutes more for medium-rare (adjust time for desired doneness). Remove seared pieces to a warm plate and repeat with remaining steak, adding a bit more oil if necessary.

Finish with butter & aromatics

Lower heat to medium. Return all steak bites to pan. Add butter, smashed garlic cloves, and thyme/rosemary sprigs. Spoon melted butter over the meat for 30–60 seconds to baste and develop flavor. Taste and adjust seasoning with additional salt and pepper if needed. Remove garlic and herb sprigs before serving. Sprinkle chopped parsley and squeeze lemon wedge over steak bites if using.

Bring a medium pot of salted water to a boil. Add broccoli florets or green beans and blanch 2–3 minutes until crisp-tender. Drain and immediately plunge into ice water to stop cooking if not serving right away. Toss with 1 tsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Reheat briefly in a hot skillet 1 minute before serving if needed.

For oven fries: Preheat oven to 425°F (220°C). Cut potatoes into 1/4–1/2-inch sticks and soak in cold water 20 minutes, then drain and pat dry. Toss with 2 tbs oil, 1 tsp salt and 1/2 tsp paprika. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp. For stovetop/fried fries: Heat 2 cups oil in a heavy pot to 325°F (160°C). Pat potatoes dry, fry in batches 4–6 minutes until tender but not browned. Increase oil to 375°F (190°C) and fry again 2–3 minutes until golden. Drain on paper towels and season with salt and paprika.

Rinse rice under cold water until water runs clear. In a small pot combine 1 cup rice, 1.5 cups water, 1/2 tsp salt and 1 tsp butter or oil. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.