Effin' Steak Bites Recipe

Trim and Cube

Trim any excess fat or silver skin from the steak. Cut the steak into 1-inch bite-size cubes, trying to keep pieces uniform for even cooking (about 1–1.25 inches). Pat pieces dry with paper towels.

Make Marinade

In a medium bowl combine soy sauce, Worcestershire sauce, olive oil, apple cider vinegar, brown sugar, minced garlic, black pepper, and kosher salt. Whisk until sugar dissolves and mixture is homogenous.

Marinate

Place the steak cubes into a resealable bag or shallow container. Pour the marinade over the steak, massaging to coat all pieces. Refrigerate for 30 minutes to 2 hours. (Do not marinate longer than 2 hours to avoid texture change from the vinegar and soy.)

Bring to Temperature

30 minutes before cooking, remove steak from fridge and let sit, covered, to approach room temperature (helps searing). Reserve marinade; discard any standing marinade that touched raw meat or bring to a boil for 2 minutes if you plan to use as a finishing sauce (not required here).

Preheat Pan

Heat a large heavy skillet or cast-iron pan over high heat until very hot, about 4–6 minutes. Add neutral oil and swirl to coat. The pan should be smoking lightly — this is key for a hard sear.

Sear in Batches

Working in a single layer and in batches to avoid crowding, add steak bites to the hot pan in a single layer. Leave undisturbed for 1.5–2 minutes to develop a deep brown crust, then flip and sear the other side 1–1.5 minutes. For medium-rare, target an internal temperature of 125–130°F (52–54°C) — final temp will rise a few degrees after resting. For medium, sear slightly longer. Remove seared bites to a warm plate. Repeat with remaining steak, adding a little more oil if needed.

Finish with Butter

Once the last batch is nearly done, reduce heat to medium-low, return all steak bites to the pan (or finish a single batch), add the unsalted butter and spoon the melted butter over the bites for 30–45 seconds to enrich flavor. Transfer steak bites to serving dish and let rest 3–4 minutes.

Cook Bacon

Cook the smoked bacon in a skillet until crisp. Drain on paper towels and, once cool, chop into small pieces. Reserve 1 teaspoon of the bacon fat (optional) for extra flavor in the sauce.

Mix Sauce

In a bowl combine mayonnaise, prepared horseradish, milk or buttermilk, lemon juice, apple cider vinegar, maple syrup, chopped chives, smoked paprika, black pepper, and kosher salt. Whisk until smooth and adjust thickness with a little more milk if needed to reach a dipping sauce consistency.

Add Bacon

Fold the chopped crisp bacon (and the reserved teaspoon of bacon fat if using) into the sauce. Taste and adjust seasoning: add more horseradish for heat, more lemon for brightness, or a pinch of salt if needed. Chill 10–15 minutes for flavors to meld, or serve immediately at room temperature.

Arrange the steak bites on a warm platter. Spoon or serve the bacon horsey sauce in a small bowl alongside. Sprinkle chopped parsley over the steak bites and serve with lemon wedges on the side for optional brightness.