Steak Bites Recipe

Prepare steak

Pat the filet mignon dry with paper towels. Trim any excess fat or silver skin, then cut into 1-inch bite-size cubes. Place the cubes in a bowl and let rest at room temperature for 15 minutes to take the chill off.

Season

In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Toss the steak cubes with the olive oil, then sprinkle the seasoning mix over the pieces and toss to coat evenly.

Sear

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add 1 tablespoon olive oil. Add the steak cubes in a single layer without crowding — work in 2 batches if necessary. Let sit undisturbed for 1¼–1½ minutes to develop a brown crust, then stir or flip and sear another 1–1½ minutes until nicely browned on multiple sides but still medium-rare to medium inside (internal temp ~125–135°F / 52–57°C).

Finish

Reduce heat to medium, add the tablespoon of butter, smashed garlic cloves and thyme sprigs to the pan. Stir the steak bites for 30–45 seconds, spooning melted butter over them to baste and finish cooking. Remove steak bites to a warm plate and let rest 3–5 minutes. Taste and adjust seasoning with a pinch of salt and pepper if needed.

If working in batches, combine all cooked bites before serving so they are evenly warm. Discard garlic and thyme stems before serving.

Mix base

In a medium bowl whisk together mayonnaise, buttermilk, and sour cream until smooth.

Flavor

Add chopped chives, garlic powder, onion powder, dried dill, lemon juice, Worcestershire sauce, bourbon, hot sauce (if using), salt, and pepper. Whisk until fully combined and taste; adjust seasoning or acidity with more lemon juice or salt as desired.

Chill

Cover and refrigerate for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead). Give a final stir before serving.