Steak Bites Recipe

Bring steak to room temperature

Remove the cubed steak from the refrigerator and let sit, loosely covered, for 20–30 minutes so pieces come closer to room temperature. This promotes even searing.

Season

Pat the steak cubes dry thoroughly with paper towels. In a bowl, toss the cubes with kosher salt, black pepper, and garlic powder until evenly coated.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat and let it get very hot, about 3–4 minutes. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Sear in batches

Working in a single layer and in one or two batches to avoid crowding, add the steak cubes to the hot pan leaving space between pieces. Let them sear without moving for 1½–2 minutes to develop a brown crust. Flip and sear the other sides for another 1–2 minutes until well-browned and medium-rare to medium depending on thickness (internal 125–135°F / 52–57°C). Total cook time per batch ~3–4 minutes. Transfer seared pieces to a warm plate and repeat with any remaining steak.

Finish with butter and aromatics

Reduce heat to medium. Add the butter to the pan; when it foams, add the smashed garlic cloves and thyme sprigs. Return all steak bites to the pan and toss quickly in the butter and aromatics for 30–45 seconds to coat and pick up flavor. Be careful not to overcook.

Remove the garlic cloves and thyme sprigs (if used). Transfer steak bites to a serving plate. Sprinkle with flaky sea salt and chopped parsley. Serve immediately with lemon wedges on the side for guests who want a bright squeeze.

Serve warm. No sauce is necessary; these steak bites are intended to be enjoyed simply seasoned and seared.