Steak Bites Recipe

Trim and cube

Pat the steak dry with paper towels. Trim any large pieces of silverskin or excess fat. Cut the steak into 1 to 1¼-inch cubes (bite-sized pieces), keeping sizes as uniform as possible for even cooking.

Season

Place the steak cubes in a bowl or on a tray and evenly sprinkle the kosher salt, black pepper, and garlic powder. Toss gently to coat all sides. Let sit at room temperature 10–15 minutes while you preheat the pan (this helps the steak cook more evenly).

Preheat pan

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 2–4 minutes. The pan should be smoking faintly when the oil is added.

Sear steak bites

Add the neutral oil and swirl to coat the pan. Arrange the steak bites in a single layer with a little space between pieces (work in two quick batches if necessary to avoid overcrowding). Let them sear without moving for 1½–2 minutes to develop a deep brown crust. Flip and sear the other sides for another 1–2 minutes, stirring or turning occasionally to brown evenly. Total sear time per batch should be about 3–4 minutes for medium-rare to medium depending on cube size.

Finish with butter and aromatics

When the steak is about 30–45 seconds from desired doneness, reduce heat to medium, push the steak to one side, add the butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steak bites repeatedly (basting) for 30–45 seconds to add flavor and finish cooking.

Rest

Transfer the steak bites to a plate and let rest 3–4 minutes. If you cooked in batches, combine both batches on the plate to rest together so juices redistribute.

Taste one piece and adjust seasoning if needed. Sprinkle the flaky sea salt and chopped parsley over the steak bites before serving. Serve immediately while warm. No sauce is included per description.