Steak Bites Recipe

Prepare and season

Pat the 8 oz teres major dry with paper towels. Trim any excess fat or silver skin. Cut the steak into 1-inch bite-sized cubes. Place pieces in a bowl, drizzle 1 tablespoon olive oil, sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat and let sit at room temperature for 10–15 minutes while you prepare other components.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot (2–3 minutes). Add a thin film of neutral oil if needed to coat the pan.

Working in a single layer (do not overcrowd), add steak bites to the hot pan and sear undisturbed for 1.5–2 minutes to develop a brown crust. Stir or flip and sear an additional 1–1.5 minutes until exterior is well browned and interior is medium-rare to medium (adjust time for desired doneness). Remove seared steak bites to a warm plate and loosely tent with foil. Reserve any browned fond in the pan for the sauce.

Prep mushrooms and aromatics

While steak rests, wipe mushrooms clean with a damp paper towel and slice crimini thinly; tear oyster mushrooms into bite-size pieces. Peel and finely mince the shallot and smash then mince the garlic cloves.

Return the skillet to medium heat and add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. When butter foams, add the shallot and sauté 30–45 seconds until translucent and fragrant.

Add the mushrooms and a pinch of salt; sauté, stirring occasionally, until mushrooms release moisture and begin to brown, about 4–5 minutes. Add the minced garlic and 1 teaspoon fresh thyme leaves and cook 30–45 seconds until fragrant but not burned.

Deglaze and build sauce

Increase heat to medium-high. Pour in 1/4 cup dry red wine (or substitute 1/4 cup beef stock) to deglaze, scraping the browned bits from the pan with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Add 1/2 cup concentrated beef demi-glace and 1/4 cup beef stock to the pan, stirring to combine with the mushrooms and fond. Bring to a gentle simmer and reduce until sauce thickens slightly to a glossy coating consistency, about 3–5 minutes.

Whisk in 1/2 teaspoon Worcestershire sauce and 1/2 teaspoon soy sauce for depth, then remove from heat and swirl in 1 tablespoon cold unsalted butter to finish the sauce and give it sheen. If desired, add 1/2 teaspoon fresh lemon juice to brighten the flavors. Taste and adjust seasoning with coarse sea salt if needed.

Return the rested steak bites and any accumulated juices on the plate back to the skillet with the sauce and mushrooms. Gently toss or fold to coat the meat in the sauce and warm through for 30–60 seconds (do not overcook).

Transfer steak bites and mushrooms to a serving plate, spoon extra sauce over the top, sprinkle with 1 teaspoon chopped fresh parsley and a light pinch (1/4 teaspoon) coarse sea salt if desired. Serve immediately.