Triple Eh! Peppered Seared Steak Bites Recipe

Prep the steak

Pat the beef cubes very dry with paper towels. Drying helps achieve a good sear.

Marinate briefly

In a bowl combine soy sauce, olive oil, Worcestershire, minced garlic, kosher salt and the three peppers (black, white, pink). Add the steak cubes and toss to coat. Marinate at room temperature for 15 minutes (no longer than 30 minutes) — we want flavor without breaking down the exterior.

Preheat pan

Heat a large heavy skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add a thin film (about 1 tsp) of neutral oil if desired to help prevent sticking.

Sear the steak bites

Working in a single layer and in batches if necessary (do not overcrowd), add the marinated steak cubes to the hot skillet. Sear undisturbed for 1.5–2 minutes to form a crust, then flip and sear another 1–2 minutes for medium-rare to medium (adjust time for desired doneness). Transfer cooked bites to a warm plate and tent with foil. Repeat until all steak is cooked.

Make pan sauce

Reduce heat to medium. Add the 2 tablespoons butter to the skillet. When foaming subsides, add the minced shallot and sauté 30–45 seconds until fragrant and translucent (do not brown). Deglaze the pan with the stock, scraping up browned bits with a wooden spoon. Stir in balsamic vinegar, lemon juice and thyme. Let the sauce reduce 30–60 seconds until slightly thickened.

Finish with steak

Return all steak bites and any accumulated juices to the skillet. Toss with the sauce for 30–45 seconds so the steaks are coated and heated through. Taste and adjust seasoning with additional cracked black pepper or a pinch of salt if needed.

Add butter & herbs

Swirl in remaining butter until melted and glossy. Stir in chopped parsley to finish.

Arrange microgreens or arugula on a platter if using. Pile the peppered seared steak bites on top. Garnish with a final crack of black pepper and extra thyme leaves. Serve immediately with toasted baguette slices or provide toothpicks for skewering.