Triple Eh! Peppered Seared Steak Bites Recipe

Prep the steak

Pat the beef cubes very dry with paper towels. Dry surfaces sear better. Transfer to a bowl and sprinkle the kosher salt and all three peppers (black, white, and Szechuan/pink). Toss to coat evenly and let rest at room temperature for 10 minutes while you heat the pan.

Heat a large heavy skillet (cast iron preferred) over high heat until smoking hot, about 3–5 minutes. Add the neutral oil and swirl to coat.

Working in a single layer (do not crowd — sear in two batches if necessary), add steak cubes in an even layer. Sear undisturbed for 1½ to 2 minutes to develop a deep crust, then flip and sear the other sides for another 1 to 1½ minutes until browned but still medium-rare to medium (internal about 125–135°F / 52–57°C).

When steak is almost done, add the butter to the pan and spoon the melted butter over the cubes for 15–30 seconds to baste and add shine. Transfer seared steak bites to a warm plate and tent loosely with foil to rest while you make the sauce.

Reduce heat to medium. If pan fond (browned bits) is minimal, add 1 tablespoon red wine or 1 tablespoon beef stock to deglaze the pan, scraping up browned bits with a wooden spoon.

Add the minced shallot to the skillet and cook for 30–60 seconds until fragrant and translucent. Add the minced garlic and cook 20–30 seconds more, being careful not to burn it.

Pour in 1 cup beef stock and bring to a gentle simmer. Allow the liquid to reduce by about half, roughly 4–6 minutes, concentrating flavor and slightly thickening the sauce.

Whisk in the Dijon mustard and heavy cream until incorporated. Stir in the fresh thyme leaves. Simmer another 1–2 minutes until slightly glossy and sauce coats the back of a spoon. Taste and adjust seasoning with salt and additional cracked pepper as desired.

Finish the sauce with 1 teaspoon lemon juice (optional) to brighten. Return the steak bites and any collected juices to the pan and toss briefly to coat evenly and rewarm for about 30–60 seconds. Remove from heat and stir in the chopped parsley.

If serving as party bites, thread 2–3 steak cubes onto each skewer and drizzle a little of the peppercorn sauce over them. Arrange on a platter lined with microgreens or arugula to catch juices.

Serve immediately while hot. Provide extra sauce on the side for dipping.