Have you ever made something and while following the recipe think “This is soooo bad for me but will taste soooo good.”? Well that is what my Hubs and I were thinking when we made Pioneer Woman’s Steak Bites.
New Years Day we had some beef tenderloin left over from our New Years Eve fondue. We were deciding what to make when hubs mentioned how he missed having steak bites at Mike’s Steak House in Calgary, Alberta. As soon as he mentioned them I started craving them too. Funny how that works! We set off to Google to find a recipe and that is how we came across this recipe. I love Pioneer Woman. Her writing cracks me up and I wish we could watch her TV show here in Canada. *sigh* Maybe one day….
Until then, you should totally try out her recipe for Steak Bites. We dipped ours in Garlic Aeoli. Perfectly delicious!! You will love them. I would not recommend eating this everyday, even every month!! Hubs and I felt NO GUILT eating this for lunch on New Years Day… well maybe a little.
Enjoy!! But not every day!!
via Pioneer Woman Cooks
- 1 pound Sirloin Steak (without Much Gristle) Or Pre-cut Beef Tips
- Kosher Salt To Taste
- Fresh Ground Black Pepper To Taste
- 2 Tablespoons Butter
Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.
Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.
Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!