Ingredients
Steak and Seasoning
- 2 1/2 pounds top sirloin, cut into bite-sized cubes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons butter, divided
- 2 tablespoons olive oil, divided
Garlic Parmesan Sauce
- 1 stick (8 tablespoons) butter, melted and cooled
- 1 tablespoon chopped garlic
- 1/4 cup grated parmesan cheese
- 1/4 cup mayonnaise
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Bring steak to room temperature: Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
- Prepare the garlic parmesan sauce: While the steak is warming, whisk together the melted and cooled butter, chopped garlic, grated parmesan, mayonnaise, kosher salt, black pepper, and chopped parsley in a bowl. Set aside.
- Season and cut the steak: Cut the steak into bite-sized cubes slightly larger than a typical bite. Season generously with kosher salt and freshly ground black pepper on all sides.
- Heat the skillet and sear the steak (first batch): Heat a cast iron or stainless steel skillet over medium-high heat until hot. Add 2 tablespoons butter and 1 tablespoon olive oil. Place steak cubes in a single layer, leaving space between pieces. Cook for 2-3 minutes per side until nicely browned to achieve a proper sear.
- Rest the first batch of steak bites: Remove the seared steak bites to a bowl and cover with foil to keep warm. Wipe out the skillet carefully.
- Sear the remaining steak: Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the skillet. Repeat the searing process with the rest of the steak cubes until all are browned and cooked.
- Combine and finish with sauce: Return all the steak bites to the skillet. Turn heat to low and add a few scoops of the prepared garlic parmesan butter sauce, tossing the steak bites until coated and the butter sauce is melted and glossy. Use as much sauce as desired.
- Serve: Serve immediately, optionally garnishing with additional fresh parsley and grated parmesan cheese for extra flavor and presentation.
Notes
- Allowing the steak to come to room temperature before cooking ensures even cooking and better searing.
- Do not overcrowd the pan when searing the steak; cook in batches for a proper crust.
- You may not need all the garlic parmesan sauce; add to your preferred consistency and taste.
- Use a cast iron or stainless steel skillet for the best searing results.
- Top sirloin is recommended for its balance of tenderness and flavor, but similar cuts can be used.
- Resting cooked steak bites under foil keeps them warm and juicy before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Main Course
- Method: Searing
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving (approximately 4.2 ounces of cooked steak with sauce)
- Calories: 420
- Sugar: 0.5g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 2g
- Fiber: 0.2g
- Protein: 28g
- Cholesterol: 110mg
