1/2teaspoonpeppercracked peppercorn medley is our favorite!
garlic butteroptional, see notes for recipe
Instructions
If your sirloin needs trimmed, remove the bone and cut off all of the white/gristle. Cut steak in to 1 inch cubes and season with salt and pepper.
In a cast iron (preferred, but can use regular skillet too -- see notes in post), melt butter over medium-high heat until butter starts to turn brown.
As soon as butter turns brown, place sirloin in the skillet. The skillet/butter should be hot enough that it sizzles when the meat is added. This is GOOD! The steak is getting it's "sear" that is so flavorful and MAKES this recipe so good!
After about 30-60 seconds, check to see if underside of at least one piece is brown (with sear). If it is, flip over all of the pieces so the other side can cook and get the "sear".
Cook for another 30-seconds (or until "sear" shows) and quickly remove from skillet in to serving dish.
Let the steak rest for a minute, sprinkle on additional kosher salt, if desired, to allow the meat to finish cooking and soak in that flavor. Serve immediately!
Notes
See blog post for additional tips on seasoning, and making these the BEST steak bites!For optional garlic butter, I use:
1 cup butter (softened)
1/2 teaspoon finely chopped basil (fresh or dried)
1 tablespoon minced garlic
1/4 cup parmesan cheese
1 tbsp. garlic salt
Mix together ingredients and place on top of steaks after cooked!