I wish I could update this category more frequently, but I only want to share recipes that are genuinely EASY (a novice could do it), and QUICK (on your table with less than a half hour effort total), and good enough that both Ravi and I give it at least a 7 on a 1 out of 10 scale.
Built your expectations enough?
The quick backstory on this recipe is that I was shuffling through The Pioneer Woman Cooks recipe archive (as one does) before going grocery shopping. I’m a huge fan and regular reader of Ree’s blog, and every so often I try out a recipe or three of hers. I’m a fan of her chicken fingers (but I’m less than thrilled with my results 1 out of 3 times, so I wouldn’t say it’s a novice recipe…or at least on my stovetop it’s not…and it’s not quite a busy parent recipe because of the need to pre-soak the chicken).
I wanted something with beef. I am an unapologetic carnivore. So the Steak Bites recipe intrigued me. That it uses a ton of butter just promises it will taste awesome…Ree and Paula Deen are both right when they say it all tastes better with butter.
I strongly encourage you to go the link, as she has step by step instructions PLUS PHOTOS with each step, but from picking up my steaks to cut them up (or you can shave off time and just use steak tips, but I’d still cut the smaller) to the table it was maybe 15 minutes. Add some salad from a bag, maybe fry up some fries or bake some tater tots while you’re eating the steak and salad…and you have a full meal with very little efford.
- 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!
- I had trouble finding sirloin beef in Singapore so I just used rump steak, which looked the least fatty
- I just used salt and pepper.
- I was overly generous with butter…which will cause splatter, but makes it all the yummier
- I found putting the cooked bites in a bowl made it all yummier and easier to pour the butter over
This was so good that the A-1 and the BBQ sauce we’d put out (for Ravi and myself, respectively) were never opened.
Two enthusiastic thumbs up and definitely an addition to my cooking rotation.