15 minutes
Tender steak bites infused with rich garlic butter, perfect for a quick and delicious meal.
Sirloin Tip Roast
0 lb
to taste
to taste
Salted Butter, divided
cups
Garlic, minced
cloves
1. Cut and Season Steak
Start by cutting the sirloin tip roast into small chunks, ensuring that each piece is no larger than 1 inch. Once cut, season the steak tips generously with salt and pepper to taste.
2. Cook First Batch of Steak
In a large skillet, melt 2 tablespoons of the salted butter over medium-high heat. When the butter is bubbling, add half of the minced garlic to the pan. Sauté the garlic for about 30 seconds, just until it becomes fragrant. Add half of the seasoned steak tips in the skillet, arranging them in a single layer. Cook undisturbed for 1 to 2 minutes. Flip the steak tips and cook for an additional 2 to 3 minutes, until the outside is nicely browned and the inside is slightly pink. Once done, transfer the steak bites to a bowl.
3. Cook Second Batch of Steak
Repeat the process with the remaining 2 tablespoons of butter, the rest of the minced garlic, and the remaining steak tips. After the second batch is cooked, pour the remaining pan juices over the steak tips in the bowl.
Opt for high-quality steak like ribeye or sirloin for the best flavor and tenderness. These cuts have a good balance of meat and fat, which results in juicy, flavorful bites when cooked properly.
Don't overcrowd the pan; otherwise, the steak will steam instead of sear. Cook in batches if necessary. This is critical to getting that deep, rich crust on each piece.
Use a cast-iron skillet if available, as it retains heat well and is ideal for searing meat. Make sure it's hot before adding the steak to achieve a good sear. The pan should almost be smoking; that's when you know it's ready.
Ensure your steak pieces are uniform in size so they cook evenly. About 1 to 1.5-inch cubes are generally ideal. This also increases the surface area for a better sear and more caramelization.
Use fresh garlic for the best flavor, and add it at the end of the cooking process to prevent it from burning. The residual heat from the pan will be enough to mellow its sharpness and infuse the butter.
Comments (0)