Equipment
Ingredients
Steak & Marinade
- 600 g sirloin steak, trimmed and cut into 2-3cm cubes
- 15 ml olive oil
- 30 ml soy sauce
- 2 g black pepper, freshly ground
Garlic Butter Finish
- 15 ml neutral oil
- 45 g unsalted butter, cubed
- 4 garlic, minced
- 10 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 473 kcal
- Protein
- 46 g
- Carbohydrates
- 12 g
- Fat
- 28 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 950 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 147 mg
- Potassium
- 655 mg
- Calcium
- 72 mg
- Iron
- 5.7 mg
- Magnesium
- 46 mg
- Phosphorus
- 447 mg
- Zinc
- 8.3 mg
- Vitamin A
- 88 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 47 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 4.1 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.37 mg
- Niacin
- 8.2 mg
- Folate
- 5 mcg
- Water
- 114 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the steak cubes, olive oil, soy sauce, and black pepper in a mixing bowl. Toss well to coat.
Heat the neutral oil in a large cast iron skillet over high heat until just smoking.
Place steak bites in the skillet in a single layer. Do not crowd the pan; cook in two batches if necessary. Sear undisturbed for 1-2 minutes until a deep brown crust forms.
Flip the steak bites and sear the other side for another 1-2 minutes until browned but still tender (approx. 52°C/125°F internal for medium-rare).
Reduce heat to medium. Add the butter and minced garlic to the pan. Stir constantly for 30-60 seconds, tossing the steak in the foaming butter until the garlic is fragrant but not burnt.
Remove from heat immediately. Toss with fresh parsley and serve hot.
Chef's Notes
- Pat the steak dry with paper towels before mixing with the marinade ingredients; excess moisture prevents a good crust.
- Do not use table salt in the marinade; the soy sauce provides sufficient salinity.
- For the most tender bites, ensure you are cutting the steak against the grain even when cubing.
- A cast iron skillet is essential here for heat retention, which creates that restaurant-style crust quickly without overcooking the center.
Storage
Refrigerator: 3 days — Store in an airtight container. Butter may solidify.
Freezer: 2 months — Texture may degrade slightly upon thawing.
Reheating: Reheat gently in a warm skillet just until heated through to avoid overcooking.
Troubleshooting
Steak bites are tough and chewy
Cause: The steak was overcooked or the pan was overcrowded, causing the meat to steam instead of sear.
Fix: Slice thinly against the grain if pieces are large enough, or use in a sauce to mask texture.
Prevention: Cook in batches to maintain high heat and remove from pan as soon as they are browned.
Garlic tastes bitter
Cause: Garlic was added too early or the heat was too high, causing it to burn.
Fix: Cannot be fixed; burnt garlic flavor permeates the dish.
Prevention: Add garlic only in the final minute of cooking after reducing the heat.
Cultural Context
A modern American steakhouse staple often found on appetizer menus, this dish deconstructs the classic steak dinner into a shareable, communal format. It highlights the Maillard reaction—the chemical browning of food—which creates the distinct savory flavor characteristic of American grilled meats.
