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)
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.
