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Perfectly Cooked Steak Bites

Steak Bites, bite-size pieces of tender sirloin steak marinated in avocado oil, Worcestershire sauce, soy sauce, minced garlic, salt, and pepper.  Perfect for an elegant main dish or as an appetizer for any family gathering.  I have the secret how to cook the steak bites perfectly!

Steak Bites, bite size pieces of sirloin steak marinated in avocado oil, Worcestershire sauce, minced garlic, salt, and pepper.  Perfect for an elegant main dish or as an appetizer for a family gathering.

Sometimes I just want to cook outside the box.  When I think steak, I think grilled steak, baked potatoes, and a nice side salad.  Steak Bites are definitely outside the box.

You might think outside the box means labor intensive, lots of ingredients, and expensive ingredients.  Not Steak Bites!

Only four maybe five ingredients if you include the seasonings for these Steak Bites.

I am amazed that it takes so little time to cook the steak bits not to mention how one little secret can make all the difference in how delectable they can be.  

The first batch I cooked the ones in the center were overcooked by the time I took all of them out of the skillet.  So the next batch I placed the pats of butter in the skillet and let come to a sizzle.  Then I place the steak bites around the outer side of the skillet, leaving the center open.  I cooked them for about 20-30 seconds before I added the ones to the center.  I let them all cook and then turned all of them over and cook all them for another 20-30 seconds.  

You do not want to overcook them.  Remember the steak bites will continue to cook after you remove them from the skillet onto the platter.  

Steak Bites, bite size pieces of sirloin steak marinated in avocado oil, Worcestershire sauce, minced garlic, salt, and pepper.  Perfect for an elegant main dish or as an appetizer for a family gathering.

A few months back our local grocery store had a sale on sirloin steak.  Needless to say, I took advantage of the sale and bought several packages of the steak.  We like our sirloin cut on the thick side.  

The grocery store was obliging to me and cut each steak 1 3/4".  They wrap them in the regular store warp, so when I get home, I like to double wrap each steak in butcher paper.  This way I can keep them frozen for several months without them getting freezer burn.  

With the steak in the freezer, I am looking forward to making other dishes that call for sirloin steak like my fajitas, beef tips and rice, steak salad, beef stroganoff, Mongolian beef, steak kabobs, Asian pepper steak, and as you can see, the ideas are endless.   

Steak Bites, bite size pieces of sirloin steak marinated in avocado oil, Worcestershire sauce, minced garlic, salt, and pepper.  Perfect for an elegant main dish or as an appetizer for a family gathering.

What you will need for the recipe:
  • Large cast iron skillet or a heavy gauge bottom skillet
  • Sharp knife for trimming the fat off around the steak
  • Metal slotted spatula
  • Large platter
  • Butter
  • salt 
  • pepper 
  • avocado oil
  • Worcestershire sauce
  • soy sauce
  • minced garlic
  • sirloin steak

Steak Bites, bite size pieces of sirloin steak marinated in avocado oil, Worcestershire sauce, minced garlic, salt, and pepper.  Perfect for an elegant main dish or as an appetizer for a family gathering.


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Dad's Famous Steak



Yield: 4-6

Steak Bites

Bite-size pieces of tender sirloin steak marinated in avocado oil, Worcestershire sauce, soy sauce, minced garlic, salt, and pepper. Perfect for an elegant main dish or as an appetizer for any family gathering. I have the secret how to cook the steak bites perfectly!

prep time: cook time: total time:

ingredients:

1/2 cup avocado oil

1/2 cup Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon minced garlic

1 teaspoon salt

1 1/2 teaspoon coarse black pepper

1 1/2 - 2 lbs. thick sirloin steak, fat trimmed and cut in 11/2" cubes

1/2 cup butter

instructions

In a gallon size resealable bag, add oil, Worcestershire sauce, soy sauce, minced garlic, salt, and black pepper.  Seal the bag releasing all the air.  With your hands, move the cubed meat around until well coated with the seasoning and sauces.  Let sit for 30 minutes.


Heat a large cast-iron skillet over medium-high heat to high heat and turn on the overhead ventilation fan.  As the pan is heating, add two tablespoons of butter and heat until rapidly sizzling.  Lift the skillet and swirl the butter around to the edges.  


Lift a handful of the cubed meat and quickly place on the hot sizzling butter along the outer side of the skillet first leaving the center open to add some meat later.  Cook for 30 seconds and then add a few cubbed pieces of meat to the center of the skillet.  Cook all of the meat for 30 seconds more.  (I find this is the best way to keep the meat in the center from being overcooked.)  It needs to brown and sizzle on one side before turning it.  If the meat cooks too fast add a little Worcestershire sauce to lift the meat off the bottom and keep from burning.  The skillet needs to be really hot so do not adjust the temperature. 


Using a metal spatula, scoop as many steak bites as possible and turn over.  Repeat until all the steak bites have been turned over.  Cook another 30-45 seconds until the outside is brown and the center is not cooked all the way.  


Using the metal spatula, remove all the meat to a large platter.  Immediately add 2 more tablespoons of butter and repeat the cooking process until all the cubed meat is cooked.


When all the meat is cooked and on the platter, pour all the browned butter and meat drippings over the steak bites.  

NOTES:

The cubed steak may be marinated overnight and taken out of the refrigerator 30 minutes to an hour before cooking. 

The meat needs to be room temperature before cooking.

Beef Tips may be substituted for sirloin steak.

A heavy gauge skillet may be substituted for a cast iron skillet.

Seasonings may be adjusted to your taste.




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