Spicy Garlic Butter Steak Bites

Best when served with creamy polenta, rice, mashed potatoes or roasted potatoes as the starch. For a vegetable, roasted asparagus or pan roasted carrots/brussels sprouts are a fantastic choice. Below, there is a recipe and instructions for how to make creamy polenta.

Meat selection is the upmost important part for steak bites. You need to get a cut that is tender that also benefits from a high heat quick sear scenario. Popular cuts are ribeye, NY strip and sirloin. Flat iron is awesome too if I can get my hands on a good cut. I find choice grade to be acceptable, but prime is best. Also, cooking the meat when it is at room temperature will help dramatically with getting a good sear. The last thing you want is the meat dropping the heat of the pan and steaming the meat instead of getting a good sear. The result of a good sear is that mallard reaction, that crust that forms on a properly seared piece of meat. That will give you a tender, flavorful piece of meat that looks awesome.

Ingredients:

12 -14 oz ribeye, ny strip or sirloin

3 tbsp butter, unsalted

3 cloves garlic, thinly sliced

1 shallot, minced

1 serrano, jalapeño or habanero pepper

1/2 tsp cracked black pepper

1 tsp flaky sea salt

1/2 tsp garlic powder

1/4 tsp smoked paprika

2 - 3 tbsp high temperature oil such as tallow or avocado oil

Tools needed:

Shape knife

Cutting board

Measuring cups and spoons

Cast iron skillet or other thick bottom pan

Paper towel

Stock pot

Rubber spatula

Wooden spoon

Sheet pan

Microplane or other zester

How to make it:

Cut the meat into uniform sizes to ensure even cooking.

Pat the steak dry on both sides and trim off any excess fat. I like to keep some of the fat cap if you’re working with a ribeye or NY strip.

Cut the meat into rough 1 inch cubes and season both sides with salt, pepper, smoked paprika and garlic powder. Let sit on the countertop for about 30-45 minutes to come up to room temperature. This is a great time to make your sides. Below is a recipe and procedure for creamy polenta, which is my favorite thing to serve this dish with.

Ingredients for the polenta:

1-1/4 c chicken stock

1-1/2  c water

1/4 c heavy cream

3/4 c polenta

1 clove garlic, minced

1 oz shredded white cheddar

3 tbsp butter, unsalted

1 tbsp avocado oil

Pinch salt

Pinch pepper

In a stock pot, sweat garlic on medium low heat with 1 tbsp oil and a pinch of salt. Cook off the rawness for about 1 minute.  Add the chicken stock, black pepper and water.  Turn up the heat to high and bring to a boil.  Reduce heat to medium low and slowly but continuously add the polenta stirring constantly to avoid clumping.  Keep on medium low heat cooking the polenta for 25-30 minutes stirring occasionally.  It is important to stir so that the polenta doesn’t stick to the bottom of the pot and possibly burn. Once cooked, turn off the heat and stir in the butter, cream and cheese.  Taste and adjust seasoning if needed.  Serve immediately.

For a more set polenta, reduce the water amount to 1 cup.  Cook as described above. Cool on a sheet pan or baking dish, spread flat with a rubber spatula.  Cool for minimum 8 hours.  Once cooled, cut into about 4x4 squares or use a 4 inch ring mold. Next, dredge lightly with flour seasoned with a pinch of salt and pepper on both sides. Heat in a pan warmed on medium with melted butter.  Cook 1-2 minutes per side or until nice and golden brown and heated through.

Now, let’s get to making the steak bites. Warm up your pan on medium high heat until it starts to smoke. Add your fat to the pan and carefully set in the meat pieces. I keep track to what pieces get into the pan first so it can get flipped first and therefore cooked first. The aim is to get good seared meat while getting a perfectly cooked medium rare piece of meat.

For a steak that is about 1-1/2 inch thick, it will take about 1-1/2 minutes per side.

Remove the meat from the pan and remove the oil. Reduce pan heat to medium low and add in a splash fresh oil. Add the sliced garlic and season lightly with salt. Cook the rawness off the garlic, this will take about 1 minute. Add the shallots and diced pepper. Sweat for about 2 minutes, stirring frequently. Next, add the butter and melt in. Cook the butter until it gets nice and golden brown (beurre noisette). Immediately shut off the heat and plate. This recipe is fit for 2 servings.

First I lay down the starch. I my case, I do the creamy polenta. Next goes the meat and then the garlic, shallot, pepper and butter mixture on top of the meat. The polenta is nice as a part of this dish as it acts as a vessel that holds in the meat and melted butter. The creamy texture of the polenta goes great with the crust formed on the seared meat and the al dente garlic slices. This dish goes great with some roasted carrot or asparagus.

Enjoy!

Logan