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Meals · Skillet & sheet-pan mains

Steak bites in butter

66

Cubes of top sirloin seared hard in two batches so that every side browns, then tossed in foaming butter just long enough to coat them. Salty, beefy and on the table in twenty minutes, with nothing more than a pan and a pair of tongs.

Time
20 min (10 prep + 10 cook)
Servings
3
Per serving
420 kcal
Protein
50 g

Ingredients

Steps

  1. Pat the steak cubes very dry with paper towel and toss them with the salt.
  2. Heat a large cast-iron skillet over high heat for 3–4 minutes, until it starts to smoke. Add half the tallow and half the steak, in a single layer with space between the cubes. Sear without touching for 2 minutes, until deep brown underneath, then toss and sear for 1 minute more. Tip onto a plate and repeat with the rest of the tallow and steak.
  3. Turn the heat down to medium, return all the steak with its juices, and add the butter and, if using, the garlic powder. Toss for 30–45 seconds, until the butter foams and coats the cubes, and a thicker piece reads 125°F for rosy medium-rare or 135°F for medium; the USDA's safe minimum for beef steaks is 145°F after a 3-minute rest. Grind on the pepper.
  4. Pile the steak onto warm plates, pour all the butter and juices over and eat right away.

Good to know

Can I use ribeye?

Yes, it is richer and more tender, at about 38 instead of 66. Sear it in the same two batches; it will throw off more fat, so pour some away between them.

Why two batches?

Crowded cubes release more water than the pan can boil off, so they stew in it and go grey. Space between them is what makes them brown.

What if I am not strict carnivore?

Fresh chopped garlic and parsley in the butter make the classic version.

Alternative

Per

Calories
236
Protein
(49%)
28 g
Fat
(50%)
13 g
Carbohydrates
(1%)
<1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
457 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 1260 kcal goes into the pot and 729 g of ingredients comes out as about 533 g of food: 236 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.