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Cutting steak into bite-sized cubes before cooking means more total surface area touching the hot pan, so you get a higher ratio of that deeply seared, caramelized crust in every piece than you would slicing a whole steak after cooking. Butter, garlic, and thyme melt into the pan drippings at the end, turning into a quick sauce that clings to every cube.
Prep Time
10 min
Per serving
420kcal
Calories
34g
Protein
2g
Carbs
30g
Cook Time
10 min
Servings
3 people
Difficulty
easy
Fat
Follow step-by-step with voice guidance.
Pat the steak cubes completely dry with paper towels and season generously with the salt and black pepper.
Heat the oil in a large skillet over high heat until shimmering.
Add the steak cubes in a single layer, working in batches if needed to avoid overcrowding, and sear for 2-3 minutes per side, until deeply browned but still pink in the center for medium-rare.
Remove the steak bites from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter, minced garlic, and thyme sprigs to the same skillet, scraping up any browned bits from the bottom.
Cook for 30-60 seconds, until the garlic is fragrant but not browned.
Return the steak bites to the skillet, tossing to coat in the garlic butter, and cook for another minute to warm through.
Garnish with chopped fresh parsley and serve immediately.
Don't Overcrowd the Pan: Cooking too many steak cubes at once drops the pan's temperature and causes the meat to steam rather than sear - work in batches for that deep, caramelized crust. Pat the Steak Bone-Dry First: Any surface moisture prevents proper browning, so take an extra moment to pat the cubes thoroughly dry before they hit the hot oil. Add Butter After Searing, Not Before: Cooking the garlic and butter separately at the end (rather than searing the steak in butter from the start) prevents the butter's milk solids from burning at high heat.
Sirloin and ribeye are both good choices since they're tender enough for quick, high-heat cooking - avoid tougher cuts like round or chuck unless they've been marinated first.
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