These Insanely Good Garlic Butter Steak Bites Will Ruin Every Steakhouse For You

Von Chef Billy Parisi · 30 Min.

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Zubereitung

1. Optionally, season the steak on both sides with salt, set it on a rack over a sheet tray, and refrigerate uncovered for 4 to 24 hours.
2. Cut the steak into 1-inch cubes. If you skipped the dry brine, cube it and season with salt.
3. Heat the tallow in an extra-large cast-iron or carbon-steel pan over high heat until it just begins to smoke.
4. Add the beef in a single layer, leaving space between pieces. Cook 90 seconds, flip, and cook 90 seconds more. Then sauté 30 to 60 seconds more to brown the sides. This gives medium-rare.
5. Move the beef to a rack and repeat with any remaining steak.
6. Take the pan off the heat and deglaze with the cognac. Let it stand about 30 seconds.
7. Return the pan to low heat. Add the shallot and cook 30 seconds.
8. Add the peppercorns and garlic and cook, stirring constantly, 30 to 45 seconds, until fragrant.
9. Add the thyme and butter and cook until melted and foaming slightly.
10. Season the sauce with salt, return the steak bites and toss to coat. Finish with parsley.

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