Garlic Butter Steak Tips
Serves: 3
Prep Time: 5 Minutes
Cook Time: 14 Minutes
Total Time: 19 Minutes
Neatly appropriated from Nick Digiovanni's Knife Drop
Ingredients
| Amounts | Ingredients | Notes |
|---|---|---|
| 1 ½ lbs | Top Sirloin | Cubed, about an inch |
| to taste | Kosher Salt | |
| to taste | Black Pepper | |
| 2 tbsp | Vegetable Oil | |
| 4 cloves | Minced Garlic | |
| ⅓ cup | Dry White Wine | |
| 2 tbsp | Unsalted Butter | |
| to garnish | Flat-Leaf Parsley | Chopped, or ignored completely |
Instructions
-
Generously season your steak all over with salt and pepper. In a large cast-iron skillet, heat the oil over high heat. When the oil begins to shimmer, add half the steak to the skillet, making sure there's space between each piece. Cook without touching or moving anything for about 1 minute or until the steak cuber are nicely browned on one side. Stir the cubes, then flip them over and cook for 1 minute more. Transfer to a medium bowl. Repeat with the remaining steak cubes and set aside.
-
Reduce the heat to medium and add the garlic. Saute for about 30 seconds or until lightly golden brown, stirring often. Add the wine and use a wooden spatula to scrape the bottom of the pan, loosening all the flavorful bits. Cood for about 3 minutes to cook off the alcohol and thicken the sauce slightly.
-
Reduce the heat to medium-low and add the butter. Once the butter has melted, return all the steak cubes to the skillet and toss to lightly coat.
-
If you wanna start getting fancy about it, transfer everything to a serving dish and sprinkle with parsley. Serve the steak tips and their delicious juices with rice or skewer on toothpicks to serve as an appetizer.
Tips
- When cutting the steak it's better to cut them slightly larger than smaller. If the cubes get too small they get over cooked during searing.
- There are plenty cuts of beef that will work well for this dish. Feel free to try strip steak, tenderloin, ribeye, or really whatever you want.