Time and servings
25 minsTotal time
6Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 1 1/2 lb boneless striploin steak
- 1/2 tsp salt
- 1 tbsp canola oil
- 1/4 cup Unsalted Butter
- 2 tbsp minced garlic
- 1/4 cup crumbled blue cheese (optional)
- 2 tbsp chopped parsley, plus more for garnish
- 1/2 tsp black pepper
Method
Step 1
Pat steak dry with paper towel. Trim off and discard excess fat. Cut the steak into 1 in. (2.5 cm) cubes – 16 to 18 cubes. Season all sides with salt and pepper.Step 2
Heat oil in a heavy-bottomed or cast-iron frypan over medium-high heat until shimmering. Working in batches if needed, sear the steak cubes on 1 side for 2 min. until well-crusted and golden brown. Tip: When searing, don’t shake the pan, poke or move the steak. Cook the meat undisturbed to create a crust. Turn cubes over and sear the opposite side. Only brown the 2 sides of the cubes to avoid overcooking. Aim for an internal temperature of 55°C (130°F) for medium-rare. Transfer seared steak bites to a plate.Step 3
Using the same pan, reduce the heat to medium-low, swirl in the butter and minced garlic. Cook, stirring constantly, just until the garlic is golden, about 1 min. Remove the pan from the heat and, if using, stir in the blue cheese until melted. Return steak bites to the pan, any juices collected on the plate, plus the parsley. Gently toss to coat the meat in the garlic-butter sauce.Step 4
Transfer steak bites to a serving plate, spooning the garlic-butter sauce overtop. Insert a pick or skewer into the top of each piece. Sprinkle with additional chopped parsley, if desired. Serve immediately.