Friday, May 14, 2010

Steak Bites

These past two weeks have been nonstop and exhausting for me, so when I was planning something to make for you, I immediately started daydreaming about comfort food.  Comfortttt Foooooddd, yummmm! 

Pioneer Woman's recipe is pretty genius in its simplicity.  How can you go wrong with steak cooked in butter and salt and pepper?  From the time you start heating up the pan til the time you pour the Steak Bites onto a plate to serve is less than 10 minutes.  That's a whoppingly quick recipe!

I served the Steak Bites with sauteed veggies, my mom's macaroni salad, and Teresa's sweet potato biscuits (topped with melted butter and cinnamon sugar).  Bo rated the Steak Bites a definite 5 Spoons, and was really happy when I said that I'd be making them again :)


Pioneer Woman's Steak Bites
recipe here, serves 2
1 lb Sirloin Steak OR Pre-cut Beef Tips
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
2 Tbsp Butter

Trim off any excess fat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.

Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.

Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.

Place the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.

Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

Ingredient lineup:

When the butter first melts, it's clear.

Then, as it cooks, it browns.

Flip them over to brown the other side, but don't let them get too brown.
They'll continue cooking once you remove them from the pan.

We'll definitely be having Steak Bites for dinner again!


  1. This dinner looks delicious. It's just what I'd want to serve. Honestly, what did you think of the biscuits? The next time tips are on sale I'm definately trying this, Thanks!

  2. We love the biscuits!!! The only thing I changed was to bake them on the middle rack of my oven; the lower rack burned the bottoms.

    I bought a package of top sirloin and cut into pieces, so if that's cheaper, go for it.

  3. Can we make some while I'm there? Mmm... :) too many recipes, too little time.


I'll trade ya a comment for a smile!

Related Posts Plugin for WordPress, Blogger...