Garlic Butter Steak Bites

• 2½ lb ribeye, sirloin, strip loin, or filet mignon, cut into 1-inch cubes
• 1½–2 teaspoons salt, per steak
• 2–3 tablespoons beef tallow or cooking oil
• ¼ cup cognac or beef stock
• ½ shallot, peeled and small diced
• 2 teaspoons black peppercorns, roughly cracked
• 10 garlic cloves, finely minced
• 2 teaspoons fresh thyme, finely minced
• 8 tablespoons unsalted butter, cut into thick slices
• 1½–2 tablespoons fresh parsley, finely minced

Preparation

1. Step 1

   1:10
   Pat the steaks dry and season well on both sides with salt.
2. Step 2

   2:12
   Place the steaks on a rack in the fridge uncovered for 2 to 24 hours to dry brine.
3. Step 3

   4:19
   Remove the steaks from the fridge and cut into 1-inch cubes.
4. Step 4

   5:07
   Heat a large cast iron or carbon steel pan over high heat and add the beef tallow.
5. Step 5

   5:42
   Sear the beef cubes in batches, cooking for 90 to 120 seconds per side until browned.
6. Step 6

   6:15
   Remove the seared beef from the pan and set aside on a rack to cool.
7. Step 7

   6:15
   Reduce the pan heat to low and carefully add the cognac to deglaze, scraping up the fond.
8. Step 8

   6:53
   Add the diced shallots to the pan and cook briefly.
9. Step 9

   7:20
   Stir in the minced garlic, cracked peppercorns, and minced thyme.
10. Step 10

    10:52
    Add the butter slices and stir until melted and incorporated into a sauce.
11. Step 11
    Return the seared beef to the pan and toss to coat in the garlic butter sauce.
12. Step 12

    11:02
    Finish by stirring in the minced parsley and serve.