Ingredients

The following ingredients have 4 Servings
  • 1 lb sirloin steak
  • Kosher salt and freshly ground black pepper
  • 2 tbsp butter

Instruction

  • Trim off the large obvious pieces of fat that run along the side of the meat
  • Cut strips less than 1 inch wide
  • Rotate the meat and cut into small bite-sized pieces
  • If you see anymore large chunks of fat, gristle or long silvery membranes cut them off
  • Sprinkle generously with kosher salt and freshly ground black pepper
  • Toss the meat around a bit to thoroughly coat with the seasonings
  • 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
  • The point here is to allow the butter to melt, then brown, before you add the meat
  • Place some of 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 to 45 seconds
  • You want it to sizzle and brown on one side
  • Now 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 seconds or so - just long enough to sear the outside of the meat but NOT cook the inside
  • (LA Note: I like my meat medium to medium-well so I cooked mine longer.)
  • 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