Ingredients
🧺 Ingredients
For the Steak Bites
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- 1½ lbs sirloin, ribeye, or strip steak
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- 1 tbsp olive oil
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- 3 tbsp unsalted butter
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- 4 garlic cloves, minced
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- ¾ tsp sea salt
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- ½ tsp black pepper
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- Optional: chopped parsley for garnish
For the Chipotle Mayo Sauce
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- ½ cup mayonnaise
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- 1–2 tbsp chipotle peppers in adobo, finely minced
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- 1 tsp adobo sauce
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- 1 tsp fresh lime juice
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- ¼ tsp garlic powder
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- Salt to taste
Instructions
Remove steak from the refrigerator 20 minutes before cooking.
➜ Cold steak seizes in the pan and won’t sear evenly.
Trim excess fat and cut steak into 1½-inch cubes.
➜ Even sizing ensures consistent doneness across all pieces.
Pat steak bites completely dry with paper towels.
Season all sides with salt and black pepper.
➜ Moisture prevents browning — dryness creates crust.
Heat a large cast iron or stainless-steel skillet over medium-high heat.
Add olive oil and heat until shimmering.
Add steak bites in a single layer, leaving space between pieces.
Do not overcrowd the pan.
Sear for 2–3 minutes per side, turning only when a crust forms.
➜ Resist stirring — movement kills browning.
Reduce heat to medium.
Add butter and minced garlic to the pan.
Tilt the pan slightly and spoon melted garlic butter over the steak bites for 30–45 seconds.
➜ Garlic should be fragrant, not browned.
Transfer steak bites to a plate and let rest for 5 minutes.
➜ Resting keeps juices inside the meat.
In a small bowl, whisk mayonnaise, minced chipotle peppers, adobo sauce, lime juice, garlic powder, and salt until smooth.
Taste and adjust heat as desired.
➜ Sauce should be creamy with smoky heat, not overpowering.