One skillet steak bites with garlic herb butter
Steakhouse style, skillet seared, ribeye bites with garlic herb butter are always a crowd pleaser. Why not make them at the campsite?
When camping with others, we will make this as an appetizer for the camp, and it is always a hit. Today, we are going to add some par boiled Yukon potatoes and chopped broccolini to the pan after the beef has cooked, to make a complete meal for two.
We started with a ribeye, just under a pound in weight, and cut into bite size pieces while preheating a cast iron pan on the camp stove. Many recipes call for you to heat your pan as hot as you can before adding your protein. This is a mistake. Anything you put in a pan, preheated on any stove ,on high, will burn almost immediately. The goal is a nicely browned crust, not burnt to a crisp. On the 2 burner camp stove we are using, this translates to roughly medium low.
Once you have added the meat, season with salt and pepper, finely chop a couple cloves of garlic, and a good handful of fresh parsley. Let the steak bites cook without touching them, for about 5-6 minutes. When the edges start to turn color, you can check to see if the bites are browning. If they resist, and stick to the pan, they are not ready. When properly seared, they will easily release from the pan.
When the one side is nicely browned, and the bites easily release, add the butter, garlic, and parsley. Give everything a good stir, and cook 2-3 minutes longer.
Ingredients
Equipment
Method
- Preheat pan on medium low heat
- Cut steak into bite size pieces
- Add steak, and spread out, so that it is all one layer. Do not stir.
- Begin checking steak bites at 5 minutes. When ready to stir, it will release easily from the pan.
- When steak is nicely browned, add butter, parsley, garlic, butter, and stir. Cook and additional 2-3 minutes , stirring occasionally.
- Serve and enjoy!
Notes
