Name: Skillet Steak Bites with Black Garlic Árbol Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1½ lb (680 g) sirloin or strip steak, trimmed and cut into 1-inch cubes; 1 tsp kosher salt, plus more to taste; ½ tsp freshly ground black pepper; 1 Tbsp neutral oil (avocado or canola); 4 Tbsp (56 g) unsalted butter, softened; 1½ Tbsp Texan Heartland Black Garlic Árbol Hot Sauce (plus more to taste); 1 tsp lime zest + 1 tsp fresh lime juice; 1 Tbsp chopped fresh cilantro or parsley (optional); Lime wedges, for serving

Skillet Steak Bites with Black Garlic Árbol Butter

Rated 5.0 stars by 1 users

Author:

Texan Heartland

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Steakhouse flavor in minutes. Crackly-seared bites get tossed in a quick compound butter made with Texan Heartland Black Garlic Árbol Hot Sauce—bright tang, clean árbol heat, and deep black-garlic umami. A squeeze of lime makes it pop, and you’ll want this on repeat (and that sauce in your pantry).

Skillet Steak Bites with Black-Garlic Árbol Butter

Ingredients

1½ lb (680 g) sirloin or strip steak, trimmed and cut into 1-inch cubes
1 tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
1 Tbsp neutral oil (avocado or canola)
4 Tbsp (56 g) unsalted butter, softened
1½ Tbsp Texan Heartland Black Garlic Árbol Hot Sauce (plus more to taste)
1 tsp lime zest + 1 tsp fresh lime juice
1 Tbsp chopped fresh cilantro or parsley (optional)
Lime wedges, for serving

Directions

Make the compound butter. In a small bowl, mix the softened butter, Texan Heartland Black Garlic Árbol Hot Sauce, lime zest, and lime juice until smooth. Set aside (or chill 5 minutes to firm slightly).
Season the steak. Pat steak cubes dry; toss with salt and pepper. Dry surfaces = better browning.
Preheat the skillet. Heat a large heavy skillet (cast iron ideal) over medium-high until just smoking; add oil and swirl.
Sear in batches. Add half the steak in a single layer; don’t crowd. Sear 1–1½ minutes per side until browned with a rosy center (about 125–130°F for medium-rare). Transfer to a bowl; repeat with remaining steak.
Butter toss. Off the heat, return all steak to the warm skillet and add half the compound butter. Toss just until glossy; taste and add a little more butter or a splash more Texan Heartland Black Garlic Árbol Hot Sauce for extra kick.
Finish & serve. Sprinkle with herbs, squeeze over a little fresh lime, and serve immediately with remaining lime wedges.

Recipe Note

For steakhouse vibes, chill the compound butter as a small log, slice a coin for each serving, and let it melt over the hot steak bites at the table. Make extra—the Texan Heartland Black Garlic Árbol Hot Sauce butter is incredible on grilled corn, baked potatoes, burgers, and roasted veggies.