Texan Heartland Recipe
Skillet Steak Bites with Black Garlic Árbol Butter
- Servings
- 4
- Prep Time
- Cook Time
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).
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.
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