Name: Dragon Peppercorn Steak Bites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1.5 lbs sirloin steak, cut into 1-inch cubes; 1 tbsp olive oil; 1 tbsp cracked black pepper; 0.5 tsp chili flakes; 0.5 tsp kosher salt, or to taste; 3 tbsp unsalted butter, divided; 4 cloves garlic, minced; 1 tbsp fresh parsley, chopped (optional garnish); Crusty bread, for serving

Description

Sirloin steak cubes seared with cracked black pepper and chili flakes then finished in garlic butter for fiery bold taste. Served with crusty bread to soak up the juices, it offers quick high-heat cooking with restaurant flair. The dish evokes tavern adventure through its spicy kick and simple real-world execution.

Cultural Background

Peppercorn-crusted steaks draw from the French classic steak au poivre, a dish dating to the 19th century that highlights bold black pepper in high-end bistro fare. Garlic butter finishing techniques reflect modern American skillet cooking popularized in steakhouses and home kitchens since the mid-20th century. Tavern-style meat bites echo simple seared meats served in medieval European inns and fantasy-inspired pub grub, adapted here with accessible ingredients for quick preparation.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1.5 lbs sirloin steak, cut into 1-inch cubes
1 tbsp olive oil
1 tbsp cracked black pepper
0.5 tsp chili flakes
0.5 tsp kosher salt, or to taste
3 tbsp unsalted butter, divided
4 cloves garlic, minced
1 tbsp fresh parsley, chopped (optional garnish)
Crusty bread, for serving

Instructions

Pat the steak cubes dry with paper towels to remove excess moisture, then season evenly with the cracked black pepper, chili flakes, and salt; let sit at room temperature for 5 minutes while preparing the pan.
Heat a large cast-iron or heavy stainless-steel skillet over high heat until very hot, about 2 minutes; add the olive oil and swirl to coat, allowing it to shimmer and just begin to smoke.
Add the steak cubes in a single layer without overcrowding (work in batches if needed); sear undisturbed for 1-2 minutes until a deep brown crust forms on the bottom.
Flip the cubes and sear the other side for another 1-2 minutes until browned and the internal temperature reaches 130°F for medium-rare; remove to a plate if working in batches.
Reduce heat to medium; add 2 tablespoons of the butter and the minced garlic to the pan, stirring for 30-60 seconds until fragrant and the garlic just begins to turn golden.
Return all steak cubes to the pan, add the remaining 1 tablespoon butter, and toss to coat evenly in the garlic butter sauce for 30 seconds; remove from heat immediately.
Sprinkle with chopped parsley if using, and serve hot with slices of crusty bread to soak up the pan juices.

Tips

- Pat steak very dry and use a ripping hot pan for the best crust without steaming the meat.
- Avoid overcrowding the pan or moving the cubes too soon to prevent a gray, boiled texture instead of a proper sear.
- Substitute ribeye or strip steak for sirloin if preferred for more marbling, or use 1/4 teaspoon cayenne for extra heat in place of chili flakes.

Nutrition

Calories: 380
Protein: 32g
Carbs: 2g
Fat: 27g