Juicy Garlic Butter Steak Bites with Spicy Chili Oil Fried Eggs (Print Version)
Crisp-edged garlic butter steak bites served with eggs fried in spicy chili oil, a bold skillet meal ready in about 25 minutes.
# Ingredients:
For the steak bites
01 -
1 lb (450 g) sirloin steak or ribeye, trimmed and cut into 1-inch cubes
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon smoked paprika
05 -
1 tablespoon avocado oil or other high-heat neutral oil
For the garlic butter
06 -
4 tablespoons (56 g) unsalted butter
07 -
5 garlic cloves, minced
08 -
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
09 -
1 tablespoon chopped fresh parsley
10 -
1 teaspoon fresh lemon juice
For the chili oil eggs
11 -
4 large eggs
12 -
2 tablespoons spicy chili oil, plus more for serving
13 -
2 scallions, thinly sliced
14 -
Extra parsley and lemon wedges, for serving
# Instructions:
01 -
Pat the steak cubes very dry. Toss with kosher salt, black pepper, and smoked paprika while a cast iron skillet heats over medium-high heat.
02 -
Add avocado oil to the hot skillet. Sear the steak in a single layer for 2-3 minutes, turning once or twice, until deeply browned. Work in batches if needed.
03 -
Lower the heat to medium-low. Add butter, garlic, and thyme to the skillet. Toss the steak for 45-60 seconds, just until the garlic smells fragrant and the butter coats the beef.
04 -
Transfer the steak bites and garlic butter to a warm plate. Let them rest while you fry the eggs so the juices settle.
05 -
Add chili oil to the skillet over medium heat. Crack in the eggs and cook for 2-3 minutes, until the whites are set and the edges are lightly crisp. Cook longer for firm yolks.
06 -
Plate the steak bites with the chili oil eggs. Spoon extra chili oil over the top, then finish with scallions, parsley, and lemon juice.
# Notes:
01 -
Best served immediately while the butter is glossy and the eggs are hot.
02 -
For stricter food safety, cook eggs until the yolks are firm.
03 -
Cook steak bites in batches if the skillet is crowded.