Prep Time: 10 mins
Cook Time: 10 mins
1 lb beef sirloin, or tenderloin steak
salt and pepper
1 Tbsp unsalted butter
1/4 cup dry red wine
2 tsp Worcestershire sauce
- Cut beef into ¾” cubes and trim away any excess fat or gristle. Season steak cubes lightly with salt and pepper. Remember, the sauce will also contain the salt from Worcestershire sauce.
- Heat a large heavy-bottom skillet, preferably cast iron, over medium-high heat and allow it to become very hot. Add 1 Tbsp butter and swirl the pan to melt butter and coat the bottom of pan. Immediately scatter half of seasoned steak cubes evenly across the bottom of pan and allow it to cook, undisturbed, for about 1 minute before stirring to cook on other sides.
- Continue cooking, stirring occasionally for 2–3 minutes or until browned on most sides then transfer to a plate. If you prefer your meat well done, just leave it in the pan a bit longer until cooked through. Add second batch of meat and cook in same manner, adding a bit more butter if necessary.
- Once all meat has been removed from skillet, return skillet to heat and add red wine and Worcestershire sauce. Allow liquid to bubble and reduce until only about 1 Tbsp remains. Remove from heat and add remaining ½ tsp butter and swirl or stir quickly to melt and emulsify butter into sauce, which will thicken slightly and make it nice and glossy.
- Return cooked meat and any accumulated juices back into skillet. Stir to coat steak bites in pan sauce and serve immediately. Enjoy!