Jacked Garlic Butter Steak/Venison Bites

Here in the East Coast it is hunting season and the locals are stocking their freezers. Before you vacuum seal and freeze your quarry, set some aside and give this a shot. If you're not a hunter and are happy with some high quality beef, then this recipe is also for you.

Again, simple always tastes great. These steak bites are delicious and versatile. Use as an appetizer, party snack or a main course, no matter how you decide to serve these babies you will enjoy every bite!

 

What You Will Need:

  • Small saute pan
  • Large cast iron skillet
  • 1.5 lbs Sirloin/Tenderloin
  • 1 tbsp EVOO
  • 4 tbsp of butter (1/2 stick divided)
  • 4 tsp Jacked Garlic & Onion
  • 2 tsp Beast Prep
  • 1 tbsp fresh chopped parsley

How to Make it:

  1. Take the steak out of the fridge and let it warm up for 30 minutes prior to starting the recipe if you can. Letting the meat get to room temperature will allow it to cook evenly and you will get me most amount of juices from it.
  2. Cut the steak into 1" cubes and season generously with Beast Prep
  3. Place 4 tsp of butter and 4 tsp of Jacked Garlic & Onion into small saute pan and over a low flame melt the butter and soften the garlic and onion, but dont let it boil over. You are just looking to "melt" the to flavors together. (set aside)
  4. Add the olive oil and 1 tbsp of butter to the skillet over medium heat and add 1/2 the steak bites. Don't move them once they are in the pan. Sear one side then flip them over (1-2 minutes). Remove them and repeat with the other half.
  5. When cooked, set aside with first batch.
  6. Lower the flame under the skillet to a medium-low and add the garlic butter mixture and cook, stirring gently for 1-2 min or until the garlic slightly browns.
  7. Take the pan off the heat, add the steak bites and toss in garlic butter sauce.
  8. Serve immediately garnished with the fresh chopped parsley.