Caffeine Free Paleo Garlic Herb Steak Bites
Sizzling sirloin cubes seared in a screaming-hot cast iron skillet, then tossed in a fragrant pool of garlic, rosemary, thyme, and ghee — this is the kind of weeknight dinner that feels genuinely special. The technique here is all about high heat and patience: letting that deep brown crust form undisturbed before flipping is what separates a great steak bite from a sad, steamed one. Ghee brings a rich, nutty depth that butter can't quite match at high temperatures, and it keeps everything grain- and dairy-protein-free without sacrificing any of the indulgence. A bright finish of fresh lemon juice and scattered parsley cuts right through the richness and pulls the whole dish together. Since every ingredient on this list is naturally free of stimulants and additives, there's nothing here to second-guess — just clean, bold flavors from real food. Serve straight from the skillet with a squeeze of lemon and maybe a simple green salad, and dinner is done.
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Learn more →Ingredients
4 servings
- 1 ½ lb sirloin steak, cut into 1-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil
- 3 tbsp ghee
- 4 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, chopped
- 1 tsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the steak cubes thoroughly dry with paper towels, then season all over with the salt and black pepper.
- 2
Heat the avocado oil in a 12-inch cast iron skillet over high heat until the oil just begins to smoke. Add the steak cubes in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 2 minutes until a deep brown crust forms on the underside. Flip and sear for 1–2 minutes more, until the steak reaches 145°F (63°C) on an instant-read thermometer for medium. Transfer to a plate and tent loosely with foil.
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