Capsaicin Free Paleo Garlic Herb Steak Bites
Tender, golden-crusted steak bites tossed in a fragrant garlic-herb ghee — this is the kind of dish that makes a weeknight feel like a special occasion. The secret is a screaming-hot cast iron skillet and dry steak cubes, which together build that deep, caramelized sear that makes every bite so satisfying. Because the heat comes entirely from black pepper and the natural richness of the beef, there's absolutely no capsaicin hiding in the seasoning — no chili flakes, no cayenne, no paprika to second-guess. Ghee brings a nutty, buttery depth that pairs beautifully with the fresh rosemary and thyme, while a final squeeze of lemon lifts the whole pan sauce into something bright and crave-worthy. The parsley scattered on top isn't just for looks — it adds a clean, herby finish that balances the richness of the meat. This is the kind of recipe that proves bold, satisfying flavor never has to rely on heat to make an impression.
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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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