Carrageenan Free Paleo Garlic Herb Steak Bites
Sizzling steak bites coated in garlicky, herb-flecked ghee are the kind of weeknight dinner that feels far more indulgent than the effort involved. The method here is all about a screaming-hot cast iron skillet and dry, well-seasoned sirloin — that combination delivers a deep, caramelized crust that locks in every bit of juicy flavor. Carrageenan, a thickener and stabilizer that sneaks into a surprising number of packaged sauces, marinades, and even some butters, is a complete non-issue here because every single ingredient is whole and unprocessed. Ghee stands in beautifully as the finishing fat, bringing a rich, nutty depth that pairs perfectly with the fresh rosemary, thyme, and garlic bloomed right in the pan. A final hit of lemon juice and scattered parsley brightens everything up and keeps the dish tasting clean and vibrant. Whether you're navigating a specific sensitivity or just trying to eat closer to the source, this recipe delivers bold, steakhouse-level results with total ingredient transparency.
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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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